Lauren Gillon.
Courtesy of Lauren Gillon
Lauren Gillon started cooking for fun to relieve her anxiety while in college.
After winning a couple of cooking contests, she felt it was her career passion.
She’s since worked with a Michelin-starred chef and catered events for the NBA.
This as-told-to essay is based on a conversation with Lauren Gillon, a 27-year-old line cook. It has been edited for length and clarity.
I’ve always had anxiety. One of the things that triggered it while at college was being away from my family. So in addition to going to therapy, I started to cook. I’d get on a call with my mom or grandmother and ask for a recipe, and they would walk me through how to make it.
What started off as cooking for fun and to alleviate my anxiety turned into cooking for my friends on campus who couldn’t go home to their families during the semester. I started posting pictures on Instagram of the food I made, just for fun.
In 2017, someone from the Detroit Eastern Market saw my posts and reached out to me to submit a recipe for their fall-recipe competition. I submitted an apple-pie recipe that my grandmother always used, and I won. The market reached out to me again about doing a food competition for Detroit home cooks in the southeast market, and I went on to win that, too. Shortly after that, I launched my blog, Homegirl Kitchen, while I was still in school.
After graduation, my plan was to go to graduate school before applying to medical school, but I needed some patient-contact hours for the program. So I moved back to Detroit and went to EMT school. I then transitioned into health administration for a network of clinics.
I was working, cooking, and catering for private clients who found me on social media or through word of mouth, and I ran a podcast with some friends about millennial life. I was also taking prerequisite classes for grad school at a local community college.
The stress triggered my anxiety, and I was getting burned out. I was irritable and unfocused and fell into a routine of coming home and going to sleep. Visits to a gastroenterologist also confirmed that I developed colitis and irritable-bowel syndrome.
In March 2020, I was abruptly laid off from my job
Being unemployed was honestly a relief. I had more time for hobbies I love, like gardening, and to focus on my mental health. The time off also gave me a chance to figure out what I wanted to do full time. I started a cookie pop-up business after people began contacting me for orders when I posted my photos on social media.
In October 2020, I went back to work in health administration. But after about four months, I remember telling my therapist, “It’s time for me to decide what I want to do.”
I knew that I wanted to take care of myself. I’d grown as a person, and my passions had grown as well.
I’d fallen more in love with cooking and knew I wanted to pursue it
In summer 2021, I stopped all my programs at school and quit my job. I started culinary school that August at Schoolcraft College, and that September, I applied for a line-cook position at a fine-dining restaurant.
Schoolcraft College has a rigorous selection process that starts with an introductory class and subsequent assessment. If you pass, you’re eligible to apply to the program, and after you get accepted, state certifications need to be submitted.
I was very anxious on the day of my interview with the head chef, who was Michelin-starred
I was afraid I wasn’t going to get the job because I’d never worked in a commercial kitchen. I interviewed with the chef first and then did a cooking interview, where you work during the dinner service. The chef and sous-chef observed my interactions with other employees, my knife skills, and my attention to detail while plating.
After dinner service, the chef hired me on the spot. I was so excited that I told him I could start the very next week. Then I called my mom. She was so proud.
Working at the restaurant was an incredible learning experience
Every day, it was jam-packed. For dinner, we came in about 2:30 p.m. to get started with prepping until meal service at 5 p.m. And you’re literally on the go every second until midnight.
I used ingredients I’d never worked with before, like sturgeon, and made dishes I’d never attempted before, like bouillabaisse. That was sometimes a little challenging, but I always came in with an open mind and ready to learn.
The most rewarding thing was probably how fast I caught up, despite coming into the industry brand new. In six months, I was able to work at every station on our line. Now I can cook beef tartare, short ribs with polenta, and brassicas with chili oil. I enjoyed working on appetizers and desserts the most because I really loved making sure the presentation on the plate was just right.
I’ve also been able to grow my side business
Gillon.
Courtesy of Lauren Gillon
I started working as a private chef for a few clients when I was laid off from my job in March 2020, and I took on more as I went through school and improved my skills. I was doubling my order numbers, trying recipes, making new things, and posting pictures to get more traffic on social media. New clients would find me on Instagram for catering and meal prepping. But I started taking on less client work to focus on my pop-up bakery business, which has been doing quite well.
My ultimate goal is to have a cooking show. That’s been something I’ve always wanted, whether it was privately funded by me and sponsors or through a network. Another goal is to own restaurants.
This year, I’m starting my first ghost kitchen, which will be a pop-up restaurant. I’m looking forward to finishing school to be able to raise funds to open my first brick-and-mortar shop.
Ever since making a career change and starting culinary school, my overall health has improved
As a health administrator, when things went wrong, I shouldered the blame — and that was very stressful. Now, being able to connect with my coworkers and get praise and positive criticism from my boss has been great.
I’ve made so many friends while working in the industry. When you’re a line cook, the whole line becomes your family. People have egos, but it’s because we’re very passionate about our work and food. I’ve had chefs help me make connections for my personal business and teach me things to make me a better chef.
My mental health has gotten a lot better. I’m less stressed, and every day is enjoyable.
I don’t regret my decision to switch careers
I started working at a hotel in March. I work for large parties and events, catering really fancy weddings and corporate events and doing a lot of events for the NBA.
I still work a lot, but I have opportunities to go to brunch or the farmers market, work out, go to classes, and meet with friends. I see my therapist twice a month instead of weekly. Plus, my IBS and colitis have been in remission.
I’m very happy with what’s going on, and I’m just really excited and accepting whatever the universe brings my way.