So I usually start off with "Ladies and
gentlemen, this is not Rachael Ray and
the Food Network, so take off your ball
caps and button up your shirts and
buckle down, because it's going to be
pedal-to-the-metal for the next two
years," and that's the way I approach it
He's not Chef Ramsay. He doesn't yell at
you like that. He doesn't throw things
across the kitchen. He's not like that.
We had a student do a "staj," which is a
apprenticeship at Noma, which was the
world's finest restaurant, three-Michelin-
rated star restaurant. 
He's now opening a restaurant in San
Francisco
Been working for the last 14 years on
the new campus. You know, to see it come
from
dust and idea to reality is pretty
powerful
The location of the college is
phenomenal.
You know, originally they had talked
about putting it on the University Golf
Course. There's no river there. The river here is amazing
Every student that comes in here and
takes a tour, they stand at those big
windows and look out over at Washington
Grizzly Stadium, and you can see that
their excitement grows, and all I hear
are comments like, "Oh I could study here.
Oh, I could definitely study here."
He cares so much about the students, but he
just he's so passionate about this
organization, getting the school built,
getting these kitchens built
So are you proud of the program that you, you're directing?
Yeah. So much
It keeps me going. It's, you
know, I get up, wake up in the morning, and
I don't want to get out of bed. And my
mind clicks on, and I realize that this
is, it's a great opportunity I've been given.
I mean, we go into our kitchen area as the
wall of fame of photographs of students
who have won medals of various culinary events
These students are in the same classroom
with the same cohort for two years, more
or less, and things can get a little
frayed from time to time, but I think once
they, once they leave this facility, they
will cherish these memories
for the rest of their lives
 
