Education is the key to success, we’re sure you’ve heard that before. This saying is more than true at ZINC and Kitchen ZINC. We are constantly educating our staff on new ingredients, wine, service standards...the list is long. A couple years ago, a student from Lincoln Tech Institute, approached Denise and asked to do their externship at ZINC. Denise was more than happy to open her doors to an eager, young mind and since doing so, two more students have inquired about an externship. Those 3 students are now full-time employees in the kitchen, still on a journey, learning something new every day, working a new station or given a new responsibility. We thought it was time to shine our ZINC Spotlight on these young minds and introduce our Lincoln Tech Graduates. 

Javon Phelmetta, 21, New Haven, CT

How long have you been working at ZINC New Haven?
I’ve been working at ZINC for a year and a half. I started the same time Graydon, our Sous Chef, started. 

How long have you been doing what you’re doing? 
I started cooking when I was young, I watched my family cook all the time. I started taking it a bit more seriously in high school. 

What are your career goals? 
My career goals are to keep learning new cooking techniques and hopefully own my own restaurant one day. 

What is your favorite thing about what you do? 
My favorite thing is how I learn something new every day about my technique or food. I like that I keep working towards perfecting my skills. 

What do you love about working at ZINC New Haven? 
I love learning new things from each person. There are so many talented chefs in the kitchen and they all show me a different technique or way to do something, it shows how much they care about what they are doing and about me and making me a better cook. 

When you’re not working, what are you doing? 
When I’m not working I love spending time with family and friends, reading cookbooks and playing sports


Jennifer Bolton, 24, Trumbull, CT

How long have you been working at ZINC New Haven?
I’ve been at ZINC for 4 1/2 months. 

How long have you been doing what you’re doing? 
Two years

What are your career goals? 
I’d love to own and operate a dessert tapas bar. 

What is your favorite thing about what you do? 
Making people happy with the food that I cook for them. 

What do you love about working at ZINC New Haven? 
The opportunity to learn about new kinds of ingredients and how they go together in an entree is really exciting for me. 

   When you’re not working, what are you doing? 
When I’m not working I’m usually baking and researching new recipes. 


Dylan Seidenburg, 21, Milford, CT

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How long have you been working at ZINC New Haven?
It will be a year on May 10th. 

How long have you been doing what you’re doing? 
About 5 years

What are your career goals? 
I would eventually love to own my own place. I’ve been inspired working here, so I’d like for my restaurant to be a small, locally driven place. Farm to table with a modern American style.

What is your favorite thing about what you do? 
I get a lot of satisfaction from other people enjoying the food I make them.

What do you love about working at ZINC New Haven? 
I love how Denise and Alex are nurturing and caring. They take a lot of time to show you the ropes and how to hone your skills. I also love the access to amazing ingredients. 

When you’re not working, what are you doing? 
When I’m not working I like to work out or play my guitar. I cook a lot at home too. 


We spoke with a representative at Lincoln Tech and they could not be more proud of these recent graduates.

“Cooking isn’t just something you do - it’s an exploration into ingredients and flavors from around the globe to create works of art, with plates as your canvas. These students have turned cooking into a career with the foundation of Culinary Arts training they received from caring and highly qualified chefs at Lincoln's Culinary Art School in Shelton, CT."

One of Jennifer's teachers, Chef Ted Redos - Culinary Program Manager, had this to say about her.

“Jennifer is a very dedicated and dynamic culinarian with a bright future ahead of her.  She is passionate and enthusiastic about food.  Her interest goes beyond cooking. She honors the traditions of classic techniques and curious as to how to add modern/contemporary twists. She is very teachable and collaborative. Above all, Jennifer is hungry to learn and is willing to put in the extra effort! I am glad to know that Jennifer is doing well and I am not surprised in the least!  I could go on but…”. -Chef Redos

We’re all about community over the competition at ZINC. It brings us great joy and pride to be able to help people learn and grown into the industry professional they want to become.