When did you first know that you wanted to be a chef/coordinator?
Probably about 13 years ago when I started at the Village Adventist School, that was my first job in the culinary world. I loved working with the kids there.
Did you receive your culinary training in a school, or at work in a restaurant?
On the job. And I’ve also gotten continuing education culinary training.
What is your favorite dish to make, and can you please explain why?
Marvelous Meatloaf. It’s yummy comfort food.
Do you have any favorite chefs?
What are your favorite cooking ingredients, and why?
Garlic, parsley, and onions. Helps to enhance the flavor, but my secret ingredient is love.
Being a chef of your caliber is a very demanding responsibility; how do you balance work and personal life?
Trying to find my balance currently. Since I’m new to the School Lunch Coordinator position it always takes some getting used to.
Just out of curiosity, since you spend so much time in Andrews University kitchen, do you enjoy cooking at home?
There are times I do. I like to have time to do it.
What is the longest you have every worked without a break in the kitchen (every chef has had a busy night to remember)?
8 or 9 hours straight through without stopping. A lot of times it’s just trying to get stuff done.
What was your biggest mistake when you were a brand new chef?
I can’t think of any specific time, but whenever there is one I make sure to change it for next time. I see it as a learning experience.
What advice would you give students wanting to become professional chefs before they take that big step?
They need to have a love and a passion for food. Need to be able to be flexible and adapt to changes well.
What is most fun about your job?
The kids. And I enjoy interacting with the kids, teachers and the people I work with.