Ched Pagtakhan is a 2000 graduate of the Triton College Hospitality Industry Administration program with a concentration in Culinary Arts. Chef Ched’s love for cooking was inspired by his father who was often the main cook in his childhood home. After looking at several culinary schools, Ched made a valuable connection with Chef Jerome Drosos, coordinator of Triton’s Hospitality Industry Administration program and decided to pursue his culinary training at Triton.
“Triton not only offered the best value for my education, but also provided the quality through a low instructor/student ratio, a flexible schedule, and an experienced group of instructors who were able to connect with the students to provide a personal level of instruction,” remarked Chef Ched about his experience as a Triton student.While taking courses at Triton, Ched began to work as a cafeteria cook at Hotel Sofitel located in Rosemont, Illinois. During his time at Hotel Sofitel, Ched was able to master the fundamentals that he was being taught in the classroom. Soon after graduation, Chef Ched was promoted to sous-chef and attended a three week training course in Paris. His time at the Hotel Sofitel provided him the opportunity to travel to other Sofitel locations throughout the United States. During this time Chef Ched also served as a part-time instructor at Triton College.Chef Ched also served as the chef du cuisine at the Fontana Grill located at the Abbey Resort in Lake Geneva, Wisconsin and the executive chef at Levy Restaurants at the Chicagoland Speedway and Food for Thought. In 2008 Chef Ched returned to Triton College to serve as a full-time instructor in the Hospitality Industry Administration program.
Ched sums up his faculty position by saying, “Teaching at Triton allows me to not only continue a tradition of excellence in education, but also provides an opportunity to work in a fulfilling career that allows me to make a positive impact on the community.”
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