Q&A – Page 59

All smiles

NHTI dentistry student receives national recognition

Brieana Comeau of Nashua, a soon-to-be graduate of NHTI’s Dental Assisting class of 2022, has been awarded the American Dental Assistants Association’s Student Achievement and Merit Scholar Awards.

What drew you to the dentistry field?

I carry around this little hygiene kit with me everywhere I go, and one day, when I was still trying to decide what I wanted to do, my friend said, ‘You should go into dentistry. You’re so passionate about telling me about how important it is to floss.” I looked into careers as a dental hygienist and as a dental assistant, and I really enjoyed the description for dental assistant, so I applied for the [Dental Assisting] program [at NHTI] … after I got my associate’s degree … in science and general studies with a concentration in health.

How did it feel to receive these awards?

When I heard about the first one, I was overwhelmed with happiness, and it was definitely a proud moment for me. I didn’t actually expect to receive it. Then, when I heard that I had won both awards, it was just so wild to me. When you work hard, you don’t expect to be recognized all the time, so receiving these awards meant a lot to me because it showed me how much my efforts were seen, and that felt really good.

What are you doing now?

I’m done with all my classes, and I graduate on June 25. Right now, I’m doing what we call an ‘externship.’ … I work as a dental assistant at Nashua Cosmetic and Restorative Dentistry. I started out as a sterilization technician for processing instruments. I’ve been working there for a year, and I’ve loved every minute of it. They’ve helped me grow and have taught me so many things. They’ve been patient with me. It feels like a home, and I’m really excited about that, because I was scared, going into dentistry, that it wasn’t going to be something that I felt right doing, but after working there, I know it’s exactly what I want to do.

What has been the biggest challenge so far?

The biggest challenge is definitely knowing all of the little things that you have to do. There are a lot of different types of materials; a lot of things that you have to remember about each patient; a lot of steps in each procedure; a lot of knowing what the dentist wants to have next and knowing what is best for the patient’s needs.

What do you enjoy most about being a dental assistant?

I enjoy talking with the patients and getting to know them. … I fell in love with dentistry because each patient has this problem that they come in for — either something that causes them extreme pain or something that they just don’t like the way it looks — and you get to work with them, whether it’s in just one appointment or over multiple appointments, and see that joy on their face when they finally get that problem fixed. Some of them just have this overwhelming gratitude, and it’s so nice to see that we can make a change in people’s lives like that. … I also just love working at the office that I currently work at. I love my coworkers and my employers. They’re just so supportive and sweet. … I just feel really lucky to have found something that I’m so passionate about.

What is your personal approach to your work?

I just believe that every patient comes in with valid problems. Whether they’re afraid of the needle, or they’re really upset because something in their mouth is hurting, I just tried to put myself in the patient’s shoes and make sure that they’re the most comfortable they can be, and that they’re getting their point across and communicating properly and being heard. … You have to speak up for the patient when they can’t speak up for themselves. … I think that dentistry is about more than just fixing crooked teeth; it’s about [giving people] confidence, as well.

What are your future plans?

I want to work at Nashua Cosmetic and Restorative Dentistry for as long as they’ll have me. Eventually, after a couple of years, I would like to go for my Expanded Functions Dental Assisting certificate. That would allow me to do a couple more things than a regular dental assistant can do, like making sure all the decay is gone after the dentist has carved the cavity, and placing the restorations on and shaping them up on my own so that the dentist can move on to the next patient.

Featured photo: Brieana Comeau.

In the kitchen with Rylan Hill

Rylan Hill is the head chef of New Hampshire Pizza Co. (76 N. Main St., Concord, 333-2125, newhampshirepizzaco.com), which opened in downtown Concord in January. With the overall focus of highlightling locally produced ingredients, the full-service dine-in restaurant features brick-oven artisan pizzas as its centerpiece, along with house appetizers, salads, brunch items and desserts like homemade gelatos, ice creams and sorbets. It’s the latest venture of longtime Concord restaurateur Joel Harris of Dos Amigos Burritos — he opened that eatery’s first location in Portsmouth in 2003 before coming to the Capital City four years later. Hill, who grew up in Somersworth, worked stints at each of the Dos Amigos locations over the years prior to taking over the kitchen of New Hampshire Pizza Co., creating the entire menu and building relationships with local farms along the way.

What is your must-have kitchen item?

A chef’s knife. I believe I have about 15 knives now, ranging from utility and paring all the way up to a cleaver.

What would you have for your last meal?

That’s the hardest question ever. … I guess I would chalk it up to a hot tin roof sundae. Just your standard couple of scoops of ice cream, with hot fudge, whipped cream, walnuts and a cherry.

What is your favorite local restaurant?

Industry East in Manchester. I love that place. I’ve had a bunch of their flatbreads and whatever they’ve had on special a few times. Last time I went, I had a braised octopus tentacle and, man, that was good. … Lemon Thai, also in Manchester, is great. I think they have some of the best Thai food in New Hampshire.

What celebrity would you like to see eating at New Hampshire Pizza Co.?

I have three right off the top of my head. Anthony Bourdain, absolutely. Also I would say Jack Black, and then … I kind of consider these guys one unit, but the creators of South Park, Matt Stone and Trey Parker. … Those guys are geniuses.

What is your favorite thing on your menu?

The pan-fried pork chop, which uses the pork from Brookford Farm [in Canterbury]. … I made that one night for dinner, and then the next day I ended up going back to get more pork chops and doing it again for a second night because it was so good. So as an appetizer, that was something that I really wanted to bring on every day. … I would say that, and then I’m also a sucker for the margherita pizza.

What is the biggest food trend in New Hampshire right now?

Mini things, like mini cupcakes, doughnuts and stuff like that. … If I were to be broad, I would say just doughnuts, flat out. I’ve been noticing a lot more of the small doughnut shops opening and they’re doing all these crazy doughnut flavors.

What is your favorite thing to cook at home?

Anything breakfast, or ramen. Those are two things that you can do a thousand different ways.

Basil pesto
From the kitchen of Rylan Hill of New Hampshire Pizza Co. in Concord

¼ cup toasted pine nuts
2 bunches basil (approximately 4 cups), stems and all
½ cup grated Parmesan
1 cup grated pecorino
2 garlic cloves
1 Tablespoon lemon zest
2 Tablespoons lemon juice
2 teaspoons sea salt
1¼ cups extra virgin olive oil

In a medium saucepan, toast your pine nuts on low heat, stirring occasionally until golden. In a food processor, pulse your pine nuts, garlic cloves, lemon juice and lemon zest to a paste. Add half the amount of basil and sea salt, and ¼ cup of olive oil, pulsing until smooth. Add the remaining basil and pulse until smooth. Add the Parmesan and pecorino and blend on high, while slowly adding the rest of your olive oil. Once smooth and creamy, you can enjoy it right away.

Featured photo: Rylan Hill. Courtesy photo.

On The Job – Shawn M. Nadeau

Shawn M. Nadeau

Wildlife and pest control operator

Shawn M. Nadeau is a certified wildlife and pest control operator and owner of New England Wildlife Control in Salem.

Explain your job and what it entails.

I do safe and humane rodent and wildlife removal. I remove wildlife and rodents and offer a more permanent solution than just baiting around your home or business. This alternative solution is called ‘exclusion.’This entails going around your home or commercial property, sealing all the necessary openings and essentially keeping the wildlife and rodents from reentering your structure. This also greatly reduces the homeowner’s need for yearly use of rodenticides.

How long have you had this job?

I have owned my own business since December 2021, but I have been in the wildlife and pest control industry for eight years, and I have been a carpenter since I was 18 years old.

What led you to this career field and your current job?

I answered an ad in the paper looking for someone who was not afraid of climbing a ladder, had carpentry experience and wanted to learn a new trade. Little did I know that I would be removing bats and raccoons from people’s homes.

What kind of education or training did you need?

I have my Massachusetts Problem Animal Control license, New Hampshire Wildlife Control Operators license, Maine Animal Damage Control license, Massachusetts applicators core license, Occupational Safety and Health Administration certification and advanced National Wildlife Control Operators Association certification.

What is your typical at-work uniform or attire?

Forest green polo and khaki pants or shorts.

How has your job changed over the course of the pandemic?

With the influx of people working from home during the pandemic, our field got increasingly busier due to people being at home when they typically would not have been. This led to more noises and activity being noticed by homeowners. While we were not able to perform interior home inspections, we had to think outside of the box and have homeowners use applications such as Zoom to positively identify their specific issue.

What do you wish you had known at the beginning of your career?

I would say how much I enjoy meeting people and listening to them.

What do you wish other people knew about your job?

That I am not ‘the bug guy,’ and that I specifically deal with animals and rodents.

What was the first job you ever had?

I worked at Lake Street Garden Center in Salem, New Hampshire.

What is the best piece of work-related advice you have ever received?

Pay attention to detail or you will have a callback. Also, let your customers talk; they will tell you everything.

Five favorites

Favorite book: Self-help books and Being Peace
Favorite movie: Forrest Gump
Favorite music: Everything. I play bass.
Favorite food: Steak bombs and Chinese food
Favorite thing about NH: What’s not to love?

Featured photo: Shawn M. Nadeau. Courtesy photo.

In the kitchen with Shelly-Anne Storer

Shelly-Anne Storer is the owner of Wild Orchid Bakery (836 Elm St., Manchester, 935-7338, wildorchidbakery.com), which opened in its current location last November. A native of Trinidad, Storer is originally from Diego Martin on the island’s northwestern coast, but has lived in the United States since late 2013. Wild Orchid, named after a connection she made between Trinidad and New Hampshire — both have an abundance of wildflower species — features a wide variety of scratch-baked items, from sweeter indulgences like black currant rolls and guava and cream cheese pastries to savory home-cooked meals like corn soup and stewed chicken and curry plates. Storer also has a regularly stocked case of pastries and baked goods, which include her own line of gourmet doughnuts in a variety of flavors. She also fulfills custom cake orders for occasions large and small and, since moving onto Elm Street from a previous spot in Manchester, has expanded her product lineup to include more vegan and gluten-free desserts and savory meals. Prior to opening Wild Orchid, Storer was a cake decorator at Triolo’s Bakery in Bedford up until its permanent closure in May 2020. Earlier this month, she announced a new partnership with Kayley Bowen of O’Regan Breads, who is now offering freshly milled breads, bagels and mixes in house at the bakery.

What is your must-have kitchen item?

My mixer.

What would you have for your last meal?

Doubles [a popular Trinidadian street food], with everything on it. It’s two pieces of fried bara, which is like a fried dough, and then it has a stewed chickpea mix that goes on top of it … and cucumber, cilantro [and] a tamarind chutney. That’s the one thing I miss from home and I would kill for that at any point.

What is your favorite local restaurant?

The Hop Knot is one of my top favorites. It’s almost like a home away from home for me … and the pretzel pizzas are the bomb!

What celebrity would you like to see eating at your bakery?

I would probably freak out if I saw Stephen King. I’ve been watching his movies and reading his books since I was 15.

What is your favorite thing on your menu?

The thing that I probably eat the most is my curry chicken empanada. … Like with many things that I create, I only made that because I was hungry, [but] now it’s one of my top sellers.

What is the biggest food trend in New Hampshire right now?

I think doughnuts, especially the vegan and the gluten-free ones, are now getting more attention. … Apart from that, tacos obviously. … We did a doughnut taco for the Taco Tour and it went amazingly well.

What is your favorite thing to cook at home?

My kids always beg for pancakes. That’s the No. 1 thing for them. When I’m home, I also do a lot of curries and stews, so pretty much what I cook in the bakery. They’re just really good.

Coconut fudge
From the kitchen of Shelly-Anne Storer of Wild Orchid Bakery in Manchester

4 cups coconut milk
2 cans (14 ounces each) condensed milk
Pinch of salt
2 pounds granulated sugar
2 Tablespoons margarine or butter

Combine coconut milk, condensed milk, salt and sugar, and cook to the softball stage (when the mixture takes the shape of a ball and pulls away from the pan). Remove from heat and add the margarine/butter. Mix until the candy loses its gloss. Pour into a greased 8×8” pan. Let it cool, then cut into squares. Store in a sealed container in a cool dry place.

Featured photo: Shelly-Anne Storer. Courtesy photo.

On The Job – Sara Tofanelli

Sara Tofanelli

Interior auto detailer

Sara Tofanelli is an interior auto detailer serving southern New Hampshire and the owner of Marine Clean Detailing Auto Interior.

Explain your job and what it entails.

For my interior car detailing business, I restore your car back to better than when you bought it. I come right to your driveway for the most convenience.

How long have you had this job?

I have been detailing cars for about seven years now.

What led you to this career field and your current job?

I wanted a job where I could support myself and be my own boss … and the interior car detailing business allows me to bring my dogs.

What kind of education or training did you need?

You only need to have good attention to detail.

What is your typical at-work uniform or attire?

I usually wear my business shirts that were made, but I can wear any casual outfit that I want.

How has your job changed over the course of the pandemic?

Detailing during the pandemic was easy for the most part because there is no contact between people.

What do you wish other people knew about your job?

It is more than just a clean car for some people, especially when it is the car of someone’s loved one who passed away. It sometimes gives people the ability to move on and heal. It is not just a job to me.

What do you wish you had known at the beginning of your career?

There is nothing major I have learned that would have been beneficial knowing sooner.

What was the first job you ever had?

My first job was assisting in a dog grooming shop with my mom’s friend. My first legal job was working at Market Basket when I was 14.

What is the best piece of work-related advice you have ever received?

Always be open to learning. You are never done. Even people new to the industry can teach old-timers stuff.

Five favorites

Favorite book: PostSecret books
Favorite movie: Hacksaw Ridge
Favorite music: Alternative rock
Favorite food: Italian
Favorite thing about NH: People are willing to help

Featured photo: Sara Tofanelli. Courtesy photo.

Setting the stage

Peacock Players welcomes new director

Meet Elle Millar, the new executive director of Nashua-based youth theater company Peacock Players.

What is your background in this kind of work?

I’m currently a middle school teacher in Nashua, and I’m also the drama club director there, so I already have a connection with a lot of the young people … in Nashua. I’m also a performer and have performed with … different companies in southern New Hampshire. As a kid, I [performed with] Andy’s Summer Playhouse.

What will your job as executive director entail?

The big things that I’m figuring out right now are what productions we’re going to be putting on next year, and identifying the people who will be doing the music, directing and choreographing. It’s a lot of organizing and planning and figuring out the logistics of how to make everything happen.

What do you hope to accomplish?

I have big plans to expand our programming over the next calendar year. … The board and I have talked a lot about expanding [theater] beyond the stage to bring it to the kids in elementary schools, middle schools and high schools in Nashua. We’re also working on some programming for preschool and early elementary school kids, and some adult arts education opportunities, as well. … We’re working on bringing some fresh theater to Nashua, ‘fresh’ meaning [shows that are] less-done, but still beloved.

What do you expect to be some of the biggest challenges?

With the isolation of the pandemic and the stress of being out of school and out of their routine, kids are really struggling with how to communicate with each other in healthy ways. There’s a lot more arguing and a lot more drama. … We’ve been talking about how we can help our kids put themselves into other people’s shoes and understand healthy, positive ways to interact with each other, resolve conflicts and broach difficult topics with their friends. We’re looking at some different sorts of social-emotional learning and relationship-building and empathy-building exercises [using theater] that we could potentially bring into the schools. … I’m certainly not an expert in the field, but I plan on doing an immense amount of research over the summer and reaching out to experts who have done this kind of work before.

What unique qualities or perspectives do you bring to this position?

I’m the first woman to have this role; I’m, I believe, the first openly queer person to have this role; and I’m also, I believe, the first certified teacher. It’s these personal and professional experiences that allow me to bring in an entirely different perspective. … My goal is to make Peacock Players feel like Peacock Players, but also bring my own perspective and experiences and education with me so that we’re building something new while honoring what has always been.

What are you looking forward to most?

Theater is a learning experience for everyone involved; whether you’re the director or the stage manager or a performer, you are learning. You’re learning about how to work with others; about their strengths and where they need support; about how to create a piece of art together; about how to take direction and how to give direction; about how to be a leader and how to be a follower in appropriate ways. That type of learning is just so incredibly valuable. I’m really excited to take … my experiences as a teacher in the classroom and facilitate a totally different type of learning.

Featured photo: Elle Millar.