Emy Rodriquez

Life is sweet for Emy Rodriguez, who turned her dream of becoming a pastry chef into a delicious reality. Rodriguez is currently a pastry chef at Rivers Casino in Des Plaines, where she put her skills to work, crediting Triton College for her delectable start.

“When I arrived at Triton for orientation, I mentioned during an icebreaker that I enjoyed baking,” she said. “I didn’t know Triton had a culinary program. My peers told me about the culinary opportunities Triton had to offer.”  

Rodriguez researched Triton’s Hospitality Industry Administration (HIA) Program, and soon connected with former department chair Chef Denise Smith-Gaborit, who provided Rodriguez a thorough overview of the curriculum and a personal tour of the kitchens.

“I decided to pursue a career in culinary,” said Rodriguez. “I was very impressed with the instructors and program.”

At Triton, Rodriguez fell even more in love with baking, learning not to be intimidated by precise measurements and scientific techniques required to create pastries and sweets. 

“The instructors were patient, encouraging and reminded me that mistakes are all apart of learning,” she noted.

Rodriguez said she especially enjoyed the Retail Bakery class, which offered real-world experience in operating a bakery open to the public. Rodriguez learned how to produce food, manage inventory, work as a team, and understand the business aspect of running a bakery. Unlike other culinary programs, Triton has a bakery on campus that serves the community.

“The experience made me an even better communicator and reinforced everything that I had learned,” she explained.   

After graduating from Triton in May 2026, a classmate encouraged her to apply for a pastry chef position at Rivers Casino. Her classmate knew that the casino would be the perfect fit for Rodriguez.

“I wanted to learn to work at a large-scale production,” she said. “I went through the interview process and was offered a position.”

As a baker at Rivers Casino, Rodriguez prepares desserts and pastries for four different restaurants. She creates bread from scratch, replenishes desserts when they sell out and helps develops seasonal menu items.

Rodriguez especially loves brainstorming and testing new desserts, some of which make it onto the menu if approved by management.

“I love my team,” she said. “Everyone helps each other. It’s a very supportive environment and I’m learning something new every day.”

Looking ahead, Rodriguez hopes to earn a bachelor’s degree and eventually open her own bakery, one that celebrates her Guatemalan heritage.

“I want to share my heritage with others through food,” she said. “Food brings people together. It’s a universal language.”

For now, Rodriguez is content working at Rivers Casino and making her mark in the culinary field. In an industry still largely dominated by men, Rodriguez hopes to inspire other women who aspire to become chefs or bakers.

“Trust yourself, work hard and take advantage of every opportunity to learn.”