AOS with high honors, CIA; University of Idaho,
Chef, Red Sage Restaurant, Washington, DC. Chef
Pâtissier, Chef de Cuisine, Maxime's, Granite Springs, NY. Studied with Chef
Daniel Jarlot at Auberge Castel de Tres Girad, Morey-Saint-Denis Gevery
Chambertin, France. Sous Chef, Otter Bay Company, Spokane, WA. Roundsman,
Gambino's Italian Restaurant, Moscow, ID. Chef, Red Lantern Inn, Mount Kisco,
NY; Biscuitroot Park, Moscow, ID. Prep Cook, Moreno's Sea Swiper, Moscow,
Valedictorian, Academic Achievement Award, CIA,
In Their Own Words:
"My peers always told me I would make a great teacher. While
working in the industry, I developed a love for the academic side of cooking
"There are two. Graduating
class valedictorian with high honors and earning three stars from Bryan Miller
of The New York Times at Maxime's. This happened when Executive chef owner,
Maxime Ribera was in Europe for over three weeks and left the kitchen and menu
in my charge."
Advice to students:
"If it doesn't come
naturally, leave it. You're probably not meant to do it. Don't spend your life
working in a career that does not bring you complete joy. Make sure you live
your own life and not the life someone else wishes for you."
attracted you to the CIA:
"As a student, I always thought that one day I
would return to teach."
What do you enjoy most about the
"The academic environment and the opportunity to fertilize young
Favorite classroom story:
"By being approachable and
extremely current in my field."
cooking in the American Bounty restaurant. I am able to be in touch with local
farmers and products and create menus which reflect the currency of American
cuisine. I also get to teach subjects that, on a personal level, greatly
interest me. Native American history and biotechnology are just two of