What was your major?
Culinary Arts
What year did you graduate?
2023
Tell us a little about yourself.
Hello, my name is Ashley! I am a pastry chef at Animae located in downtown San Diego. My journey has been a lot of switching majors and finding my true passion and culinary called me. I’ve always loved cooking and baking, but I never thought I would turn it into a career until I took the jump and signed up for culinary school. I was doing my research and stumbled upon Grossmont College (and I was living 5 minutes away) and decided this is the school l want to go to. Day 1, and I already fell in love with the program and the instructors. COVID-19 hit the first year I attended (literally two months into the semester), and we had a lot of transitions we went through. Luckily enough, we were able to pull through and continue online. I was a full-time student, so being at school Monday through Thursday all day was so much fun. Fast forward two years, I graduated alongside my colleagues, and I must say those were the most memorable years of my life! The studying, learning, anxiety, being on my feet 8-10 hours a day, stressing while having fun with my friends, and being alongside my mentors/instructors were amazing! I cannot thank them enough!
During the time I was a student, I forced myself to showcase what I’d learned and started baking on the side and selling my desserts. I was getting so many inquiries that I was overwhelmed with happiness. At first I was only doing this for fun! I was gaining confidence and I reached out to a few organizations and collaborated with them for fundraisers and bake sales. Which I’m currently still doing. I love being around my community, helping the community, and getting to know everyone while they enjoy my desserts!
So here I am, from switching my major three times after high school and following my dreams and passions. I’m so happy I chose this for myself. Food, cooking, and baking make me so happy.
What person, course, or experience most influenced you while at Grossmont College?
Wow, such a loaded question because I literally loved all my instructors the moment I met them. And all the classes I took! Since I took both savory and pastry, I had the best of both worlds. To name my favorite courses though: Chocolate, Breads, International, Buffet & Catering, and Fine Dining. Funny story, when I first started culinary school, I was so determined that I was going to focus on savory. Until I had my first pastry class, and my teacher, Chef James Foran, encouraged me to do pastry. I always told him no and that I’m not so much of a baker, but here I am, a pastry cook. (Thank you, Chef James, for converting me.) When I met my teacher, Chef Valarie Carlone Baker, I was like, “Wow, she makes me want to learn how to butcher a pig.” And then when I met Chef Josephine “Jojo” Rossi, I was nervous and was probably quiet the first semester with her. She gave me that tough skin that made me want to challenge myself more. I loved the discipline she taught me. (Creme fraiche is our little inside joke.) All my mentors/instructors have had such a huge impact on who I am today. Not only have they seen me grow in the kitchen but personal life as well. They have been nothing but supportive, and they believed in me when I didn’t believe in myself. They have taught me so much that I have held onto every piece of advice and skill they have taught me. Thank you, Chef James, Chef Jojo, and Chef Valarie, for your guidance, care, and laughs we shared during my school journey. I love you all so much!
What are some of your favorite memories?
I have a lot, but here are the ones that strike me the most and are unforgettable. Let’s start with making macarons for the first time. I was super excited to finally learn how to make macarons until I did it. I was super discouraged and tried countless times and just couldn’t get it. I legit cried, and I knew I didn’t want to give up. I asked Chef James if he could help me and if I could try again, and after my billionth time, I finally got it! Remember folks, practice really does make perfect.
Last but not least, creme fraiche will forever be funny to me now. However it was not funny when it was happening. I was quenelling creme fraiche on the carrot soup, and Chef Jojo was already telling us to hurry up with our ticket times, so when the soup was ready to fire, she asked, “Why is there so much creme fraiche, are we eating creme fraiche soup or carrot?” Then she asked who did this, and as scared as I was, I admitted, “I did, Chef.” It was a “you had to be there” kind of moment, and it’s hilarious now.
Another great memory was meeting my friends and developing friendships with them throughout school and even until now. Culinary school wouldn’t have been the same without you!
What was your journey after Grossmont College? What do you do now?
After I finished all my classes, I became a NANCE (teacher’s assistant) for Chef Valarie and Chef Jojo. I personally didn’t think I was ready to look for a kitchen job yet, and I missed my teachers way too much to leave. During this time, I was also taking orders and having bake sales on the side. After a few months, I started looking for jobs and staging a couple of different restaurants and got my dream restaurant job. My friend and I couldn’t stop talking about how cool it would be to work at Animae, and we got the jobs!
I’ve been working as a pastry cook at Animae, a modern Filipino Asian American restaurant for two years now. I’m still doing local fundraisers, bake sales, events, and hosting my own pop-ups here and there.
How did Grossmont College prepare you for what you do today?
The Culinary Program at Grossmont College prepared me in so many ways. The kitchen terms, vocabulary, tips and tricks on how to be efficient in the kitchen, how to organize yourself in the kitchen and workstation, how to be clean, how to understand safety regulations with temperature control, etc. My instructors shared their background and their stories in the kitchen, the good and bad, which helped me be aware of what to observe and pay attention to. I felt so ready that most people asked me which school I went to because they were so impressed. That makes me feel proud to be a Grossmont Culinary Alumni. I am so proud of my instructors for being the greatest at what they do as mentors and teachers.
What are some of your most notable accomplishments?
As I sit here reflecting on how far I’ve come and manifest and dream of my future goals, I must say being a part of the community and getting recognition for my work. It’s so rewarding to have so much support and it brings me joy that people want to try my desserts and keep coming back for more. I have been networking with many local chefs and chefs worldwide, and I never thought this would happen to me. Last year, I was honored to have my desserts served for the President and First Lady at a fundraiser twice. Also, being a featured chef for Friendly Feast for four years now has been an accomplishment of mine. I have so many other accomplishments I can’t wait to achieve!
Is there anything else you’d like to add or anything else about yourself you’d like to share?
For those who are planning on taking courses at Grossmont College and the Culinary Program, do it. You won’t be disappointed. You will actually be sad when it’s over. And for those who are attending Grossmont College, you have chosen the right school. Don’t forget, follow your dreams and passions, and believe in yourself. Trust me, it’s hard but it’s so worth it.