One of West Virginia's most valuable resources is it's people. We're hard workers and incredibly resourceful. While job markets in the mountain state are shaky at best, it's the work ethic of our population that will earn the respect of national job creators and bring new jobs and opportunities to West Virginia.
The Charleston Gazette recently shared the story of Betty Reed, the Executive Chef of Charleston's Embassy Suites. Betty's story is that of a coal miner's daughter who fell in love with cooking, making apple pies at seven years old, getting her first job in fast food, and climbing up restaurant business ladder until she was running the kitchen in one of Charleston's nicest hotels. Her story embodies many of the values that make our state great.
She was 7 when her grandmother showed her how to make a pie crust. She made two apple pies for a church social. The congregation gobbled them up.
That little girl knew then that she wanted to cook.
Today, Betty Reed – known to hotel staff as “Miss Betty” – reigns as hands-on executive chef at the Embassy Suites, commuting each day from Oak Hill to fulfill her childhood dream.
A certified culinarian, she graduated from Carver Career and Technical Center where she trained often under the best chefs in town.
She cut her food industry teeth as an entry-level hire at Kentucky Fried Chicken, rising through the ranks as she has at Embassy Suites.
Turning 50 in April, she’s happy where she landed. A massive hotel renovation that includes a menu makeover gives her added reason to stay.