Why work at NYIT?
After finding this job years ago, I didn't realize the opportunity for growth and the overall drive for success of NYIT's employees. The people who mentor me here are constantly pushing me to become greatmore than at any other place I've ever worked.
I am directly responsible for every corporate or private event at the NYIT de Seversky Mansion, from weddings to small meetings, and ensure the quality, presentation, and taste of all food is exceptional. Not to mention managing the kitchen team, ordering fresh products daily, and keeping food costs and inventories in check.
Pro Chef certified by the Culinary Institute of America (CIA) in levels I and II, recognizing me as a chef de cuisine.
Proudest career achievement
Growing in my position through mentoring and learning new things each day.
Best NYIT experience
Graduation in 2007 with an associate's degree in culinary arts.
After graduating from NYIT, I trained at French restaurants in New York City such as Michelin-starred Daniel and Bar Boulud, both owned by award-winning chef Daniel Boulud. I am currently working toward receiving the CIA's Pro Chef III certification as executive chef.
My mother's background is half Spanish, half Italian, so you can imagine the amount of unbelievable food this woman can cook! She has always been my inspiration, though she is not the easiest person to share a kitchen with.
Anyone can cook but only certain few can run a kitchen. This industry is nonstop work from the time you come in until the time you leave, and it can be stressful and physical at times, with long hours. You must sacrifice your weekends and nights most of the time. To some people, these are deal-breakers, but if you love what you do and do what you love, it's no sweat.
French, Spanish, and Asian. My favorite dish, thanks to Mom, is paella.
Share a holiday recipe for the NYIT community.
This is a great appetizer for your table during the holidays:
Sweet and Spicy Pecans
1 large egg white
2 cups unsalted pecan halves
1/2 cup sugar
1 tablespoon ground cumin
3/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1. Preheat oven to 250° F.
2. Beat the egg white with 1 tablespoon water in a large bowl until foamy. Add the nuts, sugar, cumin, cayenne, cinnamon, and 1/2 teaspoon salt, and mix well.
3. Spread the mixture on a parchment-lined baking sheet. Bake until the nuts are mostly dry but still slightly sticky, about 40 minutes.
4. Remove nuts from oven and stir. Reduce the temperature to 200° F and return the nuts to the oven and bake until crisp, about 30 minutes more. Stir to loosen them from the baking sheet; cool completely on the sheet. ENJOY!
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Wei Ding, Ph.D. Assistant Professor Department: Computer Science Campus: Old Westbury