I have a huge passion for cooking. My grandmother taught me. It was something I was always interested in. I do really well cooking at home, but I wanted to learn the things that you don't necessarily get being home cook. And that's why I decided to come to Helms College. I learned something new every day. That was one of the things I enjoyed the most about being here. There was never a day where I felt like I walked away and I didn't gain something from that day. They give you real-time kitchen experience. It's fast paced, it's hard work. They go by all the checklists that you would normally have in a kitchen setting. And that way, you're not so nervous going into it when you finally graduate.
I started here and I was actually working as a Produce Manager for a retail chain. But I knew I wanted to pursue cooking and through one of the chefs here, I was presented an opportunity to work in a restaurant. I started out as a part-time Garnishee. And now I am a full-time Kitchen Manager. The CORC program gives, you know just a regular -- somebody like me -- I started out as a home cook. That opens a door for you that makes you realize you can be a fine dining chef.
I think that's the best part about that program is it really shows people that you know, just a small town home cook can really take it places. The thing that I enjoy most about the faculty at Helms College is there's such a variety that you get from each instructor. They all have their different way of doing things. They all have different knowledge that they provide, and a professionalism that you get from each and every shift that also prepares you for a real lab work kitchen setting. I enjoyed everything that I learned from each different instructor and I will carry something from each of them with me.
I am a 10-year abuse survivor that was made to feel like I would never do anything with my life. I came here and every single day I was told that I was amazing, that I would do good things. And out of nowhere, I just started becoming this person. And all these doors have opened up. If I could say one thing to somebody that was even just thinking about coming here is, "Just do it. Don't even think about it. Sign the paperwork, come in. Know that you're amazing. Listen to what the instructors say because they usually see something in us that we do not see in ourselves."
And I've seen so many of my peers grow with me over time. It's just amazing who you just all of a sudden realize that you become and I still have moments where I feel like I'm not good enough or I feel like I doubt it. But then one of the chefs will come along and be like, "Hey, I heard about such and such or I saw this dish and it was so amazing. You did so good." And it just it puts you right back in there. I would like to thank each and every person that's behind Goodwill, Helms College, and every person that has a hand in making this work. The growth that I see in my peers, the growth that I've seen in myself, and just the ability for them to be able to do that for other people in the community and give back is an amazing thing to be a part of.
