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Sammy: Aspirations for Cooking School and Learning to Persevere, Baltimore
In 2021, a coalition of national museum and library associations awarded the Peale (Baltimore, Maryland) a Communities for Immunity grant. The goal of the project is for trusted, local institutions to engage their communities in order to boost COVID-19 vaccine confidence. Since being awarded the grant, we've been gathering stories from people about their experiences with COVID and getting the vaccine. This story was recorded in partnership with our friends at the Stoop Storytelling Series, here in Baltimore.
Sammy (00:06): When I was six, I really was falling in love with food. I was engrossing myself with all this food media, videos, books, movies, TV shows galore. I was just loving food. I don't know why, it just intrigued me a lot, putting flavors together and being able to express myself through food.
Sammy (00:40): So when I was around nine, I heard about this school called Carver from this woman, my sister's friend. She was telling me about how there's this high school where you could major in culinary. I was like, "Wait, what?" I thought you could only do that in college. So, I researched this place and I was like, "What? You can actually cook in high school for credit and to cook with peers?"
Sammy (01:19): So yeah, when I was around nine, I was falling in love with this school. Around that time, I was also loving foraging for mushrooms and ramps and many things in the wild, to eat. I was on Instagram one day and I saw this page called Foraged Eatery and I didn't really think much of it, but I clicked it and I saw that it was a restaurant and I was like, "Wait, what? They're going out and forging for their own food and then they're going to service that night and they're cooking it." I was like, "What? That is insane." That was encompassing all of the things that I had loved up until that point. So, I had to go and try their food.
Sammy (02:17): So, I DM'd the chef, and I got a reservation, and I went by myself actually, when I was 12. The chef, he cooked me at 12 course tasting menu, because I was 12, for free actually. This was crazy, all these plates that he was putting out, they were just absolutely beautiful and they tasted amazing. So, I just fell in love with this restaurant.
Asset ID: 2022.05.25
Find a complete transcript on the Peale's website.
Photo by Aaron Curtis
The views, findings, conclusions or recommendations expressed in the recordings for this project do not necessarily represent those of the Peale or the Institute of Museum and Library Services.
View all episodes
By The PealeIn 2021, a coalition of national museum and library associations awarded the Peale (Baltimore, Maryland) a Communities for Immunity grant. The goal of the project is for trusted, local institutions to engage their communities in order to boost COVID-19 vaccine confidence. Since being awarded the grant, we've been gathering stories from people about their experiences with COVID and getting the vaccine. This story was recorded in partnership with our friends at the Stoop Storytelling Series, here in Baltimore.
Sammy (00:06): When I was six, I really was falling in love with food. I was engrossing myself with all this food media, videos, books, movies, TV shows galore. I was just loving food. I don't know why, it just intrigued me a lot, putting flavors together and being able to express myself through food.
Sammy (00:40): So when I was around nine, I heard about this school called Carver from this woman, my sister's friend. She was telling me about how there's this high school where you could major in culinary. I was like, "Wait, what?" I thought you could only do that in college. So, I researched this place and I was like, "What? You can actually cook in high school for credit and to cook with peers?"
Sammy (01:19): So yeah, when I was around nine, I was falling in love with this school. Around that time, I was also loving foraging for mushrooms and ramps and many things in the wild, to eat. I was on Instagram one day and I saw this page called Foraged Eatery and I didn't really think much of it, but I clicked it and I saw that it was a restaurant and I was like, "Wait, what? They're going out and forging for their own food and then they're going to service that night and they're cooking it." I was like, "What? That is insane." That was encompassing all of the things that I had loved up until that point. So, I had to go and try their food.
Sammy (02:17): So, I DM'd the chef, and I got a reservation, and I went by myself actually, when I was 12. The chef, he cooked me at 12 course tasting menu, because I was 12, for free actually. This was crazy, all these plates that he was putting out, they were just absolutely beautiful and they tasted amazing. So, I just fell in love with this restaurant.
Asset ID: 2022.05.25
Find a complete transcript on the Peale's website.
Photo by Aaron Curtis
The views, findings, conclusions or recommendations expressed in the recordings for this project do not necessarily represent those of the Peale or the Institute of Museum and Library Services.