Before enrolling at Job Corps, Matthew Mahmoodtorabi worked at his family’s small, independent Italian restaurant cooking mainly pizza and pasta. He had over 10 years of experience under his belt when he enrolled in Job Corps, but wanted to refine his skills and “reach for the top shelf.”
Matthew dreamed of one day becoming an accomplished chef in his own restaurant. As Matthew explored options for achieving his goals, he realized that he couldn’t find the hands-on training he needed for the right price from colleges. A family friend had previously joined Job Corps and recommended Matthew check it out.
Matthew began his journey at San Diego Job Corps Center in California and decided to continue with advanced training at Treasure Island Job Corps in San Francisco.
“I chose to enroll in Culinary Arts because it’s one of the last professions that’s a craft. You work with your hands and make something. It’s very satisfying to do manual, creative work.” 
In both the Culinary Arts and Advanced Culinary Arts programs, Matthew learned from qualified instructors with more than 40 years of experience in the industry. He had the opportunity to intern for the Westin St. Francis Hotel and high-end French restaurant Le Central while training in San Francisco. From keeping the kitchen clean to using precise measurements to prepare excellent cuisine, Matthew learned how to use his skills and talents to create delicious food that the finest customers would enjoy.
“My favorite experience at Job Corps was working in one of the most famous French restaurants in San Francisco, Le Central. I had free education, gained a great foundation for my work experience and graduated with $15,000 in savings.”
Matthew is currently serving up masterpieces at Ember & Rye, a restaurant located within the Park Hyatt Aviara Resort, Golf Club & Spa in Carlsbad, Calif. He works with celebrity chef Richard Blais as the highest-paid cook under kitchen management, making $21.50/hour. Matthew continues working toward a lead cook or sou chef position at Ember & Rye. In the next 10 years, Matthew plans to work in fine dining and MICHELIN-starred restaurants then open his own restaurant.
“Job Corps is the best opportunity for a lot of young people to step into the world. For students who want to take advantage of the program, you should. I had great instructors and worked in the heart of these cities at a multitude of restaurants. While the opportunity stands, take it.”
Graduated from Job Corps in: 2019 Employer: Ember & Rye at Park Hyatt Aviara Resort, Golf Club & Spa Hometown: San Diego Phone: 858-357-4014 Email: M.mahmoodtorabi@gmail.com Submitted by: Lydia Henry Notes:
21.50/hour
Source: Susan Ber, Treasure Island Job Corps