ST. JOHN’S SCHOOL STUDENT NEWSPAPER
SJSREVIEW.COM
2401 CLAREMONT LANE · HOUSTON, TX 77019
VOLUME 66 · ISSUE 6 · MARCH 11, 2015
PART-TIME MAINTENANCE WORKER, FULLTIME FOODIE
JARED MARGOLIS
HOW LAWRENCE WOODARD PURSUES HIS LOVE OF COOKING around the world
Say Cheese(cake) Maintenance staff member Lawrence Woodard delivers his chocolate strawberry cheesecake, one of the 46 options Woodard offers through his website Blue Ray Cheesecakes. Woodward has operated his cheesecake business for over a year. by Gabe Malek
Few people would expect Lawrence Woodard’s weathered hands that keep the halls clean to craft delicate cheesecakes. Yet for nearly 18 months, Woodard has been operating his own cheesecake business while working on the maintenance staff at SJS. “I want something that’s really tasteful, something that’s really extravagant, something that’s really delightful,” Woodard said. “That’s why I like cheesecakes. A cake is not a delight to me; a cheesecake is a delight.” Woodard’s original idea was to make a blue cheese cheesecake, and although he has only served the specialty cake to family members, he hopes people will eventually order it from his business, Blue Ray Cheesecakes. “Blue is my favorite color, and I love blue cheese by itself, so I wanted to turn it into something delicate,” Woodard said. Woodard attended the LeNotre French Culinary School in Houston after he graduated high school. “I didn’t want to do security work, I didn’t want to do construction, I wanted to go into the food industry,” Woodard said. “Cooking is not even a job for me; it’s just something that I love because I can go and create. Passion rules the world. When you find passion in something, you’ll become awesome at it.” In 2002, Woodard began his career in downtown Houston at a local restaurant, and then went on to cater corporate functions for British Petroleum and Shell. He then moved to Denver in 2004 to
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cater for a different oil and gas company. American cuisine such as burgers and He traveled to Afghanistan in 2005 with fries but also offers a variety of Ghanaian KBR and later with Dyne Corps engineer- seafood such as tilapia and sole. ing companies to prepare food for U.S. “Even though the fast food industry is soldiers. growing in Ghana as people begin to work “I embraced cooking for the soldiers bemore and have less time to cook, it’s still cause they are such noble members of our not a big market,” Woodard said. “The society,” Woodard said. “When you are far citizens thrive off of their local and tradiaway from your family and are trying to tional dishes, and that taught me that fast prepare meals, you get a bit of hospitality, food is really too fast for the social aspect and that pushed me to make my food the of eating.” best it could possibly be.” Woodard’s experience in Ghana also Woodard believes that his involvement changed his mindset about U.S. culture. with the military pushed his two oldest “The perspective in Ghana is very children to join the armed forces. different, and very unique. It showed me “My oldest daughter is currently with the a lot about humility, and it taught me a Marines overseas in Japan, and my son will lot about unity,” Woodard said. “We don’t be going to the Air have a lot of Force next year,” “Closed minds Don’t unity here; Woodard said. “My everybody is a get the view. Keep an one-man experience cooking band. Open mind and You Everybody in Afghanistan definitely influcan seE EVERything.” is thinking enced my daughter ‘I, I, I’ when because she cooks people should LAWRENCE WOODARD time to time for her really be saying fellow soldiers in Japan.” ‘we,we,we.’ It takes ‘we’ to make things After his contract ended in Afghanistan, work.” Woodard went with his cousin to Ghana Woodard occasionally returns to Ghain 2012 to learn about his ancestry and the na to oversee his restaurant. Although former slave trade. Woodard has not tried to incorporate any “When you’re on this side of the world Ghanaian cooking in his cheesecake busi[North America], you lose your heritage ness, he encourages people remain open to and you lose your culture,” Woodard said. foreign foods. “It’s so deep to the point where I wonder “People need to be open to trying new whether or not I am supposed to find types of cuisine because it broadens your something out or if I’m supposed to be lost horizons. Life is full of things to do,” in the history.” Woodard said. “Closed minds don’t get the While in Ghana, Woodard opened a view. Keep an open mind and you can see restaurant, LBC Tasty Buds, that served everything.”
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Woodard works at SJS part-time so he can remain devoted to cooking. “I want to help out in any area that I can and just try to be a team player,” Woodard said. “As long as I have enough time to organize my business, I’m happy here.” Woodard has received support from faculty and students. English teacher Brian Beard ordered two of Woodard’s cheesecake’s for Valentine’s Day. “I didn’t know that cheesecake could be taken to this whole new level of craftsmanship,” Beard said. I always thought, ‘a cheesecake is a cheesecake, is a cheesecake,’ but he has all kinds of ideas and flavors. He told me it would be the best cheesecake I had ever tasted, and he was right.” According to Beard, Woodard’s passion shines in his baking. “A lot of food these days is factory food and doesn’t have much love in it,” Beard said. “But you can taste the love in Lawrence’s food. That’s what makes it special.” Senior Charles Rogers discovered Blue Ray Cheesecakes last year after talking to Woodard frequently in the gym. Woodard told Rogers that he had to leave school early to finish holiday cheesecake orders. “I told all my friends to order from Blue Ray Cheesecakes, and I think everyone on the lacrosse team knows about him.” Woodard is humbled by the support and advises students to explore cooking. “Food is a gateway to a lot of things. It brings nutrition, it brings smiles, and most importantly it brings new ideas,” Woodard said. “Don’t be afraid to go into the kitchen and experience. You’ll find your secrets when you turn to food.”
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