Brenau University

As Black History Month comes to a close, we’d like to highlight one remarkable @brenauwomenscollege alumna who paved the way for generations of Black students — Michelle Gray Haywood.

Gray Haywood, WC ‘75, is the last living member of the first group of Black students to enroll at Brenau, also known as the “First Four.” She graduated with a bachelor’s in journalism and broadcasting, and later earned her master’s in management.

Eager to learn more about the alumna, Mercedes Morgan (@bsabrenau president) interviewed Gray Haywood. Here’s what she had to say.

What does Black history mean to you?
Black history, for me, represents profound resilience, enduring brilliance, and undeniable significance. It’s the essential acknowledgment of African Americans’ immense contributions to our world.

What do you hope your legacy represents to current students?
I hope my legacy will instill in everyone that I am living proof all struggles promote growth, resilience, and perseverance — even if it doesn’t feel like it while you’re going through it. I think for all women of color their struggles are the same regardless of the time period, but hopefully with each passing generation it becomes a little easier. The buildings and grounds on campus may have been reconstructed and reconfigured, but the sense of pride we collectively have as a people is still present, acknowledged, and celebrated throughout the campus.

What do you love the most about Brenau?
What I love most about Brenau is the growth, diversity, and the camaraderie among the students and staff. I am also so appreciative of the reception and recognition that I receive each visit. I think Lois, Belinda, and Natalie (three of Brenau’s First Four) would be pleasantly pleased with the current Brenau.

What is one piece of advice you’d give to Brenau students?
This is a message to embrace the incredible strength and unique spirit within you. Honor your authentic self, celebrating your distinct ideas and unwavering resilience. Release anything that no longer serves your highest good, and fiercely protect what ignites your passion. And always remember — so much of who we are, is where we have been.

Q&A with Chef Charles🥘🧂For this week’s Black History Month feature, we interviewed Chef Charles Friends, @brenaudining executive chef!

What does Black History mean to you?
I think of my family and family history. I think of where my grandmother came from, and how she and my mother loved to cook. My mom mainly inspired me to be a cook because I was an only child for 12 years. It was just me and my mom working in the kitchen. I used to love seeing her cook.

Where did you get your start as a chef?
I interned for the Marriott, and they paid for my education to go to culinary school. I ended up working at the Marriott Marquis in downtown Atlanta for eight to nine years, then I worked my way up to be the executive chef at the Norcross Marriott for about five years. From there, I went to Aramark. I like doing what I’m doing, and I look forward to the future.

What are your future plans as executive chef?
I’m going to New York next week to get my pro certification through the Culinary Art Institute of America. That’s the top culinary school, so that’s my goal here. I’m trying to be the best chef I can be and go the highest I can go. I look forward to the challenge. A lot of people don’t know, but as an executive chef, you need to have more than cooking skills. You have to manage the finances, your team, and make sure both your kitchen and employees are OK.

What’s your current culinary fixation?
I’m really into baking right now because when training with the master chefs, they said, “You’re not a chef if you can’t bake.” So, I’m obsessed with it now. I’ve been training with my mother because she’s an excellent baker. Baking is a science. If you’re a half teaspoon or half tablespoon short, you’re in trouble.

What do you love the most about working at Brenau?
The students, by far. I’ve seen kids at the beginning come in shy, but then later see the dining hall as a place they can go to relax and wind down. That’s the space I want to create — a safe zone. I want the students to feel comfortable enough to tell me what they like and want differently. They definitely drive me to do what I do.

#brenauuniversity #blackhistorymonth #blackexcellence #chef