Lilly Jan is a lecturer of food and beverage at the Nolan School of Hotel Administration at Cornell University. She brings nearly 15 years of experience across the hospitality and foodservice sectors, including catering and events, retail, and television production. Prior to joining Cornell, she was the Director of Culinary Operations for Newbury College in Brookline, Massachusetts. Lilly also served as a faculty member and academic advisor at Newbury College, creating and teaching a range of classes across culinary and hospitality management. She has also taught for Le Cordon Bleu and Boston University.   As a chef, product and recipe developer, and foodservice consultant, Lilly has worked with a variety of food-based businesses, including a food truck, on-demand food delivery, food start-up, and retail food stores. She specializes in operations management, focusing on ushering food business concepts to market. A frequent speaker and media contact on food culture, cooking and Chinese cuisine, Lilly has been featured in print and radio outlets. She worked on TV production for America's Test Kitchen and was a regular contributor for WGNH's Boston Public Radio.  Lilly's research interests focus on workplace culture and career progression in the foodservice industry, food safety and food allergy training and education in restaurants, and culture and cuisine.   On this episode of "What's Burning", Lilly's chat with Host Mitchell Davis includes conversation around what Lilly calls "eating broadly with an open mind", the toxic restaurant culture, and the need to understand that not everyone has the same "why".