Carver Alumni Dinner: Seven Alumni. Seven Journeys. One Industry.

Success in the culinary world doesn't follow a single recipe, and there is no single path to a rewarding career. It can be found in hospital kitchens, neighborhood cafés, bustling restaurants, bakeries, catering companies, and wherever food has the power to nourish, comfort, and bring people together. From healthcare and hospitality to entrepreneurship and fine dining, Carver Culinary Arts graduates are making their mark in countless ways.

Join six distinguished Carver Culinary Arts alumni as they share their unique career journeys through an unforgettable six-course dining experience. Each chef will present a course inspired by their personal story—reflecting the passion, perseverance, creativity, and purpose that shaped their path and earned them their own seat at the table.

This evening is a celebration of possibility. It honors the many ways a culinary education can open doors, strengthen communities, and transform lives, while showcasing the extraordinary talent that began in the classrooms and kitchens of Carver Career & Technical Education Center. Every course tells a story, and every story is a reminder that success in the culinary arts comes in many forms—but there's always a seat at the table.

Appalachian Comfort

"Where Appalachian flavor meets modern hospitality."

Chef David McCormick
Wine Down on Market

Fried Green Tomato
Stuffed with pimento cheese, Appalachia moonshine-infused hot honey, and microgreens

Classic Summer Soup

"Simple soup that makes you feel cared for."

Chef Cydny Latta
Dancing Dog Ice Cream Café

Roasted Red Pepper Soup
Crème fraîche, house-made croutons, and microgreens

Peak Produce

"Where the summer season lands on the plate."

Chef Ollie Olive
The Pitch

Charred Corn & Peach-Tomato Salad
Hot honey balsamic vinaigrette and feta crumbles

Global Fusion

"Where global food culture meets local creativity."

Chef Matthew Harris
Shuckers

Tuna Poke Nachos
Crispy wonton chips, fresh tuna, wakame salad, pico de gallo, sriracha mayo, and eel sauce

Layered Technique

"Where culinary training meets personal identity."

Chefs KD Jones & Zachary Webb
Coco's Kitchen & Café

White Miso & Pasilla-Roasted Chicken Quarter
Coconut black bean rice, pineapple chile gastrique, smashed cucumber salad, watermelon radish, and black sesame crumble

Hospitality That Lasts

"Leaving you with something to remember long after the last bite."

Chef Bradley Clark

Layered Maple Cream Cannoli
Crisp baked cannoli pastry layered with maple cream, seasonal berries, and candied pecans