What is your typical day like?
As Executive Chef, a large part of my job is overseeing food quality, food presentation, training and food safety in five dining halls. I manage the menu system as it relates to inventory products, pricing, costing of menus and relationships with food vendors.

What is the best part of working for Sodexo?
Working with campus services provides me with a better quality of life. The students are young and trendy, and that keeps me current and creative.

What kind of interactions do you have with your customers?
Every day I have the opportunity to visit with my customers in the dining room and serving lines. I like to ask them how their meal is. I also visit with the school’s menu committee group and solicit information in an effort to continually improve. All of the chefs are highly visible, approachable and responsive to needs and requests.

What motivates you?
My job is very rewarding. At the end of the day, I know that we have accomplished a next-to-impossible feat: satisfying 15,000 people. There is always a need to improve the food, and that is what motivates me. I feel blessed and very lucky to be able to work in an environment where I am able to be successful. I believe that most chefs will never have the opportunity to experience what I do in working for Sodexo.