Stephanie earned an Associate in Science degree in Social Science from JSRCC in 2009 before transferring to VCU to pursue a Bachelor of Arts degree in Political Science. Although she was excelling in her studies at VCU, after one year Stephanie decided to put that degree on hold to pursue another of her passions, a culinary arts education. Stephanie noted, “Because of the quality of the instructors I had experienced at Reynolds, I naturally thought of Reynolds as the logical place to pursue an Associate Degree in Culinary Arts.”
Growing up Stephanie gained an appreciation of food and cooking from her Italian mother and Irish father. She also worked at Mosaic Café for several years while attending school, mostly in their catering operation. About a year ago she transitioned from Mosaic’s catering operation to its restaurant. While she has experience in many phases of the restaurant’s operation, she now mostly works in the kitchen as a line cook.
Stephanie is also the President of the Culinary Arts Career Educational and Experiential Club (CACEE), at JSRCC.
Stephanie expects to complete her Associate Degree in Culinary Arts in August 2013. Her goal after graduation is to gain more restaurant experience and to return to VCU to complete her political science degree. Her long term goal is to own and operate a small bed and breakfast inn.
Whether or not she is selected as the Culinary Student of the Year by the award judges, Stephanie’s future looks bright. She has already earned 110 credits at Reynolds with a grade point average of 3.709 on a 4.0 scale. In her spare time, Stephanie’s other interests include Scottish Highland dancing, serving as a 4H Archery and Rife Instructor, and as a member of the River City Rollergirls.
