Raised in Kyiv, Ukraine, Nataliya often had to make meals for herself while her mother traveled for work. Back then, food was just something you appreciated having. She never thought it was something she could make her career. Today, at 26 years old, Nataliya has gone from cooking meals at home to working as one of the youngest cooks at the Ritz-Carlton, Chicago. When Nataliya first came to the United States at 19, she didn’t have any professional culinary experience. She found herself working a variety of jobs including as a lifeguard and at a gas station to make rent. With encouragement from her wife, Nataliya decided to take the leap and search for a job in the industry she loved. But it was difficult - it was March 2020 and the COVID-19 pandemic made finding a culinary job difficult. She found a position at a neighborhood restaurant. Soon after she heard about the UHCHI Culinary Apprenticeship program from a friend. Despite the hesitation of balancing the apprenticeship with a full-time job – Nataliya signed up in a heartbeat. “Every day I would come after program, I would do my homework, and I would practice chopping onions and pears at home … It was very challenging, but I felt very supported throughout.” After the 8-weeks were up, Nataliya’s hard work paid off. UHCHI connected her with the RitzCarlton Chicago to apply for a unionized culinary position. After an interview and a tour of the kitchen, Nataliya was offered the line cook position on the spot. Now at the Ritz for three months, is making $24.06 per hour – up from $17 before her UHCHI training. She will soon be eligible for health insurance that covers herself and her wife. According to Nataliya, one of the best things about her UHCHI experience was the ability to enter the workforce trained and debt free. Looking forward, Nataliya has high hopes for her career. With plans to eventually move to Denver and follow her wife to a new job, Nataliya feels confident she can apply to “just about anywhere” that has a kitchen. In time, she plans to use her newfound skills to transition from food service to social service. “Who knows?” Nataliya says. “Maybe one day, I can even be a chef instructor [too].”