I volunteered at a high school in Chicago and was excited by the kids' passion to learn about new foods. Being able to expose them to so many new things was a true gift. That motivated me to go back to school and obtain my Master's degree in culinary education.

How has your culinary background shaped your passion for culinary education?

From an early age, I always wanted to be a chef. Culinary school was my first experience in a commercial kitchen and it completely changed my perspective. With my students, I take the same approach in finding opportunities to broaden their knowledge and introduce them to ingredients they might not normally encounter. For instance, we make dishes such as Lightly Sautéed Grilled Asparagus and Brown Rice with Spiced Pecans.

What educational resources do you use when teaching?

The National Restaurant Association Education Foundation ProStart Curriculum and On Cooking - a textbook of culinary fundamentals - are important tools. I fully support using technology such as DVD's, computers and specifically Smartboards in the classroom environment. It's a great way to keep kids engaged in the learning process when we are not in the kitchen.

I often utilize the USDA's website MyPyramid.gov to teach students about the nutritional value of food items. The students are a little apprehensive at first about tracking their food consumption, but once they see they can print out their personal pyramid and assess their own diets, it fascinates them. They usually look at the chart and make a promise to eat healthier.

What do you find most useful about the "U.S. Rice in the Culinary Classroom"  teaching manual?

My students actually took the guide home with them to review it, which speaks a lot about the manual and their thirst for information. They were intrigued to learn about the different rice types and recipe applications, as most did not realize how rice can be used in so many ways. It's important for students to learn basic rice cooking techniques because they apply to so many dishes, like pilafs, risottos, and paella. Until taught, kids lack the knowledge about healthy food alternatives. Since reading the teaching guide, they've been experimenting more with whole grain brown rice both at school and at home.

How do you think rice fits into the growing trend of healthy eating?

America is looking for more alternatives to fried or fatty foods. Rice in general and brown rice especially is a terrific go-to choice. Brown rice has become a staple on many menus as well as in my classroom. I try to teach my students new and exciting ways to use brown rice and other whole grains in flavorful recipe applications.

Why is cooking with grains becoming more important to chefs?

In the past chefs taught their students how to cook better at home, now we must teach students to cook for the public at large. As the interest in global cuisines and eating healthier grows, consumers' palates are becoming more sophisticated and they're turning to whole grains. For us, it's all about whole grain brown rice and other whole grain foods. For the kids, it's a terrific lesson in understanding that food can be more natural.

After attending the "Chefs Move to Schools" event at the White House, what do you think about chefs working to improve school nutrition?

I love it! In general, people resist change so I thought it would be a struggle. But it has actually been great motivation for foodservice workers who are looking to learn additional culinary skills but cannot afford outside formal training. This is their opportunity to learn new ways to prepare food and play an impactful role in introducing students to eating more nutritious meals.

What is your philosophy in teaching/what are the most important things to convey to your students, our future chefs?

I always tell my students - "Culinary arts is not just cooking". Students must know the basic fundamentals of reading, writing, math, and technology to succeed in the culinary world. I require my students to think. Don't just recreate a recipe, tweak it, use your learnings and figure out how to make it better than you even thought possible. It's also a craft, which requires time and energy to fine tune.

What advice do you have for students/ aspiring chefs?

Have passion for what you do. If you put your heart into it, it comes out in the end product. And you'll appreciate how and why you made the dish in the first place.