By Clara Chalmers
Students often perceive post-secondary as inevitable; the sole means to attain our ideal lifestyle - education being, as taught by our parents and teachers, the basis of all success. This iron-cast conviction made it all the more daunting when Alexis Ong, Collingwood alumni, dropped out of college to pursue her dreams. The very term “dropout, “ bears an ominous note, suggestive of imminent doom - and “pursuing one's dreams” - extracted from an unrealistic fantasy. Yet, there was something distinctly wrong about shunting aside her passion, and living, dorm-room style, without even an oven to maintain baking as a hobby. After all, Alexis had unearthed something she wanted to do for the duration of her life - a rare realization one so young.
Although her family was not in the food-industry, baking was nevertheless an integral part of home life. During her youth, the TV was often tuned to Cake Boss - a family favourite - while rich smells wafted from the kitchen, radiating from one of her sister’s elaborate concoctions. This hobby was shared by many other relatives, whose encouragement punctuates - with incredible vividity - Alexis’ early memories. Such as when her cousin guided her first baking endeavour - chocolate chip cookies - and thus laid the first brick of the foundation that enabled Alexis’ passion to grow and thrive. Chinese culture cherishes food, and, as such, baking adopted a homey tenor for Alexis - perhaps growing up comforted by its characteristic floury haze, or the oven’s perpetual hum. After achieving the top toque in Culinary school, and subsequently grappling with jobs at two different bakeries, the art adopted even more significance. It began to consume her life - clearly defining the purpose to perfecting a medium that is not “immortal,” like many other art forms. Her self-proclaimed catalyst - the one that prompted dropping out of college - is the thrill of bringing an idea to life, and unearthing new challenges. She aims to perfect and please - spurred on by the fact her creation will be the centrepiece of any given event.
Students often perceive post-secondary as inevitable; the sole means to attain our ideal lifestyle - education being, as taught by our parents and teachers, the basis of all success. This iron-cast conviction made it all the more daunting when Alexis Ong, Collingwood alumni, dropped out of college to pursue her dreams. The very term “dropout, “ bears an ominous note, suggestive of imminent doom - and “pursuing one's dreams” - extracted from an unrealistic fantasy. Yet, there was something distinctly wrong about shunting aside her passion, and living, dorm-room style, without even an oven to maintain baking as a hobby. After all, Alexis had unearthed something she wanted to do for the duration of her life - a rare realization one so young.
Although her family was not in the food-industry, baking was nevertheless an integral part of home life. During her youth, the TV was often tuned to Cake Boss - a family favourite - while rich smells wafted from the kitchen, radiating from one of her sister’s elaborate concoctions. This hobby was shared by many other relatives, whose encouragement punctuates - with incredible vividity - Alexis’ early memories. Such as when her cousin guided her first baking endeavour - chocolate chip cookies - and thus laid the first brick of the foundation that enabled Alexis’ passion to grow and thrive. Chinese culture cherishes food, and, as such, baking adopted a homey tenor for Alexis - perhaps growing up comforted by its characteristic floury haze, or the oven’s perpetual hum. After achieving the top toque in Culinary school, and subsequently grappling with jobs at two different bakeries, the art adopted even more significance. It began to consume her life - clearly defining the purpose to perfecting a medium that is not “immortal,” like many other art forms. Her self-proclaimed catalyst - the one that prompted dropping out of college - is the thrill of bringing an idea to life, and unearthing new challenges. She aims to perfect and please - spurred on by the fact her creation will be the centrepiece of any given event.
Alexis also learned to adapt. Crafting cakes requires a multifaceted skill set - the ability to sculpt, design, construct, draw, and an understanding of an ingredients exact science. She refined her problem-solving skills, and continues honing any weak links, such as flavour variety, or sculpting. Her industry is rife with criticism - oversights that cultivate a thick skin, and teach the willing to learn from their mistakes. Consequently, baking can be an ordeal, like when completing a massive order for Diana Rigg’s 80th birthday . Alexis spent weeks prepping for 4 cakes - wracking up an impressive 10 hours on the celebration’s eve. Yet the ensuing satisfaction more than compensates these hurdles. Satisfaction when her clients appreciate her creations with enthused picture-taking, or second (or third) slices - and a vein of spite as she considers all those that underestimated her.
In Alexis’s own words, “Work your butt off so that one day you can turn to all the people who doubted you and tell them to suck it. Maybe not the best advice… but I’m just being honest.”
Today, she continues to go against the grain, and prove the statistics wrong. Her online business thrives and Instagram continues to showcase sumptuous cakes - time-lining her influx in experience and aptitude. Ultimately, Alexis - like most artists - wants to work for herself - fashioning cakes that reflect not another chef, but are imprinted by her own individuality.
Alexis is tangible evidence that everyone with a passion should follow their dreams, regardless of what consequences may - or may not - ensue.
