Chef in Asheville, North Carolina

During my 9 years working and studying as a cook and subsequently, chef, I achieved a certain level of competence and recognition in the culinary field as well as a developing awareness of my desire to live more in harmony with nature, the natural world, and to live lightly on the land. I was fortunate enough to have some guiding influences at that time and in 2008 transitioned to a plant-based diet and began to rediscover the world of flavor so much more diverse and interesting than the standard american diet I had been following up that point. In my position as sous chef at St Michael’s College I then became the point person for vegan information and meeting the needs of students eating vegan diets and we developed a highly creative, fresh and valued menu attractive to all diners. The value and qualities of both leadership and followership are enormously important as, in both cases, a willing partnership is the foundation of joyful, harmonious, vital and productive activity. I see this to be a quality of all successful relationships. I will enjoy a position where quality of life is integral to the work role in which I provide service.