Pensacola, Florida native Keith Steele found his way to Helms College after serving four years in the Marine Corps. “After my honorable discharge from the military, I worked a series of different jobs—mostly warehouse-type things like I’d done in the service—but didn’t really have a career path.” Knowing his passion for cooking and baking, Steele’s mother-in-law mentioned the culinary program at Helms College and he decided to check it out.

Keith’s love for baking was greatly influenced by his grandmother, beside whom he would spend hours observing as she prepared German Chocolate, Red Velvet, and Jelly Cakes. Keith was also inspired by his father who, he says, “makes a killer banana pudding.”

Using his VA benefits in 2012, Steele enrolled in the Culinary Arts Diploma program at the Polly Long Denton School of Hospitality in Macon and worked hard. During his studies Keith was permanently hired at Dovetail, Macon’s first farm-to-table restaurant, after working one shift with Executive Chef Doug Sanneman. Steele graduated in June of 2013 and still loved his job, but after a year had to make a move in order to spend time with his wife and three small children. Marco’s provided him that opportunity and he made the switch.

However, Chef Sanneman from Dovetail soon had another option for Steele, this time as assistant manager at H&H Soul Food where the hours would work better for him. By October, Steele was promoted to General Manager and has since hired other graduates of Helms College, “I know they were well trained,” he said. “We are all trailblazers.”