05/25/2025
Back to the Fire: A Culinary Journey Reignited
I was around seven or eight years old when I first discovered my passion for the kitchen. It was during summer break at Camp Frank A. Day. While other kids were off playing during free periods, I found myself drawn to the kitchen, not for food, but for the energy. I offered to help, even though I wasn’t assigned there. I felt completely at home. The kitchen quickly became my sanctuary, a space where I could focus, contribute, and feel part of something greater. I didn’t realize it then, but that moment laid the foundation for a lifelong love of cooking and the sense of purpose I still find in the kitchen today.
Over the past 30 years, my professional path has taken many directions. I’ve worked in a wide range of culinary settings, from fast-paced restaurants to private kitchens and large-scale operations. Beyond the kitchen, I spent over 25 years working across various fields, including marketing, sales, telecommunications, transition services, and employment programs. As a former CRM and Marketing Manager, I developed experience in customer engagement, brand strategy, and outreach through media and advertising. These skills now inform how I approach hospitality and kitchen operations with a broader perspective.
Despite my accomplishments, I made the choice to return to culinary school not because I lacked experience, but because I wanted to finish what I started. I reentered the classroom with real-world knowledge and the humility to keep learning. At the Institute of Culinary Education in Los Angeles, I fulfilled my training and graduated with highest honors and perfect attendance. It wasn’t easy. I don’t believe in shortcuts. I believe in showing up, putting in the work, and staying focused on the long game.
Throughout my journey, I’ve noticed something important. Outside of the culinary world, among family, friends, clients, and collaborators, people see my potential immediately. They recognize the way I lead with structure, passion, and care. But inside the culinary industry, I’ve often had to push harder to be seen beyond assumptions. I’ve had to advocate for myself, educate others, and challenge outdated mindsets just to get the same opportunities others take for granted.
I am Deaf, but that is not the whole story. Too often, people hear that word and stop there. They make assumptions. They decide what I can or cannot do before they have even met me. But Deafness is just one part of me. I am also a chef, an entrepreneur, a mentor, and a human being like anyone else. I have bilateral cochlear implants, and while I can speak, I do not sound like someone with typical hearing. Without assistance, I do not hear at all. But that has never stopped me from leading, communicating, or building successful teams in high-pressure environments.
I’ve had the opportunity to design and lead high-volume kitchen operations for national touring organizations, applying inclusive systems and structured workflows that support diverse teams and demanding schedules. These experiences have taught me not only how to manage logistics but how to lead with empathy, clarity, and intention.
The real challenge has never been my Deafness. It has been the fear, hesitation, and lack of preparation in professional kitchens for people with disabilities. I have walked into many spaces that weren’t designed for me, and I’ve still managed to succeed, not by asking for sympathy, but by showing what’s possible through structure, communication, and follow-through.
Now, as a student in the Master’s in Food Business program at the Culinary Institute of America, I’m building on everything I’ve learned, from that camp kitchen as a child to professional kitchens across the country. My vision is clear. I want to change how the culinary world trains, mentors, and includes its people. I want to lead the creation of operations that support all professionals, including those who are Deaf, Hard of Hearing, or people with disabilities. It is time to move beyond outdated beliefs and build kitchens where everyone has a place and the tools to thrive.
I didn’t return to this field to revisit the past.
I came back to shape the future.
That kid in the summer camp kitchen never left.
He just grew up, and now he’s here to lead.
And the fire that started it all, It is stronger than ever.
Image description: A smiling chef stands confidently in a modern kitchen, wearing a crisp white chef's coat and tall white hat. The chef has a neatly groomed beard, glasses, and a warm expression. The coat features a patch that reads “ICE – Institute of Culinary Education, EST. 1975.” The kitchen background includes white subway tiles and a stainless steel range hood, creating a clean, professional setting.
