After receiving his Bachelor of Science degree in Computer Information Systems from Jacksonville University in 2006, Florida native Chef Brandon Torre realized that his heart was not in that field and that he needed to consider another line of employment. While on vacation in Denver, Colorado, Chef Brandon visited Johnson and Wales University on a whim and soon found himself an accepted incoming student. Chef Brandon excelled in his studies and found working in foodservice much more in line with his personality than working on computer information systems. “I got into the business because I like to eat and enjoy making others like it as much as I do,” Chef Brandon says. “I enjoy the immediate gratification I receive from making someone else happy.” Upon graduation from Johnson and Wales, Chef Brandon immersed himself for eight years in busy and demanding hotel kitchens. He was employed first at the Ritz-Carlton on Amelia Island in Florida, where he worked his way from being a student extern, through rotations in the banquet department and in all three of the hotel’s restaurants, to being a trainer at Salt, the hotel’s five diamond restaurant. He later moved north, where he served at the Omni William Penn Hotel as restaurant chef with responsibility for the day-to-day operation of three outlets. Since the end of 2013, Chef Brandon has served as Chef de Cuisine at Sapore, the restaurant of the Loretta Paganini School of Cooking. As a Chef and an Instructor, Chef Brandon’s philosophy centers on balanced mastery of all aspects of the craft. He believes that it is incumbent upon instructors to make sure that the important things about our craft are taught well. Students have a responsibility in their education, too – they should never stop learning and should try to master something new each day. On a personal level, he feels that his biggest contribution to ICASI students is his ability to understand and counsel them through the difficulties that they may experience on their roads to success.