Hopson graduated in 2009 from LBCC. Her parents were very strong-minded about her getting a four-year degree,however she always knew she wanted to work in the culinary field. After a year at Oregon State University, Hopson dropped out to attend LBCC Culinary Arts program, and never looked back.
She works hard at teaching her students how to handle the stress of being a chef, and helping them become the best they can be.
'Sami has worked for me for four years. She is passionate about her work and the industry in general. She has a great rapport with her students and has their best interest in mind. She works hard to make sure her students are successful and is a valued member of the culinary team and well respected." said Todd Ketterman, head of thr Culinary Arts program.
"I remember being really little and watching Mario Batali make pizza on television I was like-- oh my god, you can make pizza!I had no idea," Said Hopson.
As a youth, Hopson never had anyone to teach her how to cook, but she always wanted to learn.
"At my house, every night of the week we had awful teriyaki chicken, my mom was a terrible cook, but a really good baker. On Sundays my dad would burn chicken on the grill. Chicken is all I ever knew," said Hopson
When she was 16-years-old she got her first restaurant job. "I was in high school, maybe making some less than stellar life choices like most 16-year-olds do," said Hopson.
So her mom got her a job at Amuse, a little 70-seat restaurant in Ashland, Ore. doing dishes. She thought it would teach her some discipline and she would know where her daughter was at certain hours of the night.
"I was doing dishes and always looking in the kitchen thinking how cool those guys were. As the dirty dishes would come back. I would lick them. I licked the salad dressing containers and sauce pans, just to see what everything tasted like. I was so fascinated with what they were doing," said Hopson.
Hopson told her boss she really want to cook, He told her not to miss a single shift for one year and he would give her a chance. About nine months later one of the cooks quit. When she showed up for work, her boss told her to put on a coat because it's time to work in the kitchen.
"Thank god I'v been licking dirty dishes, because I knew what things tasted like," said Hopson.
The chefs in the kitchen she worked with were incredible, and she worked there through high school. They helped a 16-year old with no culinary background, and took the time to teach her how to be a chef.They didn't have to; they weren't getting paid to do it; no one asked them to.
"They were so caring with me, and I think that's the piece I really took with me into my teaching.Paying that little bit forward is really important to me," said Hopson.
Hopson has been an instructor at LBCC for almost five years now. Her area of training takes place in the Quantity Kitchen. Students start out unsure and become confident in their culinary abilities.
"Sami is a great instructor; she learned from the best, I think she does really well; she is real energetic and really cares about her students. I knew her as a student; she always worked hard.That hasn't changed since she became an instructor," said Veronica Dolphin, a worker in the kitchen where Hopson teaches.
Hopson's eyes get so big, and her voice fills with pride when she talks about her students.She believes in going that extra mile for the good of a student. She can identify with the stress and fast pace of the program, and she knows what her students are going though.It hasn't been that long since she herself was the student.
"Chef Sami keeps us well organized. I think she is amazing." said Winny Hu a second-year student of the program.
"I would not had ever thought that this is where I would have ended up, but it's a fantastic place to be." said Hopson
At a Glance
Samis Hopson
Culinary Arts program instructor at LBCC
Former student of The Culinary Arts program.
Hopson started teaching at LBCC four years ago.
Hopsons dream has came true.
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