Being around such an abundance of good food and being responsible for getting it to our customers in new and exciting ways.
Q. What is the worst part of your job? The commute! Even though I only live 22 miles away, the drive can range anywhere from 30 minutes to an hour and a half.
Q. What do you consider to be your greatest achievement?Aside from marrying the love of my life, getting certified CEC.
Q. What is the most unusual foodservice/catering request you have ever received?When I was asked to do the food and be the entertainer at a wedding for the same—small—fee.
Q. If you weren't in foodservice what would you be doing?Living on a Caribbean beach, writing and playing my guitar.
Q. If you had a time machine what historical event or era would you visit?The Renaissance.
Q. Which talent would you most like to have?Be a better writer.
Q. Which living person do you most admire?Jacques Pépin.
Q. What would be your dream vacation?Exploring New Zealand and Australia and diving on the Great Barrier Reef.
Q. What is your favorite meal?Foie gras followed by sautéed diver scallops with Pernod hollandaise, kale and pecan wood smoked bacon.
Q. What is your guilty pleasure?Anything with French pastry cream.
Q. What will people always find in your refrigerator?Condiments, condiments and more condiments—from hot sauces to mustards and Korean seasonings.
Q. What food fad do you wish had never started?Nouvelle cuisine and cupcakes.
Q. What activity is at the top of your bucket list?Learn to fly a helicopter.
Q. What is the weirdest food you have ever eaten?Some sort of crustacean that my dive instructor opened when we surfaced on my check dive and popped into my mouth.
Q. Are you a morning or evening person?Definitely evening—all those late-night restaurant shifts.
Q. What are your words to live by?Don’t sweat the small stuff.