Top accomplishment this year:
Conceptualized and implemented the menu for our newest retail concept, a smoothie bar that features ingredients known to promote brain health.

What’s been your most rewarding moment?
I was able to speak at the 2015 National Restaurant Association Show in Chicago on cook-chill in healthcare and running a successful decentralized foodservice model. It was truly an honor to speak to such an accomplished group of chefs and foodservice operators.

What would you like to accomplish in your career in the short term?
I would like to be more involved in teaching classes. I find that sharing food knowledge only makes all of us better culinarians. The more we know about food, the better it can taste, and the more we can benefit from its health benefits.

What’s the biggest challenge you’ve had to overcome?
Having a family, finishing college and holding down a full-time job at night to make ends meet. It really taught me how to manage the time in my day, which in turn really helped me learn how to manage my time in the workplace.