What factors led you to decide to attend Hudson County
I attended Hudson because it was close to me and couldn’t
afford to dorm as well as the price, I also took a tour of the facility when I
was in high school.
What is your favorite memory of the College, in or out of
Hanging with students at a bar called Jack Millers down
the street and B.S. about what we learned that day or what was happening in the
How did you become interested in Culinary Arts?
I became interested one day when I attended a job fair I
saw food presented in beautiful ways.
How did your time at HCCC prepare you for your career/
I believe the strict no-nonsense education I received
molded me to be the leader.
What is a typical work day for you?
A typical day for is coming in early taking an inventory
of what’s needed as well organizing and supervising the work load.
What has been the most memorable project/case you have
My most memorable event was beating Bobby Flay in a throw
down on Food Network in front of family, friends and students from the culinary
program and Paul Dillon the dean of the program and my teacher.
Who are your biggest inspirations that have impacted your
work in some way?
I believe I took something from some of my instructors
that I felt impacted me (Chef Bensky showing up to work early in order to get
all your things in order not to mention various cooking techniques.) (Chef
Kevin O’Malley How to be a professional no nonsense B.S.) ( Mrs. M how to carry
yourself with class.) Lessons I use every day.
What advice would you give to recent HCCC graduates?
The Dean at the time I was there always had a phrase he
would use (“Keep your eye on the Doughnut and not the hole”) and to me it meant
things will happen along the way that may detract you from your goals but don’t
lose sight of the big picture.
What advice do you have for those students who are just
starting their college career?
The best advice I can give is sometimes you have to take
a couple of steps back before you can move forward.