Where it Began

FRESH ART FOODIE

After graduating from culinary school, Adrienne Hermandez went into healthcare at an acute care facility in Carrdltom, Tx. It housed 60-70 patients regularly. There was only one chef per day that provided breakfast, lunch, dinner, and snacks. That meant needing to prepare foods for every client according to their dietary needs for each meal. When a patient’s diet card could come across the line, Adrienne had to have every individual’s food ready to serve. No matter if the patients were diabetic, cardiac, gastric bypass, renal, vegetarian, or in their final stage of life and could only stomach a few sips of chicken noodle soup, Adrienne was ready to serve and give life.

Even as chaotic and busy as that facility was, she still wanted bigger opportunities to show her love and skill for Garde Manger. She moved on to a 150 beds hospital in Frisco that offered food stations, catering, and patient care. Adrienne quickly learned that working there, she had to be versatile and trained in each and every food station, that was open to the public, then also be ready to jump on the line to serve patients their diverse foods. Thru that company, she had an opportunity to work at Wolfgang Puck’s amazing restaurant 560 and many other fine eateries. Her talent Garde Manger was fired up in her again and decided to challenge herself even more and hit the restaurant scene and find her place.

Working 70-80 hours a week was normal, tiring. It was a struggle every day to get out of bed because of full-body pain. Doctors did a lot of guessing about what was going on with her for years. She had begun losing jobs because her ailment was unseen and not being understood in the workplace. After 9 years of being misdiagnosed, she finally found a doctor that informed her that she was battling LUPUS severely. But by that time, LUPUS had taken a toll on her body and mind, and needed to find a way to make a living and heal.

Adrienne could no longer maintain the rigorous demands physically or mentally of corporate food and began decorating cakes in Addison and found a new love. She carved a pumpkin to display there and was requested to start doing  them more around the area. Eventually, she started to work with other chef as they requested ice carvings, fruit and cheese displays, fruit carvings, and cake displays for their events.