Scholar Spotlight: Brianna Griffith

1) Who or what is your biggest culinary influence?

Grant Achatz had stage 4 tongue cancer, lost his taste for months and was still able to become a great chef that has four Michelin stars. His story is a huge inspiration to my culinary journey.

2) What recipes/dishes do friends and family request that you make/bake the most?

My family always requests my crème brulée, although it didn’t start out that way. I first made it one day in high school and it didn’t turn out correctly. I was upset so decided to try it at again at home. After finally perfecting the crème brulée, I made it for a Christmas dessert and my family absolutely loved it and the rest is history.

3) What has surprised you most about attending culinary school?

The biggest surprise is that I am not only good at baking but also the savory side of cooking. I really thought I was going to have a hard time with savory food because my primary background was baking sweet treats.

4) What’s the best kept secret about attending Blackhawk?

The teacher and staff really do care about you, your education and are always there to talk or help solve any issues you may be going through. The school is very supportive of their students.

5) What is your favorite Jones product?

Jones Breakfast Sausage links are the best! My favorite flavors are the Mild Pork and Maple Pork.

6) Anything else we should know about you?

As a child I spent a lot of time with my papa who happened to be a very picky eater. Therefore, everything he ate was a really basic recipe without much spice and seasoning. As I grew up and was cooking for myself, I was always worried about over seasoning my food. It’s still actually a concern because of the food I was raised on.