Life At Levy

Every year, Levy partners with the Culinary Arts program at the Chicago Vocational High School on a day of mentorship. This year, Vice President of Culinary Development De La Cruz, Regional Executive Chef Kenneth Hardiman and Senior Vice President of Culinary Jonathan Williams went to the school to demonstrate to the kids in Chef David Fuller’s class how to prep and run a concession stand.

Before the day arrived, the students created a menu of game day-style foods. They then spent the entire morning cooking alongside Chefs Dayanny, Kenneth and Jonathan. Once the prep was done, they set up their stations for service throughout every lunch period, where Chief People Officer Shauna Sanson and Senior Vice President of Core Solutions Jeff Zoeller helped run the cash register. Their fellow classmates and faculty came to the culinary arts room and chose from a menu of queso nachos, chicken Polish sausages, chicken salads, smash burgers and street tacos. By the end of the day, they had raised $1,200 solely through food sales to put right back into their program.

Read below to hear about the experience through our volunteers’ words:

“For me, I know our purpose has always been rooted in creating meaningful impact, not just within our venues, but in the cities and communities we serve. By giving back, we’re not only supporting local growth but also strengthening our own foundation. This commitment drives us to nurture the next generation of chefs and restaurateurs — future leaders who will shape our industry and expand our impact. By investing in these young talents today, we’re building stronger communities and a more vibrant culinary landscape for tomorrow.”
— Dayanny De La Cruz

“It was amazing to see our chefs interact with and mentor high school students in our own backyard. There is no better way to give back to the community than helping to develop skills and a passion for hospitality at a young age. It can be an incredibly rewarding career path for people of every background.”
— Shauna Sanson

“Working at Levy is the best job in sports, and it’s a privilege to do that job in the communities in which we operate. Therefore, we have a responsibility to bring the community into the fold. We need to continue to show the people within those communities the paths that are available to them.”
— Jeff Zoeller

“I was born and raised in Chicago, and I had no idea what direction my career was heading in. I feel this is a great time to connect with students, and to show them what a culinary career could be with Levy. Talking with the students, walking around the school and sharing time with them was so rewarding for the Levy team to experience. Chef David Fuller has done an amazing job helping the culinary students’ minds understand what the possibilities could be – owning your own business or working for a great company like Levy. Last but not least, the food was outstanding, and the students and teachers were so happy.”
— Jonathan Williams

“I love having the privilege of being able to give back. I was brought up with this in my family and hold strong ties to education, with my mother being an educator and counselor in the Kansas City School District. I continue to learn the history of this school and the upcoming opportunities they want to provide. It sparked how we can be impactful as a company and aid in this process or provide resources, whether it be through our partnerships with various locations or time and commitment to educate. I love that both with food and in our industry, we have to be flexible, and I know that with these students, we are preparing them for that aspect of professional life. Learning never stops, and you can always gain something from everyone on a daily basis. Hospitality is always our mission, and we love the measure of hospitality we received from Chef David Fuller’s program.”
— Kenneth Hardiman