Callie Fowler - Tri County Technology Center, Bartlesville
THEN: One of seven children, not tall enough to reach the kitchen counter. Experimenting with new recipes and concoctions at an early age, Callie practiced on her many siblings. The culinary arts program at Tri County Technology Center helped Callie:
- turn her culinary interest into an obsession with cooking and flavors.
- prepare to attend the Culinary Institute of America in Hyde Park, N.Y.
- earn a spot in CIA’s manager-in-training program as acting sous chef in the American Bounty Restaurant. She honed her craft under legendary Chef Dwayne LiPuma.
NOW: In 2011, Callie’s career began as a corporate management trainee for Hyatt. She was promoted to garde manger sous chef at the Hyatt Regency Denver Convention Center, then chef de cuisine of the TusCA Restaurant at the Hyatt Regency Santa Clara in California in 2012. She went on to open several restaurants in California and then in Oklahoma after she returned to her home state. She is now the executive chef of child nutrition for Union Public Schools and a Cooking for Kids chef.