Tuesday, November 20, 2018

Meet Culinary Arts Student

Samuel Bausone



What Motivated you to study Culinary arts?
Actually, my biggest motivation to study Culinary arts was memories. Even though I did not really work in a professional kitchen before starting my studies, ever since I can remember I have always cooked at home. Some of my favorite memories with my family have all come from cooking in our kitchen or eating out somewhere. That and I have always been fascinated with how food (especially desserts) gets plated. I love the art of how to present a dish just right.

Where are you in your culinary studies?
I am brand new to my Culinary studies and this is currently my first semester at J. Sargent Reynolds.

What are you working on now?
Currently I am working on getting my Associates of Applied Science in Pastry Arts and trying to gain as much experience in the industry as possible. Later on, I plan on getting an Associates of Applied Science in Culinary Art as well.

What is your favorite task as a culinary student?
Like I said I am a new student so I am not entirely sure yet, however, I think I will enjoy learning to decorate wedding cakes.

What is your favorite ingredient?
My favorite ingredient is probably chocolate because it can be use in so many different desserts. Not to mention the sweetened kind makes a good snack when you are not baking.

Do you have a “signature dish”?
I would not particularly say I have a signature dish as of yet. But, the closest thing I can think of is simply pancakes with eggs and bacon, which has always been a favorite in our household especially with my siblings.

What would you most like to do in culinary arts when you graduate?
Right now, when I graduate I would most like to just spend time getting experience in the field. My dream is to one day open a bakery, but I still have quite a bit to learn before that can become my main focus of my career choice.

What is your favorite restaurant in Richmond?
Hands down my favorite restaurant in the Richmond area is Roma’s Italian Restaurant in Sandston on Williamsburg Road. Extremely friendly staff, great food, family friendly and overall it just has a great atmosphere. Our family has been going there since my dad was a kid and it’s always our family place when my grandfather comes to town or any other special event. Not to mention they’ve become family and have helped inspire my love of cooking. Every visit involves hugs, conversation, and a hopefully a taste of their incredible desserts.

What would you tell other potential students interested in studying culinary arts at Reynolds?
For anyone looking to start studying Culinary Arts, my biggest piece of advice is to get into the industry as soon as possible. It is very different than most people's idea of it. In addition, find someone in the field to look up to and ask questions. Also start networking early. Culinary Arts is based more than most Industries on who you know; a good word goes a long way after all.

Monday, November 12, 2018


On the Rocks!


The weekend was wet and cold, weather that drives most of us indoors. Not Geologists. They’d rather be on the rocks any time. In spite of less-than-ideal conditions, the 48th Annual Virginia Geologic Field Conference held on Saturday October 27 was well attended by 60 academics and professionals and 20 students – 11 from Virginia community colleges.

Reynolds Professor Karen Layou, and Geology Instructor Lynsey LeMay from Thomas Nelson Community College organized a pre-field trip Mentoring Workshop to get students started on the next day’s adventure. “For the workshop, we did a series of “geoscientist speed dating” sessions, where students chatted in small groups with one or two professionals, then they rotated. We ended with a discussion of knowledge, skills and attitudes that allow you to be successful in geoscience careers,” said Professor Layou.

Layou and LeMay organized the first of these workshops in 2017. About this year’s workshop Layou said: “Most people don’t know a geoscientist personally, so they don’t know the various ways you can be employed as a geoscientist. There was a fantastic energy in the room as students learned more about the professionals' jobs and educational experiences.  Because we had a diverse group of professionals (field vs. office-based/private vs. public sector), students were able to explore many options within an hour. The professionals who were involved are an enthusiastic bunch and happy to share their knowledge with the students.  These interactions then extended to the field trip the next day, allowing the students to feel comfortable engaging with the professionals and other attendees during the day.”

“It was so much fun,” said Reynolds student Rachel Phelps who attended both the Mentoring Workshop and the Field Trip. (Rachel is pictured here with the other VCCS students - bottom row, center.) “I had no idea how much fun education could be. I met a lot of people, many from William and Mary, and I really got to know how the geology community works. The most important thing for me was it made me decide what I want to do and where I want to go. I know now I want to transfer to William and Mary and go in to environmental science or geology – maybe even chemistry.”

Rachel graduated early from New Kent High School and is in her first semester at Reynolds. Her friends came to Reynolds and told her about their great experiences and she decided to come here too. She is already headed on an Honors track, thanks to help from Professor Layou. “I never really struggled with school, I understood math and chemistry . . . I didn’t enjoy trying to remember all of those dates in History,” Rachel said. When she isn’t working at her part-time job, studying, or going on her own field trips (she loves the outdoors) Rachel is teaching herself calculus online.

No surprise a little cold rain didn’t keep Rachel away from the weekend event. She has found her place with friends, students, academics and professional, on the rocks.

Meet Rachel Jasiczek

Associate Professor of English

School of Humanities & Social Science



Where did you grow up and what was it like?
I grew up in Williamsburg, Virginia and loved what the community offered: great schools, sports programs, and lots of family-friendly activities. I played basketball in the community rec league, for my middle school and high school teams, and also for the Amateur Athletic Union (AAU) Girls Basketball League. My younger sister and I made many good friends through those events, and those friendships continue today.

You are relatively new to Reynolds. Tell us about your background and what brought you to Reynolds?
I earned my B.A. and M.A. degrees in English at Virginia Tech (Go, Hokies!) and my Ph.D. in Rhetoric and Professional Communication from New Mexico State University. In New Mexico, I developed a passion for working with community college students, and that led me to Connecticut where I was hired full-time at Norwalk Community College. At NCC, I served as writing program coordinator, and in that role I was able to develop curriculum for our writing courses, as well as mentor adjunct faculty and oversee our writing placement process. While I loved the work I was doing, I missed my family so much (who all live in the Richmond and Virginia Beach area). My husband and I knew we wanted to make Virginia our home again. I was incredibly excited when I saw the job posted at Reynolds; my sister, who teaches clinical microbiology in the evenings here at Reynolds, had told me how wonderful the students and faculty are, and I knew I wanted to make Reynolds my forever academic home!

When did you discover your love of English?
I discovered my passion for writing when I took a course in rhetoric during my junior year at Virginia Tech. My professor taught me how words can change lives, how words can be used to advocate for others, and how words can make truly significant differences in the world. I started to think of writing as a puzzle, something that has pieces that I must fit together perfectly in order to effectively communicate a message. I enjoyed taking on various writing challenges, one of which was to write a grant for a non-profit organization that trained service dogs for people with physical limitations. When I realized how my words could help improve other people’s lives, I knew I had found a way to make my love of English my purpose in life, and that led me to teach. 

What do you like most about being here? 
Everything! My colleagues have supported me, my students are engaged, and I am close to my family. I have also noticed just how hard every person at this college works to give students what they need to succeed. It’s easy to be inspired in this environment. 

What has been a challenge for you?
My biggest challenge so far is teaching everyone how to pronounce my last name . . . I’m kidding! But in case you’re wondering, it is pronounced Yah-She-Check. Otherwise, my biggest challenge is simply adapting to a new place, with new courses, and new everything. However, I am enjoying the challenge and am learning all along the way. 

What is your favorite book, and why?
This is the hardest question for an English major to answer. There are just too many good books! I am a big fan of historical fiction and also southern lit. Two books I will always have nearby are The Awakening by Kate Chopin and Their Eyes Were Watching God by Zora Neale Hurston. I love that these books have strong female characters who challenge social definitions of femininity. 

What activities do you enjoy when not being an English Professor?
When I am not teaching, you’ll find me reading good books (lots of books!), traveling, and playing beach volleyball. I have been to 16 different countries and have plans to visit more next year. During the summers, Mikey (my husband) and I play in a competitive beach volleyball league and have so much fun. Almost anything I can do outside, I will enjoy.

Everyone who does a Profile gets the “Lottery Question.” If you won $900 million, what would you do with the money?
I would definitely start a scholarship in my grandparents’ names to honor their memory and help deserving students get access to a college education. For myself, I would travel, travel, and travel some more. There are so many beautiful places I want to see, and I’d bring my entire family along for the journey. We love big family vacations and spend a lot of time laughing when we are together.  

Friday, November 9, 2018

Dana Newcomer

Apprenticeship Coordinator

Community College Workforce Alliance (CCWA)


She wore a tiny glittered black hat and a pair of stockings that appeared to have survived a zombie attack. A spider web crossed her desk. It was Halloween and CCWA Apprenticeship Coordinator Dana Newcomer was in the spirit.

Aside from the tiny hat, Dana takes her work seriously. At a time when “community colleges find themselves in a great position to reinvigorate and grow apprenticeships,”* Dana is the perfect person to meet the challenge. Couple her wonderfully quirky inventiveness, creativity, and technical skill with her love of planning, her 12 years as a technology engineering and manufacturing educator, and her master’s degree in project management, and you have someone ready to breathe vigor into a program that’s time has come.

To get an idea of what’s underneath Dana’s tiny hat, when she taught manufacturing enterprise, she expected her students to take charge of their jobs. Their “job” was to follow the design process, to each come up with an idea, do the research, determine the costs and logistics of production, and present their ideas to the class. A vote would be taken and one idea would be mass produced. Her students manufactured and sold laser engraved items, notecard and ear bud holders, they made videos shown at a Film Fest (with ticket sales!), and they were tasked with recreating the school’s floor plan. Students left the class with a clear understanding of how their part fit the whole, and how the whole fit together.

Dana has an exceptional grasp of that concept. To gain a better understanding of the credentialing process she earned her Manufacturing Technician 1 Industry certification (MT1). She is currently working on her Project Management Professional (PMP) certification, one of the toughest and most demanding certifications a planner can achieve. Because she has worked with students and been a technical student herself, she understands the rigors of the process. She knows how to make meaningful connections between companies, student job seekers, and education. What better background to coordinate a growing apprenticeship program?

Apprenticeships have been around for centuries and in the US were once a sure ticket to security and job growth. In most European countries this is still the case with 70% of apprenticeship candidates earning high enough scores on their General Certificate of Education to qualify for four-year universities, but opting instead for entry into apprenticeship agreements. “Nationally [in the US], 87 percent of apprentices find full-time employment, with an average starting salary of at least $50,000—the same starting salary as if they had earned a bachelor’s degree.”* This is the kind of statistic that draws students and companies together, and makes apprenticeship options so attractive.

Unlike internships that seem so popular these days, apprenticeship programs are formal competency-based agreements, and come complete with benchmarks and pay for the apprentice, and must be approved by the Department of Labor and Industry. By the time an apprentice completes a program their promotion is guaranteed. “One of the best things about these programs is their flexibility. They are structured so they can cater to what is needed on the job. In our rapidly changing technical environment, this ability to adapt quickly is key.”

Like the spider web crossing her desk, Dana’s job casts a wide net. She connects with big-name companies like Philip Morris, Rolls Royce, and DuPont to set up their apprenticeships’ educational programs and assists with the process to gain the necessary regulatory approvals. She interviews and counsels potential student-job seekers to determine what programs are the right fit, or gets them started on a pre-apprentice track. She handles funding that pays for classes. She makes presentations to veterans, transitional services, conferences, professional organizations, state organizations involved with unemployment, job fairs – just about anyone, anywhere who could benefit from this life-changing program.

When asked about her goals as CCWA Apprenticeship Coordinator, Dana’s personality and exuberance shine through: “I want to do it all!” In the short time she has been on the job she has been focusing on building a pipeline of skilled employees who don’t just meet the needs for the manufacturing industry, but exceed them. To do this she would like to reach others who could benefit from apprenticeship, gain additional support, and continuously advance and grow the program to adapt to this ever-evolving industry. If it’s anything like her success as a teacher, great things are about to come.

When Dana isn’t crisscrossing Richmond and the surrounding areas talking about the value of CCWA and apprenticeship programs she is involving neighborhood kids in learning to draw – she displays some of their work on her office walls - and enjoys the company of her Pitbull, Athena, and her Boxer, Luna. She also plays video games, her favorite being Skyrim. Her character? Something akin to an orc. “You know,” Dana says with a note of shyness, “video games are valuable, you have to face lots of challenges and complete tasks, just like real life.”

What do you get when a PMP and MT1 meet Halloween and Skyrim? One terrific Apprenticeship Coordinator. 

Welcome to CCWA and Reynolds, Dana.

* Can community colleges reinvigorate apprenticeships? The Fordham Institute, October 24, 2018. A report from the American Enterprise Institute, Jorge Klor de Alva and Mark Schneider.

Wednesday, November 7, 2018


I’m Living My Dream 

Reynolds Culinary Alum Denton Taylor 

2018 Reynolds Graduate – AAS Culinary Arts & 

Culinary Arts Management, & 2018 Elby Winner


“I’m living my dream.” Denton Taylor’s enthusiasm pops like oil in a hot skillet. He has won his culinary lottery: a cooking position in the world-renowned Momofuku restaurant in Washington DC. As Denton talks about his work, his voice is full of boundless energy and open joy, byproducts of his achievement. That’s what you get when you go for your dreams - and you get them. Here’s what happened.

“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.”

And he did. His interview that day was a “stage” – (pronounced: staage) which involved working a hectic shift to demonstrate his knife and prep skills, all the while being peppered with questions by one of the army of Chefs on duty. Afterwards there was a 15-minute sit-down interview. “It’s a personality test too. They want to know if you fit the culture and the team.” When asked if he was nervous, Denton said, “No, not at all. Everyone was so accommodating. Even though everything was riding on it for me, I was prepared and confident. I was, however, extremely anxious the next few days while I was waiting to hear whether I got the job.”

Sure, his education taught him skills, how to handle pressure in the kitchen, how to work as a team, and it definitely fueled his passion for culinary, but perhaps the most important “take away” was flexibility. “My education enabled me to need a lot less time to get acclimated to a new environment. I can jump in to a situation quickly and get started. I may not be using all of my management and administration knowledge right now, but because I know it, I have a broader understanding and appreciation of why HR, Inventory, Costing – the business side – are all so important. It’s a valuable perspective.”

Denton’s days are long. He leaves for work at 7:30 a.m. to get to DC for his 11:30 a.m. to 3 p.m. shift. Usually he stays to help the evening staff, stretching his work day to 10 or 12 hours. But there is no place he would rather be. Momofuku offers incredible learning opportunities. “They offer scholarships to travel around the world to their restaurants and study with their Chefs. They have a Michelin style restaurant in Australia. I am going to write a scholarship paper and try to go. I can’t believe David Chang will read what I wrote!” This is the stuff of dreams.

“One thing I would tell other culinary students if I had the chance,” Denton says, “and I know it sounds like a cliché – but just GO AND DO IT! If anything seems unobtainable, out of reach, or just a dream, don’t be afraid, just go for it. That’s what I did, and I got my dream. I still pinch myself when I go to work and see “Momofuku” on the door. I say, no way I really got this job!

Momofuku means “lucky peach.” Yes, Denton is a lucky guy, but as Bruce Springsteen says, “When it comes to luck, you make your own.” Denton’s luck was born by study, work, determination, and an overwhelming desire to follow his dream. Reynolds is proud to count him among our alumni.