Spite may have sparked her interest in baking and hospitality, but her R&D work at Sheetz is what keeps her hooked. Learn more about Rebecca’s journey.
Somewhere around middle school, I knew that I wanted to be a baker, but I was still between majoring in culinary with a baking certificate or strictly baking when I began visiting colleges. It wasn’t until Penn College that I saw how far and how much I could truly do just focusing on baking. While I still love to cook, the precision and detail that baking and pastry require draw me in to this day.
I began baking with my grandmother at a young age and learned the fundamentals of cake decorating, among other things, from her. Later, I decided to pursue baking as a career out of a little bit of spite. No really, I remember my mother shouting that she hated baking when she burned a tray of cookies, and it’s been my passion ever since! Sugar and spite and everything nice… that’s the saying, right?
When I first visited Penn College it was because a colleague of my parent’s recommended it. I was determined at the time that I wasn’t going to go there. But after touring the labs, talking to the Chefs and Assistant Dean Brian Walton, and learning there was a summer camp with an attached scholarship I could attend, I was hooked. I applied at the start of my senior year in high school and the rest is history!
I dug my hands into almost every aspect of PCT involvement that I could. My freshman year I was a member of Cru, Lead PCT, United Christian Ministries (UCM), and was a founding member of the Hospitality Connections Club (HCC). My sophomore year I continued participating in Cru and HCC, served as Treasurer for UCM, and served as a Presidential Student Ambassador and an RA in The Village. My Junior year I served as the Vice President of UCM, the Vice President of HCC, a Presidential Student Ambassador, and the Senior Resident Assistant for The Village. My Senior semester I did not serve in any leadership positions, but I continued involvement in the majority of the clubs listed above.
My only official internship during my time at Penn College was at Purity Candy Co. as a Chocolatier/Confectioner. I got to make chocolate figurines, nonpareils, clear toy candies, and more. Outside of internships, I worked as a Lab Assistant for the Baking and Pastry Chef Instructors during my Sophomore and Junior years, as well as helping at the Little League World Series in 2021 and 2022. I spent one semester in Le Jeune Chef and about a year working for Kitchen Repose in downtown Williamsport (shameless plug, Carnie’s smoothies are the best around!).
I completed the 2+2 program utilizing my Associate’s education as the basis for my management degree. I liked the structure of the program because I got to take several classes online, which gave me the flexibility to work more in those second two years. A lot of it is a blur now, but some of my strongest memories and best experiences were in writing a multitude of business plans. Not only did those plans help me understand the principles of business I was learning in class, but they also helped me refine what I wanted in a future company, either one I worked for or one I owned. I also got to tour a few companies during that time and talk to them about how management applied in their industries.
Only do it if it’s right for you. Truly. Not everyone wants to be the “top dog” in their industry, and it’s ok to just want to be good at what you do and go home. For me, I wanted that extra level of education as an asset on my resume and in my mind. I wanted to stand out against the average baker, and I knew I would always want to grow into bigger leadership and management positions. I would not be in the position I am today without having obtained my Applied Management degree and I am so grateful I chose to stay at PCT to pursue it.
In my almost two years as R&D Coordinator, I’ve lead development on the blueberry fritter, peanut butter filled donut 2.0, and the mini sprinkled cookies in a cup found in Sheetz stores. I can’t share specifics about future products, but I can say to keep an eye out for new fritter flavors in the bakery case, a hot new item in the cold case, and mouthwatering new takes on Sheetz Freak favorites in the hot cart later this year!
Preparation matters and connections count. Whether it’s 500 pounds of potato salad (yes, I made that much at the Derby and it was only Tuesday) or a five minute meeting, being prepared can quickly make you the most valuable person in the room. Always have your “mise en place”. Connections count, both new and old. Like many students that attend the Derby, I met some executives that made offers for jobs or references at their companies. While I haven’t used those any of those connections, I did have a connection (thank you Chef Charles!) to the manager of Sheetz R&D when I graduated. She helped get in the door at the Sheetz Brothers Kitchen making donuts and little did I know at the time I would end up working under her two years later. So, stay prepared and stay connected!
The Peanut Butter Filled Donut is probably my favorite Sheetz Treat right now. While I wasn’t the original creator of the donut, I had the honor of bringing it back into stores last fall with the help of many other teams within Sheetz!
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