“I’ve always loved cooking, but I especially fell in love with baking. That passion pushed me to expand my skills and grow in all areas of culinary arts.”
That’s why Jasmyn Vera chose to take Blackhawk Technical College courses while still in high school.
Vera grew up in Beloit and attended Beloit Memorial High School before transferring to Rock University High School.
“Blackhawk has allowed me to begin my degree while still in high school and has helped me build confidence in my skills through hands-on experience in both cooking and baking. It has also given me opportunities to work in real kitchen settings and participate in events that prepare me for my future career,” she said. “My favorite course has been Baking for Chefs because baking/pastry is what I really want to get into. I plan on owning a bakery within the next five years.”
Balance
Learning to balance priorities with high school and college classes, work, her business, time at the gym, and personal goals has been a challenge.
“Managing all of these responsibilities hasn’t been easy, but it has helped me grow, stay disciplined and become more focused on what I want to achieve,” Vera said. Her Christian faith has also kept her grounded and reminds her to trust the process, she added.
Food
As a member of Blackhawk’s Epicurean Club, Vera has helped prepare and serve food for Blackhawk’s Soul Food Luncheons, and she is looking forward to assisting with the annual Backyard Bash event in May, she said.
While she loves baking, her favorite food is ceviche, a cold Latin American dish of raw fish or seafood "cooked" in citrus juices. She prefers hers with shrimp, tomatoes, jalapeños, onion, cucumber, lime juice/a little orange juice and cilantro.
After college graduation in May and high school graduation in June, Vera said she plans to move to Barcelona in Spain. She will be leaving for a pastry and baking program at the Culinary Institute of Barcelona in December. The intensive, practical course lasts three months and accepts less than 5% of applicants. It is led by more than 70 renowned culinary leaders, including Ferran Fisas, Lorenzo Sacchi and Francis Pascal.
Find out more about Blackhawk’s Culinary Arts program