UMass Dining's Ken Toong loves ice wine, wishes he could be a Wall Street banker and doesn't understand ash on food.
It’s a fun job. Every day is very different. Food is a dynamic business and one that is constantly evolving. I really enjoy interacting with people.
My family would say that I stay there too long.
Transforming UMass Dining into one of the best programs in the nation and working with my peers to change the public perception of campus dining.
One of the celebrity comedians wanted us to pick up a tuna sandwich from a fast food chain instead of dining with us. It was a first!
I would like to be a banker working on Wall Street.
I'd like to be able to memorize the names of all the people I meet.
Be less demanding of myself.
A foodborne illness outbreak. When you serve 40000 meals daily, we can't take any chances.
My wife, Pam.
Dim sum and more dim sum.
Chocolate and ice wine, the more, the better!
Bottled water, a bad habit that I am trying to break.
Baby rabbit sausage during 2012 Chef Collaborative Conference in Seattle.
Both, but 9:00 a.m. to 7:00 p.m. is my best time frame.
Success is never final, delegate and hold yourself accountable for results, and uphold spirit to serve.
The '70s were a fun time.
Trust and forgiveness.
Travel around the world with my family.
President Obama, he is a great motivator.
Traveling to other countries.