Where Can We Go From Here?

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.

“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.

From Left to Right: Denton Taylor / Momofuku, Willoughby Harrington / The Inn at Little Washington, Dave Hirshman / Billy's of Roanoke, Ryan Evans / Hatch Kitchen RVA. 

*Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook, Food and Beverage Serving and Related Workers, on the Internet at https://www.bls.gov/ooh/food-preparation-and-serving/food-and-beverage-serving-and-related-workers.htm (visited February 25, 2019).

Snakes, Goldfish, Epidemics, Rushing Streams, and Robots Take Over(with the help of spiders, bugs and possibly worms) It’s SCIENCE NIGHT

On Wednesday, March 13, from 6 – 8 p.m. Burnette Hall on Reynolds Community College Parham Road Campus will be taken over by Science.  It’s the 15^th Annual SCIENCE NIGHT, a night when the world of science comes alive on campus.

For those who have never experienced SCIENCE NIGHT, it’s a fun, hands-on, interactive science experience for everyone – with the emphasis on FUN. It’s held at the college, but it isn’t just for college students. From kindergarteners to high schoolers, and adults of all ages, there is something wild and wonderful here for all curious minds. Who doesn’t like to get up close and personal with snakes, pet a goldfish, route a stream, or play with a robot or 3-D printer?

Demonstrations will be hosted by Reynolds departments of Biology, Engineering, Geology, Physics, Honors and the Science Club. Also featured are a Goldfish Petting Zoo, a Human Boneyard, OUTBREAK – An exhibition from Smithsonian’s National Museum of Natural History, the Math Science Innovation Center, Mattaponi Pamunkey Rivers Association, Science Matters – Community Idea Stations, Virginia Herpetological Society, the Reynolds MakerSpace, and more.

Visitors to SCIENCE NIGHT can learn how they can start their education at Reynolds. Representative from Advising, Academics, Recruitment and Specialty Programs like Honors will be on hand to explain what’s possible – in science or any other program – at Reynolds. Take a campus tour, start an application, and get help with Financial Aid. This is the perfect opportunity to ask questions and get answers from the experts . . . while petting a goldfish.

SCIENCE NIGHT is sponsored by Reynolds School of Mathematics, Science, and Engineering. It is free, fun, and open to the public. Drop by, and bring your friends . . . there is plenty of science fun for everyone.

Reynolds Community College Parham Road Campus is located at 1651 East Parham Road, Richmond, Virginia, 23228. For more information contact Karen Neal, kneal@reynolds.edu.

Hatching Dreams

Ryan Evans inside Hatch Kitchen RVA

Richmond is a growing place. Urban gardens spring up in warehouse districts, next to parking lots, and within a tomato’s throw of busy interstates. Breweries? Ten years ago Richmond had one. Now there’s 30. Coffee shops and roasters. Specialty packaged foods from A to Z. And restaurants? A world of foods are around every Richmond corner.

Ever wonder how these businesses get started? Blood, sweat, tears, seat-of-the-pants learning, desperate appeals for money, wings and prayers? Not anymore. Now fledgling foodie dreamers have a nest they can feather before taking flight. Now they have Hatch Kitchen RVA.

“Hatch Kitchen RVA is a food and beverage business incubator,” says Ryan Evans, Reynolds Culinary Arts graduate and Director of Kitchen Operations at Hatch Kitchen RVA. “We do have a full commercial kitchen, but the shared kitchen is only part of what we do. We offer classes through Startup Virginia and The Apple Cart with instruction on just about every aspect of starting and running a food business. We have 75 mentors - consultants in marketing, branding, accounting, law, and governmental regulations - who are available to answer members’ questions and sort out start up issues. One member had confusing legal and accounting issues, and we were able to help him. Having this access to knowledge and advice can save a start-up thousands of dollars, and probably millions of headaches.”

“Our members dream of starting a food business,” Ryan continues, “we dream of helping them do that. We don’t expect them to stay. We give them a place to operate while they learn and grow their business, then we will encourage them to go. Members come to us with varying skills and needs. Nightingale Ice Cream is here. They are a strong, viable business selling their ice cream sandwiches in stores in several states. But, then there are members who have left their day jobs to pursue an idea and are starting from scratch.”

From his own experience, Ryan has a deep understanding of this start up process. When he came to Reynolds he had been around the food business most of his life. Reynolds gave him the opportunity to make a career out of his passion rather than just work in a kitchen. “It was a great, pivotal time in my life,” Ryan said. “I was going to school full-time and working full-time as a sous chef. For my internship, the restaurant saw I didn’t need kitchen experience so I spent my time working in the office. Much of what I learned then I use every day. Many of my classmates didn’t like the desk-based classes like accounting, but those have been the most valuable for me. I use those skills to save money. There is more to the food business than food.”

Ryan credits Chef Jesse Miller with showing him just how many career options there are in the food business. “Chef Miller told us we didn’t have to be just a chef. 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 continued to work in restaurants and bakeries after graduation, he became a cheese monger, he helped several small restaurants get up and running, and he was an independent restaurant consultant. He was working nights and weekends and stayed home during the day take care of his young family – one son, and then a set of twins – when a friend told him about a couple of guys who had an idea. They wanted to help food service businesses get started. “They don’t have restaurant kitchen experience and they’re having issues,” the friend said. That “idea” was Hatch Kitchen. Ryan started as a consultant and quickly became Director of Kitchen Operations. He says, “I’m excited to have gotten this long term career opportunity.”

“Chef Miller taught us to focus on the details. Not just the details of the food. But, efficiency. Cost. Cleanliness. Everything matters. He had a strict dress code. Students would ask, “Who cares what I wear, I’m just cooking,” and Chef would explain how every detail mattered. You’ve got to look good, too. In this position at Hatch I apply that discipline to our operations, I can also share that kind of lesson with those who are just getting started.”

Like its members, Hatch Kitchen is just getting started, and Ryan finds himself nurturing his own start-up process. “Expansion plans include a multipurpose Café where members can eat and conduct business, but would double as an event space where members can cater events, showcase their products, or if they have a food truck, they can test out what it would be like to have a brick and mortar location. We want to make this space as utilitarian as possible. We are also adding private work areas, small rooms, where members can customize their own dedicated space and have more control. This is particularly important for packaged goods.”

Here Ryan laughs and gets a little breathless, “As Hatch Kitchen grows I’ve had to learn to be a general contractor and a tradesman, an electrician, a plumber, and everything else. I don’t just give members tours and solve their problems, I also oversee the progress of construction. I’ve learned so much over the past year and gained tremendous confidence. There is much to do and the days are very busy with a multitude of tasks, just like in a restaurant. It’s been a wild ride.”

Richmond is indeed a growing place. And its growth has always started with a seed, an idea, a hope, or a dream. Now there’s help. Now there’s a nest. Now there’s Hatch Kitchen RVA. And it’s all about hatching dreams.

Meet Reynolds Culinary Arts Student John Bradley

What motivated you to study culinary arts?
Baking started as a release from my day job, but became more than a hobby; it turned into a from-home business when I sold holiday pies for a few years. I loved how the food I was making was a means to connect with different people, and as tough as it was I loved the work of just baking a ton of pastry. I want to learn how to build a career around baking like that safely and sustainably, and the culinary arts program at J. S. Reynolds offers me that opportunity.

Where are you in your culinary studies?
I’m in my first year of the pastry arts program, so just getting started! 

What are you working on now?
In class, I’m practicing knife cuts (especially the tourne) and studying for ServSafe certification. Outside of school, I’m beginning a pastry/baker internship at Camden’s Dogtown Market.

What is your favorite task as a culinary student?
Probably our lab’s mise-en-place. There’s something energizing and relaxing about having everything ready and in place before we dig into the night’s work.  

What is your favorite ingredient?
I love using yams! I use them in pies, tacos, soups, and they work for any time of day.

Do you have a “signature dish”?
Definitely: I make mean chocolate sweet potato pie.

What would you most like to do in culinary arts when you graduate?
I’d like to spend some time learning about pastry in other parts of the world, and then open my own bakery.

What is your favorite restaurant in Richmond?
Mary Angela’s will always have my heart.

What would you tell other potential students interested in studying culinary arts at Reynolds?
A big part of studying culinary arts is that it’s learning to do something for other people. So come ready to work hard, to be open to criticism, and to be positive.

Meet Reynolds Culinary Arts Student Sara Baker

What motivated you to study culinary arts?
I graduated from J. Sargeant Reynolds in 2010 with my Pastry Arts Career Study Certificate, but came back in 2016 to get my Associates Degree. The main reason I came back was to learn the business side of pastry and how to properly run a business. It was an added bonus to work alongside other like minded, passionate individuals who I enjoyed their company and have helped to re-inspire me. 

Where are you in your
culinary studies?
I’m at the last step in obtaining my degree which for me is finishing up my internship, which I’m currently doing at a bakery in Church Hill called Proper Pie Co. After I complete my internship it will be time for me to graduate with my Associates Degree in Pastry Arts. 

What are you working on now?
I’m essentially working thirty two hours at my internship and about thirty five plus hours at my regular job at Sweet Fix bakery. I’ve been working like crazy this past week because we are about to leave in a few days to film a cake competition on the Food Network that will air in December. It’s been a lot of sculpting, planning, armatures and long nights, but it is worth it for the overall experience.

What is your favorite task as a culinary student?
Surprisingly, my favorite task as a student was taking Cost Control. It was one of the hardest classes that I took at Reynolds but also one of the most useful ones too. Especially if you are looking to start your own business or help the one you work for right now get a better idea of how much ingredients really cost and how much you should be charging for dishes. I also like K.C.’s Food and Beverage Service Management class with Mr. Fixman too.  

What is your favorite ingredient?
I don’t have a favorite ingredient, but I do love the flavor of Rosewater and Grenadine mixed together in an Italian Meringue Buttercream and paired with Earl Grey Cake. I guess right now I’m really fond of using Bergamot extract in my desserts. 

Do you have a “signature dish”?
I haven’t made it in a long time, but I can make a mean tiramisu from scratch, which also happens to be one of my favorite desserts. I soaked the ladyfingers in Vincent Van Gogh Espresso Vodka and instant espresso. This gives it a good flavor without overpowering the dessert with the alcohol, which I personally think is unappetizing. 

What would you most like to do in culinary arts when you graduate?
The first thing I would like to do is another internship at Blackberry Farms located in Wallard, Tennessee for a few months. I’ve been thinking about moving to another state, but I think I would like to try working in an upscale hotel as a pastry cook so that I can further my growth and skill level.  

What is your favorite restaurant in Richmond?
I love food and I really like small hole in the wall type restaurants. I’m currently addicted to Nate’s Bagel’s located on Cary Street, the vermicelli rice noodle bowl from Pho So 1, and the Tuna option that they have at the Poke Bowl on Broad Street. I’m also a huge fan of Thai Top Ten on Grace Street and the Indian Restaurant called Lemon on Broad Street. 

What would you tell other potential students interested in studying culinary arts at Reynolds?
I would tell potential students that are interested in getting into this field to keep pushing yourself, never give up on your passion, practice and to find a good group of peers who help to keep you focused and motivated. Also, always stay humble and never compare yourself to other people. Learn and grow from your mistakes and failures. There is always something to be learned from everyone in the kitchen regardless of experience or skill level.

Employee Profile: Pam Lamb Assistant Professor/Mathematics Reynolds School of Math, Science, & Engineering

Where did you grow up and what was it like?
I was born and raised in Richmond and Chesterfield County.  

How long have you worked for Reynolds?
I started as an adjunct in 1990 and full-time in January 1993.



What Math classes do you teach? 
I teach MTE courses, Quantitative Reasoning (MTH 154), Precalculus (MTH 161), and Statistics (MTH 245).

When and how did you discover your interest and,
or talent, in math?
I don’t even remember making the decision to major in Math.  I started out as a French major, took time out to work in an office, and then went back to college as a Math major.  Why—I don’t know. I had no clue what I was going to do with my degree, but I was given a Statistics course to teach the summer after earning my Master’s degree.  It was love at first lecture and I have been in love with explaining Math ever since.

What is the most challenging aspect of teaching math?
Maintaining enthusiasm in myself and the students while wading through all of the negativity surrounding Math (I hate math, Math is not my best subject, why do I have to take this course, when am I ever going to use this, etc.) and getting students to see that everyone can understand and do Math on some level.

What is your favorite activity outside of your work at Reynolds?
I like working on crafts and watching Nascar.

What do you like most about Richmond?
Going to the Nascar races twice a year with my sister.

If you won $100 Million in the Mega Millions lottery what would you do with the money?
I would give a portion to charity, give some to relatives, and if there is enough leftover, build a STEM building at Reynolds!

NSG 152 Students are BUSY!

Nursing students currently enrolled in NSG 152 (Health Care Participant), a second semester nursing course, focus on community health, especially health care and health promotion for all age groups. Students address all three levels of health promotion: primary, secondary and tertiary prevention.* 

Focusing on community health means getting involved with the community. Here are a few of the health promotion events students will be hosting this spring: 

• Students are conducting blood pressure screenings daily at the Downtown campus, 1st floor lobby during the month of February. Everyone - faculty, staff, students and the public  - are invited to get a free screening and to learn more about the "Silent Killer." See the Reynolds Calendar for specific dates and times.
  
• Students will be conducting breast cancer awareness information sessions late March until mid-April. These sessions will be held daily at the Downtown campus, 1st floor lobby. Stop by and see what these students have created to address those at risk and to provide information to prevent further occurrence of this disease. See the Reynolds Calendar for specific dates and times.
  
• Some NSG 152 students will be conducting health screenings at VCU Children's Pavilion for the Special Olympics, where they will have an opportunity to interact with some area athletes.
  
• All students complete a "Windshield" survey of neighborhoods in and around the Richmond area. This is used to identify community needs.  Students will spend a day in a middle school or high school clinic working with a school nurse and providing education to those students who attend the clinic.
  
• Students can elect to participate in FeedMore's Community Kitchen, assisting with meal preparation for individuals enrolled in "Meals on Wheels". They can also choose to assist in the Sports Backers Monument Ave. 10K in April.

Reynolds instills in nursing students a desire to assist and serve those in the community. Faculty and staff: Please stop by and give these students a chance to assist and serve you this spring.

Contributed by Lisa Stone, RN, MSN
Associate Professor
School of Nursing and Allied Health

* Primary, Secondary, Tertiary Defined
Primary prevention incorporates education to prevent illness and disease.  This includes smoking cessation and immunizations.

Secondary prevention includes any screenings leading to diagnosis of disease with early treatment, such as blood pressure and breast cancer screenings.

Tertiary prevention is focused on decreasing complications from disease, for example--hypertension causing either stroke or heart attack.

Meet Reynolds Culinary Student Adam Frederick

What motivated you to study culinary arts?
My motivation to study Culinary Arts came from my first kitchen job in Fredericksburg at the Sunken Well Tavern. I had never worked in a kitchen before, started as a dishwasher, as everyone does, and the rest is history. It was a very small community-oriented restaurant that taught me a lot of the first lessons every good cook learns and they stuck with me. Working in the kitchen was the first time I had the desire to become better and saw the path to it.

Where are you in your culinary studies?
I'm currently performing my internship at Shula's Steakhouse in Short Pump. Once I finish this class in May, I will be in my final Capstone class. In the past three years the Reynolds program has increased my knowledge of theory and technique at least ten times what it was before I started. I still have a lot to learn from actually working in the industry and different environments with other talented chefs and culinarians. Even though I only have two culinary classes left, my studies are only just beginning.

What are you working on now?
Right now, I'm working on my menu for capstone. I'm trying to get ahead of the game and at least have a few ideas before I step into the classroom. I have four or five cookbooks on my shelf with over half of the recipes bookmarked. Once or twice a week I will make one of the recipes I like to see if it would be worth tweaking for my menu.
  
What is your favorite task as a culinary student?
Cost Control is one of my favorites because that really is how most people make or break a restaurant. There are thousands of people running food service operations that don't have the knowledge that a culinary professional would.  There are plenty of opportunities to make a career out of helping these people. Controlling cost is also one factor that sets chefs apart from cooks. In general my favorite tasks as a culinary student are the ones that challenge me: anything that I'm uncomfortable with or that makes me look at my notes a few times in order to grasp. It's these things that make me a better cook and will help me progress into the parts of this industry that I want to be in.

What is your favorite ingredient?
Cilantro or Oregano, or a blend of both.

Do you have a “signature dish”?
My signature dish is definitely pizza. I love to experiment with different doughs, sauces, topping combinations every time I make a new one, which is at least once a week.

What would you most like to do in culinary arts when you graduate?
When I graduate I would like to work for a hotel and use that job to travel to Europe. I believe that by travelling to Europe, I will expand my frame of reference so far that when I do eventually come back to the U.S., I will have a lot of experiences that most people here do not have. 

What is your favorite restaurant in Richmond?
My favorite restaurant in Richmond is Pop's Market on Grace. Every time I go there, whether it is for breakfast, lunch or dinner, the food is always amazing. They bake all of their breads and pastries in house and no matter what you decided to eat it is delicious every time. Not only that, but the service is always friendly no matter how busy they are. I recommend the Sage Sausage Egg and Cheese on an Everything Bagel for breakfast and the Italian Grinder for lunch.

What would you tell other potential students interested in studying culinary arts at Reynolds?
Make sure that you have realistic expectations of your time at Reynolds. Too many times I have heard people with great ideas, but no way to back them up.  If you cannot do well in your entry level classes in school then you won't do well in the industry either. On a lighter note, make friends and learn from your peers. It's not only your instructors that have important knowledge to share, but also the people working right next to you for the same goal.

A Spiritual Being Having an Earthly Experience

• 18.8 million Veterans live in the United States. 
• 725,028 veterans and 89,303 active duty military personnel call Virginia their home.
• Virginia is one of only six states with veteran populations greater than 10% of their total adult population. 

Even with a multitude of federal and state programs, the needs of these veterans often go unmet. Who helps veterans who cannot get to the VA? Who helps incarcerated veterans? Who helps veterans who cannot help themselves?

Linwood Alford. That’s who.

“I’m not a religious person,” says Linwood, “I’m a spiritual being having an earthly experience.” Religious, spiritual or earthly, Linwood’s life and work are other worldly. He is a big-hearted man with a big-hearted man’s presence. He is willing to go where he is needed, and to do the work that needs to be done: Linwood says he was called to help his fellow veterans.

Linwood was born and raised in Richmond, Virginia and graduated from John Marshall High School. From high school he joined the military, and from there he went to work for the Veterans Administration in Atlanta. His “call” came in 2006. He returned to Richmond, and immediately started the Open Door Resource Center, a non-profit organization dedicated to helping veterans get the benefits and services they need and are entitled to. 

“I started college, but never finished. When I came back to Richmond I needed to finish,” Linwood said. “I came to Reynolds to get a Substance Abuse Certificate. I was half way through the classes when another student said I should get a Human Services Degree. He told me it didn’t take that much more work. I was half way through those classes when Kevin Holder [Adjunct Faculty – Humanities & Social Sciences] told me I should get my bachelor’s degree, he said it didn’t take much more work. Bluefield College had a program. I didn’t want to get another degree, and I told Kevin that.” 

Linwood graduated from Reynolds Community College with honors in May 2016 with an AAS in Human Services and a Career Studies Certificate in Substance Abuse Counseling. “I did not want to get another degree.” But off to Bluefield he went anyway, earning his BS in Human Services, with honors, in December of 2016. The amount of education Linwood took on in a short time was amazing, but consider, the entire time he was in school, Linwood was also working full time at Open Door during the week, and then on weekends he was working as a Resident Counselor. In addition to being dedicated, spiritual being must also be tireless.

“I don’t know if I would be where I am today without Reynolds,” Linwood gets emotional when he talks about his achievements. “They helped me, encouraged me, and set me on my way. I had the pleasure of being the first recipient of the Eva Hardy Entrepreneur Award towards my education in the amount of $3,500. This was made possible through The Virginia Foundation for Community College Education with the assistance of Ms. Anne McCaffrey, Director of Community Engagements. They certainly fine-tuned my plans. They certainly fine-tuned my plans. The professors were all a great, great help. Being able to help veterans who need disability has been so rewarding. God has blessed me in so many ways.”

After 13 years of operation, Open Door has over 700 clients. “Word of mouth is how people come,” Linwood says. “A lot of them call their kin for help, and we help.” Word of mouth has brought help from the community, too. Everything at Open Door has been donated - desks, chairs, tables, even 70 computers. Open Door has now outgrown its original space. Its offices are overflowing and Linwood continues to expand. His vision of what should come next is crystal clear: “What I need now is a building to put all of this in. I would love to have a three or four story building. The first floor would be intake, the second floor would be classrooms and offices, the third for temporary housing, and the fourth a recreation area.”

“At this time we are moving away from veteran benefits to mental health,” Linwood says. “The greatest need of our veterans today is mental health services. One of the largest populations in our jails is veterans. There are so many veterans they have their own pods. We go out to the prisons to talk with them and find out what they need. They may have a 100% mental disability, but they only get 10% while they are incarcerated. When they get out they have to file paperwork and ask to be reinstated. We help with that, too.”

“There is a time and season for everything,” Linwood notes, “and it is time for us to help veterans with mental health issues. I want to have classes to help them learn how to move through the VA system. Many vets don’t know about va.gov, and if they do, they don’t know how to navigate it.”

Linwood feels just as strongly about helping and empowering students, especially Reynolds students. Every semester he gives internships to two Reynolds students seeking degrees or certificates in health and human services. This hands-on experience is a great supplement to their education. 

Linwood explains: “They learn the structure of the organization first, then they start working cases, they learn how to do intake, they learn all about benefits. They actually go in to the prisons and jails and work with the veterans.” Raymond Ward was an Open Door intern during his last semester at Reynolds in the spring of 2018. He is now a Reynolds graduate, he works for Linwood, and he is attending Virginia State University to get his degree in social work.

Spiritual? Earthly? Linwood Alford is many things. He is a dedicated, compassionate defender of our veterans who fought for us, but are now unable to fight for themselves. He is a staunch advocate of education, and its transformative powers. He is a mentor and a coach. But at the core of it all, Linwood is, as he says, a spiritual being willing to answer life’s most pressing, earthly calls, and to act.

Statistics: US Department of Veterans Affairs, National Center for Veterans Analysis and Statistics, National Conference of State Legislatures.

Congratulations! You’ve been selected. You’ve been accepted. You are invited.

You're selected, accepted, invited. Those simple words can change the course of a student’s life. Whether it’s being selected for an internship, accepted to a college, or being invited to participate in an elite study program, a door has opened and anything can happen next.

The door that opened for Reynolds Computer Science student Emily Krause was an invitation to participate in NASA’s National Community College Aerospace Scholars (NCCAS) program.

First, a little bit about Emily Krause. Emily is an artist and engineer rolled in to one. She is a self-confessed “goody two-shoes” who swam, played oboe in the band, and clarinet in the marching band during high school. She continued her education at Ohio University where she got a degree in Visual Communication. During her breaks at Ohio she attended Northern Virginia Community College. She loved computers, and realized a degree in computer science would be better fit.

Emily moved to Richmond and works two jobs now, but still didn’t earn enough money to go back to school. Financial Aid made it possible for her to continue her education at Reynolds. She says, “I’m just glad I had options. I couldn’t have afforded to do this without help.”

With the encouragement of Professor of Information Systems Technology Catherine Thomas, Emily applied to the NASA community college program. This program is open to community college students, like Emily, pursuing careers in science, technology, engineering and mathematics (STEM). To be eligible to apply they must be enrolled in, or have completed more than nine hours of STEM coursework. They must be recommended by a professor, and must submit a 300-word essay. But, that’s just the start.

Doors like the NASA program don’t open without work and dedication. Once selected as a potential candidate for the program, the next step is to participate in an “online experience.” This five-week, web-based program requires about 20 hours of work, including interaction with other students around the country, webinars with NASA engineers and scientists, and completion of a unique project. If a student is successful in this online “interview”, then they MAY, like Emily, be invited to attend the “onsite experience” held at a NASA facility. Being invited to go “onsite” is a great honor, and is a once in a lifetime experience. Students post videos and pictures of themselves holding signs reading: I’M GOING TO NASA. They expect the experience to be amazing, and they are not disappointed.

Emily will spend four days at the NASA Langley site in Norfolk where she will work on a team project mentored by NASA engineers, attend their briefings, tour the facilities, and compete in a rover building competition. During the four days students will be strongly encouraged to complete their two-year degrees and to transfer to a four-year university to continue their studies and pursue a NASA-related career.

The program will give Emily the chance to build relationships with other students and the NASA mentors. She will see what it’s like to work not just as a scientist, but as a scientist at NASA. NASA pays for Emily’s travel, hotels, meals, and any other fees. Past participants say the program is exciting, challenging, that the scientists and engineers are passionate and love sharing their knowledge, and that the hands-on experience is exceptional. They also say the food is great, so Emily should eat well!

Congratulations, Emily! Well done. We look forward to hearing about your four days at NASA.

Interested in applying for this program? Applications for the Fall 2019 program open February 20 and close May 15, 2019. Visit nas.okstate.edu for more information.

Meet Reynolds Culinary Arts Student Emmanuel Finnell

What motivated you to study culinary arts?
I have always been impressed with culinary art, baking specifically.

Where are you in your culinary studies?
Right now in my culinary studies I’m near the end in 2019.

What are you working on now? 
Right now I am perfecting my craft in baking.

What is your favorite task as a culinary student?
My favorite task is learning the inside of the business.

What is your favorite ingredient? 
My favorite ingredients for everything is vanilla. 

Do you have a “signature dish”?
My signature dish is lemon bars and ginger snaps because I served those to the governor. He said, and I quote, "They were better than the ones at the Governor's mansion."

What would you most like to do in culinary arts when you graduate? 
After I graduate I’ll plan on opening up my own bakery.

What is your favorite restaurant in Richmond?
Lady n'awlins.

What would you tell other potential students interested in studying culinary arts at Reynolds?
I would tell them to never give up, even though it is hard, and to follow their dreams and goals.

A Story of the Present and Future

Left to right: daughter Trinity, Natasha, husband Shawn

The story of Natasha Deleon House is not a story of the past. It’s a story of the present and future. Natasha has a past, a pretty rough one, but she is quietly tenacious, and talks about it matter-of-factly, almost as if dealing with a flat tire. She has roots now, a family, a home, a career, and a great life. Her past is her past. And, she readily credits Middle College, Ms. Jackie Epps and Ms. Mary Jo Washko, with being the fork in her road that branched her from that past to her future. Here's what happened.

First, a little about Middle College. Middle College is a Virginia Community College System (VCCS) initiative that is grant funded. It helps 18 to 24 year olds earn their GED and provides industry training for workforce credentials.  Remedial and workforce readiness courses, assistance with community college enrollment, community employment, and comprehensive support services are all part of Middle College. Since opening its doors in 2003, Middle College has ushered 750 graduates down the aisle to receive their diplomas. In recent years Middle College has expanded its programming to include certifications in Warehousing, Construction, Customer Service, and Nurse Aide. 

Now, Natasha's story. Natasha was in the very first Middle College class held in the fall of 2003 at Reynolds Community College. As she recalls, "We were at the Downtown campus. At the time I was renting a room in the West End and working full time at Big Lots. I had to take buses and taxis to get there, but I would get there." 

When she entered the program that fall, Natasha’s time as a ward of Virginia had just ended. She tried to get back in to high school, but she had been bounced around so much she didn't have the right credits for graduation. She reached out to one of the homes where she had been living and they told her about Middle College. She met Ms. Epps and Ms. Washko. She filled out the paper work and interviewed for a spot. And she was in. “Getting in” changed her life. 

"Ms. Epps and Ms. Washko have never stopped being a resource for me. They set me up to go to college. They set me up with exactly what I needed to succeed,” Natasha said. “Without parents to guide you, you become your own guardian. You don't have anyone to answer questions or help you figure out school. Ms. Epps and Ms. Washko became my mentors. They are always so happy and helpful. I had so many questions the first couple of years, and they always made time to answer them. Even after I graduated and up until now they still keep in touch with me and see how I’m doing."

From Middle College Natasha earned a certificate in Computer Aided Design (CAD) from Reynolds. “While working towards my certificate I was a single mom living at St. Joseph’s Villa. I was working at the Big Lots across the street, and going to the Reynolds Parham campus close by. I would catch rides to school or just walk.” 

With the help of Ms. Epps, Ms. Washko and past-president Dr. Gary Rhodes, Natasha got an internship with a large architectural firm. “Having that internship was huge,” she said, “I listened, watched, and followed. It was a world of difference from stocking shelves and being a cashier at Big Lots. I knew I belonged in this new world. But I had so many questions, I was sometimes afraid to ask, so I learned to “google” what I wanted to know. I was a drafter and pretty soon I became the go-to person for CAD/Revit questions. Having to figure things out on my own, I retained a lot of technical knowledge.” 

Natasha’s work as an intern was exceptional, and the company immediately offered her a full-time job with benefits. She stayed with them for nearly ten years, before taking another position at a larger, international firm where she has been for the past two years. In classic Natasha spirit she said, “My next step is to become a BIM Manager.” Building Information Modelling Management positions are highly complex and technical roles, given only to the best CAD/Revit super-users. While Natasha may claim to have had some self-doubt on her journey, her voice is clear and confident when she talks about taking on such a strategic responsibility as a BIM Manager. 

Natasha is soft-spoken and thoughtful, but she is unmistakably determined and focused when she tells her story. “Middle College was my first stepping stone to being successful. I quickly realized after turning 18 and being out of the states’ care that I needed to do something that would allow me to support myself better. Slowly everything lined up. Middle College was a big part of that beginning.”

To go from her past to her present was a huge leap. “This goes for anything in life,” Natasha said, “if you don’t think about it too much, then it’s not so overwhelming. I just broke each step down into manageable chunks and it wasn’t too bad. What I would tell my now 13 year old daughter, and what I would tell anyone who started out like me: make a plan. Pick one thing you’d love to do for the rest of your life and go for it. Stay on a path. Stay driven. It really helps me to write it down. I am obsessive about writing down my plans. I’ll take a picture of it with my phone and look at it all the time to the point where I have it memorized. You just have to keep after it, whatever it is.”

Could Natasha has achieved all of this without Middle College? She's one plucky woman, with amazing grit, so she probably would have landed on her feet. But, because of Middle College she didn't have to land on her feet alone. Ms. Epps and Ms. Washko were there to guide her when she had no one else. They were there to support her when she had no one else. And for that, Natasha said, “I will always be grateful, and very glad the program is still there to help others.” 

Like Natasha, the story of Middle College, Ms. Epps and Ms. Washko is a story of the present and future. Their successes have been impressive, but there is much more to come.

Marvette Richardson is on Fire

This girl is on fire
This girl is on fire
She's walking on fire
This girl is on fire
Looks like a girl, but she's a flame
So bright, she can burn your eyes
Better look the other way
You can try but you'll never forget her name
She's on top of the world
                                                       - Alicia Keys

Marvette Richardson brings to mind these lyrics by Alicia Keys. She is a woman with a passion, one she’s been stoking her whole life. And she is on fire. “I’ve always loved helping people. When I was young I used to take care of my mother. I just loved it," Marvette said. "You have to do what you love, and love what you do.” Only love could explain how anyone could put in Marvette’s hours and still have fire and passion.

Marvette grew up on Richmond’s Church Hill and went to John F. Kennedy High School. Immediately after graduation, at age 17, she took a nursing assistant class and started working as a Certified Nursing Assistant (CNA). In 2001 she came back to school to earn her Licensed Practical Nursing (LPN), and kept working. “My passion had always been to become a registered nurse,” said Marvette. “I knew it would be there for me eventually. My daddy used to tell me: ‘You wake up with nursing on your mind, go to bed with nursing on your mind, and you’ll be a nurse.’ He was right.” It’s taken Marvette a while, but she’s on her way now. 

To understand what makes Marvette tick, consider this: She lives five minutes away from another community college, but when she was able to finally come back to school in the fall of 2018 to pursue her RN, she chose Reynolds. Reynolds is a full hour away from her home. Why Reynolds? “Well, my aunt, my mom’s sister, Lily Waddy, went to Reynolds a long, long time ago. She was smart, really smart. She worked and went to school and I wanted to be just like her. I wanted to follow in her footsteps. She’s tickled pink now that I am going to Reynolds.” That’s Marvette.

And she has followed in her aunt’s footsteps. Marvette works full time at Central State Hospital and is now in her second semester as a full time student at Reynolds taking the prerequisite courses to enter the nursing program. She will be eligible to apply in August of 2019. 

“In my first semester I didn’t have a clue,” Marvette confessed, “I loaded up my classes – psychology, English, and three math classes. I did way too much. For my next semester I realized I had to scale back a bit. At first I didn’t know anything about research or how to use the library. Those librarians saved me. Ms. Jocelyn [Tichenor] signed me up for a research class. They taught me how to use the library to get my work done. I would spend hours there studying until I understood something. Each time I made a good grade I would run back there to tell them what I had done.” 

Marvette is an awesome cook. She also loves to bake, to decorate, and to do things with her granddaughter, but right now she tells her, “We’ll play later.” Marvette says her spare time is taken up with watching videos on subjects pertaining to her studies. Biology is her current focus and, she says, “I listen and listen until I can retain the information. I take the quizzes and play games, too.” Her granddaughter might have a few years to wait to get on Marvette’s schedule again. Marvette’s ultimate goal is to become an emergency room nurse and continue her studies at Virginia Commonwealth University to earn her Bachelor of Science in Nursing (BSN). 

Marvette's advice to others: “I’m just happy to be part of the Reynolds community. At first I was scared, but I’ve had a real good learning experience so far. What I would say to anyone else thinking about coming back to school is: use your time wisely. Study. The only thing you have to fear is fear itself. If you don’t understand something, ask questions. Use your resources. There’s lots of them. Use them all.”

Marvette is a woman on fire. She wakes up with nursing on her mind, and she goes to bed with nursing on her mind, and there is little doubt, like her daddy told her, she’ll become a registered nurse. 

Kim Cain – Scholarship Manager Reynolds Office of Institutional Advancement

Where did you grow up and what was it like?
I grew up in a small town in Florida where we didn’t have to lock doors or worry about playing outside.

How long have you worked for Reynolds and what positions have you held?
I have been at Reynolds for 18 years. I have worked in Financial Operations my entire time until I was  was hired as the Scholarship Manager on January 10 of this year.

Please tell us about your new role as Scholarship Manager? 
I’m still learning about it.

What do you look forward to doing most in your new position?
Being able to work closely with students and helping them to be able to afford college without going into debt.

The Scholarship Bowl is coming up in February. Please tell us more about this event and how faculty and staff can support it.
This will be our 16th Scholarship Bowl. We are looking forward to seeing more teams this year. We are asking that everyone bring an item for the Food Pantry. We will not only help a student with their tuition, fees and books, but we will also help many students that need a little food to get them through the day.

What is your favorite activity outside of your work at Reynolds?
I like to play Pokémon with my son. It gets me out into different parks to walk and spend quality family time.

What do like most about Richmond?
The change in seasons. Growing up in Florida you didn’t get to see leaves change and snow. Yes, I said it, I like the snow. Not only for the days off, but it is so pretty.

If you won $100 Million in the Mega Millions lottery what would you do with the money?
I would pay off my bills and my son’s bills. Then I’d retire and travel. 

A Positive Spirit Simmers in The Kitchens at Reynolds

Wednesday, November 28, 2018

Chef Miller,

I hope all is well with you, Chef. In the past few years since talking with you, I've established myself fairly well in the Roanoke area.  I'm currently, the Executive Chef at Billy's (www.billysroanoke.com).

 I try to continuously learn something new every day, but the techniques and fundamentals that I was taught at Reynolds have proven extremely valuable.  I do always love to show up the "know it all" line cooks, with the French name of what they are trying to impress everybody with.  I've won two local competitions and one regional chef competition, been on the news more than ten times, and most recently I was offered a new position as overseer/consultant for seven establishments. 

I consider you, and the education I received at Reynolds, a massive contributing factor to my success.  I greatly appreciate what I've learned from you, and wanted to reach out to sincerely thank you for the knowledge.  I hope you have a good holiday season.

Sincerely,

Dave Hirshman
AAS Culinary Arts, Spring 2016

Students past and present will quickly tell you the Reynolds Culinary Arts Program is something special. That alums like Dave Hirshman write to say “Thank you” is a testament to the lasting positive spirit that starts simmering in the Reynolds kitchen during their studies. Years later students recall lessons they learned, their cooking successes and tragedies, and they never fail to remark on how incredibly prepared they were to face the rigors of their culinary careers.

Dave Hirshman left his home in Newport News to study business at Virginia Commonwealth University. After earning an undergraduate degree in business management and spending a few years in the corporate workforce he said, “I went back to the kitchens.” He liked the work, he liked the atmosphere, and after researching his culinary education options, he chose Reynolds.

After graduation, romance took Dave to Roanoke, Virginia where he immediately took a position as a line cook and sous chef. Six months later he was notified by text message that the restaurant he was working in had closed. Finding restaurant work again was easy, but it wasn’t until Billy’s – the number one restaurant in Roanoke – that he found the right restaurant. Two years later, Dave is both Executive Chef at Billy’s and has been offered a position as a consultant for seven of the other restaurants in the Billy’s group.

Chef and consultant are only part of Dave’s work. Dave has become the “face” of Billy’s. He has appeared on television more than ten times to demonstrate everything from simple food preparation to a segment on what to do with Thanksgiving leftovers. He has gone spatula to spatula with some terrific chefs and has won local and regional cooking competitions. “I learned how to keep my cool at Reynolds,” says Dave, “Chef Jesse taught us to focus on what we are doing, focus on the food, and it takes off the stress. Whatever else is going on, stay focused on the food and we’ll be okay. Chef has so much life experience to share with students. If you listen, you take away so much more than just the textbook and preparation. He can tell you how to run things.”

Dave’s days are long, but he says Reynolds prepared him for that too. “Chef Jesse’s work ethic is incredible. To watch someone work that hard, and work all those hours, is truly motivating.” Dave puts in his hours too, beginning at 9:00 a.m. with preparation for lunch service that runs until about 3:00 p.m. He then sits down to administrative duties until 5:00 p.m. and afterwards heads back to the dining room to observe the servers and take notes he will share later. Between 8 and 9 p.m. is “Table Touch” where Dave meets and greets diners and asks about their experience at Billy’s.

“Anyone can work in a kitchen,” Dave says, “but without education, staff lack the root of understanding. The Reynolds Culinary program breaks down the how and what of the work so students get a complete understanding of the business. Graduates can go anywhere, in any restaurant, and immediately feel comfortable and confident with their skills.”

“My favorite part of the program was the capstone class at the end. We were given the liberty to design the entire menu, do all the costing, ordering, and planning, just as it is done in the industry.” Dave admits a couple of his courses were “tragic” at the beginning, but with Chef’s help, they were much improved the second time around, and he learned a lot from the trial and error it took to get it right.

And the best part of a career in culinary arts? “Being a chef allows you to use your artistic expression and creativity. The industry has changed so much in the past 20 years. It has gained respect and is revered now as a career. I see customers from all over the world – CEOs, COOs, all kinds of important people – and they show their respect. It’s personally satisfying that they ask questions and listen to what I have to say.”

From Dave’s experience it’s clear it takes more than a sharp set of knives to be successful in the culinary field. Just as important are: staying cool under pressure, the ability to manage people and food, and excellent communication skills. “Don’t think you know it all either,” says Dave, “Learn something new every day. And, most important, don’t let your ego get ahead of you.” 

Sounds like wisdom straight out of Chef Jesse’s playbook.

A note about Billy’s:

Billy’s was voted the number one restaurant in Roanoke and gets a rating of 4.5 on review sites such as Trip Advisor and Open Table. The restaurant got a makeover in 2009 and has been a popular dining destination ever since. The cuisine is American with a distinctly artistic twist, no doubt the handiwork of Dave Hirshman.