Dina L. Northcutt

I attribute my success to taking initiative and refusing to let fear or self-doubt hold me back. From a young age, I’ve believed that if you want something, you have to go after it without waiting for perfect credentials or ideal circumstances. As a teenager, I reached out directly to CEOs and leaders in fields that interested me, invited them to lunch, and asked how they got started, and sometimes, how I could contribute to their organizations. I believe success comes from focus, learning by doing, pushing past limiting beliefs, and staying true to your own path, all while being humble and appreciative.

Throughout my journey, I’ve embraced rejection as part of the process and kept moving forward. Even now, I continue to create opportunities by putting myself out there. I'm speaking at conferences because I wrote up a proposal for why I should speak on a topic I have been working diligently on for 3 years, and they accepted it. Since then, I spoke on the topic at a conference, have been invited to give 2 multi-jurisdictional webinars, countless private webinars with other jurisdictions, and am an invited speaker again this year on this topic, because it is so important for inclusivity.

The best career advice I’ve ever received came from my mentor, who emphasized the importance of continuous learning and always adding “new tools to your toolbox.” He intentionally gave me projects that stretched my knowledge and challenged me to grow, followed by more creative or engaging assignments that reinforced what I had learned in a practical way.

He was also very intentional about recognizing my strengths and building on them, while still pushing me to expand beyond my comfort zone. If there was something new I wanted to learn, he encouraged me to speak up, and he would actively look for ways to help me develop those skills, including getting me into classes or new opportunities when possible. At the same time, he made sure I stayed grounded in core responsibilities and key initiatives, so I was both productive and constantly learning.

That balance between structure and growth, and the idea of always building a broader skill set over time, has shaped how I approach my entire career. I’ve carried that mindset forward with me—continuously learning, staying curious, and always looking for ways to expand my “toolbox” so I can adapt and grow in any environment.

My advice to young women entering my industry today is to be fearless and just start. If something truly interests you, don’t let a lack of formal schooling or money stop you. While some careers do require education to build essential skills, many opportunities come from getting involved, learning through experience, and proving yourself along the way.

When I wanted to become a chef but couldn’t afford culinary school, I volunteered, worked for free, and learned by shadowing others. Later, when I entered the wine industry, I took the same approach—I immersed myself in everything I could learn about wine, from terroir to vinification, and sent my resume to over 100 wineries despite having no hands-on experience. That ultimately led to an opportunity at Château Montelena, the winery that put California on the map in the Paris Tasting, where I was able to prove myself right away. In both cases, I simply believed I could do the job and was willing to put in the work to get there.

Not everything will go as planned. You might fail, and you might end up somewhere different than you originally imagined. I also once pursued comedic acting and earned an associate arts degree in performing arts, even though that path didn’t become my career. But every experience adds to your growth and helps you discover what’s right for you.

The key is to pursue your interests, try things without fear, and stay true to yourself rather than living according to someone else’s expectations. You only have one life. Don’t wait for perfect credentials—start doing the work, gain real-world experience, and keep building your skills as you go.

Who says you have to be one thing when you grow up?

The biggest challenges in my field right now come from how quickly technology and accessibility standards are evolving. In web development, there is a constant need to stay current, continuously learn, and adapt as tools, regulations, and best practices shift. Accessibility in particular is an area that requires ongoing attention, because standards are improving and expanding as our understanding of inclusive design grows.

At the same time, there are significant opportunities emerging from that same evolution. There is a growing awareness and prioritization of digital accessibility and inclusive design, which is creating meaningful momentum for more equitable online experiences. Organizations are increasingly recognizing that accessibility is not optional, but essential, which opens the door for deeper impact and innovation in this space.

In the culinary world, I also see strong opportunities driven by rising interest in experiential learning and cultural immersion. People are looking for more than just instruction—they want meaningful, hands-on experiences that connect them to food, culture, and community. This creates room for more creative, immersive approaches to teaching and sharing culinary skills in ways that are both engaging and accessible.

The values that are most important to me in both my work and personal life are inclusivity, perseverance, and openness.

Inclusivity is at the core of everything I do. I believe opportunities, knowledge, and experiences should be accessible to everyone—not just those with money or traditional credentials. That belief shows up in my work with ADA compliance in digital platforms, where I focus on making sure websites are usable for all people, regardless of ability. It also guides my efforts to create cooking classes in other countries, with the goal of making culinary education more accessible and not limited by cost or privilege.

Perseverance is another key value. I’ve faced learning challenges due to dyscalculia, which affects how I process numbers, but instead of seeing that as a limitation, I’ve used it to better understand how different people learn. It has shaped the way I design and deliver training—whether in ADA compliance or cooking—so that I can reach a wider range of learners. I believe obstacles don’t define you; how you respond to them does.

I also deeply value openness and the willingness to remove limiting beliefs. I try to encourage people to ask themselves what is truly holding them back, and to take action rather than wait for perfect timing or conditions. I’ve had to do the same in my own life, and it has made a huge difference. I stay open to new ideas, new people, and new ways of thinking, and I try to pass that openness on to others.

Ultimately, I believe we’re all in this together. Whether I’m teaching a class or helping someone troubleshoot a recipe, I make myself available and approachable because supporting others is part of what gives the work meaning.