YEARS IN FOODSERVICE INDUSTRY:
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.
World Associations of Chefs Societies, American Culinary Federation, American Academy of Chefs, Honorable Order of the Golden Toque, Research Chefs Association, Euro Toques
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