What motivated you to study culinary arts?
I would have to say my
creativity and motivation. I used to bake all the time as a kid and absolutely
loved it. I enjoy sharing what I created with my friends and family.
As a kid I also danced
(ballet, modern, contemporary), but once I stopped I wanted to still be
involved in an art form in some way. So, I thought Pastry Arts would be the
best option. Dancing and Culinary have some similarities, such as dedication
and creativity.
Where are you in your culinary studies?
I am currently conducting my
internship at Westhampton Bakery on Patterson Ave. Even though I have been
there for about a week I have learned a lot already. Such as the proper way to
ice a cake and the proper thickness for pie crust. I am looking forward to
working with Chef Carrie Lammon and her team this semester. One thing I am excited
about learning is how to work the dough lamentation machine.
What are you working on now?
I have recently started my
Small Business Management Degree, with the intent to one day open my own bakery
here in Richmond.
What is your favorite task as a culinary
student?
I enjoy the labs in the
culinary kitchen. I like the labs because I can apply what I am learning in
class.
What is your favorite ingredient?
My favorite ingredient(s)
are sugar, butter, and flour because there are endless ways to use them to
create different items.
Do you have a “signature dish”?
My signature dish are “brookies”,
which have chocolate chip cookies on the bottom and brownies on top. All of my
friends and family love the “brookies” and always ask for more.
Another item that I made
once and everyone is asking for more of are my spinoff of a black forest cake,
which is a chocolate cake filled with a cherry compote and vanilla buttercream.
However, in my version, I made chocolate cupcakes filled with a cherry compote
and topped with chocolate liquor buttercream; which I brought in for my 21st
birthday.
What would you most like to do in culinary
arts when you graduate?
My end goal is to open up my
own bakery here in Richmond; although, after I graduate there is still a lot to
learn before I open my doors.
What is your favorite restaurant in
Richmond?
My favorite restaurant is
Mayas located on East Grace Street. Maya’s is run by Chef Maria Oseguera.
My first encounter with Chef
Maria was when I severed her at the Short Pump Regal movie theater. Then I met
her again at the Savor Event at the Jefferson Hotel in 2016. Since then Chef
Maria has been my mentor and friend.
What would you tell other potential
students interested in studying culinary arts at Reynolds?
The program is stellar; Chef
Miller is demanding because he is dedicated to helping his students learn and
grow. J Sargeant Reynolds students are so fortunate to have
access to the Culinary and Pastry Programs. Anyone considering this career should look closely at the program here.
As a student, I recommend
keeping all of your notes and textbook, as well as using the resources
provided. Chef Miller and Chef Rounds have been extremely helpful throughout
the program. I can’t thank them enough for all they have done for me. Once I
graduate, I will continue to reach out to them for help and advice.
What made you choose the culinary program
at Reynold’s?
Before attending Reynold’s,
I did not know that there was a Culinary Program. I heard about it from a
friend who participated in the Culinary Program. Thanks to her I would have
never pursued Culinary Arts here.
Getting my Pastry Arts
Degree has been a wonderful learning experience. If I were to go back in time I
would still choose the same major.
