At John C. Campbell Folk School, the hard work behind the scenes in the Olive Dame Campbell Dining Hall is one of the many components curating togetherness on-campus. No matter how much is on their plate, the talented kitchen personnel always serve satisfaction. 

During meals, guests are served family-style: bowls of soup, salad and more are delicately distributed around the table among conversations of recent projects and accomplishments. Following announcements and words of thanks led by our lovely hosts, guests help themselves to a plethora of dishes, all made possible by the hardworking folks in the kitchen. 

Housed by entrance, a small container and paper is available to diners to provide feedback and, in most cases, compliments to the crew. These paper scraps are stored in the kitchen, often providing motivation and context into diners’ satisfaction. 

Going through the abundant stack of feedback and compliments, one discovers it’s the positive ones dominating the group. A multitude of satisfied diners share their opinions and discoveries. 

“It’s so wonderful to eat this wholesome food cooked with loving hearts and hands. I am the only one in my house who cooks, and we don’t have enough money to eat out. Being here and having all the meals prepared like this is such a huge and deeply appreciated gift for me this week, Thank you so much!” One of the slips reads. 

Protected in their well-lit display cases, pieces made by members of the Brasstown Carvers suspend themselves above full tables and smiling faces as visitors find their seats. With a beautiful view of the front pasture of The Folk School, diners may choose to sit outside on particularly nice days and enjoy the scenery with their meal. 

“Potatoes, shrimp, turkey—chefs kiss!” Another wrote, “My only complaint is I’m so happy and full that I’m sleepy,” it said, signed with a smiley face. 

“The white turkey chili was the best thing I ever ate!” A diner wrote-in. “That oatmeal raisin cookie is to die for! Love you all, thank you!” 

Doodles of smiley faces, hearts, and menu items weave themselves between slips filled with words and those keeping it simple with “yum,” each one representing a diner moved by their dining hall experience enough to make it known. This experience, enjoying delectable, nourishing food with welcoming people grants the opportunity for bonding and community building.  

One enthusiastic guest wrote, alongside their email: “that chowchow was fire! Recipe, please?” 

Using original and altered recipes, the skilled folks working the ovens and refilling the salad bar feed the hearts of the Folk School, nourishing the communal experience of fellowship and understanding. 

Every morning, the kitchen crew enjoys breakfast together, debriefing their day among casual conversation. Accents of coffee and bacon waft through the room, plates are decorated with croissants, bagels, and ham. Steam rises from the hot bar as folks meander in and out, helping themselves to a plethora of fruits, vegetables, and grains. 

Millie Stewart has a tie-dye shirt underneath her apron, hair tied up in a neat ponytail. She’s been at the Folk School since January of last year, serving as the baker and swing cook. 

“I’ve always loved making food at home whether it was with my sisters, my mom, or even something by myself.  I had thought about culinary school for the longest time, but I was a little intimidated by it. When I went to start college, I was like—you know what? I’m going for one associate’s degree, let’s go for something I’m completely committed to and super interested in,” said Millie. 

Studying at Tri-County Community College with Executive Chef Terra Ciotta as their instructor, Millie and her current co-worker Seqouyah learned the ins-and-outs of culinary arts, obtaining their associates degrees in 2023.   

Terra Ciotta is the executive chef, overseeing a multitude of culinary responsibilities such as ordering ingredients, managing kitchen staff, and determining upcoming menu items in collaboration with the garden.  

“We were actually her last students she graduated before she completely transferred over here and became the executive chef, then she kind of recruited me and him,” Millie said, gesturing to Seqouyah. “I will say it was very hard, the whole thing, but she also had a lot of good ways to make it fun and engaging.” 

Approachable and kind, Seqouyah ensures the dining area is always neat and clean. After breakfast, a fresh and bright salad bar is offered, which he regularly stocks and manages during mealtimes. According to Terra, Seqouyah and Millie are great additions to the team, positively influencing the dynamic in the kitchen. 

“They were both hugely impactful on shifting the culture to one where people had pride in their work, cared about doing a good job, were nicer and less crass. It was just really good,” Terra said. 

At the end of the table sits Cindy Harmon, ornamented with a baseball cap embellished with a pinned graphic of David Bowie as the “Goblin King” peering from atop her head. Recently, she’s developed a soft spot for a cat that’s been lingering behind the building. Her tenderheartedness extends to her newfound feline friend, “Cyril.” Exclusively an outside kitty, he is partial to meandering and napping near the dining hall.

“I don’t wake up at 5 o’clock in the morning worrying about work because I know Cindy’s going to be here, and there will be a text if I wake up at 5 o’clock and she’s not going to be here,” Terra said. “The morning group, they’re great—I mean, they’re all great.” 

Breakfast is almost over, and the kitchen team preps for the next course of the day. The sun creeps higher into the sky as noon arrives, the dense dinging of a large, red dinner bell echoes across campus, drawing makers out of studios and into the welcoming double doors of the dining hall. 

“I generally prefer that these things be a lot less about me and a lot more about the people who are actually standing at the stove and making the things on the table. It’s important to me to emphasize the work the work studies do to come in and set up,” Terra said. “Then, of course, you know, my gratitude for Jason and garden and all they bring us and make my job fun.” 

An orchestra of cutlery on ceramic dish ware clangs together in unison, as the final guests depart and the last plate is washed, another day of togetherness concludes, signaling another job well done from the kitchen crew, ready for what’s on the menu tomorrow.