
Last year we started a monthly photo column in March that ran for most of the year up until the football season started. Both myself and our other full-time photographer would find a community member to do a short feature, photo page and audio slideshow on. The name of the column is I Am West Texas. I'll say it again, I've never been a fan of this title, but I've been told that I don't get paid to make decisions. Anyway, last year Cynthia and I had to come up with one column a month which has changed this year to producing a column for every Monday. That means we will each have to come up with at least two, sometimes three, columns a month. I have to be honest, this makes me a little nervous considering how difficult it can be to find someone willing to let me hang out a stick a camera in their face for several days.
Today (Monday) was the start of this year's photo column, one I produced on a local high school senior, Brittany O'Connor, who is going to the Culinary Institute of America in hopes of becoming a pastry chef. The photo above ran with the column below:
SAN ANGELO, Texas — It all started with Mom, as most good things in life do, in the family deli making brownies.Then 11-year-old Brittany O'Connor began icing Asian symbols on the top of those brownies for her mom and did so well that she decorated the entire batch herself.
"That was my first memory of decorating anything," Brittany said. "I look up to her a lot; she's taught me everything I know."
It was in that moment Brittany would start down a path that would eventually shape the rest of her life. Now 17 and a senior at Central High School, Brittany has decided to make a life in the culinary world. Coming up through the Central culinary arts program under the instruction of Gail Bickle and chef Earl Mulley at River Terrace Restaurant, Brittany has won several competitions with fellow aspiring student chefs.
While at one of those competitions, she got a call from her mother saying something had come for her in the mail.
"It was a letter from the Culinary Institute of America in Hyde Park, N.Y.," Brittany said. "I got in," she added with a beaming smile.Some of the best chefs in the world have graduated from CIA, and Brittany will be following in their footsteps."I don't get to go until February because that's when they have an opening," Brittany said. "I want to start as if I don't know anything, go in with an open mind and take it all in.
"It doesn't hurt to learn something new."With a passion for pastries and baking, Brittany will pursue a bachelor's degree in pastry and baking arts, hoping one day to do an externship in Europe before graduation."If I get into breads, I would like to go to France," Brittany said, "and the desserts in Europe are just amazing."
And mom couldn't be more excited.
"She's really excited about me going to culinary school; she can't wait," Brittany said. "But she's really nervous, though, about me moving so far away because we're really close, like best friends."
Perhaps a mailed care package of brownies will soothe an aching heart.
Along with the column on the front page there was also a photo page in the A-section and a slideshow on the website: