CULINOLOGY STUDENT WITH A FULL PLATE WORKS TO FEED THE TROOPS
When he was a U.S. Marine in the early 1990s, chef Michael Bunn, 33, found himself in hot spots all over the world – from serving on a battleship in the first Gulf War to doing relief work in Haiti.
Still, his stint in the Marines gave Michael, now a resident of Clifton, plenty of professional experience for use in civilian life. After you become accustomed to cooking for 10,000 battleship crew members three times a day, a restaurant kitchen seems pretty sedate.
After he came out of the Marines in 1995, Michael was so used to quick marching through life that he’s routinely worked up to three jobs at a time since then. And that hasn’t really changed since he enrolled in the University of Cincinnati’s culinology program. The program, one of only three of its kind in the nation, provides chefs with a heavy dose of science so that they can fill roles in food research and development.
“I worked on a number of projects for a number of the firm’s clients, including an improved macaroni and cheese, food for outdoor camping and the military line. For the military line of food, I developed a Marsala sauce and a Chipotle product,” explains Michael, who will graduate from UC's College of Applied Science in 2006.
Michael will next co-op in January 2006 and is aiming to work for a restaurant in Naples, Fla. “I loved the co-op at Wornick and eventually do want to work in food R&D once I graduate. But I also like to travel, so this time, I had to pick a co-op that would allow me to do that.”
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