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Amy Wojcik

Chef/owner

Empire Bagel Factory

277 N. Collier Blvd., Phone: 642-4141

Summer hours: 6:30 a.m. to noon, Monday through Saturday. Starting Nov. 1: 6:30 a.m. to 2 p.m. Monday through Friday; 6:30 a.m. to noon, Saturday.

Began working at present restaurant:

I bought the business in June 2007.

Who or what inspired you to become a chef/baker?

I enjoy cooking and you’re supposed to go to school (culinary arts) — that’s what you do! I already had a degree in hospitality management and then followed it with culinary arts to have a well-rounded background. Incidentally, I never did work in hotel management.

What was your first restaurant job?

For the Marriott Hotel and Resorts chain as a chef, including the Marco Island Marriott Beach Resort, The Ritz Carlton Golf Resort and Spa in Naples, as well as the Marriot Vacation Club in Orlando.

How long have you been cooking professionally?

Since I started cooking for the Marriott in 2002 and then I became a bagel bakery owner and baker in June 2007. I was born in Naples. I’m a native Floridian and my parents still live in the house I was born in and I live in the house next door.

Do current food trends affect your cooking/baking style?

I don’t know that we have trends in bagels. Currently the multigrain bagel is a change because many of our customers are more aware of what they eat. We will accommodate them, but our customers will still need to order them the day before.

Are you planning changes to your menu for the new season?

I am. Starting Nov. 1, we’re going to stay open later for lunch, 6:30 a.m. to 2 p.m. Monday through Friday. We’ll start serving hot sandwiches and customers will be able to order their bagels toasted. We’ll have more variety such as Bagel Tuna Salad Melts and also be introducing our Bagel Dog on a stick!

What is your most popular item?

A plain bagel toasted with plain cream cheese. You know, it’s like plain vanilla is still the most popular ice cream flavor. However, we make 19 kinds and some people put in advance orders. I can bake chocolate chip, multigrain or egg bagels. I also bake muffins daily, including blueberry, lemon poppy seed, corn, double chocolate chip, and fat-free sugar-free apple raisin bran is also popular.

What is your favorite wine/food?

Certainly not bagels! I like crab cakes or crème brûlée.

Do you cook at home? If so, what would we always find in your pantry?

We do cook a lot, and we like a lot of variety. Meals are always prepared fresh so we don’t store a lot of food.

What is your secret ingredient? Why?

Malt powder . It enhances the yeast activity that makes bread dough rise.

What would you like to be doing if you weren’t a chef?

Nothing is more exciting than bagels, but I probably would be a home economics teacher in high school.

What annoys you most in the kitchen?

The hours. I start at three in the morning.

What do you enjoy most about your profession?

Definitely my regulars, some of them come in every day. They’re nice and kid around with me. A few of them ask me when I’ll put their pictures up on the wall; I think it’s cute how they get annoyed when someone ahead of them doesn’t know what they want.