Q1: Please introduce yourself.
A: A chef by nature, I made the transition from the culinary industry into hospitality/ culinary education and consulting after 15 plus years cooking behind the line. Coming up in industry like most culinarians, working from a line cook to executive sous chef of a prestigious country club in Dallas, Texas, I took my skills and passion for the industry to the education realm. In educating the next generation of chefs and culinary arts specialists, I feel I found my true calling.
Q2: What is your recent applied research project? Please briefly introduce.
A: This project was an extension of my doctoral thesis dissertation discussing the challenges that Michelin Star Japanese cuisine chefs encountered in Hong Kong. By focusing on Michelin Star Chinese cuisine, we are widening the scope of understanding in the culinary field at the highest level of craftsmanship. The applied aspect focuses on the culinary technique and execution the chefs demonstrate at a Michelin Star level. This area is underrepresented in academic research and my project aims to close that research gap.
Q3: What aspects of your role do you find most interesting?
A: Simply put, the CAM students. Their culinary curiosity and passion take me back to my days as a student and an apprentice. Our students have a drive and a hunger for knowledge that makes it fun being in class with them. Teaching students who love to cook is a culinary educator’s dream.
Q4: How did COVID-19 impact your daily life and your work?
A: This last year has been challenging. I lost some family members to complications from the virus and even had it impact my holiday in the US during the early part of last year. This has given a multitude of new perspectives on life and work. Our global restaurant industry has suffered tremendously and we are only now regaining our footing and re-employing people. This was a wake-up call that I hope everyone learns from.
Q5: What do you enjoy doing in your leisure time?
A: I love gaming with my nephews and siblings when I can, but I also enjoy reading and writing fiction short stories. Spending time cooking with my loved ones is probably the most enjoyable.
