DiQuinzio serves as the Chef de Cuisine at Bonnie Briar in Larchmont

When Catherine DiQuinzio enrolled in the Center for Career Services as a high school junior, there was no instant “a-ha” moment. She first joined the Cosmetology program before quickly switching to Culinary Arts.

“One of my classmates in Cosmetology had switched to Culinary and said, ‘You should come, too. It’s hands-on, and we get to eat free food,’” she said.

Even that transition required additional motivation. That motivation came in the form of Chef Gerry Murphy sending Ms. DiQuinzio to the pot sink each time she arrived late to class. She now describes him as “like a drill sergeant,” but out of admiration. That firm hand and structure of the classroom soon altered her life.

Thirteen years later, Ms. DiQuinzio is an acclaimed professional who boasts impressive accomplishments in the kitchen. She has worked these last four years as the Chef de Cuisine at Bonnie Briar Country Club in Larchmont and last year was named to Club & Resort Chef’s “40 Under 40,” which recognizes young talent working in the club and resort industry.”

“She found her niche — and that’s what vocational education is all about,” said Chef Murphy, who worked 37 years for Southern Westchester BOCES. “That’s what the campus in Valhalla is a monument to.”

Ms. DiQuinzio’s success was anything but instant. The 2013 Harrison High School graduation found herself uninspired in a traditional academic setting and sought something more hands-on. She found it one day in the Career Services’ kitchen — after cleaning many pots and pans — when Chef Murphy assigned her to make marinara sauce.

She described the gesture as “my wake-up call.”

“She says it was marinara sauce. I don’t even remember if that’s what the assignment was,” Chef Murphy said. “At the end of the day, everything just clicked for Catherine. She’s just such a special, unique kid.”

Chef Murphy helped Ms. DiQuinzio land a summer job in the snack shop at the Apawamis Club in Rye. She impressed the staff with her ability to take charge, and soon found herself in a position where she shadowed different chefs working different stations in the kitchen for several months at a time.

“I knew that what I was missing was structure,” Ms. DiQuinzio said. “The kitchen gave me just that.”

Ms. DiQuinzio worked at Apawamis while attending college, and eventually rose to the title of Sous Chef. She now finds herself responsible for overseeing all operations at Bonnie Briar under Executive Chef Christopher Reveron.

“Catherine is an amazing chef,” Chef Reveron raved.

“I love what I do,” Ms. DiQuinzio said. “I love the people I’ve met throughout my career. And SWBOCES was really a big step along that path for me.”