February Member Spotlight:
What is your current position? What kind of chef are you/what is your focus?
I am currently the Executive Chef for Degrees Restaurant at Columbus State Community College, where I manage a full-service public restaurant that is supported by the students of our Hospitality and Culinary programs. I also instruct recreational classes for the general public thru our recreational cooking program, The Mix; and I assist with community service and outreach programs for CSCC.
What are your Career Journey Highlights?
- Becoming an and ACF Certified Executive Chef
- Earning the 2019 ACF Columbus Chapter Chef of the Year Award
- Working events like the World Series, MLB All-star games, and so on
- Cooking alongside my Dad for many years
- Becoming an ACF Certification Exam Evaluator
What is one piece of advice you would give to others just starting out in the culinary industry?
I would give a few pieces of advice: Focus on your development and don’t listen to the noise around you. Work for Chefs who are willing to spend time teaching you and developing you and then be a sponge and absorb everything those Chefs have to say and take it to heart. Don’t focus on the results, focus on the journey and the results will show themselves. Make cooking your life not just your job. Finally, network, network, network, and when you think you have networked enough, do network some more; having a network of like-minded, talented individuals with whom you can bounce ideas off of and learn from will be invaluable in your career.
Why did you want to become a Chef?
I was inspired to become a Chef while I was a kid by seeing my Dad cook since he was a Chef for many years.
What is the most exciting or rewarding aspect of your work?
The most rewarding aspect of being a Chef is being able to share with others thru food. In my current job, one of the most rewarding aspects is having the opportunity to work with and help develop students as they start their journey.
What have you gained by being an ACF member?
Being an ACF member has been an immense blessing in my life and career. I can honestly say that without ACF my career would be very different, and I would not be where I am today. Professionally, the biggest gain from being a member is that every job that I have had since joining ACF has come because of someone that I met thru ACF. Every boss that I have had has either been an ACF member or a mutual friend of someone I met thru ACF. Personally, the biggest gain is that most of my closest and dearest friends are people who I met in some sort of ACF event.
What did you learn from your first culinary catastrophe?
I learned not to take myself too seriously because perspective is important. I also learned that one will always make mistakes, but it is only an error if one doesn’t learn from it.
What’s the strangest or most interesting meal you have ever prepared?
I find the most interesting meals I have prepared have been for special events like pairing dinners. Some of the most fun ones, for me, I have done have been a cigar pairing dinner, bourbon dinners, and a Roaring 20s dinner.
What is your signature dish?
I don’t have a signature dish per say. I do have a few techniques or dish components that I like to use often on many dishes, and I change the ingredients of the components to fit into the dish. For example, I like to use a lot of savory flans and panna cottas.