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Employee Spotlight: Lucius Park

Snapchef Location: BOSTON OFFICE
Date: 11/8/17

What experience in your life led to you interested in food and cooking?

After serving in Germany for the US Army in 1983 I came back to Boston and took a job as a dishwasher at MIT. By 1984, I was taken under the wing of chef Steven Homes and for six years he taught me and trained me to be a cook. This experience led me to pursue a career in the culinary arts.

Describe the moment when you decided that you wanted to pursue a career in the culinary field.

Once I learned how to follow recipes and how to measure ingredients it opened my eyes to a new world in the Arts. It was at this point that I knew I wanted to pursue a career in the culinary field to someday become a chef.

What challenges have you faced – and what obstacles have you had to overcome – to purse your career in the culinary field?

I had challenges early on in my career when I first became a kitchen supervisor. I struggled dealing with multiple employee personalities as well as learning proper customer service. Once I mastered these things it got easier for me.

How have friends and family reacted to your career choice?

I get a lot of support from my family as I do most of the cooking at every family reunion!

What do you like most about working in a professional kitchen?

I like being able train young professionals and pass on the trade, like I was fortunate to have when I was young.

What’s your favorite comfort food?

I like to make Cornish Hens with Mac & Cheese from scratch along with some fresh vegetables.

What is your favorite thing about working at Snapchef?

I enjoy the environment, the politeness and respect that I get from the management. But most of all I like the friendships that I have made during my time with SnapChef.

What is your advice to those interested in pursuing a career in the culinary field?

My advice is to enjoy the experience of cooking and to understand that you should never stop learning the different ways you can cook food.

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