“My wife is from a small city called Crawfordville, which is just south of Tallahassee on the Gulf coast of Florida. We spend as much time there as possible. As a result, I’ve been indoctrinated in Southern food culture, like shrimp 'n’ grits, a Low Country boil, red-eye gravy, pit barbecue, collard greens, Pot Likker and biscuits.
“While I love it now, the first time I tasted sweet tea it made me gag. The people in the South sometimes struggle to understand my accent, but they know when I’m enjoying their food.
“I lived and worked in Atlanta, Georgia for three years at the US Centers for Disease Control & Prevention (CDC). But, fortunately, despite working with highly pathogenic H5N1 avian influenza (bird flu) on a daily basis, it didn’t put me off the South’s famous fried chicken.
“When I started at Edinburgh Napier in 2011, I found it was as much a culture change coming back to Scotland as it was moving to Georgia.”