Middlesex Community College is dedicated to preparing students for the professional workforce. In the Fall 2025 semester, MCC’s Program Coordinator Kim Morrissey developed the Hospitality and Culinary Arts Mentor Program. As part of the program, students hear from members of the advisory board in groups and have the chance to talk to them one-on-one throughout the year.
“My experience was leveled up with the mentorship program – it was transitioned from being a ‘student’ to being a ‘professional,’” said Mireille Maalouf Bulbulian, an MCC Culinary Arts student, of Andover. “Having a field trip to a nearby restaurant helped a lot in my experimental side of learning, not just reading and achieving assignments. You learn the kitchen culture – how to communicate during a rush, how to take constructive criticism, and how to lead a line. It helps you decide if you want to pursue fine dining, catering, baking, or corporate food service.”
MCC’s Hospitality and Culinary Arts Mentor Program are made up of college alumni. Members include Leslie Cregg-Hyder, Courtney Kohanski, Jose Lopez, Scott Plath, Danielle Rico, Marianela Santana and Tom Totman.
During the Fall 2025 semester, students heard from Totman, the Chief Operating Officer at Webber Restaurant Group. With properties including the Gibbet Hill Grill, The Bancroft and Fireside Catering, Totman spoke about financial management in the restaurant industry and answered questions. He also met with two students to have individual conversations.
“My favorite part of my job is to teach and to mentor staff who want to learn and want to be in the hospitality business,” Totman said. “I shared many stories of people from different backgrounds and how they made their way into their futures. In both cases, I think I was successful drawing an accurate picture of what working in our industry looks like today and may look like in the future.”
Advisory member Plath is the owner of Stones Hospitality Group. At Middlesex, he spoke to students about the challenges of restaurant management and took them on a tour of the facility. During lunch, students were able to ask questions and share their career goals and plans with Plath.
“We discussed how imperative gaining experience and exposure to our industry is while seeking to set goals and a path best suited to individual skill sets,” Plath said. “We discussed the importance of being properly funded when embarking on an entrepreneurial pursuit, and also being properly prepared for what it takes to achieve long term sustainability and success, and how important being able to scale my business was to my being able to find ultimate balance between work and other pursuits.”
For the Spring 2026 semester, Morrissey is planning field trips to Fenway Park for a Hospitality Job Fair sponsored by the Mass Lodging Association and the New England Restaurant and Bar Show at the Boston Convention and Exhibition Center. In partnership with MCC’s fashion merchandising and entrepreneurship programs, Morrissey will also host an etiquette dinner for students at the college’s Nesmith House in March.
“These experiences not only provide meaningful real-world exposure for our students but also strengthen their sense of community,” Morrissey said. “Students are able to learn about and observe industry standards in action, connect theory to practice, and gain a clearer understanding of the expectations they will face in their careers. These events build the confidence and camaraderie essential to success in hospitality and culinary arts.”