Top accomplishment this year:
Earning the 2016 Central Region Student Chef of the Year Award from the American Culinary Federation.

What would you say you excel at over more seasoned employees?
How quick I can adapt to change, from rules to new menus.

What’s the biggest challenge you’ve had to overcome?
Long hours and lots of labor. When times get stressful in a kitchen and people lose motivation or start yelling, you’re trying to also keep your cool.

How do you think the industry will change in the next five years?
I think as technology grows, things will start to move faster and that only means faster turnover.