Today we’d like to introduce you to Mackenzie Bui
Hi Mackenzie , it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
I started out working in Kitchens at the age of 14, but I always wanted to be a chef. My grandmother was my biggest inspiration and I remember eating her food and wanting to be able to cook just like her. I worked through big corporate kitchens for years, and then moved up to Athens, GA to go to school. I completed Culinary Arts in 2014 and from there became the Executive Sous Chef at the The National owned by Peter Dale. I worked there for years honing my craft, but eventually wanting more. I started doing pop-ups and started to private chef, but ultimately decided to go back to school to pursue food science. I completed my bachelors in food science at UGA, and was offered the position here as the processing manager for the Food Science Department. I recently finished my Masters of Food Science and Technology and won a national wide competition for product innovation.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
There have been a lot of struggles, between my Family’s business going out of business and causing us to essentially be homeless. I struggled a lot in high school and didn’t even want to go to college, but I decided to try and now I have a Masters.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I currently work as the processing manager for the Food Science Department at The University of Georgia. I help students and faculty with a lot of their classes and research. I do a plethora of work around building and it is a very satisfying and enjoyable career. I recently submitted a new product into the IFT competition and won first prize. It is an instant coffee that utilizes egg as a non-dairy creamer and also contributes to 10% of your daily protein intake.
Is there anyone you’d like to thank or give credit to?
My grandmother was a huge inspiration for me, as she came over to America form Vietnam with nothing and raised four children on her own, she was a very strong-willed woman who was also sweet, kind, and funny. Peter Dale the owner of the the National, took me in and gave me a chance. I tried to repay his kindness with being the best worker I could be. He taught me a lot and helped me through a lot. Dr. William Kerr is a professor in the Food Science Department and has taught me a lot of what I need to know in food science. He is a brilliant man and full of knowledge.
