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ollege Spotlight:
._00manda samples culinary flavor
IREBECCA WELLS i !!i:i!!ii::!i!i both of which intrigue he,'. These
eSimilar to th( joy she feels with i an introductory course oll wines.
sntaa[ t and painting, cooking gives
. landa Ih}bson a creative outlet.
like how, basically, I get to
with these raw ingredients in
1Qnse, like these pieces, and I can
lthem all togetller m,d come up
somethiz, ag new. It s basically
r'jl creating,' she explains. "And
If re found that since I've started
" lcking a lot, it's kind of taken over
r t purpose for me," she explains.
tills her creative need.
I She whetted her culinary appe-
when she took an independent-
lady /hods class while she was a
L ][lldent at C[tOICE tligh School
incourse introduced her to an )s-
ent of diflIrent dishes. Aler
first taste, she studied culinary
at, New Market Vocational
lqtlls i raining Center in Tumwa-
! for two consecutive summers
'l()re spending an entire school
rr in the program.
#|She also completed two years
8outh Puget Sound Community
llege through Running Stuart pri-
graduating fl'om CHOICE last
tteTarner.
at It R MOTHER, Sharon Hob-
i, is a teacher at CHOICE and
i: rfather is a welding instructor at
allpic College. Amanda says she
lreciated the added challenge
0!CE provided her. She felt the
uF0ol allowed her to set her own
and this enabled her to accom-
more in less time. This self-di-
d
,. approach to learning also in-
,nced her decision in selecting a
"lege. This last year, she attended
al Evergreen State College.
People she had met who attended
5rgreen said they got back what
, d[Y put into it, she explains. "I felt
r if I rea!!y wanted, I could get a
r0ut of it,' she says.
aving been a pretty good stu-
07t in high school, Amanda said
,ergreen chalhmged her expecta-
ncies by providing a level playing
..tl in the classroom.
.s| It was pretty neat. Nobody was
A student or an "F" student;
as just people," she says. "We
had something to give and we
.... I'e ' " • ' "
r' n t judged m that way. At the
rue time it gave her the chance
I amine some basic questions
€€[1 she said iher definition of "How
[rt you are kind of changed
I 1 went te Evergreen.
SHE WAS ENROLLED in a
[klent-led program that tbcused
[the realm of religion and philos-
Y. It required extensive reading
[ emphasized self-evaluation.
[e course opened her mind and
[s to different ideas and helped
iiquestion certain concepts. She
II really happy with her evalu-
IIlas. "l think," overall, I worked
I[iltty hard this year- and I got a lot
0f it,il she reflects,
esides standard academics,
[aada also participated in an
[racurricular ballet course at
|rrgreen while sampling the bak-
¢fland pastry industry through
npaid internship at Michelle s
estyle Bakery in Shelton.
[4 few quarters remain for her to
_h at Evergreen before she can
|;! 1 ate wgh her bachelor s de-
|. Her only problem now is that
|feels pulled in several different
PREPARING HERBS in the kitchen at Vern's Restaurant
in Shelton is cook Amanda Hobson.
directions linked to food as the com-
mon denominator: art, business,
education, health and nutrition. "l
really don't know what I want to tb-
cus on there yet," she says, adding:
"How do I want my college to help
me in the future? I have to think
about that. Where do I want to go
from there?"
Amanda always enjoyed art
classes in high school, especially
painting and sculpture, so further
study could help enhance her inno-
vative abilities in the kitchen. Hew-
ever, she would also like to try her
hand at public health, particularly
in nutritional education, which re-
volves around healthy eating. ()n
the other hand, she is drawn to the
idea of operating her own restau-
rant or bakery some day.
ONE DOWNSIDE of going into
business tbr herself has to do with
the need to deal with significantly
more responsibilities. At the same
time, having the creative freedom
to design her own menus would be
a benefit to opening her own es-
tablishment. She envisions herself
inventing new recipes, or even im-
provising with flesh produce grown
in her own gardens and orchards
nearby.
"That would be pretty neat!" she
says.
Another possibility she has in
mind involves becoming a voca-
tional teacher someday. This ca-
reer would give her the opportunity
to think up fun, creative learning
strategies at a school that ultimate-
ly took care of the general respon-
sibilities.
Until she can make up her mind
exactly which direction she wants
to take, Amanda plans to spend
this year refining her cooking skills.
She is enrolled at Seattle Culinary
Academy, which is housed within
Seattle Central Community Col-
lege. From what she's heard, culi-
nary educations don't vary as much
between community colleges and
universities, so Amanda has opted
for a more affordable school.
BEFORE CHOOSING between
Seattle Culinary and Seattle Cen-
tral colleges she toured both facili-
ties and decided on the academy.
Both had strong, established pastry
and baking programs in addition to
the general culinary department,
but Seattle Culinary also offers a
course on food sustainability and
weren't offered at Seattle Central
and the faculty at Seattle Culinary
seemed experienced.
She's hoping the academy will
gve her a jump-start to a future
profession by exposing her to a
broad spectrum of career possibili-
ties. Thanks to some scholarships
she earned from Evergreen, she
won't have to worry about her finan-
cial situation when she returns to
the college in Olympia. Once school
starts, she will move to Gig Harbor
and use a bus pass to commute to
school, which will save her a bundle
on gas expenses m the long run.
"l enjoy riding the bus; it's relax-
ing," she adds. "You don't have to
deal with traffic or getting there m
time."
Eventually, she would like to
move to Seattle and get more expe-
rience in food production. For the
time being, she's having fun work-
ing as a cook at Vern's Restaurant
in downtown Shelton. "It's really
fun!" she says.
An instructor at the vocational
school told her about the job op-
portunity. She currently cooks din-
ner during weekdays and works on
breakfast, lunch and dinner on the
weekends. This gives her experi-
ence in preparing a wide array of
cuisine. "It's cool. because I'm able
to get a grasp on the whole menu,"
she adds.
Pasta going
to the dogs
A I)enefit spaghetti /bed will
help raise money [br the Adopt-a-
Pet kennels. The fund-raiser will
be from 5 to 7 p.m. on Friday, Sep-
tember 28, at Eagles Aerie 3862,
411 South First Street in Shelton.
The menu will include salad
and [)read with the pasta dinner. A
donation of $6 will be accepted tbr
adults and $3 tbr children.
All proceeds generated through
this event will support the care
of stray dogs received at Adopt-a-
Pet's no-kill shelter. The organiza-
tion also provides a spay-neuter
program tbr low-income Ibm[lies
to help take care of their canines
and to control the population of un-
wanted dogs.
All are invited to enjoy the spa-
ghetti dinner. Tickets are available
at the club or by calling 432-3091.
Class of 1958
plans reunion
Members of the Irene S. Reed
High School Class of 1958 are
planning their 50-year reunion.
Those interested in organizing the
event will meet at 11 a.m. on Sat-
urday, September 22. at Roosters
restaurant. 3001 Olympic High-
way North in Shelton.
Everyone from the class is en-
couraged to attend. More intbrma-
tion s available by calling Arlene
Schuflmhauer Davidson at 426-
6903, or Sheridan Chapman Hol-
man at 426-3522.
00nez
Health &
Information Fair
10 a.m.-2 p.m.
* Complimentary light lunch *
• Blood pressure checks ll
* Blood glucose checks * Health & safety tips
and much, much more!
No charge for any services at the Health Fair I
Mason General Hospital, Medicine Shoppe, Preferred
Medical & Oxygen Supply, Regence Blue Shield, Merrill Gardens
Assisted Living, A Touch of Life Reflexology, Shelton Massage
Therapy, Goji Juice, Assured Home Health, Home Instead senior
Care, Bamford Long ,,erm Care Financial Services, Mason
County Senior Activities Center, Garden Courte Memory Care and
,Shetton Health & Rehab Center!
Shelton Health &
pe.0000i I itat ion Center
153 Johns Court
I K (360) 427-2575
Thursday, September 20, 2007 - Shelton-Mason County Journal - Page 17
ollege Spotlight:
._00manda samples culinary flavor
IREBECCA WELLS i !!i:i!!ii::!i!i both of which intrigue he,'. These
eSimilar to th( joy she feels with i an introductory course oll wines.
sntaa[ t and painting, cooking gives
. landa Ih}bson a creative outlet.
like how, basically, I get to
with these raw ingredients in
1Qnse, like these pieces, and I can
lthem all togetller m,d come up
somethiz, ag new. It s basically
r'jl creating,' she explains. "And
If re found that since I've started
" lcking a lot, it's kind of taken over
r t purpose for me," she explains.
tills her creative need.
I She whetted her culinary appe-
when she took an independent-
lady /hods class while she was a
L ][lldent at C[tOICE tligh School
incourse introduced her to an )s-
ent of diflIrent dishes. Aler
first taste, she studied culinary
at, New Market Vocational
lqtlls i raining Center in Tumwa-
! for two consecutive summers
'l()re spending an entire school
rr in the program.
#|She also completed two years
8outh Puget Sound Community
llege through Running Stuart pri-
graduating fl'om CHOICE last
tteTarner.
at It R MOTHER, Sharon Hob-
i, is a teacher at CHOICE and
i: rfather is a welding instructor at
allpic College. Amanda says she
lreciated the added challenge
0!CE provided her. She felt the
uF0ol allowed her to set her own
and this enabled her to accom-
more in less time. This self-di-
d
,. approach to learning also in-
,nced her decision in selecting a
"lege. This last year, she attended
al Evergreen State College.
People she had met who attended
5rgreen said they got back what
, d[Y put into it, she explains. "I felt
r if I rea!!y wanted, I could get a
r0ut of it,' she says.
aving been a pretty good stu-
07t in high school, Amanda said
,ergreen chalhmged her expecta-
ncies by providing a level playing
..tl in the classroom.
.s| It was pretty neat. Nobody was
A student or an "F" student;
as just people," she says. "We
had something to give and we
.... I'e ' " • ' "
r' n t judged m that way. At the
rue time it gave her the chance
I amine some basic questions
€€[1 she said iher definition of "How
[rt you are kind of changed
I 1 went te Evergreen.
SHE WAS ENROLLED in a
[klent-led program that tbcused
[the realm of religion and philos-
Y. It required extensive reading
[ emphasized self-evaluation.
[e course opened her mind and
[s to different ideas and helped
iiquestion certain concepts. She
II really happy with her evalu-
IIlas. "l think," overall, I worked
I[iltty hard this year- and I got a lot
0f it,il she reflects,
esides standard academics,
[aada also participated in an
[racurricular ballet course at
|rrgreen while sampling the bak-
¢fland pastry industry through
npaid internship at Michelle s
estyle Bakery in Shelton.
[4 few quarters remain for her to
_h at Evergreen before she can
|;! 1 ate wgh her bachelor s de-
|. Her only problem now is that
|feels pulled in several different
PREPARING HERBS in the kitchen at Vern's Restaurant
in Shelton is cook Amanda Hobson.
directions linked to food as the com-
mon denominator: art, business,
education, health and nutrition. "l
really don't know what I want to tb-
cus on there yet," she says, adding:
"How do I want my college to help
me in the future? I have to think
about that. Where do I want to go
from there?"
Amanda always enjoyed art
classes in high school, especially
painting and sculpture, so further
study could help enhance her inno-
vative abilities in the kitchen. Hew-
ever, she would also like to try her
hand at public health, particularly
in nutritional education, which re-
volves around healthy eating. ()n
the other hand, she is drawn to the
idea of operating her own restau-
rant or bakery some day.
ONE DOWNSIDE of going into
business tbr herself has to do with
the need to deal with significantly
more responsibilities. At the same
time, having the creative freedom
to design her own menus would be
a benefit to opening her own es-
tablishment. She envisions herself
inventing new recipes, or even im-
provising with flesh produce grown
in her own gardens and orchards
nearby.
"That would be pretty neat!" she
says.
Another possibility she has in
mind involves becoming a voca-
tional teacher someday. This ca-
reer would give her the opportunity
to think up fun, creative learning
strategies at a school that ultimate-
ly took care of the general respon-
sibilities.
Until she can make up her mind
exactly which direction she wants
to take, Amanda plans to spend
this year refining her cooking skills.
She is enrolled at Seattle Culinary
Academy, which is housed within
Seattle Central Community Col-
lege. From what she's heard, culi-
nary educations don't vary as much
between community colleges and
universities, so Amanda has opted
for a more affordable school.
BEFORE CHOOSING between
Seattle Culinary and Seattle Cen-
tral colleges she toured both facili-
ties and decided on the academy.
Both had strong, established pastry
and baking programs in addition to
the general culinary department,
but Seattle Culinary also offers a
course on food sustainability and
weren't offered at Seattle Central
and the faculty at Seattle Culinary
seemed experienced.
She's hoping the academy will
gve her a jump-start to a future
profession by exposing her to a
broad spectrum of career possibili-
ties. Thanks to some scholarships
she earned from Evergreen, she
won't have to worry about her finan-
cial situation when she returns to
the college in Olympia. Once school
starts, she will move to Gig Harbor
and use a bus pass to commute to
school, which will save her a bundle
on gas expenses m the long run.
"l enjoy riding the bus; it's relax-
ing," she adds. "You don't have to
deal with traffic or getting there m
time."
Eventually, she would like to
move to Seattle and get more expe-
rience in food production. For the
time being, she's having fun work-
ing as a cook at Vern's Restaurant
in downtown Shelton. "It's really
fun!" she says.
An instructor at the vocational
school told her about the job op-
portunity. She currently cooks din-
ner during weekdays and works on
breakfast, lunch and dinner on the
weekends. This gives her experi-
ence in preparing a wide array of
cuisine. "It's cool. because I'm able
to get a grasp on the whole menu,"
she adds.
Pasta going
to the dogs
A I)enefit spaghetti /bed will
help raise money [br the Adopt-a-
Pet kennels. The fund-raiser will
be from 5 to 7 p.m. on Friday, Sep-
tember 28, at Eagles Aerie 3862,
411 South First Street in Shelton.
The menu will include salad
and [)read with the pasta dinner. A
donation of $6 will be accepted tbr
adults and $3 tbr children.
All proceeds generated through
this event will support the care
of stray dogs received at Adopt-a-
Pet's no-kill shelter. The organiza-
tion also provides a spay-neuter
program tbr low-income Ibm[lies
to help take care of their canines
and to control the population of un-
wanted dogs.
All are invited to enjoy the spa-
ghetti dinner. Tickets are available
at the club or by calling 432-3091.
Class of 1958
plans reunion
Members of the Irene S. Reed
High School Class of 1958 are
planning their 50-year reunion.
Those interested in organizing the
event will meet at 11 a.m. on Sat-
urday, September 22. at Roosters
restaurant. 3001 Olympic High-
way North in Shelton.
Everyone from the class is en-
couraged to attend. More intbrma-
tion s available by calling Arlene
Schuflmhauer Davidson at 426-
6903, or Sheridan Chapman Hol-
man at 426-3522.
00nez
Health &
Information Fair
10 a.m.-2 p.m.
* Complimentary light lunch *
• Blood pressure checks ll
* Blood glucose checks * Health & safety tips
and much, much more!
No charge for any services at the Health Fair I
Mason General Hospital, Medicine Shoppe, Preferred
Medical & Oxygen Supply, Regence Blue Shield, Merrill Gardens
Assisted Living, A Touch of Life Reflexology, Shelton Massage
Therapy, Goji Juice, Assured Home Health, Home Instead senior
Care, Bamford Long ,,erm Care Financial Services, Mason
County Senior Activities Center, Garden Courte Memory Care and
,Shetton Health & Rehab Center!
Shelton Health &
pe.0000i I itat ion Center
153 Johns Court
I K (360) 427-2575
Thursday, September 20, 2007 - Shelton-Mason County Journal - Page 17