Photo of Daniella Thomas, student at The Culinary Institute of Michigan’s Muskegon Campus
Baker College: Please share your campus, program of study, and tell us about your business.
I was born and raised in San Diego, California, now residing in Saginaw, MI. I’m a non-traditional Culinary Student, currently commuting from Saginaw to the CIM Muskegon campus. I have my bachelor’s in Sales and Marketing from Tuskegee University. With that said, upon graduation, I will become the Executive Chef of our Bed and Breakfast that my Husband Devin and I will open in the near future. It’ll be located in Michigan, and our focus will be creating a home away from home for our guests while providing gastronomical experiences. My husband and I left our corporate jobs in 2018, and are now Co-owners of Crucian Gardens Apparel LLC. We create backpacks, shoes, and other graphic apparel and accessories which emphasizes our Caribbean culture. We started our business in 2020 and have been featured in two fashion shows in South Carolina, and have had the opportunity to create pieces for celebrities such as Petey Pablo.
BC: Reflection on your journey: How has pursuing a degree impacted your path and aspirations?
Pursuing higher education was always my plan after high school. I wasn’t always sure where I would work, or even my field of study upon being admitted to Tuskegee. I did understand that a degree in business would propel my path, and introduce me to new aspects of business. After going through the curriculum for a Sales and Marketing degree I decided that this was where I’d make my start. The degree has afforded me opportunities such as internships, full-time job opportunities, and networking. I’ve worked for Union Pacific Railroad, Conagra Foods, and Altria Group Distribution Co., to name a few. I’ve learned much from these opportunities, but it also helped me to realize that I can set out on my own to create a lasting impression on the world. As a first-generation college student I knew that I couldn’t stop at my bachelor’s. There is so much more to do and learn. Culinary is an art I’ve always respected and loved. It makes people happy and excited, so naturally, I decided to invest my time into it. With my Sales and Marketing degree, and now culinary experiences coupled with my husband’s hospitality experiences, we are now setting out to open our own Bed and Breakfast.
BC: Do you have any words of wisdom: What advice or insights would you like to share with new Baker students?
I would like to share with new Baker students that when pursuing a degree, know that the degree of your choice is an opportunity for growth and networking. Chef Miller told us at the start of our courses that the work we put in will depend on what we get out of the program. Seeking opportunities outside of your normal curriculum will further guide you in your journey. Investing in your education is a choice like any other, take it seriously, and don’t waste your time.
BC: Give us your thoughts on Black HistoryMonth: What does it mean to you, particularly as a business owner or community leader?
Black History is my “why” for pursuing higher education and creating successful businesses. Attending Tuskegee for my bachelor’s degree was an experience I’ll never forget, and I’m thankful for that opportunity. It taught me to push forward no matter how hard the journey became. Now attending Baker, I feel that Tuskegee has prepared me and helped me to hone in on my work ethic. Baker College has motivated me to go even further and pursue the Certified Master Chef certification. Without the sacrifice of those who’ve paved the way for me to attend school, thoughts of progress may not exist. A professor from Tuskegee quoted St. Jerome often in class “Good, better, best. Never let it rest. ‘Til your good is better and your better is your best. I’ll never forget that. It always reminds me of the hard work Booker T. Washington and countless others put in to remind African Americans like me to step up and keep going.