Evelyn Williams

Baking & Pastry

Cooking School Manager at Central Market and HEB
The Art Institute of Dallas, a campus of South University

My education at The Art Institute of Dallas taught me not only the technical pieces of my industry, but the importance of building relationships. Evelyn Williams , Cooking School Manager at Central Market and HEB
Associate of Applied Science in Baking & Pastry , 2010 , The Art Institute of Dallas, a campus of South University

Cooking School Manager at Central Market and HEB

Evelyn Williams is the cooking school manager at Central Market and HEB, food stores that aim to provide fresh choices and culinary adventures to shoppers. Based in Texas, Evelyn creates cooking classes and manages a team of chefs. She says that she’s typically thinking 2-3 months in advance about seasonal ingredients, weather, and upcoming holidays to plan her classes. “I then think about new ways to present old ideas and recipes and menus that people would want to go home and create. I brainstorm class themes, menus, and recipes—sometimes testing recipes and doing research on what is popular right now. Then I work with a team of chefs to come up with ideas and help prepare for a class.”

Evelyn is excited to offer an online cooking school that connects her to people across the world. “I enjoy being around a variety of different types of food everyday and having the freedom to create something unique daily. I love that teaching people how to cook improves their lives and brings them closer to their friends and family.” Her culinary inspiration comes from talking to people and learning about their culinary heritage. “[I ask them] what is their version of comfort food, what do they make during holidays. My heroes are grandmothers—it seems like no matter if you are Greek, Puerto Rican, Nigerian or Indian, grandmothers seem to have the best food and they do it so effortlessly!”

Evelyn, who in 2010 earned an Associate of Applied Science in Baking & Pastry from The Art Institute of Dallas, says that her education taught her the technical and relationship-building elements she needed to be successful in the industry. “Some of the highlights of my career have come from connections I made during culinary school.” She adds that current students should stay focused on learning. “[I took part in everything] whether it was volunteering for every event, doing the extra reading and assignments, or washing the dishes when no one else wanted to. I had to make sure that I loved every part of the field.”

See http://ge.artinstitutes.edu/programoffering/1839 for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info.