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| Denton Taylor Photo by Richmond Magazine |
What motivated you to
study culinary arts?
I went to college
after High School to study Business Administration. It never occurred to me to
go to school for what I was passionate about, instead I went for what made the
most sense. When I moved down to Richmond it was my first time living on my own
and with that comes great responsibility. I had to start cooking for myself,
got very creative with it, and eventually fell in love. It took me a little bit
to find out about the Culinary program at J. Sargeant Reynolds but as soon as I
did I applied, and the rest is history!
Where are you in your
culinary studies?
I am in my second-year
spring semester as a full-time student. After I complete this semester I will
have about 9 credits to take over the 2018 summer semester while applying for
graduation!
What are you working
on now?
My classes right now
are Menu and Recipe Management, Nutrition, and Food and Beverage Service
Management. I am also participating in my 400-hour Culinary Management
Externship at Wegmans Food Market. This externship has allowed me to utilize
everything I have learned and am learning now in the program in a professional
industry setting.
What is your favorite
task as a culinary student?
Besides the obvious
answer being cooking, I love learning about the industry standards and trends
that once were and what they are now. Knowing the history behind the industry is
often very valuable in understanding why the industry is the way it is now and
where it is headed.
What would you most
like to do in culinary arts when you graduate?
I would love to open a
Gastro Pub that focuses on food quality, presentation, and beers and wines
local to whatever area I decide to settle down in. I also want this idea to
have an emphasis on sustainable and local food sources.
To be awarded the
designation of Elby “Student of the Year” you are a dedicated student. Who has
motivated you along the way?
Motivation stems from
all mentors and role models I have in my life. These include my mentors at
school, work, my family, and my friends. I will say the most important and
powerful source of motivation in ones’ life is ones' self. I was not always
this driven and was often distracted by things that were not important to my
overall successes, short or long term. It was up to me and only me to change my
behavior, motivate, and believe in myself. You are your greatest ally and
enemy. Finding an equilibrium between the two can be a very powerful thing.
What would you tell
other potential students interested in studying culinary arts at Reynolds?
I would tell them to
head in a direction that they are passionate about and that brings them
happiness. I found out at an early age what really makes me happy and I went
with it. It happened to be food and the foodservice industry. The Culinary
program at Reynolds is an excellent place to start if you share the same
passions as me. The program is in goods hands with Chef Jesse Miller there to
lead and there is no ceiling on how great he and the program will be.
