{"id":2125,"date":"2014-02-19T18:07:49","date_gmt":"2014-02-19T18:07:49","guid":{"rendered":"http:\/\/www.nashcc.edu\/news\/?p=2125"},"modified":"2014-04-03T17:39:23","modified_gmt":"2014-04-03T17:39:23","slug":"alumni-spotlight-lauren-bailey","status":"publish","type":"post","link":"https:\/\/www.nashccnews.com\/news\/2014\/02\/alumni-spotlight-lauren-bailey\/","title":{"rendered":"Alumni Association Spotlight: Lauren Bailey"},"content":{"rendered":"
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NCC Culinary Arts graduate Lauren Bailey, left, with Chef Jacques Torres<\/p><\/div>\n

\u201cChallenge yourself and learn something new every day,\u201d NCC Culinary Arts graduate Lauren Bailey said. \u201cPut these two items on your to do list and you\u2019ll never be bored.\u201d As a student, Lauren worked at Rose Hill Conference Center and was far from boredom. Today, she is fulfilling her dream, serving as a Sous Chef at Borgne Restaurant<\/a> in New Orleans, Louisiana. Borgne is the latest Chef John Besh restaurant, with Brian Landry serving as Executive Chef.<\/p>\n

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Champagne Panna Cotta with Candied Grapes prepared by Lauren Bailey for her friends<\/p><\/div>\n

After graduating from Northern Nash High School in 2003, Lauren Bailey headed to Stanford University to pursue a Bachelor of Arts degree in Film and Media Studies. She graduated from Stanford in 2007 and moved to the \u201cHollywood of the East\u201d, Wilmington, NC, to work as a production assistant. Several jobs later, Lauren developed an interest in Culinary Arts and decided to pursue a different career.<\/p>\n

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Octopus Marinating at Borgne Restaurant, New Orleans, LA<\/p><\/div>\n

Lauren researched culinary schools all over the United States and after speaking with several people in the Nash-Rocky Mount community, she learned about the Culinary Arts program at Nash Community College. \u201cI probably made one of the easiest and smartest decisions of my adult life.\u201d While at Nash, Lauren received the NCC Foundation Business Technologies Departmental Scholarship. She comes from a long line of educators and realizes the importance of education.<\/p>\n

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Smoked Veal Breast – butternut squash, beluga lentils, cider aioli, pumpkin seeds served at Borgne Restaurant, New Orleans, LA<\/p><\/div>\n

“Borgne is located right across the street from the Super Dome, so we are always serving a diverse group of people,” Lauren shared. “Besides Chef Brian Landry and Chef Besh, I have had the opportunity to work with some amazing chefs from all over the nation such as Chef Danny Bowien and Chef Jacques Torres.”<\/p>\n

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Burnt Sugar Bundt Cakes w Caramel Whiskey Frosting prepared by Lauren Bailey on her day off<\/p><\/div>\n

“Nash Community College gave me a great foundation to get my culinary career started on the right foot. If it were not for my instructors, who had years and years of experience in the restaurant and catering industry, I do not think I could have excelled as quickly as I have,” she said. “I’m still learning every day, and I give credit to my instructors for helping me to understand that my career, just like my education at Nash Community College, is defined by the effort I put into it.”<\/div>\n
{Photography by: Lauren Bailey}<\/div>\n","protected":false},"excerpt":{"rendered":"

\u201cChallenge yourself and learn something new every day,\u201d NCC Culinary Arts graduate Lauren Bailey said. \u201cPut these two items on your to do list and you\u2019ll never be bored.\u201d As… Continue Reading<\/a><\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[16,4],"tags":[],"_links":{"self":[{"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/posts\/2125"}],"collection":[{"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/comments?post=2125"}],"version-history":[{"count":9,"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/posts\/2125\/revisions"}],"predecessor-version":[{"id":2157,"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/posts\/2125\/revisions\/2157"}],"wp:attachment":[{"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/media?parent=2125"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/categories?post=2125"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/tags?post=2125"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}