Celebrating Amy Espittia
Amy Espittia always had a fondness for the culinary arts, and for bakeries and baking in particular, because some of the few fond childhood memories she has of her mother revolved around after school trips to a bakery and making cookies together:
“I used to visit the bakery with my mother when she would pick me up after school. She would buy me cookies and the local bakers got to know us. She also taught me how to bake gingerbread. Those were some of the few times she was up and actually doing something, so those were good memories.”
Most of the time, Amy’s mother suffered from mental illness that kept her heavily medicated and perpetually in bed. Amy faced hunger and neglect as a child, and longed for the types of experiences she knows others had of families sharing meals around the table.
Now, as an adult, Amy has had the opportunity to learn skills that have given her new forms of self-sufficiency and initiative. We sat down to talk with Amy about what her experience in the CC Pearce Culinary School was like and what she’ll take with her beyond graduation.
How did you learn about the culinary program at Project Host? What made you sign up?
I learned about it through a friend who had gone through the program. He really loved it. In high school I tried to get in the culinary arts program, but it was full, and since then I’ve always wanted to do a culinary program.
What’s been the best part of your experience in the Project Host culinary school?
I just love every aspect of it. I have knife skills now, and I love that. For me, I love being around everyone and drawing from their energy.
I really like it when people can get up and do things for themselves. I am thriving just watching people get things done and be self-sufficient. You can take care of yourself, feed yourself and your family. It helps me because the only example I had was my mother.
(Chef Marianne spoke to Amy’s energy and eagerness, saying, “I love that Amy is always ready to learn something, and she has no problems asking for help. Amy is constantly like, ‘I want to learn! I’m here to learn! Teach me! Teach me!’ Especially with her coming from not really ever working in a kitchen and how timid she was in the beginning to how excited she is now, it’s just been great to see her grow.”)
What skills did you learn?
I learned so much about time management and orders and how to cook for large groups of people. I learned how to plan events and figure out costs, how to cook many different recipes, how to fabricate a chicken and filet a fish. Also basic sanitation and health codes and being a part of a health inspection.
How would you describe working with Chef Marianne?
I love working with all the chefs. Chef Marianne is awesome. She’s really understanding and explains things well. She’ll be by your side helping you to get it right. You can ask her anything. She’s got great organizational skills to manage her orders and meals. And she’s an awesome chef!
How do you feel about doing meal prep for Cooking for Kids?
I love it! I love it especially because I’m thinking of my experience when I was a child and didn’t have anything to eat, and I wish I had had something like this. I went hungry. I always wanted to be a part of a program that would help children not have the same problems that I had.
What are you hoping to do with your training and certification now?
Ideally, I really love bakeries and I’d like to work in a bakery or do my own online bakery. Also, if my knife skills get really good, I wouldn’t mind working in a restaurant. I just needed a little confidence, but I feel like I could do it now.
If you could make any specialty item to serve out of the Bakery or off the HostMobile food truck, what would it be?
Peppermint chocolate chip cookies. I made those for people at church and got so many “wows.” Or a cream cheese croissant with bacon and jalapeno. Or pizza with jalapeno…and bacon.
Final thoughts?
Everybody at Project Host is incredible at what they do and helping others achieve their best potential.
By Claudia Winkler