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Michigan ProStart Alum "Bakes" a Name for Herself in New York City
By: Michigan Hospitality Foundation | March 2024
Maria Buko’s grandmother probably couldn’t imagine that teaching a 12-year-old to make a Barbie cake would lead to a lifelong journey that wound through Michelin restaurants and Irish pubs in the Big Apple.
“From that moment on, I became obsessed with the food industry and knew I wanted to be a chef,” remembers Maria, who started training as a chef when she was a high school junior in Saginaw, Michigan. She enrolled in the ProStart program offered by the Saginaw Career Complex for the first half of her day, before returning to her general classes at a nearby Catholic school.
As a student, she competed in the statewide ProStart competition, honing her technical skills and learning the necessary leadership skills to excel in her career. She also developed a passion for bread-baking. “Hardest item I’ve ever cooked is, ironically, my favorite too: sourdough.”
Her senior year of high school, Maria notched a full ride scholarship to The Culinary Institute of America, where she took her ProStart experiences to the next level and competed in a national WorldSkills competition in Brazil.
“From that moment on, I became obsessed with the food industry and knew I wanted to be a chef,” remembers Maria, who started training as a chef when she was a high school junior in Saginaw, Michigan. She enrolled in the ProStart program offered by the Saginaw Career Complex for the first half of her day, before returning to her general classes at a nearby Catholic school.
As a student, she competed in the statewide ProStart competition, honing her technical skills and learning the necessary leadership skills to excel in her career. She also developed a passion for bread-baking. “Hardest item I’ve ever cooked is, ironically, my favorite too: sourdough.”
Her senior year of high school, Maria notched a full ride scholarship to The Culinary Institute of America, where she took her ProStart experiences to the next level and competed in a national WorldSkills competition in Brazil.
After earning her Bachelor’s, Maria stayed at the school, helping to teach students about advanced bread-making skills, and becoming a Manager-in-Training. But that was only the beginning for her bread-baking and business career.
Maria moved from a wholesale bakery in NYC to a smaller boutique bakery, then found work as a baker in a three-star Michelin restaurant. She worked there for years until another opportunity piqued her interest.
After the COVID pandemic, she stepped away to help her fiancée open a bar. She’s now running Hendrickson’s, an Irish-American bar and restaurant in the heart of New York City and overseeing 4 chefs and a dynamic menu with weekly specials and new dishes every quarter.
Maria moved from a wholesale bakery in NYC to a smaller boutique bakery, then found work as a baker in a three-star Michelin restaurant. She worked there for years until another opportunity piqued her interest.
After the COVID pandemic, she stepped away to help her fiancée open a bar. She’s now running Hendrickson’s, an Irish-American bar and restaurant in the heart of New York City and overseeing 4 chefs and a dynamic menu with weekly specials and new dishes every quarter.
“Keep your head up and welcome all adversity and experiences. You never know where it might take you.”
It’s a challenge, but one this ProStart alum is up for. “I don’t compete anymore. However, as a competitive person I treat every day as a competition to do the best and be the best that I can be."
She believes presence is important as a leader, taking an active interest in the ideas and interests of her staff members. She even encourages chefs to bring in their favorite family recipes to incorporate into the Hendrickson’s menu.
Maria says she is constantly learning, and most of her recipes involves “trial and error” as well as brainstorming with her team. But often her creative muse strikes just by paying attention to the world in front of her. “Living in NYC, there is inspiration around every corner,” says Maria.
Her Michigan influences, though, are hard to shake. “My favorite Michigan product to cook with is cherries,” she says, and she’s especially proud of her signature chocolate cherry sourdough loaf.
Her advice to the next generation of chefs and ProStart grads? “Keep your head up and welcome all adversity and experiences. You never know where it might take you.”
She believes presence is important as a leader, taking an active interest in the ideas and interests of her staff members. She even encourages chefs to bring in their favorite family recipes to incorporate into the Hendrickson’s menu.
Maria says she is constantly learning, and most of her recipes involves “trial and error” as well as brainstorming with her team. But often her creative muse strikes just by paying attention to the world in front of her. “Living in NYC, there is inspiration around every corner,” says Maria.
Her Michigan influences, though, are hard to shake. “My favorite Michigan product to cook with is cherries,” she says, and she’s especially proud of her signature chocolate cherry sourdough loaf.
Her advice to the next generation of chefs and ProStart grads? “Keep your head up and welcome all adversity and experiences. You never know where it might take you.”
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Curious about where a hospitality career can take you? ProStart empowers today’s talented students with the culinary training, professional knowledge, and leadership skills they need to thrive as tomorrow’s leaders in the hospitality industry. Learn more about what’s possible with ProStart at mihf.org.
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