Robert Kedney
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I took a slightly circuitous route to teaching. I used to be a cook in the Navy. For four years I served in the USS Blue Ridge out of Yokosuka, Japan. The navy cured me of my interest in becoming a professional chef, but I still had no idea what I wanted to do when I finished my tour. One day my Chief asked me to help our other cooks with the math involved in recipe conversions. Through that interaction I learned that I enjoyed the challenge of teaching!
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When I’m not Facetiming with my nephew out in Kansas, I’m practicing my now rusty culinary skills or keeping up with Penn State Football and Chicago Cubs Baseball. If I cheer enough, the Cubs might just win their first World Series since 1908…