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would like to offer cooking classes for us at the Bistro. I can't wait to participate in one or more. She will also make menus for our parties in the Ballroom (soon, we hope) that will coincide with the theme of the party. In spite of her tremendous workload, Stacy takes time for a real vacation once a year. In January, Stacy and her friend, Carla, and Carla's daughter, Laurel, visited Paris. This was Stacy's fifth visit to the City of Lights. While there, she and her friends enjoyed exploring food adventures, with emphasis on pastries. They took a pastry-making class, learning new and exciting pastries to add to an already long list of delectable sweet treats. Laurel came back as a pastry chef at the two restaurant locations. Stacy has traveled to many destinations in search of the food and pastry experience. This is her main objective while touring the various countries and cities, including England, Barcelona, Australia, St. Bart's, Barbados, and China. Due to the virus, she has not planned a faraway excursion for next year, but just came back from a three-day course in pastry creations. Stacy has accomplished much but her first love is Wyatt, her son. When Wyatt was four, they moved to Arizona so Stacy, a single mom, could attend culinary school. Her grandparents stepped right in to help with Wyatt's care, as school was a demanding eight- hour day for one and half years. After graduation in 2000, Stacy was offered an internship at the five-star Phoenician Hotel in the Phoenix/Scottsdale area where she worked for about one year. Then Stacy's mom lured her back to Yucaipa to help her run the Kopper Kettle, which she did successfully for many years before adding The Bistro to her repertoire. Wyatt helped her settle into the Kopper Kettle Bistro before going on to pave his own path. He is now a photographer and a real estate agent. Stacy has a great relationship with her staff, greatly built on trust, and she thinks of them as one big family. Her devoted front line staff includes Nita (the manager), Samantha, Marcy, Macey, Megan, Liz, Lorin, Joslyn, Caleb, Arzsebet, Anthony and Laurel, her pastry chef. Behind the scenes, she has a rock star kitchen staff: Geovanni (dad to Anthony), Jason, Juan, John, and Panchi. COVID has certainly hit us all in many ways, and the Bistro has suffered as well. Stacy has managed to keep her staff intact, albeit at a much slower pace. They have all filled in wherever and whenever necessary, becoming versatile in every facet of the business. Many of us helped celebrate the first anniversary of the Kopper Kettle Bistro with a day of free homemade cake and yummy ice cream. And I know we all look forward to many more years of Stacy's delicious food and delicacies here in our little corner of the world. Congratulations, Stacy and staff. Note: For up-to-date notices on The Bistro, follow Stacy on the Kopper Kettle Bistro's Facebook page. FOUR SEASONS BREEZE | OCTOBER 2020 13