10th-12th Grade Culinary Arts and Hospitality Management Teacher in Chicago, IL
Dunbar Vocational Career Academy
2025-26 Fellow: Chef Candace Williams: “I began my career in the hospitality industry right after leaving high school, where I developed strong skills in consistency, teamwork, and guest-centered service. I later transitioned into education, bringing industry expertise into the classroom to prepare students for careers in food service, entrepreneurship, and beyond. At Dunbar Vocational High School, I lead a multi-year culinary program that emphasizes hands-on learning, food justice, and student-led projects, such as operating a small café and garden initiatives. I was recently named the 2025 Illinois ProStart Educator of the Year, and my students have participated in competitions, service-learning experiences, and industry partnerships. I have dedicated my time to creating inclusive, engaging learning environments where students feel empowered to explore food as a pathway to culture, sustainability, and career readiness. I have been teaching Culinary Arts for six years within Chicago Public Schools. I first became interested in the Pilot Light Fellowship because of another instructor, who shared her experience and insights after completing the fellowship. I have a passion for connecting food education with real-world skills and community engagement, and I am looking forward to deepening my practice in food-integrated curriculum, collaborating with other educators, and expanding opportunities for my students during my time as a Fellow.”
Favorite Food Education Standard: FES #1 – Food connects us to each other.
The standard that resonates with me most is “Food connects us to each other.” In my classroom, I see every day how food builds bridges between cultures, generations, and communities. My students come from diverse backgrounds, and when they share recipes or stories tied to food, it creates a space of belonging and respect. Food becomes a common language—whether we are preparing a family dish, running our student café, or exploring food justice. This standard reminds me that teaching food is not just about technique, but about cultivating empathy, understanding, and connection. When students see their culture represented and respected through food, they feel proud, valued, and motivated to learn. I believe this connection is what truly transforms food education into lifelong impact.
A Favorite Food Memory or Recipe:
My family taught me the importance of patience, care, and flavor in every dish. Those moments sparked my love for food and continue to inspire how I teach today. I often share this story with my students, encouraging them to think about their own food memories and the role those traditions play in their lives. In class, we bring family recipes into our lessons and connect them to larger conversations about culture, history, and community. One year, my students created a cookbook that blended their family stories with the skills they learned in the kitchen—an unforgettable project that celebrated both their heritage and growth. To me, food education is about more than recipes; it’s about connecting hearts, minds, and communities around the table.
What I’m Most Excited About as a New Fellow:
I am most excited to collaborate with a community of educators who share a passion for food education. The opportunity to learn new strategies for integrating food into academic and social learning, while also sharing the innovative work happening in my classroom, feels incredibly energizing. I look forward to bringing back fresh ideas that will not only enrich my teaching but also empower my students to see food as a tool for learning, advocacy, and change.
