Margaux Hearon always had an eye for design, but not just with clothes. Ever since they were a kid, Hearon was in the kitchen learning recipes as their grandmother prepared supper. Television shows like Eddie’s Million Dollar Cook-Off became visual textbooks for making food look and taste beautiful. Eventually, Hearon picked up real textbooks – for design school, not cooking. But little did they know that with the right push, Hearon could merge this passion for design into a culinary career. That push eventually came from a close friend who told Hearon about UHCHI’s Culinary Apprenticeship. Hearon was catering to make money when the pandemic shut down design schools.

Committing to an eight-week training seemed daunting. However, with friends’ encouragement, Hearon started thinking formal culinary training could empower their eye for design and love of food. Hearon soon joined the next cohort of UHCHI apprentices despite never having cured fish or made pasta from scratch. Still, the tasks came naturally. “It was like I finally got to be hands-on with the things I always watched on TV,” Hearon recalled. UHCHI’s chef instructors took notice and began offering Hearon chances to learn outside the classroom. “To this day, I still speak with Chef David and Victor. I appreciate how they would sit down and help us, regardless of if the class was continuing.” Looking back, Hearon credits UHCHI for their newfound confidence in the kitchen. Hearon was ecstatic after finishing the 8-week training for having the chance to bring their culinary skills to new heights. With the help of UHCHI’s job placement program, Hearon found themselves looking for jobs in Chicago’s top kitchens. “UHCHI has both great training and great job placement. I appreciate that because there aren't many people like me in the kitchen,” Hearon explained. “I want to wake up every day, take up space, and make sure that there's space for someone like me to come in.” The space Hearon occupies now is the Waldorf Astoria, where they work as a Cook Three. Flashed constantly with fashionable purple awnings and a kitchen equipped to make salami roses, Hearon remembered and described the feeling of walking through Waldorf’s doors: “This is me. This is where I belong.”