Haven’t seen senior Matt Sanders around school? That’s because he’s probably at South Tech High School clanging pots and grilling chicken. Sanders talks about his experience at culinary school and his undying passion for cooking.

Q: When and how did you first develop your passion for cooking?

A: I developed my passion for cooking when I was first taught by my mom at the early age of five years old.  I loved how she cooked with a fusion of Asian and Southern American. She traveled as an Army brat through Bangkok, Taiwan, Kentucky, Virginia, and other States. She had many world influences that influenced her cooking.

Q: Tell me about the cooking program you’re involved in. How long have you been doing it? How did you get started with it and what made you decide to join?

A: I have been in the Culinary Program at South Tech High School since junior year. I first heard about it through the counseling office and a former senior who happens to be one of my friends here at school.  I had heard they had a culinary program that was very well liked and I got very excited.  I told my parents about it and they said that I had to join. I signed and I was accepted during the summer of my junior year.

Q: Describe what a typical day is for you at South Tech.

A: I leave school after second or third block every day, depending on scheduling. I go out for lunch, arrive at Tech and get into uniform. The day usually consists of going over chapters in our textbook, then we go into the kitchen and work on a few recipes. The class talks to each other about their day or their personal problems and we listen to the radio. It is very laid back.

Q: What’s your favorite meal to cook? Favorite ingredient to use?

A: I like to cook many things, but especially chicken. My absolute favorite dish to make is a honey mustard chicken.  It has honey, honey mustard, and melted butter and smothered with bread crumbs. I put a secret ingredient in it to make it my own.  I use a lot of sweet wines in my cooking. I use whites such as Moscatos and some reds such as Cabernet and Pinot Noir.

Q: Have you ever had any bad accidents in the kitchen?

A: I think the worst thing I have ever done is cut myself with a 14-inch chef knife or burn myself on the stove.  Nothing too serious.

Q: Have you ever competed in any food contests? What were they and how did you do?

A: We recently had a cook-off in the senior class with all of the Parkway students cooking against all of the Rockwood students.  We had to make an entree and a dessert. Rockwood made filet mignon with mashed potatoes and white asparagus. Their dessert was chocolate mousse. Parkway made smoky apple pork tenderloin, green asparagus bundles, and duchess potatoes.  Our dessert was chocolate crème brûlée close. It was close, but we won!

Q: What would be your dream job?

A: My dream job is to be the head chef at a Four-Star restaurant.  I would like to later open up my own restaurant when I’m closer to the top of the pyramid and getting paid more.