PERRYSBURG — Heather Heldt is learning as much as she can while at Owens Community College.
Someday she would like to be a restaurant kitchen manager.
She is gaining experience in dining room and beverage management at Owens as well as garde manger,
catering and budgeting.
The day of this interview the class was comparing the taste, appearance, cost and time to prepare cordon
bleu from scratch and from frozen.
A third-year student in Owens’ culinary arts program, Heldt is a 2013 graduate of Rossford High School
and Penta Career Center. She picked Owens over more notable culinary schools because of the College
Credit Plus hours she attained in high school.
She will graduate in May 2018 with an associate of science degree in culinary arts.
Heldt was drawn to cooking because “it brings people together. Eating is the epicenter of everything. You
need it to sustain life.”
She also appreciates the creative freedom cooking gives her, adding it is both play and work.
“A lot of work but still play” is how Heldt described the cooking process.
In fact, it took her three attempts before she was satisfied with the Thai Chicken Stir Fry she shares in
today’s Cook’s Corner.
In the first batch, the sugar content from the General Tso sauce was too high. The second attempt had too
much sesame oil.
The finished product is full of crispy vegetables, a sweet taste from the General Tso sauce, the salt of
soy sauce and the bite of Sriracha.
She made the dish with lo mein noodles but said brown rice can be used instead.
The class also has learned about healthy substitutes, such as adding avocado to chocolate mousse.
Heldt works as a saute chef at Granite City at the Shops at Fallen Timbers. In that capacity she prepares
the pasta and fish dishes as well as sides.
She’s been experimenting with eclairs, from savory with sun dried tomatoes and goat cheese to sweet with
chocolate ganache.
Heldt also is having fun learning to roll sushi.
She said she learns the processes in the culinary arts kitchen and experiments at home.
“I wish I had an elaborate kitchen. Not yet,” Heldt said.
That kitchen would include a double oven, a six-burner gas stove, and a double-door fridge.
No microwave is needed as she heats her food up on the stove or in the oven.
She said she learned to cook from her mom.
“I’ve got the technique. She’s got the taste.”
