From EMS to the Kitchen: Demi Bell Finds Her Calling Through UHCHI
by UHCHI Staff, Carlos Mata
“I’ve loved cooking since I was a kid. I grew up in the South, so we were very food oriented,” says 27-year-old UHCHI Apprentice Demi Bell. “I started cooking when I was young—maybe 10 or 11. Every Sunday, my family used to make a big southern dinner. We always celebrated our meals; my grandma used to take photos and post them on Facebook. Growing up, I made up my mind. I either wanted to be a chef or a forensic pathologist.”
Originally from Houston, Texas, Demi’s life took an unexpected turn at 16 when her guardian received a new job opportunity in Chicago. Since then, she’s proudly called the Austin neighborhood on the West side of Chicago home.
Her love for science initially guided her path. She studied Microbiology for three years, but soon realized she craved something more hands-on. That led her to EMS. “I did EMS for two years. It was a lot of stress, and I did not necessarily enjoy having people’s lives in my hands,” she recalls. The hours were long, the pay wasn’t great, and she was constantly under a lot of pressure.
It was during this period of reflection that Demi began considering a career shift. With previous experience as a line cook, the idea of returning to the kitchen felt natural. “I knew what the line was. Switching from EMS to culinary is still high stress, but it was easier because I came from a higher stress, higher pressure field. It was really a step down, if you think about it.”
Determined to pursue her passion for cooking, Demi enrolled in Cohort 15 of UHCHI’s culinary apprenticeship program. “Just getting into UHCHI was an accomplishment of its own for me. It’s something I wanted to do for so long.”
As an official Apprentice, Demi dove into the craft, learning classic French techniques and refining her skills through hands-on training. It wasn’t always easy, but it was always fulfilling. One moment, in particular, stands out. During Finals Week at UHCHI, Apprentices are tasked with preparing a four-course tasting menu that showcases everything they’ve learned throughout the program. The assigned menu includes Chicken Provençale, Tomato Soup, Broccoli with Hollandaise, and Rice Pilaf. “During our finals, we had a guest chef from Northwestern University. When our class was done with the tasting, the chef pulled me to the side and told me I had the best chicken from our group. He said I had a great attitude, and when it came to food – a great execution. I still think about that from time to time.”
After completing the eight-week training program, Demi was matched with one of UHCHI’s employer partners. She landed a position with Flik United Lounges, working in the Polaris Lounge at O’Hare Airport. “This is the most high-paying job I’ve had in my life. I’ve been working since I was 16, but I didn’t think I would be getting paid a decent amount to do what I love. There’s even pet insurance for my cat!”
Demi credits her confidence and career success to the support and training she received from UHCHI. “UHCHI is a great program. I’ve met a lot of amazing people. Networking has been a great thing as well. You have people from different cohorts in these clubs. We already have that in common. It’s easier to get to know people. I’m meeting so many different chefs, and it’s a really cool experience. I’m grateful for UHCHI because it made my dreams come true.”
When asked what she’d say to someone considering the program, Demi offers the following: “I would say, stick with it. Especially if it’s something you really love. Sometimes it takes time. You may not get a job as soon as you finish. But we’re learning amazing skills to have in the industry. Now that I’m in the field, I see people who have been working for 10/20-plus years, and they don’t know how to do some of the stuff I learned at UHCHI. Be positive, communicate, speak up—this is your future.”