Disney Selects Eight JJC Students to Culinary, College Programs

Joliet Junior College is sending eight students to Walt Disney World in Orlando, Florida in the next year through the company’s culinary and college programs.

Seven of the students will participate in the six-month Disney Culinary Program, where they will work at one of the park’s 300 restaurants as a cook or in a pastry or bakery role. Another JJC student will serve in Disney’s College Program, which allows participants to build transferable skills through personal and career development opportunities. The paid internships include on-site housing and transportation to and from work locations. Students also receive discounts on food and souvenirs as well as free entry into theme parks, water parks and other Disney properties. 

View Photos from Chef Milotte’s Visit

Disney's Senior Culinary Recruiter Chef Pauli Milotte recently visited JJC to interview students for the program. He offered positions to all seven with whom he met, including Tyler Doughty.

“I was pretty excited because I prepared for this for a couple of years and it is a once in a lifetime rare opportunity and experience to have an internship with Disney,” said Doughty. “My hard work has led up to this opportunity that I might not have had if I did not come JJC.”

He hopes the experience refines his bakery and pastry skills, and provides a better understanding of how large scale food productions at companies like Disney operate. After the internship, Doughty plans to transfer to Johnson and Wales University in Rhode Island where he’ll pursue his Bachelors in Culinary Arts and Food Service Management. From there, he hopes to earn a sommelier certification as a beverage specialist.

Mei-Zhen Croon, a JJC art major, will start as a custodian at the theme park. Croon, who dances, sings, and acts, plans to audition as a performer for Disney.

“I’ve been a performer since I was three. So I’m just trying to get more experience” she said. “After JJC I’ll be going into dance education.”  

Croon calls herself a Disney nerd, and has wanted to join the program since first learning about it her freshmen year of high school.

Others selected to the culinary program include Emilio Gaytan, Liam O’Brien, Brandon Perez, Jalen Braxton, Alexandra Craig, and Kelsie Penn. During his visit to campus, Chef Milotte had the opportunity to witness the culinary students’ work first hand. O’Brien created a three course meal, Doughty and Craig prepared dessert, and Braxton made a Mickey Mouse ice sculpture.

Following their selection, the students gathered April 26 to learn more about both Disney programs, and heard from former culinary interns Ben Rutkowski and Julia Sgiers. Rutkowski spent six months at Pop Century Resort, and then extended his internship and transferred to Port Orleans Resort.

“You’ve just got to be quick on your feet,” he told the group. “You’ve got to keep up with production because certain times are busier than others.”

Rutkowski said he loves Disney, and was excited to “work for Mikey Mouse.” At the resort, he enjoyed getting to communicate with different guests on a daily basis. Rutkowski returns to JJC this fall, where he’ll continue working toward his culinary management degree.

Sgiers also worked at Port Orleans, where she primarily rotated between burger, sandwich and pasta stations in the food court.

“It trains you how to work in the culinary industry,” said Sgiers. “There’s absolutely no question that once you leave you’ll know exactly what you need to do.”

Upon graduation, she plans to work for a catering company or be a personal chef. Sgiers said she sees herself returning to JJC in the future to pursue a baking certificate or hospitality degree.

Sgiers and Rutkowski both emphasized the value of listing Disney on their resumes, and said they’d love to return if given the opportunity.

Guiding the students through the selection process is JJC Career Advisor and Disney College Coordinator Christen Mazura-Morris, an alumna of the Disney College Program.

“After participating in my internship with the Disney company as a Jungle Cruise Skipper at the Magic Kingdom, my life changed forever! I made lifelong friends, took collegiate courses and was trained by Disney experts to advance my skills,” said Mazura-Morris. “To this day, every interview I have been through, this experience has been a topic of conversation.  I know how this experience can open doors for future career opportunities and I am blessed to be able to prepare JJC students for the same life-changing opportunities.” 

Working for Disney is a once in a lifetime opportunity, said Culinary Arts Department Chair Chef Mike McGreal. He noted several JJC culinary graduates have gone on to work at the theme park.  

“Such as alum Scott Hunnel, currently working as the executive chef for the Floridian Resort and the Michelin rated Victoria and Alberts Restaurant, and Marianne Hunnel who is the culinary program manager for Disney and Epcot. We are very proud of our partnership with Disney, and of our students who have earned their place in the Disney Summer Internship Program,” said McGreal.

For media inquiries, contact Communications and Media Coordinator Scott Harvey at 815-280-2844 or sharvey@jjc.edu.