Alum Fulfills His Culinary Dreams at ECC

Elgin Community College (ECC) provided Raymond Petty the opportunity to reinvent himself after spending 35 years working for Chrysler. When the Belvidere Assembly Plant closed in 2023 and Petty was laid off, he was given the chance to return to school, and ECC became the place where he turned a lifelong passion into a new career path.

He chose culinary arts after years of baking with his mother growing up. Though Petty had first studied culinary arts decades earlier, in 1982, at the Rockford Vocational Center, ECC offered him the chance to complete his education and earn an associate degree. 

Living in Cherry Valley, Petty found that ECC was the closest college offering a comprehensive culinary arts program. While schools in Chicago were an option, the commute was too far a drive for him. Determined to pursue his education, Petty drove approximately 50 miles to and from his classes at ECC every day for the two years he had classes. 

While his former employer initially recommended Petty pursue a culinary arts certificate, he set his sights higher and chose to earn an associate degree through ECC. 

“I’m used to building cars every 40 seconds on the line,” Petty said. “I think I can make a bowl of pasta in a kitchen.”

During his time in the culinary program, one of his highlights was going to Austria with fellow culinary students and faculty in May 2025. ECC culinary arts students were assigned to cook all the food for a large feast during their Austria trip.

Petty was assigned to create Caesar dressing for the salads and make the croutons. Once he had finished making the dressing and croutons, he assisted students in making desserts and pastries. The culinary students got to visit many places and restaurants there. 

At ECC, Petty learned about a variety of culinary arts sections, including bionutrition, baking 101, hospitality, preparing meats and seafood, and working the “back of the house.” He appreciated Chef Lucas Wagner, assistant professor of culinary arts and hospitality, whose teaching style was “disciplined and to the point,” he said. 

“Which I think is excellent, especially for first-year students,” Petty said. “I think that's an excellent way to get them in the program, because you have to set that tone.”

During the 2025 Fisher Nuts Recipe Competition, Petty was a winner of a $250 scholarship after making his “Nutty Cheese Stuffed Chicken Breast.” 

Towards the end of Petty’s last semester in December 2025, he helped out at the “Savor the Semester” event. Though he was not required to be there, he volunteered his time. He was on campus that day from 7 am to 9:30 pm for the event, he said. 

Petty is currently working part-time at Salamones in Cherry Valley. He completed his internship for ECC there. He graduated with his associate degree in culinary arts in December 2025. Petty hopes to continue working in the Rockford area in the culinary field, using the skills he gained at ECC.