Biggest personal influence in this industry: My former chef, Jason Johnson of Clare’s Seafood. He was the first chef I worked for.

Least favorite food: menudo

Favorite way to cook chicken: barbeque

Favorite meal as a child: chicken-fried steak with mashed potatoes.

Your dream culinary vacation: I would start in Mexico, avoiding the tourist areas, tasting and learning about food all throughout the country, from north to south. Then, a quick flight to Japan, where I would learn the ways of preparing sushi. And I would like to taste some blowfish.

Best ACAP experience so far: Just meeting everyone here.

Why ACAP? I can definitely say that I have a passion for culinary arts. When I graduate from the program, I do not expect to be ready to walk into a kitchen and say that I am the chef. What I do expect is that I will have a much greater background in food, so that one day I can become a chef. I believe that this program is just what I need to further develop my skills and knowledge.