I have had 40 years of experience in the Restaurant and Hospitality industry, working as a Chef and Food Service Director in various settings, including casual dining, resorts, hospitals, independent/assisted living facilities, high schools, and country clubs in Ontario, Canada, North Carolina, and Knoxville. I enjoy working with food and have prepared meals for groups of over 1,000 people. I started working for UT at the Culinary Institute in February 2022 and am actively involved in the FOOD4VOLS program on campus. In this program, food is harvested on campus and made into meals for students and faculty, available at the BIG ORANGE PANTRY at no cost. The remainder of the food collected is donated to local non-profits to help the community.