Born in Jasper, Tx., Jamie makes the long commute to Houston every day because of her love for baking. Currently working on her A.A.S. in Baking and Pastry Arts Jamie’s passion is so strong that even as a timid student her talents speak louder than words and have made her noticed.
Determined and artistic is how we would describe Jamie. “I make the long commute because I have to. I didn’t come all this way to give up now. I make it every day because you never know what you will miss if you don’t. I want to absorb everything I can while I’m here.” It is fair to say Jamie wants to learn and improve her skills and chose Culinary Institue LeNôtre to do so. “I was excited that they were equally focused on Baking and Pastry. Many other schools treat baking as secondary to cuisine. I also really wanted to learn about chocolate and sugar and now I have…”.
CIL: What’s one of the most important things you’ve learned at CIL?
Jamie: Teamwork makes the dream work…I’ve heard this from MANY students.
CIL: What would you say to the students interested in studying at CIL?
Jamie: Go for it! You’ll enjoy it!
Jamie’s love for baking began when she was 12 or 13 years old. “My mom had bought a package of Christmas sugar cookies with red and green icing and I attempted to decorate them. I had so much fun doing so that my mom bought me a few pastry bags and icing tips so I could play with it again. Slowly and with lots of practice I got better at it and my next project was to master icing roses. I taught myself out of Wilton books. When I started working at Wal-Mart I worked in Houseware but when management heard I could decorate cakes they moved me to the bakery. I worked there for 5 years saving every penny I could… I was stuck at a job that was making me miserable and I was starting to fall out of love with cake decorating so I decided to do something about it. I have been baking for years but I wanted to learn more about baking and the science behind it and different techniques that I knew I couldn’t teach myself like chocolate tempering or pulled sugar…The sugar work has been my favorite thing to learn so far.”