Sequel - Spring 2008 - (Page 13)

TODD LEONARD There isn’t a food Chef Todd Leonard, associate professor at the Culinary Arts Institute, can’t work with—not even lima beans. “Oh, I can tear lima beans up,” he declared. His confidence is something he hopes to instill in his culinary students. Before coming to UVSC last summer, Leonard, who is married with three children, worked as executive chef of The Nauvoo Café and The Garden Restaurant in the Joseph Smith Memorial Building in Salt Lake City. His interest in food, however, has been life-long. “Food is a passion,” he said. “I love food, and I love running a kitchen.” Leonard’s experience in the food business began when he started work as a busboy at age 15. He learned the ins and outs of the kitchen, and soon developed an ability to create new twists on dishes. He later entered the culinary program at Salt Lake Community College, graduating May 2001. He enjoys the fast pace and hands-on aspects of cooking, and finds it to be very rewarding. Even more rewarding than cooking, however, is teaching others to cook. “There’s really no greater calling in life than to teach,” he said, and he feels UVSC’s Culinary Arts Institute is the perfect environment to indulge both of his passions. Leonard’s favorite styles of cooking are French and Italian, using the same classical French cooking methods they teach at UVSC. His cooking style centers around proper seasoning, simplicity, presentation and shameless use of butter. SEQUEL YOUR WAY FEEDBACK Send comments to the writer at brenda.johnson@uvsc.edu utah valley state college alumni magazine SPRING 2008 13 http://ce.uvsc.edu

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Sequel - Spring 2008 Contents Campus News At Our Best Q & A A Storybook Tale Uvu.edu Alumni News Gearing Up for UVU Outstanding Educators of the Year Donations Scholarship Report

Sequel - Spring 2008

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