Carver Alumni Dinner: Seven Alumni. Seven Journeys. One Industry.

Every Seat at the TableSuccess in the culinary world doesn't follow a single recipe, and there is no single path to a rewarding career. It can be found in hospital kitchens, neighborhood cafés, bustling restaurants, bakeries, catering companies, and wherever food has the power to nourish, comfort, and bring people together. From healthcare and hospitality to entrepreneurship and fine dining, Carver Culinary Arts graduates are making their mark in countless ways.Join seven distinguished Carver Culinary Arts alumni as they share their unique career journeys through an unforgettable six-course dining experience. Each chef will present a course inspired by their personal story—reflecting the passion, perseverance, creativity, and purpose that shaped their path and earned them their own seat at the table.This evening is a celebration of possibility. It honors the many ways a culinary education can open doors, strengthen communities, and transform lives, while showcasing the extraordinary talent that began in the classrooms and kitchens of Carver Career & Technical Education Center. Every course tells a story, and every story is a reminder that success in the culinary arts comes in many forms—but there's always a seat at the table.🍽️ Appalachian Comfort"Where Appalachian flavor meets modern hospitality."Chef David McCormickWine Down on MarketFried Green TomatoStuffed with pimento cheese, Appalachia moonshine-infused hot honey, and microgreens- 🍽️ Classic Summer Soup"Simple soup that makes you feel cared for."Chef Cydny LattaDancing Dog Ice Cream CaféRoasted Red Pepper SoupCrème fraîche, house-made croutons, and microgreens-🍽️ Peak Produce"Where the summer season lands on the plate."Chef Ollie OliveThe PitchCharred Corn & Peach-Tomato SaladHot honey balsamic vinaigrette and feta crumbles-🍽️ Global Fusion"Where global food culture meets local creativity."Chef Matthew HarrisShuckersTuna Poke NachosCrispy wonton chips, fresh tuna, wakame salad, pico de gallo, sriracha mayo, and eel sauce-🍽️ Layered Technique"Where culinary training meets personal identity."Chefs KD Jones & Zachary WebbCoco's Kitchen & CaféWhite Miso & Pasilla-Roasted Chicken QuarterCoconut black bean rice, pineapple chile gastrique, smashed cucumber salad, watermelon radish, and black sesame crumble- 🍽️ Hospitality That Lasts"Leaving you with something to remember long after the last bite."Chef Bradley ClarkLayered Maple Cream CannoliCrisp baked cannoli pastry layered with maple cream, seasonal berries, and candied pecans