By Troy Hamilton; The Whetstone


Q: How long have you been a chef?

A: I started as a chef for a high school.  Then I was a chef in the army and I cooked globally. After that, I cooked for an Italian restaurant in Philly for three years. After that, I cooked for the veteran’s hospital in Virginia. I was there for 31 years. After that, I decided to retire for a year and finally I came to work for Wesley in September 9, 2018.


Q: How have you changed your style since you started to cook?

A: Cooking became more patient to me. Food knowledge increased. I am more aware of food safety.


Q: What rewards have you had while being a chef?

A: I received the Cook of the year 2001-2002 award at the veterans’ hospital. I was safe-serve certified and I had best attendance.


Q: Where did you go to school and what was your major?

A: “I went to community college in Philly and did culinary arts. I also did military training while I was doing culinary arts.


Q: What drew you to this field?

A: When I was young, my dad did not want me to cook because he wanted me to be an engineer, but I wasn’t interested in that. When he told me that, it made me want to cook more.


Q: What was your worst or most interesting job as a student?

A: In military school, I had to crack 30 dozen eggs and crack them one-by-one into a bowl. Then I had to put them in the hatch. I also hated peeling the potatoes.


Q: Where were you born and raised?

A: I was born and raised in Philadelphia.


Q: Favorites movies?

A: I like Star Wars movies, cowboy movies, and the Equalizer.


Q: Favorite book, poem or screenplay?

A: I think the best book that I’ve ever read was the Native Son written by Richard Wright.”


Q: How long have you been married and how many kids do you have?

A: I have been happily married for 20 years and I have three daughters. I have a 28 year old, 16 year old, and a 11 year old.