![Reaching out. Christopher Lesh, student at Central Catholic High School, serves ice cream during the event on March 2, 2025, at the Portland waterfront. Central Catholic was just one of the schools that sent student volunteers out to cook, prepare, dish, and serve food. Interact club’s co-president Rachel Gerber, junior, plated the food during the event. “I like how direct the contact is,” Gerber said. “You’re there [and] you’re just doing something good. It’s simple, it’s easy, you can feel good about it.”](https://wlhsnow.com/wp-content/uploads/2025/03/interact-1-edited-1200x744.jpg)
![At the bottom of the third inning, the Lions are still scoreless. Rowe stands at home plate, preparing to bat, while Vandenbrink stands off to the side as the next batter up. Despite having the bases loaded, the team was unable to score any runs. “It’s just the beginning of the season. We’re just going to be playing out best by June, [and] that’s where champions are,” Rowe said.](https://wlhsnow.com/wp-content/uploads/2024/03/IMG_3077-1200x900.jpg)
*WEB CONTINUATION: This article originally appeared in Volume 105 Issue 2 of our news magazine the Amplifier.
While her senior Life class was busy applying to colleges, Annette Fuhriman, math teacher, had her own application process as well: culinary school.
Fuhriman has been teaching at West Linn High School for the past four years, but began teaching in nearby districts 20 years ago. After getting her degree in math education, she went straight to teaching. Although Fuhriman has always loved teaching, she also has a passion for baking desserts.
“[I started baking] when I was a little kid, it kind of became my thing,” Fuhriman said. “My dad gave me a cookbook about cookies and baking and stuff like that. So I guess I’ve always baked, and I always loved the Food Network baking shows.”
About 10 years ago while working full time, Fuhriman knew she wanted to pursue baking while wrapping it around her job as a math teacher. She started spending more of her free time baking, and last year she opened a small business out of her home kitchen, and began selling her treats to the local community.
“I actually started by taking a small business course through Portland Community College. I really wanted to know what I was getting into and be prepared for it,” Fuhriman said. “I sold my items in the Willamette area out of a little cart.”
Her business, Annette’s Sweet Treats, became a common theme at the Willamette Summer Market when items such as scones, cookies, or cupcakes were sold on a weekly basis. Beyond this, she also had a website to take custom orders.
Over the past several months, Fuhriman began submitting applications to pastry schools overseas. She has officially decided to move to London, following the end of the school year, to study at the famous Le Cordon Bleu, most known for being the Parisian cooking school where chef Julia Child studied. Fuhriman will be attending the England location, and being a part of their patisserie and bakery, including an internship, all within a 15-month program.
“I don’t know which part of the industry I necessarily want to go into, like fancy hotels or if I want to go to a good ol’ hometown bakery,” Fuhriman said. “But definitely something over there.”
As a well-established teacher, Fuhriman knew this was a big decision. But, with her fourth year wrapping up and the students she taught in their freshman-year geometry class beginning to graduate, she knew this was the right time to begin the next stage of her life.
“I love teaching, but I really did feel like it was time for a change. Like my seniors, we can go out together,” Fuhriman said. “I really wanted to go out on a high note. Everything just seemed to line up. This really does feel like the right time.”
