Ayona Frazier graduated a couple of years ago and had her mind set on being a psychologist. Then, COVID hit and the lockdowns began. Going to college didn’t seem quite as appealing in that environment. That’s when she took up cooking.
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Debra Wray’s story could be told in a great redemptive arc of an exceptional woman beating terrible odds and clawing her way out of a cycle of addiction and abuse to a position of sobriety, stability, and success. But Debra wouldn’t want her story told that way. On the contrary, she’d want you to understand the ordinariness of it all.
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In fall 2019, Trina Gambrell’s life got turned upside down when her 23-year-old son, Christopher, was shot in the head as an innocent bystander of a drive-by shooting. Having sustained an injury akin to JFK’s fatal bullet wound, Gambrell’s son was expected not to live, and doctors urged Trina to take him off of life-support.
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As an engineer with several years of work experience at Michelin behind her, Ashley Daniels is—it’s fair to say—not the typical student who comes through the CC Pearce Culinary School. While Ashley loved working for Michelin as a tire designer, after a few years, she felt like she was just going through the motions.
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Jada Barrett is a woman on a mission, focused on accomplishing goals and working her way up in her career. A mother of three children under the age of five, Jada spends her days in the CC Pearce Culinary School at Project Host learning and earning her ServSafe certification, and her nights and weekends working at Copper River Grill.
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Life threw Whitney Pollard for a loop when COVID hit. A single mother of three, Whitney suddenly found herself without school or daycare for Zavion (12), Parker (9), and Morgan (18 months). Like so many women across the country, Whitney had no choice but to quit her job and manage her children’s remote learning and care.
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It was just last fall when Russell Ketzler found himself in the ICU from alcohol poisoning, having hit rock bottom in his struggle with addiction.
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Amy Espittia always had a fondness for the culinary arts, and for bakeries and baking in particular, because some of the few fond childhood memories she has of her mother revolved around after school trips to a bakery and making cookies together.
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If you’ve ever visited Project Host and taken the full tour, you’ll know exactly when you’ve set foot in the Bakery for at least one of two reasons: you either have the scent of delectable cheese rolls or some other fresh baked good on your nose, or your ears are abuzz with the boisterous, Midwestern accent of Chef Linda Adamthwaite as she greets you.
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Students Sarah and Melany completed the program, taught by Chef Marianne, and are now ServSafe certified and armed with a new set of skills to find employment in the culinary industry.
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To celebrate culinary school graduate Ericion Anderson’s graduation, Project Host sat down with him to learn more about how he got to Project Host and here he's headed next.
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