Henry Cavanaugh, a second-year student in the Career & Technical Institute’s (CTI) Culinary Arts program, was recently selected as a recipient of the 2026 Thomas Olivo Leadership Award for Association for Career and Technical Education Administrators (ACTEA) Zone 4, representing the Hudson Valley region.
This award recognizes students in career and technical education who demonstrate leadership, technical excellence, service to others and a strong commitment to their school and community. Recipients are rewarded with a $500 scholarship in recognition of their achievements and future potential. ACTEA Zone 4 Representative Peter Harris said Cavanaugh’s accomplishments at CTI and passion for culinary arts truly embodies the spirit of the award.
“The selection committee was especially impressed by your leadership through SkillsUSA, your commitment to serving others and the authentic care and professionalism you demonstrate both inside and outside of the kitchen,” Harris wrote in a letter to Cavanaugh. “Your teachers and mentors spoke highly of your growth as a leader, your ability to support those around you and the positive energy you bring to every environment.”
Cavanaugh is very humble about his accomplishments, but felt a sense of pride to get this award. He credits BOCES for not only improving his grades, but also making him ServSafe certified, the restaurant and food service standard for food safety, and mastering kitchen skills that will put him ahead when he attends the Culinary Institute of America this fall.
“I wasn’t good at looking at an amount [of ingredients] and being like, ‘How much is this?’ … I can now pick up a pinch of salt and be like, ‘That’s two tablespoons of salt,’” Cavanaugh recalled. “BOCES is a great opportunity … so many people here have learned how to cook and all these basic things that will serve them well.”
While Cavanaugh has plenty of cooking experience from working at the Beekman Arms, Young Chefs Café and Buns Burgers, he will major in applied food studies, where students gain a clear understanding of food policy, ethics, ecology, agriculture and sustainability. He noted that students assist on the college’s farms, including one for bees, and added that he desires to be a traveling teacher to pass on his culinary and farm knowledge to those in need.
“I want to teach them, not just say ‘Oh, have a cow,’” Cavanaugh explained. “If I can help people and help the environment at the same time that would be best.”
Cavanaugh’s teacher, Chef Amanda Scoca, is extremely proud to see him get this award, since it reflects his dedication, hard work and commitment to both his education and career goals. She added that Cavanaugh has consistently demonstrated a strong work ethic and willingness to learn, making him a positive role model for his classmates.
“Henry has embraced every opportunity to grow his skills, overcome challenges and contribute positively to our program,” Scoca said. “Achievements like this remind us of the incredible potential our students possess and the impact that career and technical education can have on their lives.”