Emily Stevenson was an elementary and physical education teacher once, until she left the profession to be a stay at home mom. During that period she began to think about the next move in her career, and where her passions really lie.
Food began to factor into her plans.
“My mother was a home economics teacher, and my grandmother had like a "magic stove" and she produced tables of food,” Stevenson said.
She began to consider becoming a professional chef.
“My kids were getting older (both in elementary school full-time) and my husband said, ‘you need to follow your dream,’” she said.
Stevenson enrolled in culinary studies at the Art Institute in Washington D.C. where they helped her work around her busy schedule of being a mom and substitute teaching.
Around the same time Stevenson graduated from the program, Patriot High School Principal Michael Bishop was hiring his new staff for the upcoming opening of the new school in Prince William County. Teachers Stevenson knew came to her and told her she had the right mix of experience and should apply for the position.
Today Stevenson is “Chef” to students throughout PWCS who attend her culinary classes for half-day sessions every other school day, and she could not be happier with her school, students or workspace.
“I about cried when I first walked in here. Superintendent Walts walked in, introduced himself, and the first thing he said was, “did we give you everything that you needed?”
Walts also made it clear he expected great things out of the culinary students at Patriot, which according to Stevenson would
not be a problem. Though her students have varying levels of experience, she said all are “growing by leaps and bounds.”
During this first year of their culinary studies, Stevenson has started with the basics, teaching them sanitation and safety as well "mother" sauces and stables so they can springboard into more advanced recipes.
And while students are following her recipes now, she is planning to challenge them on the midterm, providing them with ingredients from which they will have to prepare unique dishes. Students are actually looking forward to the midterm, which they imagine to be similar to cooking reality shows they have seen.
Students had to be accepted into the program, demonstrate drive, desire, good grades and a high attendance record.
“In my class, if you’re not here, make up work is almost impossible,” Stevenson said.
But students look forward to Stevenson’s class, because it is engaging and a welcomed change from deskwork.
“It seemed (as though it would be) really fun, and I enjoyed cooking. I thought it would be a great opportunity," student Lilien Tran said. “The class really opened my eyes.”
Back in the kitchen the students were busily composing their Bechanel recipes, a Greek version of macaroni and cheese that includes chopped beef, homemade cheese and cinnamon. Although everyone was working independently, progressing through varying stages in the process: frying, mixing, melting and scrubbing pots and pans, it was orderly and efficiently, like a real restaurant. Since many of the students plan to attend comeptitve culinary schools and working in some of the best restaurants, or starting businesses of their own, the hands-on experience proves invaluable to them.
A representative from the Culinary Institute of America has already visited the class, and many students have found part-time jobs in the local restaurant industry.
There are also plans for extending the program. Next year the students will open their Synergy Café to cater to Patriot teachers and staff, and they are working on more local catering and community service opportunities.
And even though Potomac High School will be opening its own culinary program for students on the eastern side of the county, those students who began at Patriot this year will be able to remain in the Patriot program.
“To me when I see these kids and how passionate they are about it, and the fact that they are so close to help them to make their dreams come true. To see how they’re faces lit up when Jaqueline Presingeran (admissions officer at the Culinary Institute of America) ]said she wanted to take everyone; I feel like my life right now is so blessed,” Stevenson said.
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