YEARS IN FOODSERVICE INDUSTRY:
40+
WHEN DID YOU KNOW YOU WERE GOING TO BECOME A CHEF?
My great grandma was an outstanding cook, and I have a family member who was an early graduate of the CIA in New Haven. When I enrolled in the University of New Hampshire Hotel School, I had it in the back of my mind that I'd follow a hotel management track. However, I took a front-of-house/back-of-house class where our class was required to prepare a six-course meal for 200 people--and I was hooked. I left UNH and headed to the CIA.
WHAT'S THE BEST ADVICE YOU HAVE EVER RECEIVED?
Build a foundation -- understand and respect where food comes from, the techniques and nuances of each cuisine before you start putting your own stamp on it.
MEMBERSHIPS:
World Associations of Chefs Societies, American Culinary Federation, American Academy of Chefs, Honorable Order of the Golden Toque, Research Chefs Association, Euro Toques
RECOGNITION:
Inducted into the Honorable Order of the Golden Toque; winner of numerous culinary and nutrition competitions, including both the Florida State Seafood Challenge and the Florida State Beef Challenge