Issue link: http://maconmagazine.uberflip.com/i/1492931
From classroom to kitchen HELMS COLLEGE — A PRIVATE, INDEPENDENT POSTSECONDARY CAREER SCHOOL SPONSORED BY GOODWILL INDUSTRIES OF MIDDLE GEORGIA — ATTRACTS AND RETAINS PALATABLE TALENT BY KRISTEN SOLES PHOTOGRAPHY BY JESSE HORTON AND JESSICA WHITLEY How did you get started in the culinary field? Cooking with my grandmothers. With my grandma, we used to grow our own produce, so we did a lot of canning and preserving. We did this for a few weeks at the end of every summer; then we'd have shelves of vegetables all winter. I did this for as far back as I can remember. Then, when I was in high school, my mom was single and worked a lot, and I had a little brother and sister; I didn't want to eat just chicken nuggets, so I started learning to cook. What were you doing before you went to Helms College? I worked off and on in restaurants — line cooking, waiting tables, this and that. I had thought for a while about Lane Richardson HEAD CHEF, DOVETAIL becoming a chef, but didn't really know it was possible until I came to Helms. Tell me about your experience at Helms College. I think you get out of a school like this what you put into it. People may have the misconception that you just come here and they talk at you and then you're a chef. If you want to learn, you have to work hard and ask questions and show your instructors that you're worth teaching. Being a chef is a really hard job, especially the higher you rise, and you have to be prepared to work hard. You have to go the extra mile. Why did you choose Helms College over other culinary schools? I talked to friends who had moved to M acon is home to a unique educational opportunity for anyone willing to work hard to become a culinary artist. Since 2011, graduates of Helms College — founded by Goodwill Industries of Middle Georgia and the CSRA — have been moving into the community to secure well-paying careers in the culinary and hospitality industry. We spoke with three Helms alumni who have chosen to remain close to home, right here in Central Georgia. Lane Richardson is head chef of Dovetail at 543 Cherry St. in Downtown Macon. A native of Perry, he currently resides in Macon with his wife and children. Charlotte Ethridge is the owner of Harp and Bowl La Bistro at 520 Mulberry St. A cancer survivor, she is among the warmest personalities you'll ever meet. Charlotte is passionate about helping patrons learn about food as medicine. Scottie Johnson is a private chef operating Blessed and Highly Flavored Cuisine. He's the author of two books, See a Route and Run It and Devotions of a Chef, with a cookbook to be released later this year. A native of North Carolina, he currently resides in Warner Robins. 108 maconmagazine.com | FEBRUARY/MARCH 2023