Sous Chef

I come from a large family, and every person in it loves to eat. We throw big family functions that always include a large variety of foods, and even larger varieties of leftovers. Cooking has naturally always been a part of my life. It started with helping my grandmother and mother cook for our family. I decided later in life to share the experiences of my childhood with others, so I started to work for Hendrix Dining Services and have been here for twenty-two years, holding various positions.

I later decided to further my education and attend American Culinary Federation/Central Arkansas Chapter School. I completed my training under Chef Scott Pickens and became a certified chef through the Central Arkansas Chapter School. I underwent vigorous training in Nutrition, Supervisor Management, Production Management, and Garde Manger.

As production manager, I serve as the evening supervisor and oversee the bakery and salad prep areas. I enjoy working at Hendrix because our staff is like one big family, and it brings me back to the joyous times with my own family.