In the steady buzz of the kitchen at Springbrook’s Oneonta Campus, you will find Alex Weaver chopping, blending, and curating culinary creations that would ignite the taste buds of anyone who delights in the delectable treats and meals prepared by the operation associates of Vêsucré. About a year ago when Alex walked into the kitchen, the atmosphere sparked an enthusiasm and energy in him. Little did Alex know that after stepping into this culinary space that his role at Vêsucré would become what he now considers his dream job.
Alex, a graduate of Unadilla Valley Central School in South New Berlin, NY, discovered his love for being in the kitchen during his culinary studies through the Career & Technical Education (CTE) program at DCMO BOCES. Through Springbrook’s SEMP, Alex receives employment support from staff like Mary Richardson, an employment specialist, who have helped him explore various roles. He’s worked in roles including janitorial and maintenance, but nothing sparked his passion like preparing food at Vêsucré.
A typical day for Alex at Vêsucré is never the same. Some days he’s preparing ingredients for the vegan ice cream line like Vêsucré’s toffee crunch vegan ice cream. Other days, he’s whipping up fresh fruit salads or preparing vegetables and lentils for the Oneonta Day Hab lunches, where his meals are enjoyed by the Springbrook community.
Alex is proud of how his skills have grown since starting at Vêsucré. “I am proud of how my presentation of food has improved,” he shared. “Some dishes that I’ve helped prepare, like alfredo sauce and pizza, have been a big hit.” Alongside his culinary skills, he has strengthened his multitasking abilities and adaptability—skills that are serving him well both at work and in life.
Mary Richardson, Springbrook Employment Specialist, and Alex Weaver with Sarah Hartmann, Founder and CEO of Vêsucré
As Alex’s skills have grown, the support he receives from those around him has been a key part of his journey. Mary Richardson, an employment specialist at Springbrook, shared, “I knew he was going to thrive here [at Vêsucré].”
While Alex’s mom continues to be a steadfast supporter as well. Vêsucré’s team recognizes Alex’s talents and potential. Sarah Hartmann, Founder and CEO of Vêsucré, shared, “There’s a career pathway here, and sometimes that path isn’t offered for people with disabilities. But Alex has a natural talent, amazing skills, and a tremendous work ethic. It is such a privilege to work with him every day.”
Today, Alex is a Senior Operations Associate—a promotion he received during his interview, which he celebrated with a simple, heartfelt, “Heck yeah! That’s awesome.”
Outside of the kitchen, Alex continues to pursue other achievements. He is currently studying for his driver’s permit, building toward greater independence while continuing to live independently with his cat, Tucker. He’s also experimenting with vegan cooking at home, enjoys the environment and energy at Vêsucré, and has gained confidence and independence that spill into his daily life. When asked what advice he has for anyone considering working at Vêsucré or exploring employment opportunities through Springbrook’s SEMP, Alex shared: “Just do it. It will be so worth it.”
As Vêsucré continues to grow—expanding to new locations, entering more stores, and launching in Whole Foods this spring—Alex is ready to continue thriving in a role that brings him joy, challenges him, and allows him to shine.