(WACO, Texas) – Motivation is not a problem for Andrew Grisham.

“With life in general, every day is a new day,” he said. “Anything can happen on any given day. Just seeing what happens is a motivator for me.”

Grisham, who grew up in Robinson and is a graduate of Texas State Technical College’s Biomedical Equipment Technology program in Waco, is a medical imaging engineer at Tri-Imaging Solutions in Fort Collins, Colorado. He works from home and covers four hospitals, doing preventive maintenance and emergency repairs on Toshiba Aquilion CT scanners. He recently celebrated his first anniversary with the company.

When he gets service calls, he goes to the hospital with the problem and talks to staff. He works with the equipment until the problem can be figured out. Grisham is able to call the company to work through problems, if needed. Parts can also be ordered and delivered in less than 24 hours. His work sometimes requires him to go to Phoenix, Arizona, to do equipment repairs.

“You do travel, depending on who you work for,” Grisham said. “It is not the same work every day. You always have something new coming up. You also get to work in air conditioning in a hospital setting. You get great pay and benefits.”

Grisham enjoys his job because he sees how relieved hospital staff are when machines are up and running.

“No matter what, you always have an opportunity to work,” he said.

Grisham also likes his downtime from work, which he spends eating at new restaurants and hiking.

“I live at the edge of the Rockies, which is beautiful,” he said. “I get to experience a different culture in Colorado.”

Grisham is a graduate of Robinson High School. Between graduation and when he enrolled at TSTC, he worked various jobs.

“I did bartending for nine years,” Grisham said. “I was with an agency for acting and modeling. The year before I went to TSTC, I was living in Indiana doing construction there. That is where I found I liked working with my hands.”

A friend recommended that Grisham take a look at TSTC. When he reviewed the list of programs, he decided what to study.

“I wanted to help people, but I can’t do blood,” he said. “Nursing is out of the question. I figured if I could help maintain machines, it can help a doctor or nurse save a life.”

Grisham graduated in summer 2020 from TSTC with an Associate of Applied Science degree in Biomedical Equipment Technology and an Associate of Applied Science degree in Medical Imaging Systems Technology Specialization.

“Andrew was an excellent student with high energy who took his training seriously in both lecture and lab,” said Victor Fowler, an instructor in TSTC’s Medical Imaging Systems Technology Specialization program. “He quickly gained confidence working on medical imaging systems and secured a job before his last semester was over.”

Registration continues for the summer and fall semesters at TSTC. For more information, go to tstc.edu. 

(WACO, Texas) – Recent graduates of Texas State Technical College’s Digital Media Design program have an impressive array of career options.

Pleasanton native Hannah Selby works at a Berkshire Hathaway subsidiary as a marketing coordinator and real estate photographer. Abilene resident Arabel Mullen aspires to be a professional illustrator and already has sold a client some illustrations for a book. 

The two women have graduated from TSTC’s Digital Media Design program and are taking opposite career paths, but both have been trained in traditional graphic design skills and industry software like Adobe Creative Suite. 

“The day-to-day usage of digital media design has really helped me in my current job,” Selby said. “I work full time for a real estate agency, and I handle all of their graphic design and social media. But I’ll be changing careers a bit, doing real estate photography.” 

Selby described how much she enjoyed taking photography classes and learning more in-depth skills like Photoshop and lighting techniques. Even though her degree might suggest a 9-to-5 career in graphic design is in her future, Selby says she plans to keep it part-time and focus on photography.   

“I’ll be doing contract graphic design for a few small businesses, including a T-shirt design company, and offering my contract services to an advertising agency in San Antonio,” Selby said. “I really appreciate how working in this field, you have the opportunity to set your own schedule. I might even start my own agency down the line.” 

Jerry Vavra, TSTC’s chair of the Digital Media Design program, noted that students have an open and lucrative job field to look forward to. Instead of being limited strictly to digital design, students gain a tool belt of skills they can take anywhere. 

“The job outlook for this program is always strong. We’re not just thinking of local areas and campuses; we’re thinking of the entire state of Texas,” Vavra said. “With a quick search of the job title ‘graphic designer’ in Google for Texas, hundreds of jobs are showing up.” 

Vavra emphasized the breadth of specialized avenues available to students in the Digital Media Design program. 

“Graphic designer is sometimes a job title that other specific titles get lumped into. But we have specific areas that students can go into that are a bit outside that realm,” Vavra said. “They can be videographers, animators, web designers and illustrators.”  

Defining herself as more of the traditionally artistic persuasion, Mullen aspires to work as an illustrator for herself or with an agency. Formerly a cake decorator, Mullen decided to pursue her dream of being an illustrator and researched careers she could enter that would be both profitable and fulfilling. 

“I wanted to be a traditional artist when I graduated high school, but there’s the saying ‘starving artist,’” Mullen said. “I found TSTC and spoke with some instructors about the design program. They explained all the things I could do with design, including starting my own business.” 

Mullen’s personal brand and online store Novel Insights can be found on Etsy, though she dreams of working with a creative team such as those at Chris Do’s studios The Futur and Blind, and putting her graphic design training to work. 

“There’s so many avenues you can take with this program. We learn so many different aspects of design, from graphics to photography to videography, and some animation,” Mullen said. “Going forward, I think that being a digital artist will be a really successful career in our world of technology.” 

Registration continues for the summer and fall semesters at TSTC. For more information, go to tstc.edu. 

(WACO, Texas) – The Tesla START training program at Texas State Technical College recently held a recognition ceremony for its third cohort of graduates.

The TSTC students began the 12-week training program in January to learn the skills necessary to become advanced electric vehicle technicians at Tesla. As a Tesla-paid hourly internship, the students developed technical expertise and earned certifications through a blended approach of in-class theory, hands-on labs and self-paced learning.

All students who successfully complete the nationwide program are eligible to work at a Tesla Service Center in the United States.

The program’s classes are held at the Kultgen Automotive Center on TSTC’s Waco campus.

“We are excited and proud of the third graduating class from the Tesla START program in Waco,” said Adam Barber, TSTC’s interim executive director of Workforce Training. “We look forward to the next class and continued partnership with Tesla.”

Graduates of the program’s third cohort are Jake Byrnes, of Montgomery, Texas; Malaika Marler, of Killeen, Texas; Caitlin McKamey, of Portland, Texas; Kyle Rivas, of Flower Mound, Texas; Jeremiah Sowells, of Fenton, Louisiana; Nick Tobey, of Fort Erie, Ontario, Canada; Jacob Vest, of Wasilla, Alaska; and Kelton Williams, of St. George, Utah.

Mark Tosto, a Tesla START program instructor, said he was proud of the work the students did during the training period. He said a highlight for the students was working for two weeks at a Tesla Service Center in Oklahoma.

Vest said he has been interested in Tesla’s work since he was 16. When his plans fell through to study electromechanical engineering in Alaska, he searched online and came across the Tesla START program.

“I wanted to be somewhere warm for the first time,” he said.

Vest said he gained an appreciation during the program for the quality that goes into constructing every Tesla vehicle. He said he looks forward to exploring the East Coast as he moves in mid-May to Massachusetts to begin work at a Tesla Service Center.

Byrnes not only completed the Tesla program during the spring semester, but he also finished an Associate of Applied Science degree in Automotive Technology at TSTC. He had online classes for the semester, enabling him to devote time to learning about Tesla’s vehicles.

“Getting into the theory of the cars and the engineering was cool,” he said.

Byrnes will move in mid-May to California to work at a Tesla Service Center.

McKamey studied automotive technology while taking dual credit classes in high school and earning an associate degree at a two-year college in the Corpus Christi area. Her high school classes sparked an interest in electric vehicles.

The program expanded her knowledge of what she said is the future of transportation.

“I loved it,” McKamey said. “I went from not knowing how to unlock and lock a vehicle to tearing it apart.”

She will be relocating in mid-May to Utah to work at a Tesla Service Center.

There are currently seven other Tesla START partnerships with colleges in California, Florida, New York, North Carolina, Ohio and Washington. The program launched in 2019 and has had more than 300 graduates to date.

The program’s 2021 cohorts in Waco are full, but interviews for 2022 cohorts are taking place, Tosto said.

For more information on Tesla START, go to tesla.com/careers/tesla-start.

For more information on TSTC, go to tstc.edu.

(WACO, Texas) – Dominic Abeyta, of Hewitt, is working toward a Plumbing and Pipefitting Technology certificate at Texas State Technical College. He is scheduled to graduate in December.

What inspired you to study Plumbing and Pipefitting Technology at TSTC?

I was working as an armed security guard, but I was looking for a new challenge and something better financially. I was noticing how the economy was and what different trades are needed more than others. I wanted to find a career that has more of a future, is more stable and more reliable. I don’t have to worry about being laid off because, honestly, everyone needs a plumber.

I knew Jimmy Bibb (a TSTC Plumbing and Pipefitting Technology instructor), and he got me interested and started talking to me about the program and told me about the benefits of plumbing. He also told me the negatives and positives and let me weigh my options. I was a little skeptical at first, but once I started the application process and started the program, I fell in love with it.

What is a typical day like for you?

I wake up, and I usually make myself a cup of coffee and jump in the shower. I try to make sure to read TSTC emails before I go to school. I make sure that I have my backpack ready, my books and laptop, and everything ready to go. I have to make sure I am dressed in my TSTC plumbing shirt. I have a little bit of breakfast and drink a protein shake on the way to TSTC. When I get to TSTC, I start doing whatever I am told, whether it is to study, clean up in the shop, or set up projects for future use. Staying on top of my grades is a big thing. I really want to succeed.

What have you enjoyed learning so far in the Plumbing and Pipefitting Technology program?

When I started soldering, I was really bad at it. But the more I did it, the better I got. It is basically taking two pieces of pipe that really have no purpose, fusing them together and forming a route of how the water is going to be flowing.

What are your plans after graduation, and are you optimistic about the job market?

I want the hours I work to be able to go toward my plumbing license. I recently started work at Capstone Mechanical in Waco. I like the benefits and experience they offer and the learning atmosphere they provide. I like the way people learn from each other, teach each other and are there for each other. 

Why should more people consider pursuing the plumbing and pipefitting industry?

As long as we continue to have wastewater, drinking water, and systems where water is distributed among people all over the world, you are always going to need a plumber. You are basically guaranteed a job.

The U.S. Bureau of Labor Statistics has projected that there will be a need for more than 511,000 plumbers, pipefitters and steamfitters by 2029 due to the maintenance of existing plumbing systems and new construction. In Texas, plumbers, pipefitters and steamfitters made an annual mean wage of $50,840 as of May 2020, according to the agency.

TSTC offers a Plumbing and Pipefitting Technology certificate of completion and a Basic Plumbing occupational skills award.

Registration continues for the summer and fall semesters at TSTC. Scholarships are available. For more information, go to tstc.edu. 

(WACO, Texas) – Thomas Pechal, of Temple retired in August 2019 from Temple Fire and Rescue, where he was a firefighter and paramedic and also worked with community education and public information.

A week later, he was attending Texas State Technical College’s Waco campus working on a new career in Environmental Technology and Occupational Safety Compliance Technology.

“In that line of work, you are training and studying and learning new topics while in class,” Pechal said. “That is part of what a firefighter’s responsibility is: learning new things, staying relevant, and practicing new skills.”

Pechal received Associate of Applied Science degrees in Environmental Technology – Compliance and Occupational Safety Compliance Technology this spring at TSTC. He is also the spring recipient of the Mike Torres Jr. Leadership Award.

Pechal said he enjoyed what he learned in the two programs, including confined space training and calibrating a monitor to take air sample readings. He did a required internship at MTC in Temple, specializing in forklift battery handling and food processing equipment.

“No matter what job you are doing, you have to do it safely,” Pechal said. “The role of the safety professional is to advocate for the worker and make sure they can do their job safely and go home at the end of their shift.”

Lester Bowers, TSTC’s statewide chair of the Environmental Health and Safety department, said he admires Pechal’s willingness to take on difficult and demanding assignments and his ability to think for himself.

“Thomas is goal-driven, works extremely hard, and has learned discipline, excellent time management and concentration, with the quality and preciseness of his work being a testament to it,” Bowers said. “He is one of the most reflective and thoughtful students I have had in my class.”

Pechal is currently doing job interviews in Central Texas.

“I am excited about the future, no matter what happens,” he said. “I am looking forward to this next phase in life after school. I can take the knowledge and skills and apply that to help other people stay safe in the work area.”

Pechal grew up in the Temple and Houston areas and is a graduate of Rogers High School and Temple Junior College.

The Mike Torres Jr. Leadership Award is given to honor the memory of Waco native Mike Torres Jr., who taught in TSTC’s Digital Media and Design program until his death in 2005. According to the Waco Tribune-Herald, Torres graduated from Bishop Louis Reicher Catholic High School and TSTC’s Commercial Art Advertising and Integrated Digital Image program.

The award signifies qualities that Torres was known for courage, honesty and integrity. The award is given each semester at commencement to a candidate for graduation who is nominated by TSTC faculty and staff members. It was first given in fall 2011, according to TSTC archival information.

For more information on TSTC, go to tstc.edu. 

(WACO, Texas) – Texas State Technical College Culinary Arts graduate Adilene Camarena launched her Waco bakery, Around the World, in April 2020, with high hopes, fierce determination and a generous helping of optimism. The bakery is at Union Hall in downtown Waco.

One year later, the Hillsboro native reflected on her experiences and reminisced about her time in the Culinary Arts program.  

“It was a really good experience, and it helped me learn how to work with recipes and make them better as I go along,” Camarena said. “I did the full program, with baking as my specialty.”  

Camarena graduated with an Associate of Applied Science degree in Culinary Arts in 2016. She was already sure about where she wanted to go and what she wanted to do when she got there.

Clad in a simple black apron, she now stands proudly behind a glass case stacked with shelves of brightly frosted cupcakes, flaky puff pastries, and international treats like Canadian Nanaimo bars and French macarons. Camarena’s sugary brainchild is nestled in a quiet corner of the bustling food court. 

“I lived in Waco when I went to TSTC. I really loved downtown, which has been growing and getting bigger,” Camarena said. “When the opportunity popped up, I took it. I know there’s potential here.” 

Opening a bakery in the middle of a global pandemic was an especially precarious roll of the dice. But Camarena believes her mentors and training at TSTC helped prepare her to successfully run her own bakery.  

“I took Advanced Pastry Shop with Chef (Paul) Porras; we learned methods and basic skills like how to make breads, cookies and cakes,” Camarena said. “All the chefs always gave good advice from their own experiences, and I enjoyed my time learning from each of them.” 

Culinary Arts instructor Michele Brown considers Camarena’s success to be an example of an underrated program that has produced multiple local restaurant owners over the years. 

“We’ve got chefs at country clubs, hospitals and doing fine dining. One of our graduates is head chef at Lula Jane’s, and another one owns HonkyTonk Kid BBQ,” Brown said. 

Head chef and partner at Waco restaurant and bakery Lula Jane’s, Stacy Russell entered the Culinary Arts program after years in the auto mechanic industry and commented on how his training at TSTC prepared him for his current role as head chef. 

“Those classes helped me in more ways than one. All the classes in the program were much-needed skills I used when I started at my first job,” Russell said. “Those that really love culinary arts will do what it takes to soak it all up. Always make the food that inspires you, and never lower your standards.”

Camarena’s inspiration is the core of her business model and resulted in her bakery’s theme. It would be easy to assume the young baker might be hesitant or indecisive, but one conversation with her proves otherwise. The confidence and passionate professionalism just beneath the surface stand out the longer you talk to her.  

“I sell things like Nanaimo bars, and I have Canadians come in that get so excited — they always buy them,” Camarena chuckles, adjusting the mask that her smile has shifted around her face. “I’ve done a lot of research for different recipes for this place because the concept is ‘around the world.’”

Indeed, the bakery provides a sampling of desserts from around the globe, and the Waco community has quickly adopted it and made it a local staple for desserts and baked goods. Camarena’s one piece of advice to aspiring students? Tap into that resource. 

“Join a community and get involved. Connect with people, especially local business owners,” Camarena notes. “Once you’ve done that, everything sort of falls into place with the right people beside you.”

Waco has invested in economic sustainability by supporting homegrown entrepreneurs like Russell and Camarena, a fact she expressed her gratitude for in the warm, humble tones distinctive to her character.

“I’ve learned along the way and gotten to meet a lot of people and make a lot of friendships,” Camarena said. “They decide to choose me as their baker and the place they buy their desserts from. That’s become something I’m very proud of.” 

Registration continues for the summer and fall semesters at TSTC. For more information, go to tstc.edu. 

(WACO, Texas) – Texas State Technical College Culinary Arts students are ready to make their dreams come true when they graduate this spring. 

“I feel as if this program has prepared me for more than I ever imagined,” said Mikhaila Hoffman of College Station. “The long-term goal is to eventually own my own bakery. That probably won’t happen for a while, but that’s been my dream for a long time. I feel more prepared than I thought I would.” 

Equipping students with the skills they need to find employment in the food industry is the crux of the Culinary Arts program’s curriculum. Students learn food sanitation and safety practices, proper handling of kitchen equipment, menu planning, catering and nutrition. 

The Culinary Club’s vice president, Dequan Carter, of Waco, praised instructors’ knowledge and encouragement of their students. 

“TSTC is a great program, the chefs are always there to help, and the skills they teach you will be needed in any well-established restaurant,” Carter said. “They teach you great knife skills that will help you in the long run. Skills that I didn’t have are now refined with the help of the chefs.” 

Students can work toward an Associate of Applied Science degree in Culinary Arts or certificates of completion such as Culinarian, Culinary Assistant and Culinary Specialist. Each program requires sanitation and safety courses, but specialty classes like International Cuisine and Advanced Pastry Shop offer students the chance to discover what they are passionate about. 

“My favorite class would have to be International Cuisine because we make foods from around the world,” said Emmanuel Walker of Waco. “It gives you a sense of what other cultures and regions have to offer.” 

Vickie Bradford, of Corsicana, makes the hourlong commute several times a week to attend classes at the Greta W. Watson Culinary Arts Center at the Waco campus. She voiced her appreciation for the program’s specialty baking classes and the experience she has gained at TSTC. 

“Baking is my passion. I love making pound cake, pineapple upside-down cake and lemon cake,” Bradford said. “I have a couple of favorite classes that I’m going to miss, but the top of my list would be Chef Brown’s baking class — it was very challenging and fun. I enjoyed her class because at first I thought it would be a piece of cake. Wrong!”

Students develop skills they need to own and operate their own establishments, such as hospitality supervision and management. They learn proper plate presentation, sauce creation, and butchering and cooking of meat, poultry, seafood and game. 

Walker is an aspiring restaurant owner and SkillsUSA competitor. Students like him gain confidence in their abilities and ambitions during their time at TSTC. 

“My experience here has been one of the best adventures in my life. The skills that I have learned are all of the things that I would need to be successful,” Walker said. “I see myself possibly starting my own restaurant. It may take some time, but with the right motivation and consistency, I’d be able to do more than own a restaurant and start a small franchise.”  

According to the U.S Bureau of Labor Statistics and onetonline.org, Texas currently employs the second-most restaurant cooks in the nation. The market is booming for Culinary Arts students like these, who are just starting their careers and ready to claim their dreams, one step at a time. 

“I’ve always loved cooking from a young age, and I want to be a head chef sometime in the future. My parents moved to the U.S. for me so I could have better opportunities,” Carter said. “I’m going to keep pushing for my goals to be the best that I can be, no matter what comes my way.”

Registration continues for the summer and fall semesters at TSTC. For more information, go to tstc.edu. 

(WACO, Texas) – Now is a good time to enter the culinary arts field because there is a need for skilled workers.

“I have never seen such a staffing shortage across the board right now, whether it is cooks, front of house, or food runners,” said Kyle Citrano, president of the Waco Restaurant Association and managing partner of George’s Restaurant and Bar No. 2 in Hewitt.

Citrano said Texas State Technical College’s Culinary Arts students and graduates should thrive as good cooks or servers.

“There is a need and shortage, and they have all of that in their favor,” he said. “They can go into a restaurant tomorrow, and someone would probably hire them.”

Michele Brown, lead instructor in TSTC’s Culinary Arts program in Waco, said students and graduates need to look at benefits and how the business of their choice is going to help advance their careers.

Brown cited a budding partnership with Kalahari Resorts and Conventions in Round Rock, which has recently hired students and graduates of TSTC’s Culinary Arts programs in East Williamson County and Waco.

“The nice thing about working with a group like Kalahari is they have more than one property,” she said.

Dorothy Lentis, a 2013 graduate of TSTC’s Culinary Arts program and owner of Alpha Omega Grill and Bakery in Waco, said students and graduates need to have patience and become good at multitasking. She said this and other skills can be learned with lots of practice and a culinary arts education.

“(At TSTC) we had to plate all the food we made in a professional manner that could be sold in a restaurant,” Lentis said. “We were judged on knife cuts, the gelatinousness of the sauce, the presentation and, of course, the taste.”

Citrano said restaurants in the Waco area felt the effects of the COVID-19 pandemic. He said not every restaurant had the ability to offer to-go and delivery options while still maintaining food quality, as well as health and safety standards.

He said that since George’s reopening after being closed for six weeks due to the pandemic, the restaurant has been affected by shortages in staffing and the availability of meats and other goods. But he said patrons’ support for the restaurant is still high.

“The staff is making the best money they have probably made working here,” he said.

TSTC’s Culinary Arts program has had to adapt to the pandemic by offering to-go meals to on-campus faculty, staff and students in lieu of in-person dining. The program’s students have also learned to adapt to the changing pandemic situation.

“They can go out and do whatever is thrown at them,” Brown said. “They have shown their leadership skills this semester.”

The U.S. Bureau of Labor Statistics has projected more than 158,000 chefs and head cooks will be needed by 2029. This will be driven by restaurant patrons who want high-quality, healthier meals.

In May 2020, Texas had 4,900 chefs and head cooks earning an annual mean wage of more than $57,000, according to the federal labor statistics agency.

Registration continues for the summer and fall semesters at TSTC. For more information, go to tstc.edu.