On April 8, 2025, the Baltimore Convention Center buzzed with excitement and anticipation as nearly 250 students from five Baltimore City Public Schools stepped onto the competition floor for the 4th Annual Baltimore CTE Food, Beverage, & Baking Competition. This event, now in its fourth year, was born from a continued effort to expose Baltimore City youth to a wide range of professional opportunities in the hospitality industry. Through a partnership with Visit Baltimore, Levy Restaurants, and the Baltimore Convention Center, the competition had grown into a highly anticipated work-based learning experience—one that promised hands-on training, mentorship, and the thrill of putting their culinary and hospitality skills to the test.
It was still early morning when buses pulled up to the Convention Center. Students from Forest Park High School, Carver Vocational-Technical High School, Mergenthaler Vocational-Technical High School (commonly known as Mervo), National Academy Foundation (NAF), and Edmondson-Westside High School filed into the lobby, greeted by the friendly team from the Convention Center’s Sales, Services, Operations, and IT Departments. These industry professionals had volunteered to share their personal career journeys, tips for success, and real-world experiences about working in a major events venue. It was a chance for the students to see beyond the classroom, ask questions, and broaden their understanding of Baltimore’s vibrant hospitality sector.
Throughout the morning, students participating in the cooking competition headed straight into the kitchen. There, they were met by Chef Rochelle Kennedy, Executive Sous Chef of the Baltimore Convention Center, who showed the students around the kitchen. Besides Chef Rochelle Kennedy, other esteemed panel of cooking judges included: Esteban Escobar, Area Director of Purchase & Supply Chain for LEVY; Derrick Purcell, PCII, FPM, Culinary Director of the Franciscan Center/Dignity Plates; and Mya Bilal, owner and Executive Chef of Codetta Bake Shop. Each judge took time to provide feedback to the students and encourage them to hone their skills. They all appreciated the importance of this event as support for the next generation, the incredible opportunity for students to learn the ropes of the industry firsthand and how seeing these students sharpen their skills in a real kitchen environment is proof of how valuable hands-on events can be. “They’re getting a taste of what our industry is really about, and we’re here to support and guide them,” said one of the judges.
Other participating students enjoyed industry panels that highlighted successful entrepreneurs and local business owners. Several panelists took the stage: Niajha Wright-Brown, Co-owner of Land of Kush; Monesha Phillips, owner of Pandora’s Box; Brandon Phillips, owner of La Chow; Brian Dawson from To Baltimore with Love; and Aaron Dante of the No Pix After Dark Podcast.
The panelists highlighted Baltimore’s dynamic food scene, the power of collaboration, and the importance of building strong professional networks. They also encouraged students to embrace creativity, remain curious, and explore their own city as tourists. With Baltimore’s neighborhoods offering so many hidden gems, the panelists stressed that it was essential to foster pride in local culture, particularly for those interested in opening their businesses someday.
This year’s competition brought an exciting new element: a table setting challenge for those students who were not cooking. The National Academy Foundation took away the award for the table setting competition.
By mid-afternoon, all the schools assembled as event organizers announced the winners. The National Academy Foundation’s students erupted in cheers upon hearing their name called for the table setting competition. On the cooking side, Forest Park High School was declared the winner of the cooking contest. The judges expressed their admiration for the students’ passion and skill, with Derrick Purcell remarking, “These students have shown that Baltimore’s culinary future is bright. Their enthusiasm, combined with the dedication of their mentors, is what makes this event so powerful.”
Mia Bloom, who had spent the day observing the incredible teamwork and creativity on display, says of the event, “This year’s Baltimore CTE Food Beverage and Baking Competition was a true success, with nearly 250 students representing five different Baltimore City Public Schools. This year, Forest Park High School won the cooking competition with a fusion menu that honored the diversity of the team, and the National Academy Foundation won the first table-setting competition, a new addition to the programming.
“This competition goes beyond the classroom, offering students a unique pathway to real-world experience and industry immersion. During the competition, students work directly with Levy in their kitchen, learning from the executive chef and talented team while networking with local culinary experts who provide exceptional hands-on training and mentorship. This direct exposure to hospitality operations, along with experiences like a tour of the Baltimore Convention Center and a panel discussion with local industry experts, ensures our students are connected to major area employers and prepared for successful careers within Baltimore’s dynamic tourism sector.”
Applause thundered through the hall, underscoring just how special this annual event had become. The 4th Annual Baltimore CTE Food, Beverage, & Baking Competition stood as a testament to collaboration, learning, and the city’s flourishing culinary scene. By day’s end, students walked away with a sense of pride, excitement, and renewed ambition, ready to pursue their place in Baltimore’s ever-growing hospitality industry.