We were lucky to catch up with Amanda Andrews recently and have shared our conversation below.

Amanda, appreciate you joining us today. How do you feel about asking friends and family to support your business? What’s appropriate, what’s not? Where do you draw the line?

I have maintained my independence from my family and friends, and I continue to do so in my business ventures; however I work closely with my brother, a graphic designer, in designing my brand. I am highly conscious of his time and creative process, ensuring our collaboration remains efficient and respectful of his expertise. I am grateful for my family and friend’s support who have been there to listen to me share my successes and vent my frustrations. I put a high value on people’s resources and time so when reaching out to colleagues in the industry to discuss my business, I schedule calls with a specific and focused topic in mind.

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers.

My name is Amanda and I am a Pastry Chef. I have been in the industry for 25 years. I feel in love with the Hospitality industry when I was in my first years of college studying to be a Dental Hygienist. I worked for a family that had a French restaurant where I took on multiple roles, including bussing, hosting, and pastry preparation. It was here that I was introduced to the demanding and dedicated nature of creating exceptional dining experiences. I observed the General Manager’s unyielding commitment to excellence. Her meticulous attention to detail in everything from the folding of cloth napkins to the polished glassware, and the standards of customer interaction at the tables. In contrast, the Executive Chef’s friendly demeanor during the day transformed into laser-focused determination during dinner service. The communication dynamics between these two roles shaped my understanding of the restaurant business and marked the beginning of my culinary education. I was accepted and graduated from The Culinary institute of America with a degree in Baking and Pastry, after graduation I trained and apprenticed nationally and internationally for 9 years. My path eventually led me to Vail, Colorado, where I took on my first corporate role as a Pastry Chef. It was in Vail that I discovered my leadership abilities and honed my creative skills. In 2015 I became a mother and in 2016 I was a single parent, navigating the demanding responsibilities of being both a Pastry Chef and a parent was a significant challenge, but my enduring love for the art of baking and pastry creation grounded me. The bonds formed with colleagues who shared my passion for hospitality also played a crucial role in maintaining my sanity. In 2018 I made the significant decision to relocate to Aspen to be the Pastry Chef of The Little Nell. It was during my tenure at The Little Nell that I had the opportunity to challenge and expand leadership and pastry skills beyond any preconceived boundaries. My time at The little Nell was the defining experience that sent me on my entrepreneurial journey. In 2022 I had an opportunity to start my Cottage baking business High Rockies Pastry Chef. This venture allowed me to regain control over my craft and personal life. I am truly proud of the organic growth of my business and the innovative ideas I have for its future. I collaborate closely with my clients to craft and design masterpieces for their special events and celebrations.

Let’s talk about resilience next – do you have a story you can share with us?

Throughout my 25-year career, resilience has been both my guiding principle and my trusted companion. The dual demands of a rigorous career as a Pastry Chef and single parenthood were nothing short of an emotional rollercoaster and for me really scary. Resilience wasn’t just about overcoming challenges; it was about using each hurdle as a stepping stone for personal and professional development. I wanted to evolve as a person and as a professional. My ability to adapt, learn from failures, and persist despite obstacles was pivotal during these transitions. My deep love for the art of pastry-making anchored me, and the connections I had forged with colleagues who shared my passion for hospitality provided a much-needed support system.

Learning and unlearning are both critical parts of growth – can you share a story of a time when you had to unlearn a lesson?

Learning how to be my own boss has taken a lot of focus, energy and patience. Transitioning from years of working under management to becoming my own boss has been an enlightening journey. The process has allowed me to unwind and explore a holistic perspective on entrepreneurship. Unwinding has taken me back to apprenticeship and the extensive training I received during my years as a pastry chef under various managers. It’s been a healing experience, one that’s allowed me to release any lingering negative memories from the past.

Contact Info:

• Instagram: highrockies_pc
• Facebook: amy andrews