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Q&A with Schellie

At �������ᴫ��, education is not confined to the four walls of the classroom. You’re not going to spend four years with your nose buried in a book, learning theories you may never get a chance to apply — you’re going to get out there and apply them, be it through internships, group projects, leadership opportunities, competitions and more.

How Did You Get Started?

“My father taught me how to bake when I was 8 years old. It was that generation. My dad, every Sunday, baked bread and made desserts. He taught me how to make a scratch cake. He bought me my first piping tips and mixer.” Eventually, Schellie made cakes for celebrations and funerals. Growing up, she had no idea someone could make a career on cake. She didn’t know any chefs in her South Philly neighborhood, but there were plenty of bakeries. Friends and family wanted fresh cakes and cupcakes. “I remember 25 cent cupcakes with sprinkles.” In high school, she was enrolled in the food service management program where my chef instructor saw my potential. “He was encouraging and saw my talents. He talked me into participating in a cake contest. I remember what I made! A chocolate brownie torte. I basically made it up - and won! The rest is history.

What Is Your Favorite Teaching Moment?

My favorite teaching moment is seeing that breakthrough when a student grasps a difficult concept after my demonstration. The joy of watching them realize their mistake and correct it is incredibly and rewarding!

What Advice Do You Have For Incoming Freshmen?

Embrace Discomfort in the Kitchen

Mindset Shift: Recognize that discomfort is part of the learning process. Embrace challenges as opportunities for growth.

Practice Resilience: When faced with difficult tasks or setbacks, focus on finding solutions rather than dwelling on the problems.

Experimentation: Try new techniques, recipes, or cuisines. Allow yourself to fail and learn from those experiences.

Seek Feedback: Be open to critiques from peers and mentors. Constructive feedback can help you improve and adapt.

Setting Goals for Your Culinary Career

Short-term Goals: Identify specific skills you want to develop, such as mastering a particular technique (e.g., pastry skills, knife skills). Set a timeline for completing these goals (e.g., “I will master soufflés by the end of this month”).

Long-term Goals: Define where you see yourself in 5 to 10 years (e.g., owning a bakery, becoming a head chef). Consider what steps you need to take to reach those goals, such as further education or gaining specific work experiences.

Skill Development: Make a list of the skills and knowledge you need for your desired position and create a plan to acquire them.

Networking: Set a goal to attend industry events, join professional organizations, or seek mentorship to expand your connections in the culinary field.

Preparing for Hard Work

Physical Preparation: Build your stamina and strength through regular exercise. A physically demanding job requires a strong body.

Mental Preparation: Cultivate a growth mindset. Stay curious and willing to learn, and practice mindfulness to handle stress effectively.

Academic Preparation: Stay committed to ongoing education, whether through formal classes, online courses, or self-study. Read industry-related books, follow culinary trends, and engage with educational content.

Time Management: Learn to manage your time effectively in the kitchen, especially during busy service hours. Practice multitasking and prioritize tasks to improve efficiency.

Conclusion

By embracing discomfort, setting clear goals, and preparing for hard work, you'll be well on your way to a successful culinary career. Remember that persistence and dedication are key to overcoming challenges and achieving your dreams!

What College Do You Teach In?

College of Food Innovation & Technology