Carol Henriquez

Carol Henriquez is proving that it’s never too late to pursue your passion. At 40, Henriquez is a second-year student in Triton’s Hospitality Industry Administration (HIA) program and is turning her love of cooking into a dream career.

“My goal is to become a specialized vegetarian chef,” she said proudly. “Triton’s incredible instructors are helping me get there.”

Henriquez’s journey in hospitality began at 16, when she took a job at McDonald’s to earn money. The experience gave her an early introduction to the restaurant industry and sparked the beginning of her career in food service.

Through pregnancies and life changes, Henriquez continued working in the food industry, from hospitals to university kitchens. 

“Little by little, I worked my way up,” she said. “The culinary field became a job and then a passion.”

Henriquez eventually began working in Gottlieb Memorial Hospital’s kitchen, where she continued to hone her culinary skills and develop her love for cooking. She felt intrigued when her manager encouraged her to pursue culinary arts at the college level.

She also found inspiration in famous French chef Julia Child, who also pursued her culinary career later in life. Child’s story reminded Henriquez that starting something new at 40 wasn’t a limitation–it was an opportunity.

“I decided to enroll at Triton College because it was cost-effective, close to home and had an amazing culinary program,” said Henriquez. “It was best place for me. If Julia Child could make it through trials and tribulations, so could I.”

Henriquez said she immediately took a liking to her culinary instructors, stating that they genuinely care about their students’ success.

“Chef Petrina goes above and beyond for her students,” she said. “I’m not a natural baker. Chef P has helped me outside of class time to give me extra assistance in pastry making and mixes. Everything is done fresh and by the book.”

Henriquez feels confident entering the culinary field with the tools that she’s obtaining at Triton, from serving and restaurant cleanliness to cooking.

“I am really pushing through as an ‘older’ student,” she explained. “Sometimes I feel slow compared to my younger peers, but it’s a rewarding challenge. Triton’s instructors and program put me at ease. I feel confident.”  

Looking ahead, Henriquez wants to inspire others to enjoy delicious, plant-based meals as a vegetarian chef.

“I love the fast-paced environment of a busy kitchen,” she said. “Triton College is helping me live my dreams.”