Carlos Ocasio is the head chef at Iannuccilli Cranston, a high-end Italian restaurant in Rhode Island, making $65,000 a year and leading his team. He’s in the process of hiring two former Exeter Job Corps students, the same center Justin graduated from in 2021. This full-circle moment wouldn’t have been possible if it weren’t for Carlos’ experience at Job Corps.
Before Exeter Job Corps, Carlos thought he was going to be either a mechanic or a cook, so he initially pursued the opportunity to become a mechanic. He attended Shriver Job Corps in Massachusetts after seeing a Job Corps ad on Facebook. He earned his high school diploma there and then went to MotoRing Technical Training Institute (MTTI), an accredited career school in Seekonk, Mass., for two semesters. He began working on cars but didn’t enjoy it as much as he thought he would. He had a choice to make, and he went for it. Carlos decided to go back to Job Corps for Culinary Arts training.
This time around, Carlos attended Exeter Job Corps in Rhode Island and excelled. He was involved with the Student Government Association and an events program and became the leader of the Culinary Arts team. Over the course of a little less than two years, Carlos completed the basic and advanced Culinary Arts training programs. He was thrilled at the opportunity to gain real-world experience at Job Corps. He also appreciated the chance to make money. Carlos worked in the kitchen on campus: breakfast, at night and on the weekends. He gained valuable experience and left Job Corps with over $6,000 saved.
“I had a fun time. I learned a lot. I made a lot of money.”
He also had the opportunity to complete two work-based learning experiences. Carlos worked at George’s of Galilee, a seafood restaurant, and Russell Morin Catering & Events with his advanced training instructor (chef), catering on the weekends. His head chef was one of his main supporters, along with another training instructor (chef), dorm advisors and career counselors.
His work-based learning experience at George’s paid off in a big way: Carlos was hired full time and began working there as soon as he graduated from Job Corps. His training instructor (chef) helped him find a studio close to work so Carlos wouldn’t have to travel far. Carlos was at George’s for several months before advancing his career as a sous chef with a higher salary at a different restaurant. He continued gaining more experience and advancing his career at different restaurants.
Carlos is using the hard skills he learned in the Culinary Arts program along with the leadership skills he acquired with the Student Government Association and various activities he was part of. He attributes his success to his catering experience with his training instructor and how it was a major player in helping him gain the experience he needed. For now, Carlos is leading his team as head chef and, one day, aspires to open his own place.
Graduated from Job Corps in: 2021 Employer: Head Chef; Iannuccilli Cranston; Cranston, Rhode Island Hometown: Providence, Rhode Island Email: carlosocasio8@yahoo.com Submitted by: Becca Sweredoski Notes:
Salary: $65,000
Source: Lucy Fleet Fleet.Lucy@jobcorps.org and Adam White White.Adam@jobcorps.org