Two military veterans turn their passion for cooking into culinary careers
Published on: November 9, 2026
Although their military service took them down very different paths, Cidney Spencer and Stalena Britt share a powerful bond. Both women proudly served their country, and both draw their culinary roots from generations of family recipes. Today, both are pursuing an associate in culinary arts degree at Guilford Technical Community College with plans to graduate in Spring 2027.
Spencer said meeting Britt in the culinary arts program and having her support has helped her in many ways.
“I’m used to working in a fast-paced environment where the mission is everything, but in the kitchen, she understands my work style and she reminds me to slow down or take that extra time for myself,” Spencer said.
Britt echoes that mutual respect and connection.
“Once you serve in the military, you become a natural-born leader and you take charge when it needs to be done,” she said. “I adore Cidney – we have so much in common, a similar background, and a shared love for cooking.”
For Spencer, military life was familiar long before she enlisted. She lived in Greensboro, N.C., Tennessee, Florida, and Georgia with her mother, who was serving in the U.S. Navy. In 2012, after graduating from high school in Jacksonville, Florida, Spencer planned to audition as a Navy musician playing flute and piccolo. However, after excelling on her military entrance testing, the Navy directed her into intelligence.
Her family’s tradition of military service ran deep. At one point, Spencer, her mother, and her younger brother were all wearing the uniform at the same time.
“I really enjoyed the community aspect in the military and it seemed like I was always near someone I knew wherever I went,” she said.
After serving a decade in the Navy, Spencer and her husband returned to North Carolina to start a family. While working as a government contractor and taking computer science courses, she found herself searching for a career path that felt both fulfilling and creative.
She turned back to one of her earliest joys: baking.
“The kitchen is a happy memory for me,” Spencer said. “For a long time, my great-grandmother cooked for a family who owned a grocery store chain, making holiday meals from scratch, and she instilled my family’s inspiration in the kitchen.”
Returning to GTCC felt like coming full circle for Spencer, as her mother had completed her GED at GTCC while Spencer was enrolled in the campus daycare as a young child. Now enrolled in the culinary arts program, Spencer is channeling her passion into her baking business and plans to expand her custom baking operations after graduation.
“Switching from computer science to culinary arts has been fun,” she said. “This is something I really enjoy doing and I would love to see this grow into something I can make a living from.”
Britt’s path to the military began at Page High School in Greensboro, where she joined the Junior ROTC program and later enlisted in the U.S. Marine Corps in 2003.
She served nine years in the Marines, maintaining helicopters before transitioning into corrosion control inspection.
“The military shapes and molds who you are,” Britt said. “The longer you’re in, the more those leadership traits stay with you.”
After separating from the Marines to focus on raising her young son, Britt returned to Greensboro. Over the years, she built a family and continued her education at GTCC, graduating in May 2025 with a degree in Medical Billing and Coding. Her oldest son also recently graduated from GTCC’s Diesel Mechanics Program.
Following the passing of her father, Britt sought a new path that would allow her to focus on what she truly loved. She returned to GTCC in August 2025 to begin the culinary arts program.
Like Spencer, Britt’s love for cooking stems from learning at the sides of her mother and grandmother.
“Growing up, I was always in the kitchen with my mom and grandma,” she recalled. “My grandma grew up during the Great Depression, so everything was made from scratch – canning, making biscuits, and apple butter. I taught my mom how to make chicken and dumplings, and she taught me her secret chili recipe.”
Looking ahead to graduation in Spring 2027, Britt plans to combine entrepreneurship with service. In addition to pursuing part-time artisan food sales like sourdough bread, jams, and compound butter, she plans to step into a leadership role with her church’s weekly outreach ministry, which cooks and distributes meals to local unhoused community members each week.
At GTCC, their shared military background and mutual passion for culinary excellence have created a supportive partnership as they prepare for their next chapter in the culinary industry.
“There are a lot of opportunities here at GTCC that I don’t think a lot of people know exist,” Spencer said. “I love all the chefs, their unique personalities, and all they have to offer. It’s never a dull day!”
“I came here looking for something new and fun and this program has surpassed my expectations,” Britt said. “Serving the public is such a thrill.”
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