Hospitality and food get the spotlight during golf week
NORTH AUGUSTA, S.C. (WRDW/WAGT) - As patrons from all over the world come in for golf week, one major industry in Augusta that sees action is the hospitality industry.
We heard from Helms College and its alumni about how their experience at the college opened doors for them and their hopes for the future of the local culinary industry.
This year, Helms College has 15 students at the Augusta National gaining experience you can’t find anywhere else, while others who have already gone through the program, are serving those patrons this week and our locals year-round.
When you walk into Wrap & Roll Kitchen, Brian Waller says it’s all about the culinary journey.
Justin Rose steals the Masters show and builds 3-shot lead over Scottie Scheffler
With a round that was nearly nine shots better than the field Thursday, Justin Rose managed to steal the spotlight from the Masters dominance of Scottie Scheffler.
“A lot of my dishes are inspired by vacation, travel, friends,” said Brian Waller, Wrap & Roll Kitchen.
From owning the business to cooking the food, he does it all.
And it all started with a dream.
“A lot of people referred me to Helms College and upon me getting in there, it was mind-blowing. And I’m talking about from making sauces to making your own doughs. I just took it all in and I didn’t really know how I was going to use it upon entering in. But when I went out, I was fully inspired, and I knew I had a sense of direction in the culinary world,” said Waller.
Waller says Helms College made those dreams a reality.
“We had a course that we were taking where we actually had to write out our vision. I see some of the things that I have put in that book. I see them come to life, so the whole process of starting something, believing in it, and now actually watching it flourish has been mind-blowing all by itself,” said Waller.
Reelin’ With Riley: Fishing in Burke County This ad will end in 8 seconds
Riley is excited as warmer weather means more fishing in the CSRA.
When you step through the doors of Helms College, like Hannah Williams, you may not always know where it will take you.
“I want to travel for a little bit, experience different kitchens, but I have a lot of family here, so I’d love to come back here and work in kitchens around here for sure,” said Hannah Williams, Helms College Student.
But you leave with something that will follow you anywhere.
“Not only have I learned a lot of skills for my career, but I’ve actually learned a lot for just like my day-to-day life when it comes to making connections with people and just really trusting my gut and instincts with a lot of this,” said Williams.
For hospitality, this is the place to be, getting hands-on experience at places like the Augusta National.
No inflation here: Masters’ menu remains affordable for patrons
Inflation may be driving up food costs across the country, but patrons generally won’t see those increases at Augusta National. The prices here have mostly remained fixed for years.
“We have some that are now Augusta National chefs, as well as some that are invited back yearly to go out there and work. I had a student two years ago, his one job the entire week was to fry chicken breasts. Over that period of time, he told us that he fried 60,000 chicken breasts. That’s what he did for the ten days he was out at Augusta National,” said Samuel Saxon, Helms College executive chef.
Because for visionaries like Waller, the experience is invaluable.
“We’re just trying to make Augusta and the CSRA the hub for small businesses and restaurants, where people when they travel in these areas they say ‘Hey, those little areas North Augusta and Augusta has some wonderful food’ and that’s the market that we want to leave in our Community,” said Waller.
This is a unique experience for our area because Helms College is the only culinary college established through goodwill.
Copyright 2025 WRDW/WAGT. All rights reserved.
