Judy Knight is the lunchroom manager at Brooklet Elementary School. In fact, she has spent almost her entire life in the sleepy little town of Brooklet.
Knight said proudly: “I went to school in the old Leefield country school for one year, until they built Brooklet School.”
She continued, “I started working in the Brooklet Elementary kitchen in the late 1970’s when one of the employees got the flu. Mr. Dennis Raith, the principal at the time, hired me as the lunchroom manager when Miss Gee retired. I had two other employees back then: Juanita Ellis, who’s still with me today; and Judy Donaldson, who was cook.”
She has worked for the school system at BE now for 32 years. She’s also been a member of the New Hope United Methodist Church, where she has taught the four-year-old Sunday School Class at New Hope for 36 years. That’s even longer than she’s been cooking at BE.
Knight said, “Back in 1977, the kitchen had nothing by a huge old gas stove, on top of which we cooked everything from fried chicken to spaghetti. The new school has almost every piece of equipment imaginable: steam kettles, fryers, combination ovens, walk in coolers, etc.”
Knight’s staff is larger as well: there’s Juanita Ellis (26 years), Diane Duke (10 years), Esther Holsey (5 years), Katrina Wyatt (2 years), Gina Phillips (2 years), and Donna Ausley (4 months). They all arrive by 6:15 a.m., and have to have breakfast ready to serve from 7:15 to 7:45.
According to Knight, lunch preparation starts immediately, and no one takes a break until the lunch lines are closed. Marlin Baker, the principal at Brooklet, said, “Miss Knight and her team keep everything running smoothly. The public isn’t aware just how much trouble a delay in feeding the classes can cause.”
Baker continued, “It cuts into the teacher’s regular instruction time, and that is a key component of any school’s success. The day’s schedule can quickly become a disaster if the classes are forced to wait in order to eat lunch”.
Assistant Superintendent Dr. Jody Woodrum (former principal at Brooklet for 8 years) calls her a virtual fountain of information about lunchrooms.
“Miss Judy informed me about how we could get Federal monies to cover the cost of our after-school programs at BE if we provided snacks, and that they would cover the cost of providing those snacks as well. It was a win-win situation.”
In addition, it turns out that Knight actually has a second job baking cakes for local folks in her home. She has earned some fame for her amazing wedding cakes. And some locals even call her “Judycakes”.
Denise Brookins came to BE 15 years ago to teach First Grade. Denise bragged about “Miss Judy’s” work ethic and her baking abilities, saying “Because of her, we’ve been able to hold special events at the school, like the ‘Donuts for Dad’ and ‘Muffins for Mom’.” Needless to say, these occasions are well attended.
Knight’s daughter Dawn (who attended BES) has taught alongside Brookins at BE for the same 15 years.
Knight admitted that being around her daughter for all these years at BE has been very special: “It is so nice to know that at any moment we might pass in the halls, smile at each other and maybe exchange a hug. Honestly, that’s worth more than any amount of money.”
Knight said proudly: “I went to school in the old Leefield country school for one year, until they built Brooklet School.”
She continued, “I started working in the Brooklet Elementary kitchen in the late 1970’s when one of the employees got the flu. Mr. Dennis Raith, the principal at the time, hired me as the lunchroom manager when Miss Gee retired. I had two other employees back then: Juanita Ellis, who’s still with me today; and Judy Donaldson, who was cook.”
She has worked for the school system at BE now for 32 years. She’s also been a member of the New Hope United Methodist Church, where she has taught the four-year-old Sunday School Class at New Hope for 36 years. That’s even longer than she’s been cooking at BE.
Knight said, “Back in 1977, the kitchen had nothing by a huge old gas stove, on top of which we cooked everything from fried chicken to spaghetti. The new school has almost every piece of equipment imaginable: steam kettles, fryers, combination ovens, walk in coolers, etc.”
Knight’s staff is larger as well: there’s Juanita Ellis (26 years), Diane Duke (10 years), Esther Holsey (5 years), Katrina Wyatt (2 years), Gina Phillips (2 years), and Donna Ausley (4 months). They all arrive by 6:15 a.m., and have to have breakfast ready to serve from 7:15 to 7:45.
According to Knight, lunch preparation starts immediately, and no one takes a break until the lunch lines are closed. Marlin Baker, the principal at Brooklet, said, “Miss Knight and her team keep everything running smoothly. The public isn’t aware just how much trouble a delay in feeding the classes can cause.”
Baker continued, “It cuts into the teacher’s regular instruction time, and that is a key component of any school’s success. The day’s schedule can quickly become a disaster if the classes are forced to wait in order to eat lunch”.
Assistant Superintendent Dr. Jody Woodrum (former principal at Brooklet for 8 years) calls her a virtual fountain of information about lunchrooms.
“Miss Judy informed me about how we could get Federal monies to cover the cost of our after-school programs at BE if we provided snacks, and that they would cover the cost of providing those snacks as well. It was a win-win situation.”
In addition, it turns out that Knight actually has a second job baking cakes for local folks in her home. She has earned some fame for her amazing wedding cakes. And some locals even call her “Judycakes”.
Denise Brookins came to BE 15 years ago to teach First Grade. Denise bragged about “Miss Judy’s” work ethic and her baking abilities, saying “Because of her, we’ve been able to hold special events at the school, like the ‘Donuts for Dad’ and ‘Muffins for Mom’.” Needless to say, these occasions are well attended.
Knight’s daughter Dawn (who attended BES) has taught alongside Brookins at BE for the same 15 years.
Knight admitted that being around her daughter for all these years at BE has been very special: “It is so nice to know that at any moment we might pass in the halls, smile at each other and maybe exchange a hug. Honestly, that’s worth more than any amount of money.”