Michaela Frederick

Spectrum practicing

I think coffee shop experience is one of the best things you can do because it’s high pace with face-to-face interaction.

Michaela Frederick got a much earlier start than most students at Ҵý-Hastings as she enrolled at age 16. If you think that’s ambitious, two years later Frederick became a co-owner of the Blue Rock Coffee Company in Doniphan. Her father, who is also a co-owner, transformed a bank into the coffee shop, which is 15 miles from the nearest coffee shop to the north or south. Frederick specifically credits former hospitality management and culinary arts instructors Ronnie O’Brien and Dustin Schmidt for preparing her for entrepreneurship. 

“Dustin Schmidt helped me get in the culinary program at a very young age, which allowed me to come out of my shell to have the personality that you need to have for hospitality,” said Frederick. “Ronnie said to me during my capstone project, ‘We’re going to allow you to go to your limit and do what you can,’ and it turned out to be one of the most exciting things I did.” 

One of the perks of being the boss is that Frederick can grant internship opportunities to current hospitality management and culinary arts students. She has welcomed four Ҵý interns so far and is looking forward to welcoming many more. 

“I think coffee shop experience is one of the best things you can do because it’s high pace with face-to-face interaction,” said Frederick. 

While there are plans to expand Blue Rock’s menu, Frederick said whatever changes there might be, one thing will always remain the same. 

“My goal in life with this coffee shop is to put one smile on somebody’s face each day,” said Frederick. “It’s just making sure they get the best cup of coffee that they look forward to and seeing bright smiles knowing that’s going to make their day.”