An aspiring chef finds a door into the kitchen, excels in 15-week culinary training program

Wesleyon “Wes” Zollicoffer scrolls through original recipes worthy of Food & Wine magazine: charred watermelon with pistachio, feta cheese and vinaigrette; charcuterie board with homemade crackers, bacon, salami and pickled pineapple; gumbo-inspired shrimp croquettes with creamy grits and andouille sausage purée. The north Omaha native created them all. “I go back to what I loved