(VOICES Photo/Josh Garcia)

I picked up Hector Mendoza and Lilliana Lopez and we got to Oracle as fast as we could. Hector was running late for his interview, so he got a crash course on photography from Lilliana in the car. We arrived as the sun began to set, and one of the owners of Jax Kitchen met us at the door. His name was Brian Metzger, and he was ready for his interview.

Hector was more excited than nervous. We had spent weeks preparing for this. We practiced listening skills, follow-up questions, getting the answer you want instead of a “yes” or “no” response from your subject. That was how we talked – interviewer and subject. We prepared for the worst, and in the end, Hector felt ready for not just one interview, but two!

Brian led us into the kitchen and introduced us to subject number one, head chef Casey McQueen. Casey answered questions on everything from wine storage to growing up in a household that loved cooking. After interview one wrapped up, Casey prepared a scallops dish for us. Lilliana and Hector devoured it as I stood off to the side, nauseated by the tiny allergens in the scallops, watching them eat.

Brian, subject number two, was up next. Hector, as expected, performed professionally, and as he was cruising through the interview, getting some details about the many elements of fine dining, I realized something. This was not a youth turning into a professional; this was a professional. He was preparing an article for a news service. He was getting paid for his work. Everyone at VOICES did this.

Four days a week, they turned out work. They set up interviews. They wrote and told stories. All I did, all we did, as mentors, was coach them towards excellence. When they give us their final drafts, they are often powerful, heartwarming, or even heartbreaking news pieces.

After I dropped Hector and Lilliana off at VOICES, they told everyone how the interview and photo shoots went. I got back into my car and started it up. Before driving away, I thought of all the journalists out there. Not just the adults, but the ones in high school who were still learning. Didn’t they all have something in common? A drive to be great or to tell a good story? VOICES made me reconsider what a professional was. I knew Hector would write a great article, so I shifted into gear and drove home. It was dark. Tomorrow, we would talk about transcription.

As soon as Hector Mendoza has his piece on fine dining published, we’ll be sure to let you know. Stay tuned! — Joshua Garcia, VOICES’ Writing Mentor