Name: Theresa Shea
Snapchef Location: Worcester
What experience in your life led to you interested in food and cooking?
I began working as a waitress in Atlanta, Georgia. I worked at a small restaurant for fourteen years. I enjoyed busy Saturday nights and the warm weather. I later moved back to Worcester and decided that I wanted to transition my career to the back of the house.
Describe the moment when you decided that you wanted to pursue a career in the culinary field.
I decided to work in a kitchen when I found out how fun and interactive it was. I loved busy nights and the atmosphere behind it.
What challenges have you faced – and what obstacles have you had to overcome – to pursue your career in the culinary field?
I chose to pursue a career in the culinary field later in life. It is because of this I was very fearful of rejection. I am now learning and understanding that if you work hard, your age doesn’t matter. What shines through is the heart you put into your work.
How have friends and family reacted to your career choice?
They are very happy for me and all they want is what is best for me. They are happy I got the courage to try something different.
What do you like most about working in a professional kitchen?
I like how I can be creative and how quickly time goes by. I am always learning and growing. I also love wearing a uniform, I never have to worry about what to wear.
What’s your favorite comfort food?
That’s easy, my favorite comfort food is eggplant parmesan.
What is your favorite thing about working at Snapchef?
I enjoy meeting new people. I also love the sense of family behind it and I am always looking forward to a new challenge.
What is your advice to those interested in pursuing a career in the culinary field?
Truthfully, I would start at Snapchef. Each part of the kitchen is so different and Snapchef allows you to figure out which part of food preparation and kitchen works best for you.
What are some of your other hobbies outside of cooking?
I enjoy reading a good book and writing in my journal.