By Cade Scott
Camille Cashen, a junior student at Guyer High School, was interviewed by the journalism class about her involvement in several school activities. Currently attending the Advanced Technology Complex (ATC) in the Culinary Arts program, she is well known for her enthusiasm, discipline and hard working ethics. She is also a member of the Guyer’s orchestra and band, as well as actively involved in the food truck, BBQ and knitting clubs.
Camille has been cooking since she was a young girl, always enjoyed being active in the kitchen and using her hands with creative inspiration. Her favorite recipe to make is Brisket. She enjoys cooking it because of the challenge it represents. Attention must be paid to the heat temperature, the spices and preparation, but especially the smoking time “you basically have to babysit it for 24 hours,” Camille said. She learned several skills throughout her time cooking for Guyer that are now very useful at the ATC. When she graduates, she will have a certification needed for entry level culinary and food service positions.
When meals are completed and served, Camille feels a rewarding experience, since the most challenging part of the class is reading the recipes correctly. Some of her favorite memories are cooking with other students, which has become a community for her. A funny fact she shared is that she is the only person in class to wear a watch. Her classmates are constantly asking her for the time during their cooking and baking processes. However, it is not uncommon to miss her own timings “dishes become a little crispy,” said Camille with a smile.
Camille’s overall most challenging meal she has cooked at school is the twice baked potato. She says something goes wrong nearly every time they cook it. She has learned many skills from her classes and has started using these skills at home. Her rule is “everything needs to be cleaned and washed before starting.” She likes to prepare everything and prefers to cook alone at home.
The culinary class can be tough, students are graded on several points. They are judged on presentation, taste, time management, food and kitchen safety. But Camille has done a great job at keeping up with her responsibilities. Chef Reynols from the Culinary Arts Department at LaGrone Academy shared “She is such a delightful student and so easy to work with. Students who volunteer 15 hours on the Bus Stop Bistro earn a cord for graduation. Most students earn their hours throughout their junior and senior year. Camille is so enthusiastic, she completed all 15 hours during her junior year. Camille loves culinary and culinary loves Camille.”
Outside of school Camille participates in Scouts BSA. She has to keep herself well organized, otherwise it would be impossible to participate in as many activities as she does. “To keep organized I use Google calendar and loads of alarms on my phone,” said Camille. She hopes to either become a park ranger with the National Park Service or become a back-country guide, which is a professional who helps plan and supervise aspects of a backpacking camp experience with emphasis on safety, skill development, and team-building.
Chef Niles from the ATC culinary program said “Camille is such a pleasure to have in class, she has a great attitude and strives to help everyone succeed. We both share a passion for BBQ.” Camille has always had a love for cooking. She would like to tell future students going into the culinary program “Practice doing everything yourself.” Culinary classes are quite fun and teach valuable life skills. By the time a student graduates they can go straight into an enjoyable job as a chef.
