Alumni Association Spotlight: Lauren Bailey
“Challenge yourself and learn something new every day,” NCC Culinary Arts graduate Lauren Bailey said. “Put these two items on your to do list and you’ll never be bored.” As a student, Lauren worked at Rose Hill Conference Center and was far from boredom. Today, she is fulfilling her dream, serving as a Sous Chef at Borgne Restaurant in New Orleans, Louisiana. Borgne is the latest Chef John Besh restaurant, with Brian Landry serving as Executive Chef.
After graduating from Northern Nash High School in 2003, Lauren Bailey headed to Stanford University to pursue a Bachelor of Arts degree in Film and Media Studies. She graduated from Stanford in 2007 and moved to the “Hollywood of the East”, Wilmington, NC, to work as a production assistant. Several jobs later, Lauren developed an interest in Culinary Arts and decided to pursue a different career.
Lauren researched culinary schools all over the United States and after speaking with several people in the Nash-Rocky Mount community, she learned about the Culinary Arts program at Nash Community College. “I probably made one of the easiest and smartest decisions of my adult life.” While at Nash, Lauren received the NCC Foundation Business Technologies Departmental Scholarship. She comes from a long line of educators and realizes the importance of education.
“Borgne is located right across the street from the Super Dome, so we are always serving a diverse group of people,” Lauren shared. “Besides Chef Brian Landry and Chef Besh, I have had the opportunity to work with some amazing chefs from all over the nation such as Chef Danny Bowien and Chef Jacques Torres.”