Following your dreams can be scary, but Addison Richmond has not allowed fear to be an obstacle in her culinary journey, which started more than five years ago when she opened her signature ice cream shop, Peppermint Addie & Co. in Jackson, Tennessee. Although she continued to experience a tremendous amount of success from that venture, Addison had her eyes on something more. In September 2025, she enrolled in Nossi College of Art & Design in Nashville and has taken steps closer to her dream of becoming a private/executive chef.
“I decided to attend Nossi College of Art & Design because it is a really great program, and the people are like family. Also, it’s not too far from home,” said Addison who recently returned to Nashville to begin her second year at Nossi. “Going to culinary school, I didn’t know what to expect. I was excited but also a bit nervous. But that first day I put on my chef coat and walked into that kitchen, I knew I had made the right decision.”
You could very well say Adisson’s culinary love comes naturally as her parents are the owners of Skillet Junction in Jackson. Growing up in and around the food industry and watching her parents run their businesses, Addison learned the powerful effect food has on people.
“I feel like I noticed how people react to food. Either it makes them happy, sad, or even reminds them of a memory from long ago. And I always wanted to be the person who brings that experience to people all over,” said Addison, who opened Peppermint Addie & Co. in 2021 when she was just 14 years old. “Opening my ice cream shop prepared me for culinary school in lots of ways. It showed me how to be more creative with dishes, and it showed me how to be a leader, which I need when being in a kitchen. It also showed me how to communicate with people the right way.“
For five years, Addison managed her ice cream shop and was the creative vision behind its concept and promotion, ice cream flavor recipes, and handmade ice cream cones, while completing her studies as a homeschool student of HomeLife Academy.
“I feel like with homeschooling, I was able to work at my own pace, so I was able to get a better understanding of my work. Now I feel like learning comes easy to me,” said Addison. “Opening a business at 14 years old also showed me that nothing is impossible, especially when you have God leading you every step of the way. None of this would be possible without Him, and I’m so incredibly grateful.”
After graduating from high school, Addison made the decision to continue her education pursuing her love of the culinary arts.
“The real motivation was that I had a dream burning inside me, and I wanted to let that out. Culinary school has always been on my heart, and I was ready to take that jump. Running an ice cream shop showed me independence, so that helped me a lot, especially moving to a big city alone,” said Addison.
“I truly loved all of my classes. Even when I messed up, it was still a learning experience and a win! I’ve always been a baker, but I would have to say the dishes we made in my European and Mediterranean cuisine class were the best!”
Although Addison brought years of experience with her to the classroom, she did have challenging opportunities.
“My biggest challenge, I would say, was adjusting to being in a professional kitchen and learning how to use kitchen lingo. Being in a kitchen with chefs, they are big on the ‘Yes Chef’ and ‘No Chef’ because it shows respect. The way I handled that was by putting myself in their shoes and realizing how important that is,” said Addison, who shared an important lesson she learned. “The biggest lesson I learned last year in culinary school is to always be prepared. Look at everything as an opportunity because you never know who’s in the room watching you . . . no pressure!”
Addison went on to share some of her proudest accomplishments from her first year at Nossi.
My proudest accomplishment was working with a really big chef at a three-day event where I was her right hand. I was able to have my parents come to one of the dinners, and I remember looking up and seeing their faces. That showed me I’m right where I’m supposed to be,” said Addison, who shared one more major accomplishment. “When I saw I was on the list for a 4.0 GPA, I was shocked and so proud of myself. It’s truly pushing me to keep going and always put my best foot forward.”
Right now, Addison enjoys cooking different types of fish. Flounder has been her “go-to” and as for baking, it is so hard for her to choose. But that does not worry her, because she believes, “you can never go wrong with sweets!” Although Addison is taking a break from making ice cream during the school year, you may have seen her this past summer scooping your favorite flavors and greeting you as the maître d’ at Skillet Junction. When school is in session, she regularly returns to Jackson to help with the family restaurant and experiment with her newly learned skills in the kitchen.
“I would say my biggest help while I’ve been in school has been, of course, my family. But all of my chefs keep me encouraged too. Chef Zack explains things so well there’s no way I can get it wrong. Chef Russ is always cheering me on both in and outside of the kitchen. I truly have a great support system,” said Addison, who shared encouraging words to homeschoolers. “My advice to my fellow homeschoolers is, we can do it too! Don’t ever think, just because you’re not in public school that you have a disadvantage. If we’re being honest, we have the advantage in so many ways. You only fail at the things you don’t attempt to do. Be you, be great!”
Having passion can take you a long way, even to Nashville, where Addison Richmond is pursuing a long-sought-after dream. Fear never had a chance!
“What I’m most proud of, to be honest, is just following my dreams,” said Addison. “It’s scary to jump out there and hope you’re making the right decision. But I truly believe God put this passion inside of me, and that’s why I’m where I am today!”
Original article appeared at Homeschool Roster. Republished with permission.
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