Growing up in Guadalajara, Mexico, food was a big part of Carolina Salas Montano’s life from an early age. One of her favorite early memories is helping her grandmother bake a sweet bread made with chayote, a native squash similar to zucchini that is prevalent in Mexico.
“I would gather the ingredients together, and she would help me bake it,” Salas Montano recalled. In 2014, when Salas Montano was 13, her family immigrated to the United States and settled in Asheville, drawn by the mountains and the fact that there was family nearby.
In her early twenties, after completing a business administration degree at A-B Tech, Salas Montano began to help out at her sister’s concrete business, Cura Concrete LLC, managing bookkeeping, payroll, and other administrative tasks. But the kitchen called to her. In 2024, she returned to A-B Tech to pursue a Culinary Arts degree. During her time on campus, she has carved out a reputation as a stellar student and a prize-winning chef.
Last year, Salas Montano was part of A-B Tech’s student culinary team, which took home second place at the 2025 American Culinary Federation National Championship. This year, she earned an academic achievement award for outstanding interpersonal qualities and excellence in academics and leadership. Culinary Arts instructor Michelle Bailey highlighted Salas Mantano’s incredible attention to detail when planning recipes.
“She consistently puts out beautiful, nicely seasoned, creative, well-executed dishes,” she said, adding. “It has been an absolute delight to watch her flourish in this program.”
In talking to Salas Montano about cooking, it’s no wonder she flourished at A-B Tech. Leaving an office job to pursue her longtime passion has been a joy.
“I’ve gotten to spend time and learn from talented chefs,” she said. “This program has opened my eyes to new opportunities in the industry. Going to culinary school can lead you to different paths … in management, hospitality, beverage, and more.”
Another perk has been exploring her personal cooking style. She points out that, although she loves to experiment with different cuisines, her signature style is grounded in her Mexican roots.
“I love to take recipes I see online and make them my own by changing ingredients and spices to reflect a more Mexican style … Mexican cuisine is about sharing it with everyone, so I like to create dishes I think everyone could enjoy and afford.”
Salas Montano was able to reduce her work schedule to prioritize school. She found her business skills translated well into the culinary program, which requires students to come up with detailed plans for organizing ingredients, allocating equipment, and dividing tasks among team members.
“In this program, you truly get what you put in,” she said. “(I get) excited about the paperwork side of the program. While most people find it tedious, I enjoy spending quite a bit of time researching and writing recipes and making detailed lab plans.”
After graduation, Salas Montano hopes to open her own restaurant where she can combine her skills in business and culinary arts. Unlike many Mexican restaurants, which have been Americanized, she’d like her menu to stay grounded in authentic traditions such as cooking on a wood stove or comal, a griddle used for heating tortillas, toasting spices, and searing tomatoes or chiles.
“To me, Mexican cuisine is community, celebrations, and get-togethers with families, so … (it will be) a place where people can hang out with friends and family while eating a sort of elevated street-style Mexican food,” she said.