♪ ♪ This program is brought to you By the members of WCNY.

Thank you.

♪ ♪ This educational programming was made possible in part by the following organizations: The John Ben Snow Foundation and Memorial Trust.

Investing in people, investing in community, investing in the future.

The Gifford Foundation, fostering growth, encouraging change, supporting our community since 1954.

Excellus Blue Cross Blue Shield, working every day to create better places to live, work, play and raise families.

♪ ♪ >> Dr.

JUHANNA ROGERS: This year on “Behind the Woman”, guests from previous seasons mentor high school students interested in turning their passion into promising careers.

Today we are in a bustling prep kitchen to uncover the raw truths of culinary and the hospitality industry.

Guiding us is Ashley Homer, a culinary executive teaching the next generation how to define themselves and claim space in the culinary industry.

♪ ♪ >> I actually went to school.

I graduated with my Master's to be a social worker, so this was all new to me.

So one day, it just literally came up.

I was on TikTok and scrolling, and I seen somebody creating these amazing grazing tables.

I'm like, wow, this is like really cool.

I didn't even know you could do all this stuff with food.

So I was like, all right.

It was like around Thanksgiving time.

I'm like, I'm going to create just a small board for the family, and it was a hit.

So from there, I got my confidence, and then I was a part of this woman empowerment movement Layla's Got You with Tiffany.

We were hosting this networking event, and we needed a caterer, and I just went to her and I was like, is there any way I can create like a grazing table just to get practice?

I don't have to get paid.

And she was like, you absolutely can, and you will get paid for doing it, and it's going to be for 60 people.

[ Laughter ] >> You went from Thanksgiving, a couple of folks, to doing it the next time for 60 people.

>> Yep.

♪ ♪ I told my sister about it.

She seen me preparing, and she was like, Oh, I want to help.

And I was like, no, no, you don't know what you're doing.

Like, you don't know.

>> Because now you're an expert.

right.

>> I understand, and you don't know what you're doing, But I just, I brought her along with me on the first day, and she actually did amazing.

So working alongside her, it came out really nice, and after that, it was just a hit.

People were asking me at the event, How can I book you?

Do you have a website?

Can you do my birthday party?

So, with my background and social work, I'm working with people.

It's like with grazing and charcuterie, it's customer service and making sure I meet their needs.

So it's really the same thing.

It's really just, I don't know.

>> I assume you act more of those type of events, supporting "Behind The Woman" doing things for the community foundation, Layla's Got You, WCNY, when I think of you, I'm like, she is serving the community.

So I just wondered if you had taken time to really think about what you're doing with mother load is aligned with where you thought your life might go, initially.

>> Definitely not.

But I think it's just serving my role now as serving the community as a caterer is, -- how can I put this?

It is just like meeting a different need, Like, I'm meeting the need of, okay, this is the event.

We want this to be fabulous.

We need these foods.

There's certain type of restrictions and stuff as opposed to being a social worker, which I thought I would be, and meet the needs of mental health and basic needs and just helping people survive.

So, I still have both of those skills.

just a little different now, focusing on food instead of crisis.

♪ ♪ >> As you look back, you're leading in this space.

This isn't a space typically a lot of women lead in when it comes to culinary arts.

And so, how have you navigated?

You know, that experience as a woman, a woman that's grown up here, that knows the neighborhood, and didn't necessarily think that this was going to be her future.

someone that's come into it.

What does that experience been like for you?

>> This industry is definitely male dominated.

But I try to focus on what makes me different and stand out.

So I spent a lot of time creating my own path and focusing on creativity and presentations now when people walk into the room and they see our setups, oftentimes I get oh my God, I knew that was you who set this up.

So our work is starting to speak for itself, and I think it starts by just being different and not focusing on what everybody else is doing and try to fit in, just being just who you are and different and trying to just elevate.

♪ ♪ >> I don't know if you have -- do you have anything that u to leave, any jewels, pearls of wisdom from your own journey you really want these young, people to take away from their experience with you this season?

>> You have to be willing to step out of your comfort zone.

Like, I've done that a lot.

Being right here, right now is me out of my comfort zone.

I love to work behind the scenes when things start, when cameras come out, I usually go in the back and figure out what to do in the kitchen or whatever.

So, I want them to know that it's okay to be afraid.

Sometimes you have to do stuff afraid and be willing to learn and get out of your comfort zone.

And just believe in yourself and in your vision.

>> Our mentees are stepping up to the prep table, bringing their experience and their aspirations to succeed in the culinary world.

I'm glad you all are here.

We made it to the next part of this journey, and then what made you say, I think I want to try This “Behind the Woman” thing?

>> My CTE program is culinary arts, and the reason why I decided to join is because also on my own business, which is called Tink's Treats.

>> What's the name of the business?

>> Tink's Treats.

And so the reason why I decided to join the show is because so I can put my business out there a little more and just to get more experience being around other females in the culinary industry.

>> So, Tiara, from ITC, you're also a business owner.

You're on the culinary track, and you're a senior.

>> I go to Fowler.

I'm in the fire rescue program, So originally, I was joining -- >> Y'all are in the fire rescue program?

>> Fire rescue program.

Okay, all right.

I'm so impressed.

>> I originally wanted to join the fire department one.

There was a fire segment of the show, but then it didn't happen.

But like, it wasn't that I didn't want to continue the show because there was a second interest, and it was culinary.

And I was thinking maybe I could see if this is really what I want to continue in life as well, because I also recently started a business.

>> What kind of business have you started?

>> I bang as well.

I bake and cater for family events.

>> Okay, I'm so impressed all righty.

Tell me a little bit about you and what made you sign up for “Behind the Woman”?

>> I go to ITC.

>> ITC, okay.

>> The culinary program.

this was, I think, last year, one of the teachers came up to me.

And she said, Oh, are you interested in doing this?

I think you'll be a great participant for it.

So I just came, and I feel like it's a good opportunity.

Ever since I was little, I love cooking.

I would cook a lot, like with my grandma.

My grandma is the one that teach me most of what I know now of cooking.

So I feel like she's really what inspired me to get into like cooking, baking.

I love her so much.

Like, I really feel like one day I'll be able to give it back.

>> What's the dish that when you make it, you immediately think of your grandma?

>> She used to make me spam, eggs and rice.

Whenever I do it, I instantly think of her because when my parents used to drop me off there, that would be the easiest thing she could do because of her age.

So, it's always like a meal that will always take me home.

>> Sundays, what's your baking specialty?

Like, family always calling me to be like, Sundays, can you make... >> Tres leches.

>> Oh, y'all been going to be so hungry right now?

>> I just, I love it in general.

Like, I just love making it, and I love eating it.

>> Ooh, that sounds so good.

I could go for something, but I feel like, right now.

>> So, basically as a kid my mom, she's like a single mother, so, well, me and her, we always was in the kitchen.

So I will always bake stuff.

And then fast forward to high school, middle school, I would always bring baked goods to school, and my friends and family, people you might as well start a business out of this.

So like, that's the reason Why I do what I do now.

>> What do you get ordered or asked to make the most?

>> Probably banana pudding cookies cookies and cinnamon rolls.

Banana pudding cookies and cinnamon rolls.

>> I'm just curious if you all are thinking about this in your future and where you're hoping to go in some shape, form, or fashion.

>> I'm hoping to one day open my own bakery.

Maybe or even a restaurant I want to open some sort of business, because I also like making Somali food as well.

So either a Somali restaurant or a bakery.

>> I was also thinking of opening up my own bakery, but in different locations around the United States, though.

Not just the Syracuse.

>> Okay, you're going to have franchises.

Okay, I like it.

I like it.

Okay, we're going big, go big, or go home to dial me.

>> I do want to open up my own restaurant.

And I also want to open it in different places, but the main place that I really do want to open it is in Puerto Rico.

So, it'll be traditional Puerto Rican food.

>> I think we're going to have one in Syracuse, too.

Can it be like, you can see it in San Juan, and one in Syracuse, so that people can come back and forth and try it?

>> That is what I want to do.

Like, I want to open a restaurant that is traditionally Puerto Rican food.

>> For today's challenge, Ashley is leading the students and creating charcuterie boards.

The mentees are ready to execute the task.

They will learn the art of pairing and plating a board, a skill that is critical for survival and success in today's hospitality industry.

>> This is the charcuterie board that I made for you guys.

Just so you can get an idea of how one should look.

So I really like to focus on three things so that's balancing texture, so we want crunchy, we want smooth, we want soft, like this brie right here.

color coordination.

We don't want all of the purple in one area.

We want to make sure that we're distributing the colors throughout the board.

getting the attention of whoever is eating it.

Then the other thing we want to make sure we're pairing the flavors, together.

So, for instance, Brie is a soft cheese, it's mild.

It goes really well with sweet things.

So, honey, jam, grapes, those paired together.

So as you can see, for brie, I got the honey over here.

I have the strawberries, I have the dry fruit.

Those really go well together.

So we want to make sure when people are eating, that they're, you don't have to go all over.

Everything is right here.

You can drizzle a little honey.

right on here.

All right, so we're going to start with our paring knife.

So this is the colorful one that's on their cutting board.

All right, so we're going to start with it straight up.

And then our goal is to make a triangle.

So we're not going to stab right in, we're going to tilt it a little bit, and you don't have to go all the way in.

Yeah, that first one, and then you're going to take it out, and try to connect that piece up top.

You got it?

>> Yeah.

>> Just like that.

So now it's just a pattern, so you're going to keep doing that.

♪ ♪ ♪ All right, I want to teach you guys a couple ways on how to make a rose.

Pretty simple.

We have this, and we have this two-ounce little cup.

So the first way we're going to do it, I think it's the easiest way.

You get a cup or a shooter, you could do, a champagne glass and wine glass, just a little baby cup and you're going to grab one piece of salami.

and place it halfway on the cup.

Then you're going to keep doing that again, over and over.

But for your next one, you want to make sure it's right in the middle of this.

So I'll put it right in the middle and then just keep going.

Until the cup is full.

So, D, did you do this on your board?

>> No, I actually cut them and put them there.

>> So all you have to do is take it, flip it over, and then, bam, that's your rose.

You all did a great job.

You could just place this on your board, push your cheese around.

So that's one way to do it.

So I'll take about one, two, three, four, five, six, seven, and then we'll take our two ounce cup.

Make sure we're overlapping.

This will be the base of the flower.

Make sure it's nice and tight, and then start to roll.

I feel like this way's a bit easier.

>> Easier, you think so?

So this can be a flower in itself.

It's like a little tulip.

Put it right here on your board.

Just give you, if you want a 2nd one, sometimes I'll stick a, what is it called?

Yeah, it's a toothpick in and do two basil leaves, and then it really looks like a flower So you can leave it like this, or you can pop it right here in the middle.

And that's a flower as well.

And if you want, you can add more leaves by just getting a piece of salami, folding it, and then tucking it in around the sides.

Keep going, keep going.

So this cheese right here is an aged cheddar.

So this has set for a while.

It lost some of its moisture so that is what is giving it the crumbly firm texture.

Also has a richer flavor than a regular yellow cheese.

So for this one, you want to grab your, cheese, and you want to point your knife downward, go in and do a twist and break off a piece.

Yes.

A little farther.

Here, twist.

Twist towards you.

You want us to keep doing it?

You're aiming for little chunks bite size pieces like that.

So not too little but something to be able to have like a piece of pepperoni.

And just keep twisting.

So this adds to the texture on the board.

So, unlike the other cheese that I have, I'll show you an example -- So this one, when you cut into this, it's not going to crumble.

It's more soft on the inside.

But it's still cheddar, though, but this one is aged.

So even though they're both cheddars, it's either, do you want this rustic type of feel, or do you want like a more smooth type of cheese?

♪ ♪ So, do you guys have any ideas?

Like, why did you choose -- Did you guys be a heart?

Why did you choose the ingredients you chose?

What cheese is that you stay away from, or -- >> The ones that looked ugly.

>> Which ones look ugly?

>> Low key, I don't really like the brie, the texture.

>> But I know you can always try something new.

>> Yes, being open is really important in this field, to new things, new trends, new tastes.

>> I never really liked it because of how sweet it is.

>> I would say brie is not my favorite either.

But I like to add it to give the different texture to the board.

>> My mom loves it.

She could eat it straight up.

I don't know how she does that though.

>> Where did you learn that from?

>> I'd just be in the kitchen baking at home.

>> So I'm going to give you a tip so with grapes, we want to make sure our grapes are up.

I'll turn this around, and you want to make sure they're pointing up so you can hide the stems, so it looks full.

Because our goal is to have, we want our whole board to be filled, so we don't want to see any gaps.

So, there was a little grape right there that you can get or something to put in there.

That'll be filling a gap, and that helps it make the board look full.

So I know you're going to college.

Are you going to grow the business in college?

>> I plan to but I'm not majoring in culinary for college.

But I plan on getting into activities and organizations to learn where I can show them that this is the stuff that I do, where I'm from.

>> Yes, and definitely suggest that you keep going and pushing.

I don't know if you guys heard, but I didn't go to school for this either.

I went to school for to be a social worker.

I got my master's in social work.

So this was something I was just doing on the side, but shortly, I can see myself just doing this full time here.

So definitely keep going as you pursue whatever degree.

I was in the Salt City Market.

I had the shop downtown.

It was just a lot managing a store, and dealing with the demand, and I kind of lost my autonomy with being able to create my own schedule and all that stuff.

So I realized quick that that wasn't for me.

And I shifted back to catering and so now I'm making my own schedule and accepting orders that work for me.

So that's something I noticed Quickly shifted it.

Like owning a business and or a restaurant or a storefront is not for everyone.

Maybe down the road when I had like enough support, but at that time it was just me, my sister was in nursing school.

My mother-in-law would come help me, but she had a full-time job, so it was a lot.

>> That.

>> That is beautiful.

>> What type of crackers are these?

>> These are big crackers.

>> Yes, big.

So it was little dried fruit.

It looks really nice on a board, I will say, appears well with like the rustic look.

So sometimes, it's not what I would eat, but just how the board lays out and what somebody else would eat.

So you added the figs.

For you, can you give it a 360?

Oh, it actually looks pretty good.

I don't see any gaps.

So there's prunes and you have your cheese and crackers and looks pretty good.

>> I'm accomplished in life.

♪ ♪ >> Can you see yourself creating boards like for family gatherings and stuff?

>> I'm glad I got this opportunity because this is something I wanted to do for my graduation party.

>> My God, you guys are doing such a good job.

And fast learners as well.

So I'm going to give you the same advice that I gave Tierra.

So these two right here, the pepper jelly, and the honey, they're like two of the same thing.

So we want to just move this to another side of the board, just so it won't be back to back, so we can move your crackers.

Done?

Final?

Like, hands up, and we're done.

[ Laughter ] All right, so we can get your, Charcuterie board, and place it right over there.

♪ ♪ This culinary challenge produced a blueprint for our community.

Ashley is passing the torch to these young women who are ready to claim their space in the culinary industry.

I'm Dr.

Juhanna Rogers.

This educational programming was made possible in part by the following organizations.

The John Ben Snow Foundation and Memorial Trust.

Investing in people, investing in community, investing in the future.

The Gifford Foundation, fostering growth, encouraging change,supporting our community since 1954.

Excellus Blue Cross Blue Shield, working every day to create better places to live, work, play and raise families.

♪ ♪ ♪