By Elisabeth Costanzo Stewart

Some people spend their whole lives deciding what they want to be when they grow up. Others innately know as children what their future careers will be. While Culinary Arts: A.O.S. student Gabby Hopersberger always knew that she was meant to flourish in the kitchen, she didn’t realize that her Community’s College would play a key role in bringing her passion for preparing cuisines from around the world to reality. 

Hopersberger was born in Abilene, TX. With both parents in the military, her early years were spent on the move, domestically and internationally. After a stint in Zimmer, Germany, the family settled in Vestal, NY.

Hopersberger’s skills in the kitchen developed early, initially out of necessity. 

 “My mom was very sick when I was a kid and was often too weak to prepare our meals,” Hopersberger explained. “She would sit in the kitchen and give me step-by-step instructions on how to make each dish. Though I hated to see my mom struggle, it ended up being a great way to introduce me to cooking.”

As her mother’s illness entered remission, she gained the energy to join Hopersberger in the kitchen. Together, they creatively explored African, Asian, and Navajo cuisines to honor their rich cultural heritage. Their happy hours spent side-by-side over the stove inspired Hopersberger to pursue cooking professionally.

At the end of tenth grade, amid the COVID-19 pandemic, Hopersberger and her family moved from Vestal to Binghamton. Although transferring schools for the last two years of high school was admittedly not ideal, she did her best to hunker down and focus on her future goal of attending culinary school. 

Initially drawn to the Culinary Institute of America (CIA), Hopersberger’s practical, cost-conscious approach to her college search drove her to explore other options. Not realizing that SUNY Broome had a culinary arts program, she was pleasantly surprised when she walked into the Helen Foley Theatre at Binghamton High School for SUNY Broome’s College Express Day. Not only did the College offer an associate of occupational studies (AOS) degree in culinary arts, but also, the program’s state-of-the-art Culinary & Event Center (CEC) in Downtown Binghamton was just minutes from her home. 

Just as the words, “meant to be,” floated through her head, Hopersberger’s school counselor promoted SUNY Broome as an even stronger fit by connecting her to Venessa Rodriguez, SUNY Broome’s Director of the Educational Opportunity Program (EOP). Rodriguez explained that EOP students gain access to additional academic and financial support, as well as benefit from attending the EOP Summer Advancement Academy to ease the transition to college. With that, Hopersberger was bound for Broome. 

As an EOP student, Gabby was invited to attend the Summer Advancement Academy. This program for pre-freshmen assists students with the college transition process.
Photo Credit: Matt Ebbers

On her first day in the glistening kitchens of the CEC, Hopersberger momentarily slipped into a bout of imposter syndrome. 

“I was worried that I wasn’t good enough to be a culinary student,” Hopersberger said. “I spent the first few weeks of class being so unnecessarily stressed. I forgot that the whole point of being a student is to learn, not to walk through the door as an established chef.”

Hopersberger’s worries quickly dissipated thanks to the mentorship of Professor Maria Montemagno, Chairperson of the Hospitality Programs Department, and Executive Chef Victoria Tompkins.

For Hopersberger, “M” and “Chef T” offered the perfect balance of supportive, hands-on instruction without hand-holding. While classes like “Sanitation and Safety” and “Menu Merchandising and Marketing” were full of interesting and practical information for all new culinary professionals, Hopersberger most looked forward to her cooking and baking courses. Whether perfecting the cream puff or studying culinary techniques from around the globe, Hopersberger savored every minute of her six-hour labs designated to develop, prep, cook, and plate each meal. The program’s required internship led her to develop additional skills in the kitchens of  local mom-and-pop and corporate bakeries.

After graduating in May, Hopersberger hopes to further her studies in pastry by working in kitchens both locally and abroad. She dreams of opening a cafe that blends her favorite passions – baking and reading. 

“I’d love to create a space where people can come, curl up with a good book, and have a delicious meal or sweet treat without the pressure to rush. I’m not sure when that will happen, but I’m definitely excited to see what comes next.”

Learn more about SUNY Broome’s Hospitality Programs Department which includes Culinary Arts, Event and Sports Entertainment Management, and Hospitality Management.

After graduating in May, Hopersberger hopes to further her studies in pastry by working in kitchens both locally and abroad.
Photo Credit: Matt Ebbers

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