Called one of the most prolific chefs and restaurateurs in America, Chef Ford Fry is the newly announced Chef-in-Residence at 1856, the teaching restaurant in the Tony and Libba Rane Culinary Science Center. Chef Fry brings his Texas upbringing and experience for foods and flavors from coast to coast to the Plains, giving students in the Horst Schulze School of Hospitality Management an opportunity to experience his award winning culinary skills and life philosophy of combining passion and hard work. In this edition of How Very Human Sciences, Chef Fry shares his background and how he is eager to inspire the next generation of hospitality management leaders.
