Kennedy-King College Graduates Bring Their Pastry Skills to Ireland—and Home Again

When Kennedy-King College graduates Miranda and Yitlali boarded planes for Ireland last year, they weren’t just beginning new jobs; they were taking their education halfway around the world.

The two Washburne Culinary & Hospitality Institute graduates became the first Kennedy-King alumni to complete a year-long culinary placement in Ireland, where they worked as pastry chefs, developing their craft and gaining the confidence that comes from living and working abroad.

Now, they’re back in Chicago and encouraging other City Colleges students to take the same leap.

“The only thing that’s stopping you is fear,” Yitlali said. “Take that opportunity and make sure that you grow as a person.”

A passion for pastry

For both graduates, an interest in pastry started long before culinary school.

“Like any child, I always gravitated toward cakes, cupcakes, and cookies,” Miranda said. “I always enjoyed making them and decorating them.”

For Yitlali, baking became a way to connect with her family and celebrate her culture. She remembers decorating cakes together and creating colorful sugar skulls for Día de los Muertos celebrations.

Both graduates chose Kennedy-King College with the help of the Star Scholarship, allowing them to pursue their passion without worrying about tuition.

Building confidence

Miranda and Yitlali’s time at Kennedy-King transformed their passion into a profession.

Miranda said her instructors created an environment where students were encouraged to experiment.

“We were given the space to make mistakes,” Miranda said. “The chefs were very supportive of whatever you were making.”

Yitlali enjoyed working on elaborate decorating projects, and her instructors challenged her to tackle increasingly ambitious work.

That encouragement would eventually prepare both students for opportunities far beyond Chicago.

From Chicago to Cork

Miranda and Yitlali learned about the opportunity to travel to Cork, Ireland during one of Washburne’s regular employer spotlights. Representatives from the Irish Consulate visited campus to share information about culinary jobs. Both students were intrigued, but neither applied immediately.

Instead, each first participated in the Disney College Program in Florida, another opportunity introduced through Washburne. Living away from home for the first time gave them the push to consider working overseas.

Eventually, they took the plunge and applied for a position. Both received job offers in Cork, Ireland.

Miranda accepted a position as a pastry chef in a hotel, where she managed production for the restaurant, banquets, and special events. The fast-paced environment required organization, strong time management, and long hours to keep operations running smoothly.

Yitlali joined another hotel pastry team, spending her days preparing desserts for weddings and large banquets. Some events required plating nearly 800 desserts in under an hour, teaching her how to thrive in high-pressure environments while working as part of a coordinated team.

More than a job abroad

Outside the kitchen, Ireland became a classroom of its own.

Miranda spent her free time exploring Cork’s city center and building friendships with coworkers. Living independently for the first time also taught her valuable life skills like managing rent and groceries.

Yitlali embraced every opportunity to explore. Whether visiting markets, hiking, or traveling throughout Ireland, she embraced stepping outside her comfort zone. She also gained a new appreciation for work-life balance.

“People go to work to live—to explore and travel,” she said. “You’ll never be happy with your goals unless you’re happy with your lifestyle.”

Professionally, both chefs said the experience exposed them to new techniques, recipes, and ways of thinking about pastry.

Looking back, both Miranda and Yitlali credit their instructors at Washburne with encouraging them to pursue opportunities they once thought were out of reach and giving them space to make mistakes before entering the workforce.

Inspiring the next generation

As the first Kennedy-King graduates to complete the Ireland placement, Miranda and Yitlali hope more Washburne students will follow in their footsteps and not let fear keep them from pursuing opportunities beyond Chicago.

Now, both graduates are planning their next adventures.

Miranda hopes to continue building her pastry career while exploring different specialties, including production, decorating, and banquet pastry as well as traveling to more countries around the world.

Yitlali also hopes to continue traveling internationally while expanding her culinary career, eager to discover where her skills will take her next.

Their journeys demonstrate how a Kennedy-King education can open doors not only across Chicago but across the globe.

Interested in learning more about Washburne Culinary & Hospitality Institute? Visit https://www.ccc.edu/kennedy/departments/washburne-culinary-institute/.