Today, Chavez is taking the next step in her journey. She’s headed to the French Alps, where she secured an internship at the Mercure Aix-les-Bains Domaine de Marlioz Hôtel & Spa — ready to apply what she learned at Mesa College.
We recently checked in with Chavez who explained how she found Mesa College and what she is cooking next.
Who inspired you to pursue a culinary career?
Chef Tonya Whitfield is a huge source of inspiration. Her passion for teaching and the way she supports and challenges her students made me think about becoming a teacher myself one day. Watching how she helps others grow made me want to do the same — share what I’ve learned and help others discover their own passion for cooking.
How did you know Mesa College’s culinary program was the right fit for you?
I remember the first summer I went to Mesa College to pick up a textbook. Seeing the campus for the first time, I could immediately picture myself there. It was such a beautiful place. Once classes started and I got to see the Culinary Department — I knew without a doubt that this was the right place for me.
What were some of the highlights of the program?
One of the biggest highlights is the hands-on experience we get from day one. The facilities are incredible. The professional kitchen and on-campus restaurant make the learning environment feel very real and dynamic. We don’t just learn from textbooks; we’re in the kitchen applying techniques, learning how to work as a team and understanding what it takes to succeed in the industry. The community at Mesa College is also something truly special. Everyone is passionate, supportive, and motivated, which makes the experience even more meaningful.
What are some of the most important lessons you learned from the program?
One of the most important lessons I’ve learned in the program is not to let failure stop you from trying. In the kitchen, things don’t always go as planned, recipes don’t turn out right, techniques take time to master, and mistakes happen. But I’ve learned that failure is just part of the process. What really matters is having a positive attitude and the willingness to keep learning. That mindset has helped me grow and become a better chef.
What would you say to anyone considering the program?
Go for it! Don’t let lack of experience, age, or any other factor stop you from trying something new.