International Culinary Center Professional Pastry Arts student Fontasha Brown and Chef-Instructor Tom Jones featured in The New York Post: “How education helps veterans when career goals are half-baked.”
When life handed lemons to Fontasha Brown when she was on the Coast Guard’s search and rescue team, she made lemon cakes.
“I used to have nightmares after Hurricane Katrina,” says the 29-year-old Brownsville resident, who was stationed in Guam, South Carolina and New Orleans and served during Hurricane Katrina, Haiti and Japan’s earthquake. “I would wake up in the middle of the night and bake. The smell was calming…
…So after leaving the military 10 years early due to an injury, Brown channeled that stress-relieving hobby into a formal culinary education. “I wanted to learn from people, not YouTube,” she explains. “It was stressful at first, but then I remembered my 9/11 GI Bill — that’s been a blessing.” She recently completed her diploma in professional pastry arts at the International Culinary Center in Soho and aspires to own a dessert bar.
Brown’s not alone. According to the Center for American Progress, approximately 646,000 veterans were enrolled in a higher education institution in 2012.
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