risk it for a biscuit
We often heard stories about folks chucking it all to follow their dreams. We thought we'd give it a shot.
Kendra was a professional dancer and teacher for over 20 years and she wanted to explore herself in a new career. Having been inspired by years of working alongside her dad and his endless pursuit of the perfect pizza crust and puff pastry, she trained to become a classic pastry chef at the International Culinary Center in New York City.
Delaina’s career led her to high-level corporate positions ever so very far from her dream of working with her hands to produce food for her community. She traded in her power suits for farm boots and a bakery apron.
Taking inspiration from chefs Dominique Crenn, Jeong Kwan, Francis Mallmann, and Dan Barber all of whom have a farm where they produce food for their restaurants, we left the hubbub of the Bay Area in search of a place to call home. Chattanooga, TN is where the dream of Poppytons Patisserie and Poppytons Farm has come to light.
Amy grew up in New York state, and by the time she was 5 she was already learning the art of the perfect meatball and the secrets of his sauce from her dad. Her dreams of culinary school started early. But like so many dreams, they were put on hold. Instead, she spent time in the healthcare industry in hospitals, labs, and nursing homes before she became a marketing and social media wiz.
And yet, her first love was always working the kitchen and not all dreams were meant to be on the back burner. As such, Amy returned to NYC to become a classically trained pastry chef from the International Culinary Center. Not one to relish any free time, she also worked at Del Posto in Manhattan – a Michelin-starred restaurant – while in school.
Amy moved down to Chattanooga to reunite with Kendra and join Poppytons as their sous chef in early 2021.
Cheers to dreams and tasty treats!
Photo Credit: Amy Walters
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