Hometown: Omaha, Nebraska
Major: Food Science/Culinology
Anticipated Date of Graduation: December 2020
Why did you decide to come to the University of Nebraska-Lincoln?
I graduated from culinary school and worked as a chef for the last eight years.
During that time my curiosity and desire to answer the whys in the dogma of the culinary arts became a foundation to my daily work. I eventually came to the realization that a classical education in science paired quite well with my classical culinary trade.
What is your favorite thing about the University of Nebraska-Lincoln?
I have had a fantastic experience connecting with my professors. It has been beyond teacher-student rapport; it is much more accurate to use mentor-ship and colleagues.
How has diversity and inclusive excellence played a role in your CASNR experience?
CASNR-FDST is highly diverse with intentional students of Asian and African origin. Some days I would chuckle thinking that I essentially received a semester abroad by staying in Lincoln.
What is your favorite class you have taken so far and why?
Food Chemistry. This class was my reward for completing the dozen biology, chemistry and physics classes that lead up to being ready for it. It was a treat.
What are your plans post-graduation?
Teach. I currently adjunct instruct and coach culinary arts competition classes. I want my career to be sharing food and art and science, all at once.
What’s life like outside of school?
Busy. Forever and always. I thrive in being engaged, challenged and at times overcommitted. One of my many goals is to bring MCC-ICA and UNL-FDST closer together.
I am already hard at work developing curriculum that does just that.