Caroline Sande stood in front of the graduates of the Bridge to Culinary program at their December 9th ceremony in Roxbury as a prime example of someone who made the most of the opportunity she’d been given.

Just six months prior, she had graduated from the graduates’ sister program, Bridge to Hospitality, and entered job training at BEST to prepare for the hospitality industry. An immigrant, she worried that her accent would hold her back. But after job shadowing through BEST, she landed a job as a house-person at Park Plaza Hotel, cleaning hallways, answering calls, and delivering supplies to guests.

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