�鶹��ѡ

Growing up in Eastlake, Ohio, Alexander Richardson dreamed of pursuing a culinary career. Now, as a junior in �鶹��ѡ’s Hospitality & Event Management program, offered through the university's School of Foundations, Leadership and Administration, he is working on making that dream a reality.

Culinary pursuits have always been a part of Richardson’s life. His mother taught him his first recipe, chicken noodle soup, when he was just six years old and his passion has grown ever since.

After graduating with his associate degree in culinary arts and hospitality management from Cuyahoga Community College, Richardson pursued �鶹��ѡas the next step to his overall dream of becoming a Cleveland chef.

Career-ready graduates from Kent State's Hospitality Management program are in demand as the hospitality industry is in a growth period and is expected to add nearly 1.6 million jobs by 2028. �鶹��ѡstatistics report that 100% of students from the program are employed in the hospitality industry or related field after graduation. 

Student Chef of the Year

In 2023, Richardson was named the Student Chef of the Year by the Cleveland-Akron-Canton Chapter of the American Culinary Federation. He emphasized what a privilege it was to bring home, and stated, “It taught me better things are going to happen if you keep looking forward.”

This honor is given to a student with great character and personality. According to the American Culinary Federation’s qualifications for the award, “The Student of the Year Award was established to pay tribute to that member whose culinary expertise and exemplary dedication have enhanced the image of the student and this professional association.”

Richardson credits success to his attitude and overall mentality. “I have learned to move forward, stay positive and deal with it. Without positivity and motivation, you won’t end up anywhere in life,” said Richardson.

What’s on his menu for the future?

This positive mentality has led to even more opportunities for the young chef, as he looks forward to studying abroad and completing an internship in Florence, Italy, this summer. “Italy has always been a dream to travel because I really admire the culture and of course, the food,” he said.

Overall, these experiences have grown his love and passion for the culinary and hospitality industry. Richardson is excited for both his journey at �鶹��ѡas well as his life beyond, stating, “After I graduate from Kent State, I will be going into the field to pursue my dreams to work for a Cleveland chef.”

This story was written by Hannah Keil, a senior communication studies major in Kent State's College of Communication and Information.