Her Story
About Stacy
My main objective is teaching culinary and hospitality as part of our CTE (Career Training Education) program. Our focus is to get kids real-world ready, because many of these kids are not college-bound or military-bound. Our idea is to get them ready to go into the workforce. I don't just teach culinary arts - I take it a step further and teach them about the hospitality field as a whole, including what types of jobs are encompassed by the hospitality market, like special event venues, sports leagues, travel, hotels, and all the different positions available. I try to teach them life skills that families aren't talking to students about. In public schools, we're taking the role of parents to a lot of them, teaching them things we would think they would be taught at home. I teach them budgeting - if they're going to a certain school, how much is tuition, what are the prerequisites, how much is rent and utilities in that town, what standard of living do they want and what will it take to get there. We do outside catering for elementary schools, school board dinners, the Chamber of Commerce in Kaufman, Lions Club, and Kaufman Youth Sports Association. We've done catering jobs for 500 people, so kids get hands-on experience doing special events. I also teach adult classes and give away all of my recipes because knowledge is power.
Her Interview
Ten minutes with Stacy
01What do you attribute your success to?
I would say just being flexible. I was ADHD and I did not test well in school. It did well, but it took lots of training my brain to do certain things - stay organized, listen to lecture, record lecture, do different things to help me be more successful. I also had 3 fantastic teachers, of which I'm still in contact with today. Had it not been for those teachers, I could have taken a very different path, and I give them all of the praise for me becoming the person I am today. So I think as a teacher, we have to know kids learn differently. We can't put them all in a box. That's probably the biggest struggle, is meeting the kids where they are and just identifying each one of their way of learning. But also understanding what they may be coming to school from - abuse, neglect, hunger. All of those impact their success in learning.
02What’s the best career advice you’ve ever received?
One of the things Chef John Bonnell always said that just hit home for me is, when you ask for a recipe, give it. Recipes are meant to be shared. If you ask a chef for a recipe and they don't give it to you, more than likely it's not theirs. It's not something they make from scratch. So my philosophy is, any young person I know that is wanting to be a chef, or in culinary, or just wants to learn to cook, I share every recipe I create, because knowledge is power. The more you know and the more you have in your toolbox, the more successful you will be.
03What advice would you give to young women entering your industry?
Get a good mentor. I was fortunate enough to have Chef John Bonnell in Fort Worth, who owns several restaurants and is also a James Beard Award-winning chef. He was one of my instructors in culinary school. The other thing is, don't be afraid to change who you are. Women, in general, get into this box of becoming a caregiver, being a nurse, a wife, being a mother. And so often, we lose our own identity in our children or in our spouses. It's okay to take care of yourself, because self-care will help you to be more successful. We're constantly doing for others and not doing for ourselves, and we have to refill our cup. Find good, supportive women. Not all women help build up other women, and that's hard. In all industries, it doesn't matter which industry you're in, you're gonna find that circle and keep that circle small. The ones that are there for you, make them your board members. Every person should have a board or a committee to help them make decisions.
04What are the biggest challenges or opportunities in your field right now?
There is a pickup in blue-collar jobs and trade schools because there's a shortage. Through the 90s and 2000s, they pushed college, college, college, college, and then people aren't doing trade school. Now that's reversed. We are actually in need of trades because there's a shortage. A lot of students in our rural area have never eaten at a nice restaurant - they think Olive Garden is fine dining. Many of my students come into culinary because they know in culinary, they get to eat. Many of them do not have food at home. The biggest struggle is meeting the kids where they are and identifying each one of their way of learning, but also understanding what they may be coming to school from - abuse, neglect, hunger. All of those impact their success in learning.
05What values are most important to you in your work and personal life?
For me, it's when a student gets it - when there's something everything they've struggled with, the light bulb goes off, and they get it. If I can make an impact on one student a year, then that's my goal. I do not ever want to retire. I absolutely loved being a teacher. Looking back, this is certainly my gift. It's what I was - it's my purpose. It's my life's purpose. My spiritual gift is service and hospitality. You will always see me shaking hands, talking to people, speaking. Those are the type things that help fill my cup. I think it's important to take care of yourself and refill your cup, because we're constantly doing for others and not doing for ourselves.
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