December 3, 2012
Culinary School Gives Latinos a Taste of the Top
Ben Sklar for The Chronicle
San Antonio, Tex.
Priscilla Lee Sandoval had not expected to be where she is now, stripping tiny rosemary leaves from their stalks in the bustling kitchen of the Culinary Institute of America's San Antonio campus, a chef's toque on her head.
Ms. Sandoval graduated from high school in South Texas' Rio Grande Valley with plans to attend college to study photography and no plans to get married or start a family. A few years later she was the married mother of two sets of twin boys, living on a modest
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