"My mom was a horrible cook, so I always watched my grandma, who made a lot of Southern soul food. She died when I was 12, so I took over all the cooking. Then Mom got in the kitchen, experimented, and now she's a good cook too; you'd never know how terrible she used to be. We cook together all the time now. When I finish school, I'd like to be a personal chef. Maybe share some of my grandma's recipes." (Danshell)
"I started off with a lot of ideas about what to do as a career. Should I be a veterinarian? Should I do this or that? I probably had 32 fall-back plans. Growing up, I was always in the kitchen trying to learn everything I could from my mom and grandma, so when my mom told me, 'Do what you love to do', I thought about it and decided to go to culinary school. I'm happy to make any and everything. I don't really have a favorite dish." (Tyrrani)
"I started off with a lot of ideas about what to do as a career. Should I be a veterinarian? Should I do this or that? I probably had 32 fall-back plans. Growing up, I was always in the kitchen trying to learn everything I could from my mom and grandma, so when my mom told me, 'Do what you love to do', I thought about it and decided to go to culinary school. I'm happy to make any and everything. I don't really have a favorite dish." (Tyrrani)
Both Danshell and Tyrrani are finishing up their studies at L'Ecole Culinaire and were selling lovely pecan tarts and other goodies at Memfix on October 18, 2014. If you are interested in employing either of these young chefs, contact L'Ecole Culinaire at 901-754-7115.
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