Today we’d like to introduce you to Caitlin Schumacher.
Hi Caitlin, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
I first began cooking professional in 2008 at a restaurant in Durham, NC called Magnolia Grill. I had always loved cooking, but especially baking, since childhood. Magnolia Grill’s pastry chef Karen Barker was celebrated and well-known. It was so exciting to learn from her directly and I quickly fell in love with kitchen life. I decided I wanted to become a pastry chef. At the same time, I started dating a line cook there (now my husband, Tori), and after a few years at the Grill, we decided to move out to San Francisco.
During my five years out in San Francisco, I spent the majority of my time working for Michelle Polzine, first at a restaurant called Range, and then at Michelle’s own project 20th Century Cafe. At Range, I learned more complicated pastry techniques from Michelle and continued to develop my plating and service skills. At 20th Century, I was the pastry chef/kitchen manager and had the opportunity to observe more of the big-picture of running a small business.
In 2015, we relocated to Charleston, SC. I began working at FIG in Melanie Durant’s pastry program. When she departed to open her own business, I took over as executive pastry chef and stayed in that role until 2021. At FIG, I was glad to learn the systems and perspectives, to be exposed to local growers and produce, and to become part of the Charleston food community.
In September 2021, I opened a breakfast food truck called Girl Nextdough that I operate with my dad. We specialize in sourdough bagels and small-batch baking. – we serve breakfast bagel sandwiches, sweet and savory pastries, and loca coffee. We have had an absolute blast the last six months getting this truck up and running! We have a regular parking spot on James Island, where I live, and it’s been so nice to serve my neighbors.
Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
The biggest challenge in opening the truck has probably been the truck itself. It’s a 1977 Ford and has some quirks. I feel like I’m becoming an amateur mechanic with all the little problems that have cropped up. I’ve learned how to change a headlight and windshield wipers, change the transmission fluid, adjust the choke on the carburetor, work on the generator, etc.!
There’s also a learning curve of adapting service to being on the truck itself. With new menu items, you have to ask yourself if you can realistically execute in that environment. You’re limited in cooking space, oven space, cooler space, working space. Not everything you’d like to offer makes sense.
Do you have any advice for those looking to network or find a mentor?
I think the best way to find a mentor is to find someone whose work and personality inspire you, get a job, and stay with that person for several years. Learn everything you can from them, and whenever your paths part ways, continue to include that person in your journey because they know where you started. They can see the growth and help you maintain perspective and define your own path.
Contact Info:
- Email: caitlin@girlnextdough.com
- Website: girlnextdough.com
- Instagram: @girlnextdoughCHS
Image Credits
Caitlin Schumacher
