Executive Pastry Chef

University of Notre Dame

Notre Dame, Ind.

Age: 40

What you excel at:

At times, I feel like I’m in a constant episode of “Chopped,” so I guess I could say that I’m pretty good at coming up with fixes on the fly when things don’t go as planned.

What drew you to noncommercial:

It is very rewarding being a part of the service team for the university’s students, faculty and friends. I feel like the work we do here is valued and makes a great contribution to the community.

Best career advice you’ve been given:

Pay attention, take notes and work hard. Love and have passion for what you’re doing, or you will be miserable.

How the industry will change:

Thanks to technology, people have become more aware of what they eat, where it comes from and how it was produced. We’ve already been transitioning into clean label and sustainable products while trying our best to reduce our footprint.