Brent Lewis, chef
• Associate’s in culinary arts from The Art Institute of Colorado ( artinstitutes.edu/denver )
• Full-tuition scholarship as winner of the Best Teen Chef Competition ( artinstitutes.edu/btc )
• Sous chef at Sullivan’s Steakhouse, Denver, Colo. 

Best part about your job?
The best part of my job is being able to look into the restaurant at the end of the night and see smiling faces and hear laughter from guests, happy with their dining experience.

Most challenging part?
I like to do everything in my power to grant every request that I get from a guest. That can mean anything from having a cake for a special event to cooking a meal for people in remission from cancer who have to follow a strict diet. You have to have that balance, of taking care of the customer and taking care of day-to-day operations simultaneously.

Advice?
Follow your passion and seek out a culinary education that will assist in arming you with tools for your future culinary career.

Caditrina Nealer, hospitality student
• Hospitality management student at Indiana University of Pennsylvania ( iup.edu )
• Wants to work in country clubs or restaurants after graduation

Best part about your job?
You experience something new every day because you get to meet new people and you are not tied to a desk.

Most challenging part?
The hardest thing is dealing with people when you are having a bad day. And it’s hard to balance your life with work when you h...