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What classes do you currently teach?
I teach two courses: Meat Identification, Fabrication, and Utilization; and Seafood Identification and Fabrication.

How does your responsibility for educating ���Ѹ��� students affect the food industry?
I often have frank conversations with my students about the sustainability of our food sources and how what I am teaching is always evolving. We discuss the current business climate for restaurants and foodservice in general, and how marketing things like locality or the raising style of the product can enhance sales. We discuss taste and flavor and how developing the palate can help in describing foods.

What would you tell someone interested in the ���Ѹ��� who thinks they may not be “good enough” to make the cut?
What I would say is that we, as a college, will shape you into a successful student if you are willing to put in the study time and the focus required.

What do you think the next big thing in food will be?
Reducing trash and plastic garbage. The food industry in general produces an incredible amount of waste trash and not only will it be important not to waste food, but also important not to create so much garbage. Our oceans are drowning in trash; it’s a point I make when I teach the seafood class.

What are your passions outside of the ���Ѹ��� kitchens?
I love to mountain bike and ride a lot of the local trails. I’m an avid skier and spend a lot of time outdoors, and I’ve started running with my wife. I also enjoy visiting local farms and seeing some of the innovative things farmers are doing.

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