“I had the privilege of working at one of the best restaurants in Copenhagen. For many cooks this would have been the highlight of their career, but that wasn’t what enlightened me. A few years ago I was part of a research program tasked with defining and consolidating Nordic cuisine. This immense knowledge helped me with my next project focused on getting Public Schools to only serve organic food for lunch. Our work included consulting the staff on how to create menus and maintain margins.

As a cook in today’s world, there are many different things we can do that impact others, it’s all about perspective, the way you approach to it, and your audience.”