April 8, 2014
With Pride and Sincerity,
I write to the readers in regards to the renewal of an existing levy with no cost increase to the taxpayer, and to pass a levy that replaces an existing with minimal increase to the tax payer. It is my sincere hope that you will take support in the aforementioned levy’s as the education center has proven time and time again that it holds the students development it utmost regard.
As a 2001 Alumni of the Culinary program, the stepping stone in my education/career that Tri-Rivers has offered me has proven to be one of the best decisions that I could have made in my life. After the program I was able to attend Hocking College to further my education an opportunity that I might not have been capable of with just my high school diploma. The keen focus of the teachers with a special mention to Chef Hamm allowed me to see the talent and an eye for leadership hidden inside of me. Motivating me with their precisely guided career oriented encouragement and attention to detail; I have worked my way through the ranks of a professional kitchen.
Currently the Executive Chef of my second property and responsible for millions in food revenue annually, I simply cannot picture my life without some of the tools that Tri-Rivers offered me a short time ago. One of my most recent initiatives is to further impact successful careers choices and develop stronger relationships at the Vocational level with my ties in the industry.
In conclusion, I write to you from the heart, about a program that works, about a staff that cares when it comes to their student’s education, about clear advantages that the programs can offer Marion’s youth, and about the success that it has offered me.
Matt Smith, Executive Chef,
Sheraton Columbus Hotel at Capitol Square