Q: Where did you grow up?
A: My dad was in the military so, we moved all over the United States. I was born in Bossier City, Louisiana. Then moved to North Dakota, Colorado, Alabama, and Nebraska while I was growing up.
Q: When did you know you wanted to be a chef?
A: I started to pursue Culinary about the 4th grade when I stated entering pie contests and such
Q: Why did you decide to become a chef?
A: I really gravitated to more of the trade school professions. So, in high school, I focused on back stage theater, culinary arts, and soccer. I quickly grew to love the hospitality industry and the joy of giving wonderful meals made by my own hand. Plus, making meals with my southern grandmother helped me appreciate garden fresh produce and meals that took the whole day to cook.
Q: Did you go to culinary school? What credentials did you earn through your culinary studies?
A: Yes, I went to Metropolitan Community College's institute of Culinary Arts in Omaha, Nebraska for my associates in Culinary Arts. Then I transferred to Johnson & Wales University in Denver, Colorado. I graduated in 2015 with a Bachelor of Science in Food Service Management with a concentration in Entrepreneurship and another Associates in Culinary Arts.
Q: What did you like best about the education experience? What did you like least?
A: I liked having the different chefs teaching me with all of their different backgrounds and experience. I knew no matter how hard a chef was on me, they could always teach me something. it was better to be pushed and to learn through hard work and having to figure it out myself rather than be in an over crowded class where you were barely allowed to participate.
Q: Where and how were you trained?
A: I first worked at five guys in high school. Then Wheat fields Bakery & Eatery as a server and prep cook.
Q: What is your favorite food memory?
A: There are so many great ones! Probably almost anyone where there was a family meal at work, holidays, ect. Where a lot of people came together to make a meal and then enjoyed the time together.
Q: How do you get your inspiration?
A: Books, movies, people's stories, traveling, and whoever I am cooking for.
Q: Favorite foods to cook with?
I like to take simple food/ ingredients and prepare in in different ways so that people will like it. For example, instead of just pickled capers; fry them! They become a lovely little salty snack.
Q: What do you like to eat when you are at home?
A Simple foods that don't take much preparation unless I am cooking for others.
Q: Are there any foods you just don't like?
A: I can't do spicy hot food like chili peppers. They give me heart burn. I also never really liked licorice or olives. I'll typically try something at least once unless it is like a ghost pepper.