2024 - Meet Tanya Teeter

Elgin Community College culinary arts and hospitality student Tanya Teeter of Carpentersville, Ill., found the artist within when she joined the program in 2021, initially focusing on pastry arts.

“I was never artistic, but my whole family is, so I always felt like the black sheep,” Teeter said. “Here I learned I was [artistic], but with food — you get the decorative part on the pastry side.”

Teeter’s artistic side broadened when she took an elective course in ice carving with Patrick Stewart, assistant professor of culinary arts and hospitality, and discovered a new talent where she continues to assist him outside the classroom on various sculpture projects. 

“Chef Stewart is a really good teacher, so I figured I’d try it and see if I could be artistic in that way, too,” Teeter said. “It’s ironic because I don’t like being cold, so I questioned if I really wanted to do it. However, you don’t even feel it once you start because you’re active the whole time.”

When Teeter entered ECC’s culinary art and hospitality program, she already had a strong background in the field, working in bakeries and restaurants before she even finished high school. She began in a bakery and then made her way into restaurants and catering. Teeter grew up in the kitchen, learning from a family who always cooked, and found where her passion lay early on.

“I’ve always cooked,” Teeter said. “There’s even a story from when I was little. I got up on a chair to grab a big pan hanging on the wall and started cracking eggs into it — no shells in the pan. My mom was getting my brother ready in the back of the house. The only thing was I didn’t have the fire on. She caught me just in time.”

While the chef’s hat felt right on Teeter’s head and in her heart, it wasn’t until 20 years after high school graduation that she realized she wanted to pursue a degree to elevate her passion for culinary arts to the next level. Teeter had initially attended ECC right out of high school but shared that she lacked the focus and drive to commit herself fully.

“When I chose just to work, it was a break from school I needed, and for a while, I thought, I already have the job. Do I need a degree? Now I know you definitely do. Here you are learning from so many different chefs in one place versus going from job to job in search of that education,” Teeter said.

Teeter’s next journey at ECC is taking her overseas, where she’s booked to travel with the culinary arts program through a study abroad trip to Italy. She’s on track to graduate in fall 2024, replacing her chef’s hat with a graduation cap, for a moment, at least.

Tanya Teeter: Pastry Artist. Culinary Student. Ice Carver. And much, much more. Read on and learn more.

Share one thing you do outside of ECC. I camp a lot. I’m an outdoor person, and my family and I go camping every year – which I’ll miss this year because of Italy! It’s what we do to kick off the summer season. Even my tattoos reflect this. I have raspberries because I actually grow my own produce. If you walk out my backdoor, you’ll see my little grove of raspberries.

Dogs, Cats, or Houseplants? I have all three! In fact, I have a lemon tree I’ve had for four years now. We don’t have the environment to grow that tree around here, so I have to bring it in and out of the house. I’ve had a couple of lemons, and they’re the best I’ve ever had. I have two growing right now. My house smells so good – the blossom before the fruit grows smells amazing, so even if I don’t get a lemon, it’s still worth it! It’s not technically a house plant, but I’ve made it one. I also have a dog and a kitten. I also got my dog as a puppy, so they’re like my children.

Where is your favorite spot on campus? Honestly, here (ECC’s Culinary Arts & Hospitality Department). Sometimes, I’ll walk around and sit by the rooftop garden, but I still come back here. We even have lunch here, and we’ll just come and sit. You bond with your peers because you start talking about things you’ve made in class, which slowly builds into a friendship.

What’s one thing that really makes your day? When I can choose the pastry idea and recipe, I want for events. I’ll bring the idea to the head chef, and when I have a plate up, it’s super exciting. We build and build off the idea to get our end result, constantly changing how it sits on the plate to see what works. A lot goes into it.

What’s your favorite meal to cook or eat out? This is a hard question for chefs! Chef Stewart always says his favorite thing to make is reservations. He always makes me laugh with his dad jokes. He will have to text me every day when I leave here because he knows I’ll either have a comeback or laugh. I like all varieties of food. It surprises me when other chefs are picky!