Q: Where did you grow up, and how has your background influenced your cooking style?
A: I was born in Philadelphia and went to high school/traditional college in Syracuse, NY. My cooking style is rooted in my upbringing, and everything I have observed over the years. I enjoy leaning toward Mediterranean flavors when I have full reign over a menu. Also, being in North Carolina currently, I try to translate into using traditional Southern preparations or local/seasonal ingredients.
Q: What’s your earliest memory of preparing a meal for yourself or others?
A: My earliest memory of preparing a meal for others was from my first job as a line/fry cook at Liverpool Country Club in Liverpool, NY when I was 15. I would also spend my Sunday's making omelets to order for brunch service.
Q: What inspired you to pursue a career in culinary arts, and how did you end up working in a higher education setting?
A: I have been cooking for about 30 years. Cooking was my part-time job through my first stint at college, which I obtained a BA in Sociology/Criminology from Le Moyne College in Syracuse. I came to Wilmington in 2003, and when that first career path didn't pan out, I went to CFCC to study culinary arts. From there, I realized I was good at it and had the experience already.
Q: Can you describe a typical day in your role as executive chef at UNCW?
A: A typical day for me would begin with checking in with my team first. I have an awesome staff that takes care of the daily operation. From there, I fill in where needed and problem solve with my team. I enjoy collaborating on solutions or new ideas. We are always writing new menus and developing recipes for special events, new stations, and the community.
Q: How do you balance creating nutritious meals with catering to diverse dietary needs and preferences of students and staff?
A: That is our focus every day. With the sheer numbers of meals that we serve and everyone's preferences being different, we try to serve as much variety as possible. Also, the multiple special events we do in our 3 dining halls weekly and monthly, help to break up the monotony. Instant student feedback can steer us in a direction to make changes to menus and products that we use.
Q: What's your favorite dish to prepare for students?
A: Whenever possible, I like to cook something they might not get every day in the dining halls or even at home. For example, utilizing a unique cut of protein like duck, lamb or local seafood. This can open their eyes up to new experiences and likes/dislikes.
Q: Can you describe a memorable event or special project you’ve worked on at UNCW?
A: My newest projects that I am proud of is Heirloom, located in Hawk’s Nest in Fisher Student Union, and the local chef menu collaboration of Tacklebox at the Hawk's Nest with Keith Rhodes. So far, they have both been well received. The opening of the Shore on the back end of the Covid pandemic was also very memorable, a great achievement and learning experience for all.
Q: How do you approach menu planning for large-scale events or special occasions on campus?
A: The first question I ask is, what do they request or if they have any dietary preferences or food allergies. With my team, I feel like we can do anything, so any direction from a client is more than welcome.
Q: Can you share any tips or advice for aspiring chefs?
A: My best piece of advice is to be on time (maybe even a little early), be flexible, and know that you are always learning as a chef for your whole life. You will make mistakes, but you need to learn from them. I have learned more from my team around me over the years than any one particular boss or chef. Cooking is teachable, your work ethic is not.
Q: What’s your favorite comfort food?
A: My favorite comfort foods are Southern classics: any kind of BBQ and Mac n' Cheese. If you consider pizza a comfort food, it is a close second.
Q: What’s the most unusual ingredient you’ve ever cooked with?
A: The most usual ingredients I have worked with in no particular order are beef tongue, chicken feet and goat neck. Think pickling and/or long cooking times.
Q: What’s your favorite kitchen gadget that you can’t live without?
A: My favorite kitchen gadget I can't live without is a Microplane hand zester. When you don't have one or forget it, you really need it. A close second would be a small immersion blender, due to it's versatility.
Q: If you could cook for any celebrity, who would it be and what would you make?
A: When I think about people I would like cook to for, it would not be a celebrity, it would be for my father and grandfather. They both passed when I was 15, so they never got to see how I evolved as a cook. I would cook roasted bone-in chicken for them. That was a common Sunday family dinner when I was growing up.
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