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Career Profile: Culinary By Emma Crawford // Daily Journal • Photo by Lauren Wood Stefanie Watkins bakes for a living. Her path to becoming a professional pastry cook began when Watkins was a child, as she often spent summers with her grandmother helping in the kitchen and watching legendary chefs like Julia Child on TV. Fast-forward to 2005 and Watkins began her first year at Mississippi University for Women, where she began to pursue a degree in art education. However, after taking an intro-level culinary class, she decided to enroll in MUW’s culinary program. Like with any program, students in culinary school start with the basics. Watkins said everyone begins by learning basic techniques, dices, cuts, how to debone a chicken, basic butchering techniques, how to clean a kitchen properly, how to keep the kitchen organized and about the work of famous chefs. Then, they begin to learn beginning level recipes and work their way up. In addition to cooking classes, students are also required
to take business management classes in which they learn to calculate the cost of ingredients and recipes, among other business skills. Watkins said culinary school is what you make it, and students who decide to go to culinary school should seek every opportunity to learn. Through volunteering and working outside of her classes, Watkins said she gained a lot of experience. Watkins encourages culinary students to make their classes a priority, especially because in school students have access to more specialized equipment and larger kitchen work areas. “If they are going through with culinary school, they should take advantage of that,” Watkins said. “Don’t just do the minimum.” Watkins did an internship with Oxford restaurant City Grocery while in school. Now, Watkins is part of the team that bakes all desserts for Chef John Currence’s restaurants in Oxford – Boure, City Grocery, Snack Bar, Lamar Lounge and Big Bad Breakfast, as well as for the Main Event Catering company.
Her internships, Watkins said, gave her a better understanding of the work expected, the hours required and the pressure involved in culinary professions. High schoolers who think they may want to go to culinary school should cook and bake as much as possible, Watkins said. She stressed that they should step out of their comfort zones, be creative and travel to find inspiration to bring back to the kitchen. She also suggests high school students try to work in locally owned restaurants or bakeries. “There are people all over the place that are willing to take on interns and teach them everything,” Watkins said. Food blogs, Watkins said, can also be a great learning tool for young cooks and bakers. Having a thick skin is especially important when restaurants or catering companies get busy, and there is a lot of pressure to get dishes made quickly, Watkins said. >> continued on page 7
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