As a young child, I was surrounded by a family of great cooks. Throughout my school years, I would always prepare class projects using food anytime possible. I also enjoyed school and had a young dream to become a kindergarten teacher. This was inspired, I believe, by having great teachers throughout my younger years.

 

Upon entering middle school, I participated in every event possible that involved food. I was never into sports, but one day I stumbled upon the concession stand featured food prepared by our local foods and occupational classes, overseen by two very inspiring teachers whom I had yet to get to know: Patricia Werth and Mickey Todd. Over the next few years, I became eligible to take Mrs. Werth’s Food Service class and I jumped on the opportunity to learn all that I could about the foodservice industry. With her support and guidance, along with the support of my family, I continued to study foods and entered a recipe contest that was in its second year from Johnson and Wales University. I had never heard of the school, but Mrs. Werth assured me it was a great one!

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After much work on recipes, with again the guidance of my family and teacher, I created and submitted a recipe into the contest. Much to my surprise, I became one of the top 10 finalists and was off to Rhode Island for the live competition. I later won 1st runner-up for this event and landed a scholarship to JWU. The rest is history! I continued to learn foods and enjoy education. At this point I had transformed my dream of teaching kindergarten to teaching culinary arts. 

In 1994 I completed my culinary arts education training at Johnson and Wales University and began my journey into catering and restaurant management, as well as Culinary Arts Education.  I've always had a passion to follow in the footsteps of my inspirational teachers, and now, 34 years later, I am a retired Culinary Instructor spending my days with my pups and my evenings behind the counter in Raleigh Libations 317!

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I hope you enjoy your visit to chefhamminc.com, and I look forward to sharing my stories and culinary experiences with you soon.

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