2024 PSD Career Technical Education: Cassandra Rehome

Cassandra Rehome, 2024 Presidential Scholar of Distinction for the CTE pathway

Cassandra took culinary and baking classes at Cypress College as a way to switch things up from a difficult first semester. She figured even if she didn’t choose to be a professional chef, she would still learn how to cook – so why not? Soon, she discovered she loved baking; she enjoyed researching the ingredients and found the process of going from raw materials to finished product to be extremely therapeutic.

Along with finding her love of cooking, she found a wealth of community. Cassandra joined Cypress through the Charger Experience Program, and says she felt that the counselors there truly cared about the students. Her classmates in the Hotel, Restaurant, Culinary Arts department also created a sense of togetherness, too, like when her Bistro class stayed late together to get their specialty bread recipe just right for serving the next week.

Cassandra’s advice to students is to search the college catalog for classes. Taking a risk on something out of the ordinary, something previously unconsidered but with a little spark that could turn into something special, certainly worked out for her.

Please tell us about yourself. Where did you grow up? What are your interests? What is your story?

I grew up here in Southern California. I enjoy baking, cooking, reading, listening to music, and catching up on some of my favorite shows and movies. Growing up, I loved watching cooking shows and helping out my parents in the kitchen. When I was a bit older, I began to make dinner for my family and bake things on my own. After my first year of college, I was struggling, so my parents suggested I take some classes the next semester that I thought I would enjoy. I found out that Cypress had a department with culinary and baking classes, so I enrolled in those. I thought, even if I don’t want to do this for a living, it will still be fun, and I’ll learn a lot. After taking the baking fundamentals course, I knew that baking was the only thing that I could imagine myself doing for a living.

What are you most passionate about? Why?

I am very passionate about baking and pastry as well as my faith. I am so passionate about baking and pastry arts because I love food: eating food, researching food, and getting to be creative with making food. Specifically, I just really love making baked goods. The process just feels very therapeutic to me. When you see the final product turn out well, it’s very satisfying, and it’s a great feeling to see others enjoy something that you made or enjoy it myself to satisfy my sweet tooth. Additionally, I am a Christian, and my faith is something that is very important to me. I wouldn’t be where I am nor the person I am without having Jesus in my life and being saved by Him.

Why did you choose Cypress College?

I chose to enroll at Cypress College because it is a high-ranking community college that is close to home, and by attending Cypress High School, I was accepted into the Charger Experience Program.

What have you been involved in at Cypress College? How has your path unfolded?

I have been a part of the Hotel, Restaurant, Culinary Arts Program at Cypress since the fall 2022 semester. All the classes I have been in and the people I have met in this program are amazing. I have learned so much and met so many kind and talented people.

Share a memorable event or experience while you’ve been a Cypress College student.

The week before the Bistro opened this semester, our class was doing prep work, and one of the tasks was to make these braided sesame and semolina loaves. When they were made in class, they didn’t have the definition or rise like they should have, and they were inconsistent in shape. A few of us volunteered to stay after class to remake the loaves, so we didn’t have to worry about them the following week with the Bistro opening. It was fun to hang out with my fellow classmates while we made the bread; it was like a class bonding experience. One of my classmates ended up buying food and drinks for us and we had a late lunch while waiting for the bread to rise. We made sure to use the same method in shaping the dough so they looked more consistent this time around. When we baked the loaves, we could immediately tell a difference in the rise and definition. It was so satisfying to see all our extra work pay off.

Who are the faculty and staff (in your major, an academic or other support program, etc.) who have helped you get where you are today?

Chef Tracey Heine, Chef Stephanie Rosati, Chef Amanda Gargano, Chef Jeremy Peters, Jeanette Jones, Lisa Clark, and Dr. Jeannie Mitsch have all helped me throughout my journey in the HRC program at Cypress College.

How has Cypress College supported you throughout your time at the college? Cypress College has supported me by paying for much of my tuition through the Charger Experience Program. The faculty, specifically in the HRC department, have been very supportive of me. You can tell how much they all really care about the students, not only about educating and preparing us for the industry, but our well-being also. Chef Tracey Heine has

supported me so much by giving me a job and teaching me so much about how the kitchen runs. Dr. Jeannie Mitsch has been so incredibly helpful by assisting me in figuring out my educational plan as a Baking and Pastry Arts major and preparing me for graduation.

What are your immediate plans after completing your studies at Cypress College (at your transfer institution, in the workforce, etc.)?

After graduating from Cypress College, I intend on working at a local bakery or other pastry position in Orange County.

What are your long-term goals? What do you aspire to?

As of now, I don’t think I have any concrete long-term goals. I just want to start working and see what opportunities are available to me in the future after I find out what aspects of the baking industry I’m more drawn to.

What are you most proud of?

For my final in Pastry Arts, I had to create a dessert with a few requirements. I came up with a unique concept and design, then worked on the flavor combinations and recipe development. Overall, I was very proud of what I had created.

What bit of advice would you give to current and future Cypress College students? Make sure to look through the Cypress College catalog to see everything that they offer. Try out a few different classes to see what interests you and what doesn’t because you might be surprised.

Is there anyone in particular you’d like to thank?

I would like to thank my parents, my grandparents, my sister, Chef Tracey Heine, Chef Stephanie Rosati, Chef Amanda Gargano, Chef Jeremy Peters, Jeanette Jones, Lisa Clark, and Dr. Jeannie Mitsch.