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VOL.12, NO.5
F O R
P E O P L E
OV E R
MAY 2015
More than 125,000 readers throughout Greater Baltimore
High schoolers earn and learn
I N S I D E …
PHOTO BY MEL TANSILL
By Danielle Rexrode and Carol Sorgen While still a freshman in high school, Dominique Chandler began working as a waiter at Charlestown Retirement Community in Catonsville, hoping to earn some money toward college. But unlike most first jobs, this one gave Chandler more than just a paycheck — he got the wisdom and support of 2,300 adopted grandparents. “I love what I do,” said Chandler, who is now the supervisor at the Charlestown’s Atrium Restaurant. “Working here has given me the opportunity to gain valuable work experience through hands-on training, and provides a sense of responsibility and maturity,” Chandler continued. “One of the many valuable life lessons I have learned from working here is to have respect for your elders. The lives they have lived, the experiences they have gone through, and the challenges they have overcome in their lives are noteworthy.”
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L E I S U R E & T R AV E L
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Earning pay, scholarships Charlestown’s six restaurants are currently staffed with 269 high school students who mainly work as hosts and servers. In addition to a regular paycheck, students have the opportunity to earn up to $600 a semester through a scholarship program funded by the community’s residents and management. Since 1988, the program has awarded more than $2.3 million. Students become eligible for the scholarship by completing 1,000 hours of work and carrying at least a 2.0 grade point average. Eligible students receive $1,200 per year with a lifetime maximum of $4,800 toward higher education. Chandler, a graduate of Maritime Academy (formerly known as Walbrook High School), attended the Community College of Baltimore County and later Stratford University, where he studied advanced culinary arts with scholarship money he received from the Charlestown fund. “We have students working here from about 30 different city and county schools,” said Lateshia Griggs, Charlestown’s human resources recruiter. Students must be at least 15 years, 8 months old to apply for work there. Once hired, they work three four-hour shifts each week. “We look for students who have an outgoing spirit, a willingness to learn, great com-
ARTS & STYLE Dominique Chandler, supervisor of Charlestown Retirement Community’s Atrium Restaurant, visits with resident Roberta Poulton. Chandler began his career as a server at Charlestown while still in high school in a program that offers scholarships to students — and gives them an opportunity for intergenerational conversation.
munication skills, and a friendly, enthusiastic personality,” said Griggs. In turn, “the residents share a lot with the students about their lives and career paths, and I believe it helps to shape their future career goals.” Chef de Cuisine Kira Brosig began working as a server at Charlestown at age 15 while a student at Western Technical High School. “I went to high school down the street from Charlestown, and I also had a friend who was working here,” said Brosig. “The opportunity to earn money to further my education was very enticing.” Brosig attended Anne Arundel Community College and majored in business management while continuing to work at Charlestown as a dining room captain. After receiving her culinary arts certificate, she
went on to become a line cook and then sous chef before earning the title chef de cuisine. “I feel blessed to know the residents here,” said Brosig, who is now married and expecting her second child. “Every one of them has a story. They watched me grow up, and still want to know how I’m doing and what is going on in my life.” Roberta Poulton speaks with new students at orientation about what life is like as a resident. “A lot of the students haven’t had relationships with people from this generation,” said Poulton, a retired pediatric nurse. “I tell them their perception of what a ‘senior’ is might not be what you will See HIGH SCHOOLERS, page 14
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