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What courses do you teach at the CIA?
I currently teach global cuisine courses, as well as the Principles of Menus and Managing Profitability in Foodservice Operations.

How do you view your responsibility for educating CIA students?
My responsibility as an educator is to encourage my students to learn how to learn and to question. Budding professionals who can analyze practices in the food industry will develop to influence paradigm shifts for the better. My approach is to encourage students to have an open mind and to consider the possibilities so that they can pursue a world that they envision.

What do you want your students to remember after graduation?
I want them to remember that they have a responsibility to the global community and that they can make a difference.

What’s the next big thing in food?
What I see as the current and future big thing in food is sustainability—creating food systems that support people and our planet while addressing economic needs.

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