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| Beyond the CCPS Tassel is a new series celebrating Culpeper County Public Schools alumni and the incredible things they are accomplishing after graduation. If you know a CCPS graduate with a story worth sharing, please email Laura Hoover at lhoover@ccpsweb.org | | | |  | |  |
Jessica Hernandez’s journey in the culinary arts began before the Culpeper Technical Education Center (CTEC) opened its doors. She started in a quiet kitchen at the Culpeper County Public Schools (CCPS) annex building, where culinary courses were held prior to CTEC, during the height of the COVID-19 pandemic. As a sophomore in Group A of the hybrid model, she was the only student attending in-person on Mondays and Tuesdays. She recalled that the experience was daunting. “I had never taken culinary before, and being by myself, all of the pressure was on me. But it was nice to learn the basics one-on-one,” she said. That year, Jessica discovered joy in baking, and participated in a virtual FCCLA competition in bread baking.
In her junior year, Jessica was in the first class that transitioned to the brand-new culinary facility at CTEC. It was also the year of her first in-person FCCLA competition, where she crafted a Tres Leches cake.“I was nervous,” she admitted, “it was my first in-person competition ever.” Jessica had to transfer her cake, and then had just 45 minutes to decorate it. At the end of the competition, the winners were announced and Jessica had earned 98 out of 100 points, a shockingly high score that is rarely seen in this competition. That moment helped solidify her dream. “It made it real. This is what I enjoy, this is what I want to do. This is more than a hobby,” she reflected. Her senior year, she served as a culinary student aide at CTEC and had more competition success with a whimsical fairy cake. Through her instructor, Chef Jay Cohen, she learned about Johnson and Wales University. She completed her application at CTEC and was accepted.
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Pastry Dreams Take Flight
Since leaving CTEC, Jessica has completed two years of baking and pastry studies at Johnson and Wales. Her first three semesters at the Charlotte campus, and the spring semester of her second year, she traveled overseas for a three-month pastry program at École Ducasse in Yssingeaux, France. “I always had it in my head that I wanted to study abroad,” she said. Then she talked to Chef Cohen, and told him that she was not sure that she could do it, and he encouraged her. “He said I have to do it, it would be a good experience for me,” she recalled. At École Ducasse, Jessica participated in labs from 6 a.m. to noon daily. Each week focused on a different skill: bread, ice cream, sugar work, and even sculpture. “Sculpture week was exhausting,” she said with a laugh. “But I never got bored. The number one goal was learning. It wasn’t a competition.” Her class was small, only nine students, which allowed for near one-on-one instruction. Beyond the kitchen, she took a photography class and a business class where she learned to develop a comprehensive bakery business plan. “I learned so much,” she said, “not only did I grow in the kitchen, I grew as a person.”
Rooted in Culpeper, Reaching Forward
Now back in Virginia, Jessica is preparing for her next adventure, a two-year food and beverage entrepreneurship program. It is an online program, so she can complete her studies from home and she will work along the way. She has recently joined the baking team at Haute Cakes in Warrenton. It’s great hands-on experience,” she said. When asked where she sees herself in the future beyond school, Jessica said, “My goal is to open my own bakery.” Prior to that, she said, “I also hope to gain more skills and knowledge working in a professional kitchen, and hopefully I am still loving what I am doing.” | Gratitude and Growth
Jessica shared that she is grateful for her culinary experience in CCPS. It gave her a solid foundation to continue her education. Throughout her journey, she has maintained a strong bond with her high school culinary instructor, Chef Jay Cohen. “Chef has always been very supportive,” she said. Her message to Chef Cohen: “Thank you for believing in me more than I believed in myself. For supporting me, and always pushing me to be more, do more, and be a better version of myself. For pushing me out of my comfort zone when it was needed. For staying in contact with me and encouraging me. You never allowed me to say that I can’t do something.” In return, Chef Cohen is very proud of Jessica’s accomplishments. “Jessica makes a point to let me know what’s going on, and she came to me to talk about the externship and asked what she should do, and I said go for it.” She kept me informed of what she has been doing throughout her educational journey, and “that’s something special,” he said.
Advice to Future Culinary Students
Jessica has a simple message for current CTEC culinary students, “Just take the leap. Some people think the culinary industry is just something you should do at home, but it’s more than that. Be open. I was very shy, but once I stepped into the industry, I just kept coming out of my shell, and saw all of the opportunities I had from just taking the leap”
As she continues her journey, Jessica stands as a testament to how far passion, persistence, and a little encouragement can take you—from a quiet Culpeper kitchen to the culinary labs of France. | |  | Jessica Hernandez with her high school culinary teacher Chef Jay Cohen. |  | Culpeper County Public Schools Laura M. Hoover, Director of Communication |
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