As a child, I loved to spend time in the kitchen watching family members’ cook. I grew up on a farm in a rural community in Arkansas, so I was influenced by Southern cooking and I watched and learned how to make everything from scratch. When I was a teenager, my family moved to Dallas, where I experienced a wide variety of cultural dishes, including Southwestern cuisine.
My first career as a Building Automation Systems Manager created long and strenuous hours. During that time, I started to explore cooking as a hobby and found it to be a perfect method to relax and unwind after work. My hobby became a daily passion for me and I looked forward to serving dinner parties for family and friends. I continued to cultivate my skills by volunteering in restaurant kitchens.
Eventually, I moved back to Arkansas and decided to begin a career to follow my true passion. It was here that I was trained by the American Culinary Federation in Classic French Cuisine and completed ACF certification through the Central Arkansas Chapter School. I am fortunate that my passion for food has brought me to Hendrix, where I can create new and exciting dishes by combining the French methodology I learned in the Culinary Arts with my Southern and Southwest influences. I enjoy the academic atmosphere and find it mentally challenging to create rich and appealing dishes to suit the diversity of the Hendrix Community. As a proud member of the National Association of College and University Food Services (NACUFS), I received the bronze medal award during the NACUFS Regional Culinary Challenge in 2004 and 2005.