The sixth
annual Elby Awards, sponsored by Richmond Magazine, and named for renowned
French chef and Richmonder Paul Elbling, were awarded on Sunday evening,
February 19 at the Altria Theater.
Reynolds
student Renee Comstock was named one of two Culinary Students of the Year at
the event. We recently sat down with her
to discuss the award and her time at Reynolds:
Congratulations on your Elby Award! When
do you plan to finish your studies at Reynolds?
I hope to
graduate in December 2017.
Tell me about your experience at the
Elby Awards. Was it your first time
attending?
I worked at
Elby event last year. I am always quick to volunteer to work at community
events because it’s good practice and helps me meet other people in the food
industry. The Elbys is always a great event for “food” people. I knew in
advance I had been selected for the award this year and was truly honored.
What was your favorite class at
Reynolds, and why?
I have liked
them all! As far as the actual cooking
classes, I find that they get better as you go along, and each one is better
than the one before. The academic courses are important for learning the
business side of the industry.
How did you get interested in the
culinary field?
It’s funny
that everyone asks me that. I didn’t
grow up in one of those “cooking” families. I went to Radford University to
study social work. I realized that I was
on the wrong track and that I wanted a career working with my hands, something
that was creative in nature. I actually discovered
my love of food and cooking during my time in Radford.
What key training or experience
allowed you to separate yourself from the other students that were nominated
for the award?
I have been
told it was three things – my academics, my performance in the kitchen over the
last year as far as my skill level, and my positive attitude. I am one of those
people who perform well under pressure.
How has Reynolds helped you
accomplish your dreams of working in the culinary field?
I spent time
researching and trying to decide on a culinary program and a friend recommended
the Reynolds program to me. I have found it to be affordable, a top notch
education with professors who are truly invested in their students.
What would be your advice for someone
looking at going into the culinary field?
I would
definitely recommend this program. I’m
sorry I won’t be here when the new culinary building is completed. It’s not just about the food, it’s the people
and the affordability, too.
If you could only have one last meal
in Richmond, where would it be and what would you order?
I have to
give you two answers. I’m a sandwich lover, so for a sandwich I would go to
Union Market in Church Hill and order the Chicken Tarragon sandwich with Potato
Salad. For a meal, I would pick Edo Squid and order the Squid Genovese with Spaghetti.
What opportunities are you currently
exploring?
I’m thinking
about applying to serve my internship at the Omni Homestead Resort in Hot
Springs which will hopefully lead to an employment opportunity. My long term goal is to be an executive chef
and run my own kitchen someday.
