Lexington, KY - Allison Davis always knew she had a passion for food. Cooking alongside her grandmother as a young girl, she developed an affinity for not just following recipes, but creating innovative dishes that showcased her innate talent.
As a teenager, while most kids her age were playing sports or engaging in other school-related activities, Davis was entering - and winning - various cooking competitions and demonstrations, and her zeal for food kept getting stronger.
After graduating from the first class of Sullivan University's Culinary Arts program - and giving birth to a daughter - Davis decided it was time to take her fervor for cooking a step further and make "entrepreneur" an ingredient in her life.
Davis had a vision of creating a cooking school - one that would blend education with social interaction - and after two years of meticulous planning, her efforts materialized and Wild Thyme opened its doors.
"When you come in here, you're going to have a good time, but also learn," Davis said of her multi-purposeful facility off Chinoe Road, which hosts cooking classes, demonstrations, private parties, and provides gourmet catering services. "It's a very comfortable space to learn culinary skills or great dishes you've always wanted to learn or try, and you want to see it first hand; you don't want to have it just brought to your table, you want to see the magic that happens behind it."
Each week, Wild Thyme offers different classes that explore a variety of dishes and themes. Each session is designed to familiarize students with diverse foods and allow them to create and taste new recipes.
One of Wild Thyme's most popular features is its "curious chef" program, which is designed to accommodate children, ages 3 - 6, in a colorfully designed kitchen. The facility also offers a "chefs in training" class for children, ages 7 - 14, as well as a wide variety of adult classes.
In the adult demonstration classes, participants can bring their own bottle of wine and watch different chefs reveal how dishes are prepared. Afterwards, they are invited to sample the demonstration food and take home the night's recipes.
Other speciality classes include couples and newly-wed sessions.
"This is a chance for you to cook together and not mess up your kitchen, but learn the skills and have the recipes to keep and have at home," Davis said. "Then you feel confident you can duplicate it."
Even during the afternoon hours, when there are no events or classes scheduled, the doors are consistently opened by curious customers inquiring about classes, asking for tours of the facility, or perusing the culinary boutique, which offers an eclectic array of cooking gadgets and hard-to-find ingredients and spices.
Davis has also turned Wild Thyme into an eventing destination, hosting private parties for various groups and businesses.
"We can customize a party for what you want - we're just providing the space for it," she said. "When you have a party at your house, you always end up congregating in the kitchen, so this gives you a big kitchen to play in."
Davis, who earned a degree in business administration from Eastern Kentucky University before culinary school, said it was a painstaking process to map out exactly what she wanted Wild Thyme to be. She visited similar facilities in other states, scoured the Internet for ideas, and garnered advice from other professionals.
When it came to financing her venture, Davis utilized the Access Loan Program through Commerce Lexington, which is geared toward minorities, women and small businesses.
In spite of the turbulent economic climate, Davis took advantage of low interest rates and the renters' market when she decided to open Wild Thyme. She was also thrilled with the location she was able to secure - next to Rossi's in the Chinoe Center.
Two of Davis' biggest supporters include her husband, Joe, who assists with advertising, as well as a close friend, Emily Reynolds, who also graduated from Sullivan's program and now serves as general manager at Wild Thyme. The facility additionally employs two other part-time chefs to help with major events.
While Davis has a lot on her plate and on her mind as she strives to build her business, the professional chef and entrepreneur has learned to take things one step at a time. Ultimately, Davis knows her enthusiasm for her livelihood is what will keep her going when times are tough.
"When you find something you're passionate about and you have the will to make it succeed, that's one of your keys to being successful," she said. "I come here and don't feel like I'm at work; it's what I love to do. It's just fun, and I try and keep that with the people I work with."
Upcoming class and event schedules can be found online at www.wildthymecooking.com or by calling (859) 523-COOK.