Sous Chef at Mason's at Lowes Vanderbilt Hotel
The Art Institute of Tennessee — Nashville, a branch of The Art Institute of Atlanta
Having this [culinary] foundation has allowed me to get the right opportunities so I can continue to grow as a chef. Johnathan Humphrey , Sous Chef at Mason's at Lowes Vanderbilt Hotel
Diploma in Culinary Arts , 2011 , The Art Institute of Tennessee — Nashville, a branch of The Art Institute of Atlanta
He’s also a two-time winner of the “Savor Nashville People’s Choice Award.” “The competition features 10 of the best chefs in town and some pretty sophisticated palettes, so it’s a big honor to win,” he says. Jonathan adds that he finds inspiration from competing with other chefs and learning from their culinary histories. “It’s good for young chefs like me to learn from more experienced chefs.” He counts Grant Achatz of Alinea in Chicago as a hero. Chef Achatz battled and beat stage four tongue cancer. “Every chef knows how the tongue is one of the most important tools you have as a chef, but he remained committed to excellence and was able to overcome it.”
Jonathan, who in 2011 earned Culinary Skills Diploma from The Art Institute of Tennessee—Nashville, says that his education helped him to build a solid foundation of the fundamental techniques for cooking. He adds that it helped him learn to carry himself like a professional chef. “Having this foundation has allowed me to get the right opportunities so I can continue to grow as a chef."
See http://ge.artinstitutes.edu/programoffering/118 for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info.