Thursday, April 25, 2019

Student Expo 2019

During the three April days of the Student Expo 2019 over 500 visitors came to the Reynolds Libraries to catch a glimpse of what Reynolds students learn, think about, and do in their classes. 188 student projects were on display, representing 24 courses and the combined efforts of 338 students

If you missed the Expo, you can view additional photos in the Expo photo album. Be sure to look for the video of the Rocking Crib.

A big "Thank You" to the following faculty members for their support:
Janet Aams, Maxie Cannon, Sylvia Clay, Rachel Jascizek, Karen Layou, Gretchen Mandley, David Minoza, Karen Neal, Jill Newbauer, Carolyn Parrish, Mary Penzer, David Pippin, B.T. Pryor, Anthony Roe, Stephen Sowulewski, Karin Stretchko, Christopher Thomas, Shalini Upadhyaya, Mike Vaughan, Piumini Wanigasundera, Sheryl White.

Congratulations to the following 
“People’s Choice” winners:

The Downtown Campus Expo had a three way tie:
“Life Cycle of a Butterfly” – CHD 120 
Student: Joszette Eddy; Instructor: Sheryl White

“Diabetes”NSG 200
Students: Tamika Coleman, Courtney Lund, Sarah Motley, Dominique James, Shannon Ennis and Stephen Ford; Instructor: Jill Newbauer

“Need Sleep?” – NSG 200
Students: Whitney Lewis, Courtney White, Belle Kazikewe, Kaylyn Sullivan, Tamara Turner, Kathleen Cumiskey, Katrina Woodson
Instructor: Jill Newbauer

Goochland Campus Expo
“Airplane” – WEL 155
Student: Turner Parrish; Instructor: Mike Vaughan

Parham Road Campus Expo
“Brain Match” – BIO 102
Student: Aaron Czerniawski; Instructor: Karen Neal  

Tuesday, April 23, 2019

Community College Philanthropists Honored with 2019 Chancellor’s Award for Leadership in Philanthropy

Pictured here left to right:
Bess Littlefield, Executive Director, J. Sargeant Reynolds Community College Educational Foundation;
Dr. Paul Pando, Reynolds President;

Sabine Neumann; Mitch Haddon, Foundation Board President

Richmond – The Virginia Community College System and Chancellor Glenn DuBois has presented Mitch Haddon and Sabine Neumann, of Richmond, Virginia, with the 14th Annual Chancellor’s Award for Leadership in Philanthropy. They were nominated for the award by Reynolds Community College.
Mr. Haddon and Ms. Neumann were recognized along with two dozen other individuals, families, and businesses from around Virginia for their exceptional support of Virginia’s Community Colleges. The awards were presented at a luncheon sponsored by the Virginia Foundation for Community College Education in Richmond on Tuesday, April 16th, 2019. As part of the award, each college will be given funds for the Commonwealth Legacy Scholarship, to be named in honor of the college’s 2019 Chancellor’s Award recipient.
Now in its 14th year, the Chancellor’s Award for Leadership in Philanthropy recognizes outstanding leaders who have helped support Virginia’s Community Colleges and their respective foundations. This year, among those to be honored are four members of VCCS faculty, all of whom have made contributions that have helped their colleges and their students grow. This year’s class of distinguished philanthropy leaders has contributed a combined total of more than $18 million dollars to Virginia’s Community Colleges.
The CEO of ColonialWebb, Mitch Haddon serves as the President of the Educational Foundation Board and is an alumnus of Reynolds. He and his wife Sabine established a nursing scholarship and have been instrumental in fundraising for The Kitchens at Reynolds.

Donald Graham, keynote speaker and Chairman of the Board at Graham Holdings Company and Co-Founder of TheDream.US, spoke about the importance of Virginia’s Community Colleges and the ways that the philanthropists have contributed to the Commonwealth.

“We are in this room today to tell you, whether you work for one of the colleges or have given to one of the colleges, that what you are doing is absolutely right,” Graham said during his remarks. “I am so proud of this crowd for what you’re doing, and I hope you are proud of yourselves and your fellow donors and of the leaders and teachers at the community colleges you serve.”

Recipients of the 2019 Chancellor’s Award for Leadership in Philanthropy:

BLUE RIDGE                                Dr. and Mrs. Kenneth D. Bowman
CENTRAL VIRGINIA                    Donna Schewel Clark Charitable Lead Annuity Trust
DABNEY S. LANCASTER            Stephen and Donna Vaughn
DANVILLE                                     Danville Kiwanis Club Foundation
                                                       Lions Club of Danville Foundation
EASTERN SHORE                        Tom and Page Young*
GERMANNA                                  Mary Jane Pitts O’Neill
J SARGEANT REYNOLDS           Mitchell F. Haddon and Sabine Neumann
JOHN TYLER                                Amsted Industries
LORD FAIRFAX                            The Jenkins Family – Russell, Elta Rae, Rodney and Karen
MOUNTAIN EMPIRE                     Ralph T. and Shirley M. Fisher
NEW RIVER                                  Dr. and Mrs. Lee Wheeler
NORTHERN VIRGINIA                 Dr. Glenn Fatzinger
PATRICK HENRY                         The Harvest Foundation
PAUL D CAMP                              Charles R. Henderson, Jr., Bank of America Foundation     
PIEDMONT                                    H. Gordon* and Mary Beth Smyth
RAPPAHANNOCK                        Rick and Sue Farmar
SOUTHSIDE VA                            Microsoft                               
SOUTHWEST VA                          Mary W. Lawson
THOMAS NELSON                       Newport News Shipbuilding
TIDEWATER                                  Stanley Black & Decker
VIRGINIA HIGHLANDS                 David and Schéry Collins
VIRGINIA WESTERN                    Maury and Shiela Strauss Family
WYTHEVILLE                                Floyd and Hilda Jonas
VFCCE                                           The Petters Family Foundation

*honored posthumously

About Virginia’s Community Colleges: Since 1966, Virginia’s Community Colleges have given everyone the opportunity to learn and develop the right skills so lives and communities are strengthened. By making higher education and workforce training available in every part of Virginia, we elevate all of Virginia. Together, Virginia’s Community Colleges serve more than 241,000 students each year. For more information, please visit

About the Virginia Foundation for Community College Education:  Working hand in hand with Virginia’s 23 community colleges, the Virginia Foundation for Community College Education seeks to guarantee financial assistance to all students who dream of attending college. The foundation is building an endowment that is already generating interest to provide full scholarships to selected community college students; helping more Virginia foster youth pursue and complete higher education through the Great Expectations program; and leading a partnership to improve rural Virginia’s education pipeline through the Rural Virginia Horseshoe Initiative. Learn how the Virginia Foundation for Community College is building the future of Virginia. Visit

Thursday, April 18, 2019

Meet Reynolds Culinary Arts Student

Vanessa Lorenzo

What motivated you to study culinary arts?
My culinary interest has been on hold for many years because I was pursuing a different career. I started writing about food and recipes back in 2015 and it’s been a good creative outlet. However, I wanted to know more. My motivation to study culinary arts was to have an in depth knowledge of cooking, baking, and food entrepreneurship.

Where are you in your culinary studies?
This is my first semester at Reynolds and was previously at Virginia College/Culinard.

What are you working on now?
Several things. Homework and Projects which appear to be the trademark for a full time Reynolds student. I’m always working on improving my website which mostly features Filipino Food or its ingredients. I’m looking into upcoming book events I can attend for The New Filipino Kitchen Cookbook and Stories which I am a part of. Lastly, trying to balance a healthcare career while making time for school and possibly a new job in baking.

What is your favorite task as a culinary student?
My favorite is when our class is in the kitchen lab cooking. I get to practice basic kitchen skills and learn a lot of new things from the Chef. A classroom setting has always been challenging for me. When our class is in the kitchen and applying what we’ve learned in the classroom, then that’s always a favorite.

What is your favorite ingredient?

Do you have a “signature dish”?
Chicken Curry - it's the dish I've cooked the most for friends and family.

What would you most like to do in culinary arts when you graduate?
I would like to be a recipe developer or a Pastry Chef. I’m actually still discovering what avenues I can follow while studying culinary arts. Everyone thinks I want to have my own restaurant but it takes a village to build one. 

What is your favorite restaurant in Richmond? 
That’s a tough one. I would say Tiny Victory and Perch since it features what Filipino Food, which is not mainstream in the US, can evolve into.

What would you tell other potential students interested in studying culinary arts at Reynolds?
I've learned so much in my short time at Reynolds and can't wait to learn more. Cooking and Baking is just the tip of the iceberg since there's a lot more moving parts to any business related to food. I quickly realized as a student that the culinary program at Reynolds will not just teach you the skills of cooking or baking but will give you the essential tools to make it in the culinary industry.

Tuesday, April 16, 2019

Meet Maria Pointdexter

Coordinator, College-Wide Professional Development 

Reynolds Human Resources

Where did you grow up and what was it like? 
I grew up in the East Mt. Airy section of Philadelphia, PA. The neighborhood was and remains one of the most amazing neighborhoods I’ve ever experienced. As children, my brother, sister and I played outside with the neighborhood kids and a ‘mom’ was always watching. We lived about 1.5 blocks away from Carpenter’s woods. In the summer we would collect salamanders in the creek and in the winter we would sled through the trees on treacherous hills. It is amazing no one ever broke anything. Lots of fun and fond memories.
How long have you worked for Reynolds, where did you work before you came here? 
I started working at Reynolds in February of 2006. Prior to Reynolds I worked as an elementary school administrator in Washington, DC helping faculty integrate technology into their lessons. 

What is your typical day like in Human Resources?  
Extremely busy. The Office of Human Resources at Reynolds is proud to offer the best customer service possible, which means every question or need is addressed as quickly as possible. You’d be surprised at how frequently the phone rings or someone just pops in to ask a ‘quick’ question. As Coordinator of professional development I design and conduct training on various topics. I attend a lot of meetings to ensure the college’s training needs are met. I’m currently working on designing online training modules for different training topics. My overarching goal is to help the faculty and staff at Reynolds shine professionally.

What are the most challenging and most rewarding parts of your job? 
The most challenging part of my job is accomplishing everything I’d like to accomplish.  The most rewarding part of my job is seeing the light go off during a training session and receiving thanks from trainees who appreciate what I do.

What is your favorite book or movie, and why? 
I love reading fiction and non-fiction. Any story that transports me to another time and place will always be my current favorite. I’m currently reading Kindred by Octavia Butler, which is excellent. She is an amazing author. I also love The Color Purple, Beloved, Song of Solomon, I know why the Caged Bird Sings and anything by Alice Walker, Toni Morrison, Richard Wright and Earnest Gaines. The Red Tent, Kite Runner, The Fire Next Time and Freeman are on my list too. A Reynolds librarian recently recommended The Glass Castle which I’ve added to my list. As you can see I could go on and on. My favorite movie is the Sound of Music. I love musicals.

What is your favorite activity outside of your work at Reynolds? 
Spending time with family and friends.

What do like most about Richmond? 
It’s small enough to feel like a town, but large enough to have options for anything you might want.

If you won $100 Million in the Mega Millions lottery what would you do
with the money? 
Call the Reynolds Foundation office and set up a scholarship.

Monday, April 15, 2019

Meet Culinary Arts Student

Daniel Bishop

What motivated you to study
culinary arts?

I was motivated to venture into the Culinary field because I have always loved cooking. It’s the only job I have found satisfaction in. I’ve been told numerous times that I should open my own restaurant and I’m now on my journey to make this a reality. My end goal is to open my restaurant and have people come together with smiles and full stomach.

Where are you in your culinary studies?
I am in my first lab semester and nearing the end now. It has been awesome and exciting to be able to produce and learn new things. I like the professionalism that comes with it and has really helped in my workplace as well.

What are you working on now?
Currently, I am working towards becoming an Assistant Kitchen Director at my current job, Burgerbach. I am also trying to figure out a more exciting signature dish.

What is your favorite task as a culinary student?
My favorite task is definitely being in lab. I get to produce new recipes and improve upon them. I also get to have actual Chefs taste my food and give me criticism on my dish which is super helpful. Also, being able to cook with ingredients I’ve never seen or used is such a privilege and I enjoy it a lot.

What is your favorite ingredient?
As a student, I’m still finding new ingredients that I like or dislike. I don’t necessarily have a unique favorite, but I’d have to say chicken because of it’s versatility.

Do you have a “signature dish”?
My signature dish is a Korean dish known as Bibimbap or Kimchi Jigae.

What would you most like to do in culinary arts when you graduate?
Once I graduate, I’d like to travel and grasp other cultures foods. I believe this will give me a better understanding of all people and hopefully gives me more ideas for my restaurant ideas.

What is your favorite restaurant in Richmond?
This is a tough one because I’ve only lived in Richmond for about 2 years and I tend to either cook at home or eat at work. I will give honorable mentions to Sen Organic because their Master Pho bowl was fantastic.

What would you tell other potential students interested in studying culinary arts at Reynolds?
I would tell them, “Do it if you have the passion and drive to perfect food. It’s a great program and I feel that the Chefs do care about your success.” If you’re hungry to learn and improve your culinary skills to the next level, this is where to be.

Reynolds Community College Leader 
Selected as a 2019-2020 Aspen Presidential Fellow

40 Exceptional Leaders Tapped to Participate in 
Highly Selective Program Amid Looming Shortage of Community College Presidents

Dr. Kimberly Britt, vice president of academic and student affairs at Reynolds Community College, has been selected by the Aspen Institute’s College Excellence Program to join the 2019-2020 class of the AspenPresidential Fellowship for Community College Excellence, a leadership program aimed at preparing the next generation of community college presidents to transform institutions to achieve higher and more equitable levels of student success, both in college and in the labor market.

Dr. Britt and the 39 other Aspen Presidential Fellows will embark on a 10-month fellowship beginning in July 2019. Delivered in collaboration with the Stanford Educational Leadership Initiative, the fellows will work with mentors – current and former community college presidents – who have achieved exceptional outcomes for students throughout their careers. Fellows will also learn from national experts about ways to harness data to assess student success outcomes, strategies for internal change leadership, and how to create strong external partnerships with K-12 schools, four-year colleges, and employers.

The Aspen Presidential Fellowship responds to a specific and growing need for a new generation of leaders who are well-equipped to meet the challenges of the future. Nationally, nearly 80 percent of community college presidents plan to retire in the next decade. The pathway to replace them has traditionally excluded women and people of color. The incoming class of Aspen Presidential Fellows is 65 percent female and non-binary, 43 percent are people of color, and their institutions vary widely in size and location.

“Evidence shows that substantial improvements in student success are achieved only when presidents have the commitment and skill needed to lead change within their institutions and through partnerships in the community,” said Josh Wyner, executive director of the Aspen Institute’s College Excellence Program. “These fellows have been chosen because they embody that commitment and, we believe, will build their skills even further to become transformational presidents.”

Dr. Britt was selected through a rigorous process that considered her abilities to take strategic risks, lead strong teams and cultivate partnerships, and focus on results-oriented improvements in student success and access.

For a bio of Dr. Britt and a list of the 2019-2020 class of Aspen Presidential Fellows, visit:

* * * 
The Aspen Presidential Fellowship for Community College Excellence is supported by the Charles and Lynn Schusterman Family Foundation, College Futures Foundation, Greater Texas Foundation, JP Morgan Chase Foundation, Joyce Foundation, Kresge Foundation, and Andrew W. Mellon Foundation.

Wednesday, March 27, 2019

Meet Culinary Arts Student

Angela Hall

What motivated you to study culinary arts? 
Cooking has always been a passion of mine growing up. I got motivated to study culinary arts because I wanted to challenge myself and ultimately, earn a degree to be more than a "home cook".

Where are you in your culinary studies? 
I am in the early stages of my culinary career, but I have learned so much already. Next semester, I will start doing more on the baking end and I am very excited to engage in those classes.

What are you working on now? 
Right now, we're working on cooking breakfast items. Who knew an egg could be prepared/ cooked 101 ways?

What is your favorite task as a culinary student? 
My favorite task as a culinary student would be organizing and cleaning. I know this totally has nothing to do with cooking, but you can get so much more accomplished in a clean/organized work environment.

What is your favorite ingredient? 
My favorite ingredient would have to be cheese. Cheese makes anything and everything better!

Do you have a “signature dish”? 
My signature dish is deviled eggs. I experiment with new combinations often and the possibilities are endless. Wait until you try my Lox and Bagel deviled eggs! : ) 

What would you most like to do in culinary arts when you graduate? 
I will more than likely work in a Bakery. That's my goal thus far. 

What is your favorite restaurant in Richmond? 
Lunch & Supper.

What would you tell other potential students interested in studying culinary arts at Reynolds? 
Stop waiting and DO IT! I hesitated and started so many times, but never committed. Once you start, you'll really see what a great program it is and how fun it is to learn the specifics about cooking. I am so happy I started and I truly love the entire program. It's a hobby for me so I am always excited to go to class each and every time. 

Wednesday, March 20, 2019

Randy Kiah – Facilities ManagerReynolds Facilities Management & Planning

Where did you grow up and what was it like?
I grew up in the Hampton Roads City of Portsmouth. I came up in a time where I had several mother figures in my life. My mom, aunt and next door neighbor were all mom to my brother and me. My dad worked for the school system in Facilities Management as a plumber so skipping school wasn’t an option because any given day he could have a work order at my school. Growing up in Portsmouth was filled with sailors and shipyards. Every evening you knew when it was 9:00 because there was a loud artillery blast each night that took place in the shipyard. As a teenager, you had to be home before or return home some time shortly after the blast, failure to do so, would often lead to a grim ending to your evening; that never happened to me! 

How long have you worked for Reynolds?
I’ll have 6 years working at Reynolds this coming June.

What is your typical day like as Facilities Manager?
There’re all types of request coming in every day but the beauty of my role is, no two days are ever alike, so there’s never a boring moment. Some days the flood gates for requests pour in while other days we make sure we address the every day needs of the facilities and our customers.

What is the most challenging part of your job?
I would say the most challenging part of my job is trying to meet the daily demands that are many and trying to accommodate each customer as quickly as we possibly can.

Someone told me you are a minister. Would you tell us something about your ministry?
I’m the pastor of a church in Petersburg where I was assigned to last July. I’m a people person and I genuinely care about the needs of those who don’t have. My ministerial focus is feeding people, not just spiritual food but physical food as well. At the church where I am, we are in the process of establishing a food pantry for the people in the community. I must admit, when Dr. Pando announced that Reynolds would be establishing a food pantry, I got excited about the school’s outreach efforts.

What is your favorite activity outside of your work at Reynolds?
Spending time with family, especially my grandchildren who live in Denver and are some of the funniest kids I know. I have three granddaughters and one grandson who’s my Mini-Me and his dad hates it. 

What do like most about Richmond?
This is my second time living in the local area and I didn’t appreciate all that Richmond offered until I left. What I like about Richmond is, there’s lots to do here, it’s centrally located, and is basically a two hour drive of everything, the mountains to the west, the beach to the east and all of the cultural events that DC to the north has to offer (getting there within two hours might be a stretch, traffic dictates the time). 

If you won $100 Million in the Mega Millions lottery what would you do with the money?
I would invest most, set up a business in real estate to provide affordable housing, travel, leave a financial legacy to my grands and then establish food networks for those who don’t have enough to eat.

Wednesday, March 6, 2019

Called Up to the Big Leagues

Reynolds Honors Students Get Their Shot

NASA is the Big Leagues. For STEM and STEAM students, it’s the NFL, the NBA, and the NLB all rolled in to one.

NASA offers a galaxy of student programs and, as the agency greys, it admits aggressively seeking its next generation of space junkies. Still, getting accepted into a NASA program is akin to being called up to the Big Leagues. Literally thousands of students apply for each internship, fellowship, workshop or competition. And, the chance of being chosen to participate is only slightly greater than getting a big league contract.

Given these odds, it’s all the more impressive that two Reynolds Honors students have been accepted into separate NASA programs for the spring and summer of 2019. Another Reynolds student, Emily Krause, was also accepted into a NASA program.

In January Reynolds Computer Science student Emily Krause was accepted in to NASA’s National Community College Aerospace Scholars (NCCAS) program.

In mid-February Reynolds Business Administration and Honors student Ryan Lingo was accepted into a NASA Internship program AND an Internship with VSGC (Virginia Space Grant Consortium). Ryan has accepted both, and will be working both this coming summer.

At the beginning of February Reynolds Geology and Honors student Joe Kreisa was accepted into NASA’s L’SPACE (Lucy Mission) Virtual Academy. This is the second time Joe has been accepted into a NASA program.

Ryan Lingo and Joe Kreisa’s stories are here.

Ryan Lingo

Ryan Lingo is as sure as the sunrise that he wants to work for NASA. He has set his sights on playing for the NASA team. And that’s that. He follows the “work hard” advice given to all pursuing a dream, but Ryan is no dreamer. Ryan is a worker. Consider what he has done already:

May 2017: Fresh out of high school Ryan is offered and accepts a summer internship* at NASA’s Langley Research Center. He is the only high schooler among the group of undergraduate and graduate college students, and he says, “I had to work hard to catch up.”

February 2018: Ryan serves as an advocate for NASA at an Aerospace Conference held at the State Capitol in Richmond. At the time he was in his second semester at Reynolds and had just been accepted into the Honors program. He was (and still is) an active Eagle Scout, and an active volunteer with NASA Langley, VSGC, and the Science Museum.

July 2018: Ryan serves as a Student Coordinator at NASA’s International Space Station Downlink Event held at the Virginia Air and Space Museum. A big responsibility.

March 2019: Ryan earned himself not one, but two space-related summer internships. He doesn’t expect to get any sleep during those three months.

Ryan Lingo, right, at NASA event.
Ryan is thoughtfully focused, but has sought advice on his direction. “Everyone wants Analytics,” a NASA contact instructed him. Ryan made a course correction and is now headed for William & Mary’s Business School and a major and minor in Analytics. 

“That’s what I want to do at NASA,” says Ryan. He sees himself in a position where he can use his talents in both analysis and communications. “I’d be involved with everything – marketing, outreach, communications, event management, legislative representation, public relations, and more – everything that isn’t hard science. I love working with people. I love working with kids.”

Ryan credits the Honors program with helping him reach his goal. “The skills I have acquired through the Reynolds Honors program, such as communication and research skills, have helped me get these opportunities and be successful in them. Had I not had the strong networking skills honed by participating in the Honors program, NASA likely would not have chosen me for these positions. Being in the Honors program changes the perspective. The more you participate, the better off you are. The classes are simply a different experience. They are fun and challenging, a great way to learn.”

What advice does Ryan have for incoming Reynolds students? “Learn how to network in the classroom - "classroom networking". Making yourself known to the Professor and other students can drastically raise your chances of success in that class. It also helps prepare you to network in the professional world as well.”

We expect to see Ryan conducting a live broadcast from Mars in the future.

* NASA Internships are paid educational, hands-on experiences that give students the opportunity to work at the NASA Langley Research Center in Hampton, Virginia. Interns conduct research and work on projects side-by-side with NASA’s finest scientists, researchers, engineers and mission support teams. After the program, interns are encouraged to visit schools and other science venues to talk about their experience interning at NASA, and become NASA ambassadors.

Joe Kreisa

“I’d love to be at NASA, but I understand I cannot always get what I want,” says Joe Kreisa. Joe is a realist. A hard-working realist with just the right amount of “dreamer” to make him a perfect NASA candidate. Being diagnosed as a Type 1 Diabetic has forced him to be realistic but, it hasn’t stopped him. “I look at what I can do, what I can commit to do, not what I can’t do.”

Joe’s participation in L’SPACE Virtual Academy* is his second acceptance into a NASA program. His first online project lasted four weeks in the fall of 2017. 

Joe participated in the same NASA National Community College Aerospace Scholars (NCCAS) program as Emily Krause. "I drove to Kennedy Space Center and spent four days participating with a team of peers on project tasks. I also got to visit parts of the KSC that a normal tourist would not get to see."

He was such a stand out in the program he was invited into another project onsite at the Kennedy Space Station. At Kennedy he was part of a team that built "a purpose drive, computer coded Lego Mindstorm robot". He pulls out his phone to present the pictorial evidence: a gigantic room with intent students gathered around a test launch pad. “I was the execution guy. I got to push the buttons when it came time to give the rover instructions. I do not need to emphasize my role, I was more excited about the teamwork and networking with some of the coolest and smartest people I know.”

In the Virtual Academy Joe is working online on a PDR – a Preliminary Design Review – with 400 other students around the country. Joe is on a team with eight other students that compete with about 50 other teams in the program. Each team is challenged to make the best PDR, in this case a report about a Lander that has to make it to Mars to find potential landing sites for astronauts. A PDR is one step in determining if a proposed plan is viable. The work includes all aspects of project management such as scheduling and budgeting, all the way down to the tiniest details. The team uses a robust project management tool to keep up with the thousands of details, documents and assignments. Should Joe be successful in this Level 1, he will be eligible to continue to Level 2.

"Until last semester I wanted to experiment in Applied Physics. But, through my experience of an Honors Contract Geology Course with Professor Layou I found a passion to understand the Earth's processes." Joe is headed for graduation from Reynolds in the fall of 2019, then like Ryan Lingo, he is off to William & Mary to pursue his bachelor’s degree.

“Reynolds Honors classes are AWESOME,” Joe beamed, “They are better than any other college class I’ve had [Joe attended George Mason University before coming home to Reynolds]. Classes are small allowing them to focus on understanding and discussing class topics. These classes have given me more tools to tackle my college experience.So far, I have used the tools I have developed in order to succeed. I recognize and record my success in tattoos. Tattoos earned by receiving all A's in a semester. I have six tattoos so far and I look forward to earning my seventh at the end of this semester.' ”

What advice does Joe have for incoming Reynolds students: “Do not be afraid to take chances. I took a chance applying to the Honors Program and it has quite literally paid off.”

*The Academy is funded by The Lucy Mission which is NASA’s first spacecraft to explore the outer Solar System asteroids known as the Jupiter Trojan Asteroids.  The mission is named after a fossil discovered by Donald Johanson and Tom Gray in the 70s. Just like that fossil, Jupiter Trojan Asteroids are the fossil remnants of the early Solar System and will provide important keys to understanding the formation and early evolution of our Solar System. Lucy will launch in October 2021 on a 12-year trip. “No other space mission in history has been launched to as many different destinations in independent orbits around our sun.”

Monday, February 25, 2019

The Kitchens at Reynolds will open its doors at 2500 Nine Mile Road during the 2019-2020 academic year. But the new building will be home to more than just a culinary school. For East End residents it will also serve as the front door to an amazing menu of workforce training and academic opportunities. Follow The Kitchens Timer for the latest countdown news, facility sneak peeks, enrollment information, interviews, and events.

Where Can We Go From Here?

“There is more to the food business than food.”
Ryan Evans, Reynolds Culinary Arts Graduate, Kitchen Operations Manager, Hatch Kitchen RVA

Employment in the food industry is expected to grow by 14%
(twice the average growth rate) from 2016 to 2026.
The average growth rate for all occupations is 7 percent.*

Executive Chef. Pastry Chef. Sous Chef. Line Cooks.

Or: Food Batch Maker. Food Science Technologist. Food Technician. Kitchen Operations Manager. Cookbook Author. Cookbook Editor. Food Manufacturing. Food Festival Organizer. Taste Tester. Food Photographer. Culinary Device Tester. Food Truck Event Organizer. American’s Test Kitchen. Curator of Culinary Libraries. Food Forager. Research Chef. Food Journalist. Food Monger. Packaged Food Producer. Aguaponics Production Manager. Food Science Documenter. Food Truck Designer. Restaurant Publicist. And the list goes on.

The Kitchens at Reynolds is the starting place for a culinary education, but the paths students can take after graduation vary as greatly as a well-stocked spice cabinet. “Chef Miller told us we didn’t have to be a chef,” says Ryan Evans of Hatch Kitchen RVA.  “In fact, he encouraged us to think bigger. He brought in speakers and took us places to show us what was possible. At first I said, that’s not me, I wanted to be the chef. But, I began to realize how valuable that perspective really is.”

Ryan graduated from Reynolds in 2011 and soon after had his first “non-chef” job as a Cheese Monger, aka Cheese Purveyor. He had to learn everything about cheese to sell it globally. But, perhaps more important, he had to learn everything about buying cycles, government import and export regulations, and distribution methods. Soon after he came back to Richmond he became Kitchen Operations Manager for Hatch Richmond RVA, where he ventured down another road of food education and ultimately another food industry career.

Time and again the consensus of those in the food business – including graduates of Reynolds Culinary Arts program – is if you have the desire, there’s no end to the jobs, quirky or traditional, in the field. The key word here is “desire.”

Consider Reynolds Culinary Arts graduate Denton Taylor. “I started following Momofuku when I started in Reynolds culinary program,” Denton explained. “I idolized David Chang, the Chef who started Momofuku. I loved his style and his outlook on food and how it affects the world, and our connections with one another. It was another level of thinking about food. Kind of a punk rock style. And, I wanted to be part of it.”

When he graduated from Reynolds, Denton sent three resumes to Momofuku, and never got a response. But, he knew what he wanted, and “no” was not an option. So he got in his car, drove to DC, walked in to Momofuku, and said: “I want to work here.” The Chef that day told him simply, “Show up tomorrow.” Denton did show up. Aced his interview, and is now living his dream. With Momofuku he now has opportunities to travel the world, learn about food and food practices, and continue his education.

What will the educational experience be like at The Kitchens at Reynolds?

One look at the modern building says it all. In addition to state of the art, fully equipped kitchens, The Kitchens at Reynolds will have a full service Café, onsite greenhouses, and a demo kitchen. Plans call for students to prepare three-course, donation-based community dinners. An Internship portal will be used to link students with food businesses or industries. Once they graduate, students transition to the status of “job seeker” and Reynolds continues to play a role in their career. They can use the database throughout their career to track their work and accomplishments.

To learn more about the culinary educational experience at Reynolds, read these profiles of four Reynolds graduates.

*Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook, Food and Beverage Serving and Related Workers, on the Internet at (visited February 25, 2019).