My 15-year career in teaching stems from a deep passion for guiding student development, built upon extensive culinary and clinical nutrition expertise. Forged during my military service with the US Air Force and US Army, where I honed leadership in diverse food service operations, I have also managed patient meals, meticulously adhering to therapeutic diet guidelines in the military and civilian sectors.
This comprehensive background now informs my student-centered approach. At STCS, I brought in the National ProStart Program and am dedicated to developing a professional, industry-driven culinary program. I consistently learn new industry advancements to ensure our students gain current knowledge and expertise in food service and hospitality, preparing them for successful careers in a collaborative and respectful environment.
