Texas Border Business
By Veronica Salinas
From a young age, Michelle Thompson knew exactly what she wanted to be.
“I knew I wanted to be a chef since I was a little girl,” she said. While other kids watched cartoons, I was glued to the Food Network. I then started experimenting in the kitchen making simple things and pastries, and I grew up loving it.”
Her passion for cooking carried her through high school where she took every Culinary Arts class she was allowed to. When it came to applying for college, she casted a wide net.
“I applied to every culinary school in the country and got accepted to all of them,” she said. “But financially, it wasn’t realistic. That’s when I heard about STC’s Culinary Arts program.”
Thompson began her culinary journey in 2015 and went on to complete two associate degrees in Culinary Arts and Baking and Pastry Arts. After years of working in the industry and a bachelor’s degree in Education, she decided to pursue her next dream: teaching.
“I thought it would be amazing to teach culinary arts, but it felt farfetched because those positions are rare,” she said. Then one day, the department chair reached out and offered me a teaching position. It felt so surreal.”
Now in her fourth year as a Culinary Arts lecturer, Thompson continues to inspire her students daily while also pursuing a master’s degree in Nutrition.
“It’s chaotic, but I love it,” she said. “Teaching at STC has been such a rewarding experience. I get to watch students discover their own creativity and confidence in the kitchen and that makes everything worth it.”
For Thompson, the most meaningful part of her role is the impact she has on her students.
“One of the best things about teaching is being able to make a lasting impact,” she said. “When I began truly connecting with my students and taking the time to understand each of them individually, it completely transformed my approach to teaching. Seeing how my students care and how dedicated they are to learning and growing reminds me why I love what I do.”
She hopes her students leave her classroom with not only culinary skills, but also life lessons.
“I want them to understand the importance of consistency and to never stop learning,” she said. “This industry is constantly evolving and they have to keep up with the trends while staying true to who they are. It’s challenging physically and mentally, but remembering why they started makes all the difference.”
Thompson believes it is important to study Culinary Arts because food is universal.
“It’s where most cultures and conversations begin,” she said. “No matter your background, food brings people together. It can bring joy, but it’s also essential to understand what we eat impacts our health and well-being.”
Her long-term goal is to help STC’s Culinary graduates succeed, especially those who want to stay and contribute to the Rio Grande Valley.
“I want to help more of our students from this community thrive right here at home,” she said. “It would be incredible to see local restaurants and bakeries filled with our graduates. My hope is that they take what they’ve learned and use it to strengthen our local culinary scene, start their own business and show others that success doesn’t always mean leaving the Valley.”
For more information on the STC Culinary Arts program, visit: https://www.southtexascollege.edu/academics/culinary-arts/.
