SKYCTC Culinary Student Christabelle Anderson Selected for Competitive Hershey Park Internship

Bowling Green, KY — Southcentral Kentucky Community and Technical College (SKYCTC) is proud to announce that Christabelle Anderson, a talented student in the college’s Culinary Arts program, has been selected for a highly competitive summer internship at Hersheypark in Hershey, Pennsylvania — a sweet destination renowned for its chocolate heritage and world-class hospitality.

A native of Clarksville, Tennessee, and a graduate of Stewart County High School, Anderson was chosen from more than 400 applicants for one of only 17 internship positions. The Hershey Entertainment & Resorts Culinary Internship Program invites students from accredited culinary institutions to hone their craft across six resort properties, working side-by-side with seasoned culinary professionals and tackling the fast-paced demands of large-scale, guest-focused kitchens.

“I have loved every minute in the Culinary program at SKY and what I have learned has inspired me to advance my career in the field that I have a passion for,” Anderson said. Her enthusiasm is unmistakable — friends and instructors describe her as meticulous, imaginative, and fearless in the kitchen, with a particular affinity for desserts and confections.

Anderson’s culinary journey began with studies in hospitality at Western Kentucky University, but her devotion to creating memorable plates led her to transfer to SKYCTC after learning about Chef Tammy Inscoe’s dynamic program. Under Chef Inscoe’s mentorship, Christabelle sharpened classical techniques, experimented with flavor pairings, and developed the composure needed for high-pressure service — qualities that set her apart in a highly competitive selection process.

The road to Hersheypark was intense: Anderson navigated four rigorous interviews, each lasting more than an hour, and emerged triumphant. From June through August she will serve as an assistant to the sous chef and train as a chocolatier at the historic resort, gaining hands-on experience with artisanal chocolate work, plated desserts, and large-batch production. Her role will blend precision pastry work with creative menu development, offering a rare chance to translate classroom learning into guest-ready creations.

“This internship is a dream come true,” Anderson said. “To work where chocolate history and culinary innovation meet — I can’t wait to learn, create, and bring those skills back to SKYCTC and my future kitchen.”

SKYCTC faculty say Anderson’s selection highlights the strength of the college’s Culinary Arts program and its ability to prepare students for competitive, real-world opportunities. Her experience at Hersheypark promises to deepen her technical skill set, broaden her professional network, and accelerate her path toward becoming a culinary chef known for both technique and imagination.