Degrees from UNL:
Associates of Science in Culinary Arts (MCC-ICA), Bachelor of Science in Food Science and Technology at UNL (2020)
Job Title:
Culinary Arts Faculty
I am focused in the Culinary Arts Education sector with the position of Faculty at Metropolitan Community College, The Institute for the Culinary Arts. The primary responsibilities for such a position include the teaching of required and elective classes. Additionally, the development and refinement for new and existing curriculum is key to our department educating culinarians.
How did your experience at UNL prepare you for your current role?
The University of Nebraska-Lincoln, specifically the faculty of FDST, prepared me for my career as an educator through their own commitment to academic excellence. Each member of the FDST team, staff, and faculty, cared for all students and provided time, attention and mentorship to any individual who strived for personal excellence.
What motivates you to go to work each day?
The students, I love to teach. I love to teach almost as much as I love to practice my craft. It is a treat to share one’s passion with likeminded individuals.
What do you love about food science and your job?
The chef-food scientist hybrid is an exceedingly rare breed. I am ecstatic every chance I get to connect those dots for people. The moments when a cook learns some chemistry or the awareness when a scientist feels the arc of creation, is what I strive for in my daily work. These “light bulb” moments make the endeavor of being both a Chef and Food Scientists well worth it. I am excited to continue honing my craft as a tradesman and a scientist to higher levels of certification and education. I firmly believe the best way to be an exceptional educator is to remain a student for life.