Daniel Gonzalez

Daniel Gonzalez of Melrose Park is gaining hands-on experience in the kitchen while working toward a goal of his own: opening and owning a breakfast food truck.

Gonzalez is a first-year student in Triton College’s Hospitality Industry Administration program, where he is building the skills, confidence and experience he will use to run his own business.

“I’ve always had an interest in culinary,” he said. “Cooking has always been the No. 1 thing I’ve wanted to pursue for my future.”

Gonzalez grew up in Melrose Park and graduated from West Leyden High School. He chose Triton because it was cost-effective, close to home and familiar—his sister had also attended the college. Most importantly, he saw Triton’s culinary program as an opportunity to gain the hands-on experience he needed to begin his career.

Gonzalez said Triton’s culinary program has allowed him to learn not only the basics of cooking, but also what it takes to work in a professional kitchen and run a restaurant. Rather than feeling like he is sitting in a traditional classroom, Gonzalez said he is gaining experience in an environment that mirrors the culinary industry.

“Our Bistro and Bakery gives me real-world experience,” he said. “I’m truly learning and experiencing what it’s like to pursue this career and working in a professional environment.”

Beyond the classroom, Gonzalez enjoys working with his instructor, Chef Petrina Collins. Although the kitchen environment can be stressful and fast paced, he said Chef Collins helps create a relaxed and supportive atmosphere.

The program has also helped Gonzalez build confidence in his cooking. He has learned to prepare dishes he once thought were beyond his abilities and has discovered new foods and techniques along the way.

“I was really proud of myself after I learned to make bread,” he said. “Although the recipe seems quite simple, it can be complicated. I was taught how to make bread one step at a time. It’s one of my greatest achievements.”

His culinary training has also strengthened his time-management and kitchen skills, including cutting, cleaning and preparing ingredients. He is currently taking a knife skills class, where he is learning to chop more efficiently while using knives safely.

“I originally was only able to cook two or three recipes,” he said. “Now, I can make many.”

Looking ahead, Gonzalez plans to complete his culinary certificate at Triton and pursue additional certifications. With an entrepreneurial spirit, he hopes to eventually open his own breakfast food truck—a unique concept he believes could serve businesses, schools and other locations.

“Since I’ve come to Triton, I’ve learned to be an independent thinker,” he said. “I’ve learned to stand on my own two feet.”