BULLS BEHIND THE SCENES

MAJEL THOMPSON

STARTED WORKING AT HOLDERNESS: 2008

HOMETOWN : Capaya 1, Angeles City, Philippines

JOB TITLE: Head Baker

M ajel Thompson has a pretty sweet gig. As Holderness School’s head baker, she makes the truly creative and delicious desserts enjoyed by hundreds of students and employees every single day. Whether she’s baking applesauce cake, setting tables for sitdown dinner, or keeping the soft serve machine up and running, Majel is a key player in our dining services team. Without her, we’d all be much hungrier—and life at Holderness would certainly be less sweet.

How did you become a baker?

When I was in the Philippines, I worked with a baker. She had a bakery at home. I didn’t go to school—I wanted to, but the money was tight. But she was hiring an assistant, so I applied and she taught me a lot. Some of her ingredients came from the United States—her family would send her a big box of ingredients, so she taught me a lot.

What’s the most popular dessert at Holderness?

Carrot cake and applesauce cake. They like that. And the chocolate chip cookies—especially warm chocolate chip cookies.

For kids who are living away from home for the first time, your deserts must provide a nice taste of home.

I think so. There’s one kid I heard say ‘Oh it’s kind of like my grandma’s dessert.’ They miss home and when they eat that it’s kind of like they feel like they’re home. It feels good —like you’re being appreciated by people. It’s like I’m not just an employee or a baker here. I kind of feel a little special when they call you by your name and not just the baker—‘Oh Majel, your dessert was really good.’ It feels good.

You’ve been at Holderness for 15 years. What do you like about working here?

It’s the community. The people that live here and work here, they’re so nice. I love working here and they’re like family. At my job too I’m flexible in hours and my boss is really supportive, so it’s nice. |