Celebrating Whitney Pollard

Life threw Whitney Pollard for a loop when COVID hit. A single mother of three, Whitney suddenly found herself without school or daycare for Zavion (12), Parker (9), and Morgan (18 months). Like so many women across the country, Whitney had no choice but to quit her job and manage her children’s remote learning and care. “It’s been a nightmare. Doing all of this by myself has just been overwhelming.”

But then, late in the year, things started falling back into place for Whitney. Project Host Programs Director Michelle Liggett reached out late in 2020 to let Whitney know she had been accepted into the CC Pearce Culinary School. Whitney was eager to join, but she laid all her struggles out for Michelle: “I was being honest with her and said, ‘Michelle, I would love to be in your program, but right now I have a few things going on that are stopping me.’”

Right before Christmas break, Morgan’s daycare reached out to Whitney to say that she could bring her daughter back and that they would care for Parker too.

“I took that as a sign, and I called Michelle back immediately and said, ‘I’ve got a sitter! Can I please do the program?’ I called her just in time. She had one slot left. That was nobody but God. That slot was for me!

We feel the same way at Project Host. Whitney brought unparalleled passion and joy to the kitchen, filling our hallways with her infectious laughter.

“Whitney has just been a real joy to work with all around. She’s constantly wanting to learn new things and she can’t wait for the next step. She foresees everything before it happens and her initiative is off the charts. She is so happy to be here. She has no problem coming in, doing her job, and then doing more,” said Chef Marianne.

Whitney is delighted about completing the program and moving onto an internship. “Sometimes I feel like I can’t finish anything because I’m a single mom, and I don’t have any help, so this is such a big accomplishment for me to finish something,” she said.

We, too, are so proud of Whitney and can’t wait to watch her graduate on February 12. We had a chance to sit down with her to learn a little more about her experience in the culinary program and where she hopes to go next.

How did you learn about the culinary program at Project Host? What made you sign up?

I was in the middle of trying to get my GED with Goodwill, and, as usual, I’ve been trying to get my GED since 2009, but it never works out for me. There’s always an issue. So, my contact at Goodwill mentioned the Project Host program to me, and I went and looked you guys up and applied.

I thought the culinary school would give me something to do that I love doing, and would also give me something I could learn. I wasn’t coming in with a lot of knowledge. Now, I’m sorry to say I just met my passion at 31 years old and it took COVID to bring it out of me! I want to stop doing fast food jobs and the like. I want to be somewhere where I’m actually going to be happy and where I can be for a long time.

What’s been the best part of your experience in the Project Host culinary school?

My palate is different now. I was always cooking the same old things, and Chef Marianne has expanded that for me. I love trying new things now. I have learned a lot from her.

What cooking skills did you learn?

I have better knife skills. In a restaurant job they just show you one time and throw you to the wolves—that’s it! Chef Marianne was patient with me. She took her time and answered all my questions. She never got annoyed with me. I really appreciate people like that, who take the time out to actually teach you.

What else have you gained from the program?

I have never worked with such a good group of people in my life. I tell everyone we are a well-oiled machine. We all were supposed to meet for some reason.

How do you feel about doing meal prep for Cooking for Kids?

I love it. It makes me feel like I’m a part of something, I’m doing something good. I’ve never volunteered and have always wanted to. Plus, my kids used to be a part of these kinds of after school programs before COVID.

What are you hoping to do with your training and certification now?

I didn’t know that I could get paid more by having the ServSafe certificate, so that was a plus. I’d be really interested in working in a bakery. I think I could take on higher level work now.

If you could make any specialty item to serve out of the Bakery or off the HostMobile food truck, what would it be?

Well, everyone loves my cupcakes so…I guess that would be it!

Final thoughts?

I referred a friend! She said, “It seems like you’re having fun,” and I have to admit, yes, I am, but I really wasn’t expecting this. I tried not to come with high hopes and be disappointed, but I really love it here. You guys are awesome.

By Claudia Winkler