Welcome.
First, I’d like to thank my grandmother, without whose help I would not have been able to attend Texas Culinary Academy.
I knew from the beginning that I wasn’t your typical culinary student. My long term goal was never to be executive chef or own a restaurant.
My joy doesn’t stem from the long hours on the line, but from the long hours of studying about the food we use there.
I recognize this is an industry fraught with challenges and here I am asking you to face one with me in the future. Continue to learn. Specifically, educate yourselves about your medium…food.
We have the responsibility to change our industry by supporting our local growers and educating our patrons about seasonal produce and the role it plays in flavor, health and local economics.
Challenge yourself to find a way around the generic Sysco, Sam’s, and Ben E Keith supplied restaurants that serve food without regard to health, taste or genetic diversity.
Explore your local flavors and combine them with your creativity.
None of us went to school to become mediocre so why should we support companies that promote mediocrity?
Let’s agree today to feature responsibility as part of our menus.
Thank you.
