Ricky Sheldon, future chef
When Ricky Sheldon was growing up, he wavered between wanting to become a psychiatrist, a journalist and a chef. But when he decided once and for all that cooking was his future, he knew SMCC was the place for him.
Ricky enrolled in SMCC’s Culinary Arts program last fall after graduating from Caribou High School. Between his culinary courses and Portland’s bustling restaurant scene, he can think of no better place to be.
Besides taking classes, he also works at Scales, an upscale seafood restaurant in Portland. On down the road, he hopes to eventually own his own restaurant.
“I made the right choice coming here; it’s way more than I expected. I’m also getting so much hands-on experience at work as well as going to school.”
Norma Willis, Cardiovascular Technology chair
Before teaching at SMCC, Norma Willis worked in the cardiovascular field for many years, including six as manager of Maine Medical Center’s cardiology department.
Willis began teaching at SMCC full-time in 2003 and is now the chair of the Cardiovascular Technology program. She was an adjunct instructor for seven years before that.
Many of her graduates go to work in cardiac ultrasound or cardiac catheterization labs, helping cardiologists diagnose and treat heart patients. Others continue their education.
“There’s high demand for the skills we teach, and the pay is good. It makes me particularly proud that four of my students have gone to work for Duke University Hospital, one of the premier cardiology hospitals in the world.”