Amanda Repko
Culinary Arts teacher at Questar III BOCES
When did you realize you had a passion for the hospitality industry?
I realized I had a passion for the hospitality industry when I was a student at Questar III BOCES. Being in that hands-on learning environment opened my eyes to how rewarding it is to create great experiences for others. The skills I learned and the encouragement I received really stuck with me. Now, being back as a teacher, I get to pass that same inspiration on to my students—and that’s what really drives my passion today. Seeing them grow and find their path in this industry reminds me every day why I love what I do.
What made you decide to become an educator?
What encourages me to be a Culinary Arts instructor is the opportunity to shape the next generation of chefs and hospitality professionals. I know firsthand how life-changing this program can be. I’m motivated every day by the chance to give back, to guide students not only in developing technical skills but also in building confidence, creativity, and professionalism. Watching them grow, take pride in their work, and discover their own passion for the industry is what keeps me inspired.
What is the biggest benefit in participating in the National ProStart program?
The biggest benefit of participating in the National ProStart Program is the hands-on, industry-driven experience it provides. Students not only build advanced culinary and management skills, but they also gain exposure to real industry expectations through competitions, mentorships, and networking opportunities. It sets them up for success whether they choose to enter the workforce, pursue higher education, or continue in hospitality training programs.
What do you consider the most creative thing you have done to engage your students?
One of the most creative things I’ve done with my Culinary Arts students was our Food Truck Project. Students were tasked with developing their own unique food truck concept from the ground up. They created menus, designed logos, calculated food costs, and even planned marketing strategies. It combined culinary skills with business and creativity, and gave them a taste of what it’s like to run their own operation. Students then served samples of their various menu items to their peers, faculty and staff.
What does receiving the Educator of the Year award mean to you?
Receiving the Educator of Excellence award is an incredible honor and deeply meaningful to me. It represents more than just recognition, it reflects the hard work, passion, and commitment I pour into helping my students succeed. As someone who once sat in their seats as a BOCES student, being acknowledged in this way feels like coming full circle. It reaffirms that I’m making a positive impact, and it motivates me to keep pushing forward, evolving, and giving my best every day—not just for the recognition, but because my students deserve nothing less. I also want to sincerely thank my mentors, Chef Peter Desmond and Chef Andrew Ottati. Their guidance, support, and example have played a huge role in shaping the educator I am today. I’m truly grateful for everything they’ve taught me—both in and out of the kitchen.
Nick Delauri
Culinary Arts Instructor at the Southwest VT Regional Technical School
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