Graduate Spotlight- Anthony Zamorra
We recently caught up with Anthony Zamora (@anthonyjzamora), one of our Professional Culinary Arts Program alums, who visited Chef Jody Adams and General Manager Harry Asimis to stage at La Padrona (@lapadronaboston) while in Boston. Learn more about his experience below:
How have the BU Culinary Arts programs helped you and how do you still feel connected to the program today?
“The program at BU helped me tremendously by opening up my perspective to all the things I didn’t know about food and the industry. The program also allowed me to connect with mentors I still have today! Since earning my certificate in 2016, I keep up with my directors, the program on social media, and have even popped over to the classroom when I’ve visited Boston.”
What does your regular day look like as a nutrition chef for a professional team?
“As the Vice President of Nutrition, Culinary, and Hospitality, I get to work closely with very talented individuals in diverse settings. We cover sports performance nutrition, culinary, and hospitality! When I’m not working hands-on with my teammates, we are usually planning for the next week, month or future seasons. I meet with managers and teammates regularly to review goals, brainstorm ideas, or troubleshoot issues. My team is continuously redefining the definition of hospitality in sports and challenging conventional practices. I am currently designing the kitchen and dining room space of Utah’s new NHL practice facility.”
Why did you choose to stage at La Padrona with Chef Jody Adams?
“I called Lisa Falso and told her I would be in Boston on a work trip and that I was looking for a stage. I explained to her how I was trying to grow. Hospitality, team building, and delivering high level experiences were all at the top of my list. She recommended La Padrona and Chef Jody, as she thought I would connect well with them and gain a lot of value. Chef Jody’s experience in the industry was incredible to learn from, and she shared with me several gems as I continue my career.”
Do you have any future plans post-staging?
“Chef Jody and Harry Asimis, GM of La Padrona, both helped open my eyes to see what’s possible in hospitality from the inside out. I plan to keep dreaming, building, and to redefine the hospitality experience in professional sports and in the state of Utah. Additionally, I wrote Lisa Falso, Chef Jody, and Harry thank you cards. I believe it’s always important to send a card in the mail.”
Zamora is the VP of Nutrition, Culinary, and Hospitality at the Smith Entertainment Group, overseeing chefs and dietitians for The Utah Jazz, The Utah Hockey Club, and @experiencetheunderground. He earned his certificate in 2016, continuing to keep close relationships with past directors and mentors and even popping into the classroom when visiting Boston. He contacted our assistant director Lisa Falso with interest in hospitality and team building before being recommended to La Padrona. Chef Jody is a core instructor for our Professional Culinary Arts Program.