American Culinary Federation
American Culinary Federation List of Employees There's an exhaustive list of past and present employees! Get comprehensive information on the number of employees at American Culinary Federation. You can filter them based on skills, years of employment, job, education, department, and prior employment.
American Culinary Federation Salaries. You can even request information on how much does American Culinary Federation pay if you want to. Learn about salaries, pros and cons of working for American Culinary Federation directly from the past employees.
Find People by Employers You can rekindle an old relationship, reconnect with a long-lost friend, former boss, business acquaintance who might be useful in your new line of work. With our employee database, the possibilities are endless. All you have to do is type in a couple of keywords and we'll bring you the exact information you wanted!
128 American Culinary Federation employees in database. Find out everything there's to know about American Culinary Federation employees. We offer you a great deal of unbiased information from the internal database, personal records, and many other details that might be of interest to you.
American Culinary Federation Employees
Employee
Years
Job
Industry
Melissa Shrader, MA Melissa Shrader, MA's American Culinary Federation Experience March 2006 - November 2010
Job Member Benefits Director at Young Presidents' Organization
Industry Nonprofit Organization Management
Experience
YPO - Young Presidents' Organization February 2013 - Present
YPO - Young Presidents' Organization, Inc November 2010 - February 2013
American Culinary Federation March 2006 - November 2010
American Marketing Association - Jacksonville Chapter 2010 - 2010
The Grove Counseling Center April 2004 - March 2006
City of Casselberry October 2003 - April 2004
Florida Hospital August 2002 - May 2003
Skills
Marketing, Fundraising, Social Media, B2B, Event Planning, Event Management, Integrated Marketing, Management, Leadership, New Business Development, Public Relations, Public Speaking, Strategy
Education
University of Central Florida 2004 — 2007
M.A.
University of Central Florida 1999 — 2003
B.A.
YPO - Young Presidents' Organization February 2013 - Present
YPO - Young Presidents' Organization, Inc November 2010 - February 2013
American Culinary Federation March 2006 - November 2010
American Marketing Association - Jacksonville Chapter 2010 - 2010
The Grove Counseling Center April 2004 - March 2006
City of Casselberry October 2003 - April 2004
Florida Hospital August 2002 - May 2003
Skills
Marketing, Fundraising, Social Media, B2B, Event Planning, Event Management, Integrated Marketing, Management, Leadership, New Business Development, Public Relations, Public Speaking, Strategy
Education
University of Central Florida 2004 — 2007
M.A.
University of Central Florida 1999 — 2003
B.A.
Todd Gillespie Todd Gillespie's American Culinary Federation Experience 2001 - 2014
Job Culinary Artist
Industry Food & Beverages
Experience
Snoqualmie Casino August 2013 - Present
Bates Technical College May 2005 - Present
American culinary federation 2001 - 2014
Muckleshoot Casino March 2002 - July 2011
Skills
Culinary Skills, Food Safety, Management, Banquets, Microsoft Office, Knife Skills, Supervision, Nutrition, French Cuisine, American Cuisine, Chinese regional cuisine, Customer Service, wild game, BBQ, Craft Beer, cs5 photo shop, Arts, Microsoft Publisher, Microsoft Word, Microsoft Excel, Cajun / Creole Cuisine, Adobe Illustrator, Employee Training, Catering, recipe developement, Food Cost Management, Recipes, Cuisine, Menu Development, Cooking, Food, Sanitation, Illustrator, Baking, Culinary Management, Training, Time Management, Chef, Food Writing, Leadership, Fine Dining, Food Service, Restaurants
Education
International Academy of Design and Technology-Seattle 2012 — 2013
Graphic Design, 4.0
Bates Technical College 2000 — 2003
diploma, Instructional Design
Bates Technical College 2000 — 2003
Diploma, Culinary Arts/Chef Training
Bates Technical College 2000 — 2002
Diploma, Culinary Arts
Bates Technical College 2000 — 2002
Culinary Arts, Vocational High School and Secondary Business/Vocational-Industrial/Occupational Diploma Program
Snoqualmie Casino August 2013 - Present
Bates Technical College May 2005 - Present
American culinary federation 2001 - 2014
Muckleshoot Casino March 2002 - July 2011
Skills
Culinary Skills, Food Safety, Management, Banquets, Microsoft Office, Knife Skills, Supervision, Nutrition, French Cuisine, American Cuisine, Chinese regional cuisine, Customer Service, wild game, BBQ, Craft Beer, cs5 photo shop, Arts, Microsoft Publisher, Microsoft Word, Microsoft Excel, Cajun / Creole Cuisine, Adobe Illustrator, Employee Training, Catering, recipe developement, Food Cost Management, Recipes, Cuisine, Menu Development, Cooking, Food, Sanitation, Illustrator, Baking, Culinary Management, Training, Time Management, Chef, Food Writing, Leadership, Fine Dining, Food Service, Restaurants
Education
International Academy of Design and Technology-Seattle 2012 — 2013
Graphic Design, 4.0
Bates Technical College 2000 — 2003
diploma, Instructional Design
Bates Technical College 2000 — 2003
Diploma, Culinary Arts/Chef Training
Bates Technical College 2000 — 2002
Diploma, Culinary Arts
Bates Technical College 2000 — 2002
Culinary Arts, Vocational High School and Secondary Business/Vocational-Industrial/Occupational Diploma Program
David Meyers David Meyers's American Culinary Federation Experience 1978 - Present
Job Culinary Placement Specialist, Executive Search, President, F&B Consultant
Industry Food & Beverages
Experience
David Meyers Associates 2000 - Present
Master Club Advisors 2000 - Present
The Culinary Institute of America 2012 - Present
Triton College 2000 - Present
Tech Center of DuPage 2005 - Present
CMAA 1987 - Present
American Culinary Federation 1978 - Present
North Shore Country Club 1987 - 2000
North Shore Country Club 1984 - 1987
Skills
Clubs, Culinary, Food & Beverage, Hospitality, Culinary Skills, Change Management, Club, Food Safety, Pastry, Catering, Hospitality Industry, Menu Development, Chef, Banquets, Hotels, Event Planning, Hotel Management, Restaurants, Cuisine, Training, Food, Recruiting, Sanitation, Food Service, Restaurant Management, Resorts, Revenue Analysis, Fine Dining, Hospitality Management, Recipes, Cooking, Customer Service, Cost Control, Inventory Management, Wine, Budgets, Golf, Process Scheduler, Employee Training, Pre-opening, Customer Satisfaction, Team Building, Baking, Income Statement, Event Management, Forecasting, Operations Management, Food Industry, HACCP, Food Preparation
Education
Triton College 1975 — 1978
AOS, Hospitality Management
ACF Sanctioned Culinary Apprenticeship- completed 1980
CC, Culinary Arts/Chef Training
David Meyers Associates 2000 - Present
Master Club Advisors 2000 - Present
The Culinary Institute of America 2012 - Present
Triton College 2000 - Present
Tech Center of DuPage 2005 - Present
CMAA 1987 - Present
American Culinary Federation 1978 - Present
North Shore Country Club 1987 - 2000
North Shore Country Club 1984 - 1987
Skills
Clubs, Culinary, Food & Beverage, Hospitality, Culinary Skills, Change Management, Club, Food Safety, Pastry, Catering, Hospitality Industry, Menu Development, Chef, Banquets, Hotels, Event Planning, Hotel Management, Restaurants, Cuisine, Training, Food, Recruiting, Sanitation, Food Service, Restaurant Management, Resorts, Revenue Analysis, Fine Dining, Hospitality Management, Recipes, Cooking, Customer Service, Cost Control, Inventory Management, Wine, Budgets, Golf, Process Scheduler, Employee Training, Pre-opening, Customer Satisfaction, Team Building, Baking, Income Statement, Event Management, Forecasting, Operations Management, Food Industry, HACCP, Food Preparation
Education
Triton College 1975 — 1978
AOS, Hospitality Management
ACF Sanctioned Culinary Apprenticeship- completed 1980
CC, Culinary Arts/Chef Training
Edilerman Molina CEC's American Culinary Federation Experience 1997 - Present
Job Executive Chef/Owner
Industry Food & Beverages
Experience
THE AMERICANA CAFE February 2014 - Present
San Jacinto College August 2011 - Present
American Culinary Federation 1997 - Present
Morrison Management Specialists March 2010 - February 2014
HOUSTON COUNTRY CLUB August 2008 - March 2010
Ciao Baby Restaurant and Lounge September 2002 - April 2008
CIAO BABY RESTAURANT & LOUNGE September 2000 - September 2002
The Vanderbilt 2000 - September 2002
NEW YORK MARRIOTT May 1998 - January 2000
coolfish/lemongrass 2000 - 2000
Skills
Recipes, Culinary, Food Cost, Cooking, Sanitation, Food Industry, Food, Menu Design, Cuisine, Fine Dining, Banquets, Catering, Restaurants, Food Safety, Food & Beverage, Restaurant Management, Food Service, Cost Control, Menu Creation, Hospitality Management, Food Quality, Hiring, Purchasing, Hospitality, Inventory Management, Hospitality Industry, Scheduling, Budgeting, Hotels, Gourmet, HACCP, Event Management, Pre-opening, Guest Satisfaction, Staff Training, Supervisory Skills, Customer Service, Forecasting, Team Building, Excel, Italian, Word, Teaching, Event Planning, P&L, Culinary Skills, Microsoft Word, Pastry, Microsoft Excel, Wine
Education
Culinary Institute of America 1996 — 1998
AOS, Culinary Arts and Science
Culinary Institute of America 1996 — 1998
AOS Graduate of Culinary Arts and Science
THE AMERICANA CAFE February 2014 - Present
San Jacinto College August 2011 - Present
American Culinary Federation 1997 - Present
Morrison Management Specialists March 2010 - February 2014
HOUSTON COUNTRY CLUB August 2008 - March 2010
Ciao Baby Restaurant and Lounge September 2002 - April 2008
CIAO BABY RESTAURANT & LOUNGE September 2000 - September 2002
The Vanderbilt 2000 - September 2002
NEW YORK MARRIOTT May 1998 - January 2000
coolfish/lemongrass 2000 - 2000
Skills
Recipes, Culinary, Food Cost, Cooking, Sanitation, Food Industry, Food, Menu Design, Cuisine, Fine Dining, Banquets, Catering, Restaurants, Food Safety, Food & Beverage, Restaurant Management, Food Service, Cost Control, Menu Creation, Hospitality Management, Food Quality, Hiring, Purchasing, Hospitality, Inventory Management, Hospitality Industry, Scheduling, Budgeting, Hotels, Gourmet, HACCP, Event Management, Pre-opening, Guest Satisfaction, Staff Training, Supervisory Skills, Customer Service, Forecasting, Team Building, Excel, Italian, Word, Teaching, Event Planning, P&L, Culinary Skills, Microsoft Word, Pastry, Microsoft Excel, Wine
Education
Culinary Institute of America 1996 — 1998
AOS, Culinary Arts and Science
Culinary Institute of America 1996 — 1998
AOS Graduate of Culinary Arts and Science
Robert Newell C.E.C's American Culinary Federation Experience 1980 - 2009
Job General manager/Executive Chef at fairfield golf and country club
Industry Food & Beverages
Experience
Fairfield golf and country club July 2015 - Present
Honey Creek Resort State Park June 2012 - July 2015
Morrisons August 2011 - January 2012
St Elizabeth Hospital June 2009 - July 2011
Fairview Southdale Hospital 2004 - 2009
American Culinary Federation 1980 - 2009
SODEXO (former SODEXHO) November 2000 - October 2004
Skills
Culinary Skills, Menu Development, Catering, Cooking, Food Service, Banquets, Recipes, Restaurants, Food, Menu Costing, Chef, Fine Dining, Food Cost Management, Food & Beverage, Hospitality, Cuisine, Pastry, Labor Control, Sanitation, Gourmet, Customer Service, Food Safety, Food Preparation, Culinary Management, Seafood, Food Quality, Purchasing, Recipe Testing, Inventory Management, Hiring, Culinary Education, Italian cuisine, Restaurant Management, Cost Control, Supervisory Skills, Sauces, Food Cost, Culinary, Menu Design, Pre-opening, Scheduling, HACCP, Staff Training, Customer Satisfaction, Allergy, Gluten Intolerance, gluten free, ServSafe, Hospitality Industry, Hospitality Management
Education
Des Moines Area Community College 1978 — 1980
AA, Culinary Arts
Fairfield golf and country club July 2015 - Present
Honey Creek Resort State Park June 2012 - July 2015
Morrisons August 2011 - January 2012
St Elizabeth Hospital June 2009 - July 2011
Fairview Southdale Hospital 2004 - 2009
American Culinary Federation 1980 - 2009
SODEXO (former SODEXHO) November 2000 - October 2004
Skills
Culinary Skills, Menu Development, Catering, Cooking, Food Service, Banquets, Recipes, Restaurants, Food, Menu Costing, Chef, Fine Dining, Food Cost Management, Food & Beverage, Hospitality, Cuisine, Pastry, Labor Control, Sanitation, Gourmet, Customer Service, Food Safety, Food Preparation, Culinary Management, Seafood, Food Quality, Purchasing, Recipe Testing, Inventory Management, Hiring, Culinary Education, Italian cuisine, Restaurant Management, Cost Control, Supervisory Skills, Sauces, Food Cost, Culinary, Menu Design, Pre-opening, Scheduling, HACCP, Staff Training, Customer Satisfaction, Allergy, Gluten Intolerance, gluten free, ServSafe, Hospitality Industry, Hospitality Management
Education
Des Moines Area Community College 1978 — 1980
AA, Culinary Arts
Alfred Mann's American Culinary Federation Experience 1999 - 2010
Job Owner & Founder Elite Catering & Events LLC
Industry Hospitality
Experience
Elite Catering & Events, LLC January 2012 - Present
Habibi USA January 2012 - Present
Future Chefs of Central Florida June 1999 - Present
American Culinary Federation Central Florida Chapter 1993 - Present
Habibi Usa October 2010 - December 2011
American Culinary Federation 1999 - 2010
DARDEN RESTAURANTS, OLIVE GARDEN October 2004 - April 2008
BELZ ENTERPRISES, Memphis, TN, Orlando Fl BELZ ENTERPRISES October 2003 - October 2004
R & S HOSPITALITY/ J.R. INTERNATIONAL August 2001 - September 2003
EMERIL’S ORLANDO / Emeril Lagasse 1999 - 2001
Skills
Restaurants, Menu Development, Culinary, Hospitality, Food Service, Culinary Skills, Food & Beverage, Banquets, Catering, Management, Food, Hotels, Fine Dining, Recipes, Restaurant Management, Resorts
Education
Darden Support Center / M.I.T. 2004 — 2008
F&B Operations and Training Management, Management
Johnson & Wales University 2000 — 2001
Honorary Diploma, Culinary Arts
Disney Culinary Academy 1993 — 1996
Diploma, Culinary Arts, F&B Management, Service Excellence
Elite Catering & Events, LLC January 2012 - Present
Habibi USA January 2012 - Present
Future Chefs of Central Florida June 1999 - Present
American Culinary Federation Central Florida Chapter 1993 - Present
Habibi Usa October 2010 - December 2011
American Culinary Federation 1999 - 2010
DARDEN RESTAURANTS, OLIVE GARDEN October 2004 - April 2008
BELZ ENTERPRISES, Memphis, TN, Orlando Fl BELZ ENTERPRISES October 2003 - October 2004
R & S HOSPITALITY/ J.R. INTERNATIONAL August 2001 - September 2003
EMERIL’S ORLANDO / Emeril Lagasse 1999 - 2001
Skills
Restaurants, Menu Development, Culinary, Hospitality, Food Service, Culinary Skills, Food & Beverage, Banquets, Catering, Management, Food, Hotels, Fine Dining, Recipes, Restaurant Management, Resorts
Education
Darden Support Center / M.I.T. 2004 — 2008
F&B Operations and Training Management, Management
Johnson & Wales University 2000 — 2001
Honorary Diploma, Culinary Arts
Disney Culinary Academy 1993 — 1996
Diploma, Culinary Arts, F&B Management, Service Excellence
Leah Spellman, APR's American Culinary Federation Experience March 2008 - May 2012
Job Public Relations and Marketing Manager
Industry Public Relations and Communications
Experience
University of Florida November 2013 - Present
RTI Surgical May 2012 - November 2013
HOME and BUSINESS Magazines August 2012 - 2013
American Culinary Federation March 2008 - May 2012
Jacksonville Magazine December 2007 - December 2011
Principle Creative January 2008 - March 2008
Lakeland Magazine August 2007 - December 2007
Skills
Press Releases, Journalism, Newsletters, Public Relations, Media Relations, Photography, Magazines, Fundraising, Advertising, Internal Communications, Marketing Communications, Corporate Communications, Publishing, Editorial
Education
Southeastern University 2004 — 2007
BA, Journalism/Public Relations
University of Florida November 2013 - Present
RTI Surgical May 2012 - November 2013
HOME and BUSINESS Magazines August 2012 - 2013
American Culinary Federation March 2008 - May 2012
Jacksonville Magazine December 2007 - December 2011
Principle Creative January 2008 - March 2008
Lakeland Magazine August 2007 - December 2007
Skills
Press Releases, Journalism, Newsletters, Public Relations, Media Relations, Photography, Magazines, Fundraising, Advertising, Internal Communications, Marketing Communications, Corporate Communications, Publishing, Editorial
Education
Southeastern University 2004 — 2007
BA, Journalism/Public Relations
James BETZ James BETZ's American Culinary Federation Experience 2011 - Present
Job Division Manager East at Hamilton Beach Commercial
Industry Consumer Goods
Experience
Hamilton Beach Commercial January 2014 - Present
American Culinary Federation 2011 - Present
Hamilton Beach Brands Inc. April 2006 - January 2014
Anchor Hocking January 2000 - April 2007
Viskase January 1990 - January 2000
Skills
Consumer Products, FMCG, Retail, Sales Operations, Cross-functional Team..., Forecasting, Marketing Strategy, Food Service, Food, Restaurants, Management, Purchasing, Food Safety, Marketing, Menu Development, Culinary Skills, Brand Management, Sales, Customer Insight, Account Management, Marketing Management, Product Innovation, Merchandising, Catering
Education
Bowling Green State University 1976 — 1980
BS in Administrative Management, School of Business, Business Administration and Management, General
Hamilton Beach Commercial January 2014 - Present
American Culinary Federation 2011 - Present
Hamilton Beach Brands Inc. April 2006 - January 2014
Anchor Hocking January 2000 - April 2007
Viskase January 1990 - January 2000
Skills
Consumer Products, FMCG, Retail, Sales Operations, Cross-functional Team..., Forecasting, Marketing Strategy, Food Service, Food, Restaurants, Management, Purchasing, Food Safety, Marketing, Menu Development, Culinary Skills, Brand Management, Sales, Customer Insight, Account Management, Marketing Management, Product Innovation, Merchandising, Catering
Education
Bowling Green State University 1976 — 1980
BS in Administrative Management, School of Business, Business Administration and Management, General
Sara Henika's American Culinary Federation Experience October 2007 - December 2008
Job Communications Manager at The First Tee
Industry Sports
Experience
The First Tee March 2012 - Present
The First Tee February 2011 - March 2014
World Golf Hall of Fame January 2009 - March 2011
American Culinary Federation October 2007 - December 2008
VISIT FLORIDA September 2006 - May 2007
Skills
Social Media, Photoshop, Google Analytics, Dreamweaver, Web Marketing, HTML, Public Relations, Social Media Marketing, Media Relations, Marketing Communications, Press Releases, Marketing, Facebook, Management, Newsletters, Public Speaking, Nonprofits
Education
Florida State University 2003 — 2007
BA, Communications
The First Tee March 2012 - Present
The First Tee February 2011 - March 2014
World Golf Hall of Fame January 2009 - March 2011
American Culinary Federation October 2007 - December 2008
VISIT FLORIDA September 2006 - May 2007
Skills
Social Media, Photoshop, Google Analytics, Dreamweaver, Web Marketing, HTML, Public Relations, Social Media Marketing, Media Relations, Marketing Communications, Press Releases, Marketing, Facebook, Management, Newsletters, Public Speaking, Nonprofits
Education
Florida State University 2003 — 2007
BA, Communications
Gabriel Delagarza Gabriel Delagarza's American Culinary Federation Experience July 2011 - Present
Job Founder at 5 Star Chefs Inc. Manager
Industry Food & Beverages
Experience
American Culinary Federation July 2011 - Present
Education
Ashford University 2009 — 2013
American Culinary Federation July 2011 - Present
Education
Ashford University 2009 — 2013
Debra Bulak's American Culinary Federation Experience October 1997 - October 2009
Job Membership and Events Manager
Industry Nonprofit Organization Management
Experience
St. Johns County Chamber of Commerce September 2011 - Present
American Culinary Federation October 1997 - October 2009
Flagler Hospital January 1992 - January 1997
Real Estate Broker January 1987 - January 1992
Skills
Sales, Contract Negotiation, Budgets, Staff Development, Event Planning, Leadership, Sponsorship, Hotels, Non-profits, Account Management, Strategic Planning, Management, Microsoft Excel, Food & Beverage, Marketing Strategy, Trade Shows, Public Speaking, Recruiting, Inventory Management, Public Relations, Team Building, Customer Service, Marketing Communications, Microsoft Office, Social Media, Fundraising, Hospitality, New Business Development, Project Planning, Microsoft Word, Catering, Negotiation, Advertising, Weddings, Marketing, Corporate Events, Social Networking, Online Marketing, Press Releases, Hospitality Industry, Menu Development, Restaurants, Hospitality Management, Meeting Planning, Social Media Marketing, Time Management, Event Management, Volunteer Management, Convention Services, Newsletters
Education
Florida Real Estate
Broker
St Leo University
Business Management
University of North Florida - College of Business Administration
Business Mgt
St. Johns County Chamber of Commerce September 2011 - Present
American Culinary Federation October 1997 - October 2009
Flagler Hospital January 1992 - January 1997
Real Estate Broker January 1987 - January 1992
Skills
Sales, Contract Negotiation, Budgets, Staff Development, Event Planning, Leadership, Sponsorship, Hotels, Non-profits, Account Management, Strategic Planning, Management, Microsoft Excel, Food & Beverage, Marketing Strategy, Trade Shows, Public Speaking, Recruiting, Inventory Management, Public Relations, Team Building, Customer Service, Marketing Communications, Microsoft Office, Social Media, Fundraising, Hospitality, New Business Development, Project Planning, Microsoft Word, Catering, Negotiation, Advertising, Weddings, Marketing, Corporate Events, Social Networking, Online Marketing, Press Releases, Hospitality Industry, Menu Development, Restaurants, Hospitality Management, Meeting Planning, Social Media Marketing, Time Management, Event Management, Volunteer Management, Convention Services, Newsletters
Education
Florida Real Estate
Broker
St Leo University
Business Management
University of North Florida - College of Business Administration
Business Mgt
Betsy Skrobot Betsy Skrobot's American Culinary Federation Experience 2009 - 2009
Job Owner, Pastry Chef at Four Turns Baking Co
Industry Food & Beverages
Experience
Four Turns Baking Co December 2013 - Present
Zane State College January 2007 - Present
Zane State College 2005 - 2014
Sweet Dolce January 2006 - December 2013
American Culinary Federation 2009 - 2009
Muskingum Area Chamber of Commerce 2006 - 2009
Herb n Ewe March 2005 - November 2005
Cardinal Glennon Children's Hospital 1990 - 1992
Skills
Chocolate, Cakes, Culinary Skills, Cooking, Baking, Pastry, Menu Development, Desserts, Art, Banquets, Food Preparation, Food Service, Confectionery, Chef, Catering
Education
Zane State 2003 — 2005
AD, Culinary Arts
Otterbein University 1984 — 1988
BSN, Nursing
Grove City High School 1979 — 1983
Diploma, College Prep
Four Turns Baking Co December 2013 - Present
Zane State College January 2007 - Present
Zane State College 2005 - 2014
Sweet Dolce January 2006 - December 2013
American Culinary Federation 2009 - 2009
Muskingum Area Chamber of Commerce 2006 - 2009
Herb n Ewe March 2005 - November 2005
Cardinal Glennon Children's Hospital 1990 - 1992
Skills
Chocolate, Cakes, Culinary Skills, Cooking, Baking, Pastry, Menu Development, Desserts, Art, Banquets, Food Preparation, Food Service, Confectionery, Chef, Catering
Education
Zane State 2003 — 2005
AD, Culinary Arts
Otterbein University 1984 — 1988
BSN, Nursing
Grove City High School 1979 — 1983
Diploma, College Prep
Adam Strauss-MBA,CEC's American Culinary Federation Experience 1996 - Present
Job Executive Chef at Compass Group North America
Industry Hospital & Health Care
Experience
Compass Group North America October 2012 - Present
Personal January 2012 - Present
American Culinary Federation 1996 - Present
MMS 2012 - 2013
Orange Regional Medical Center December 2009 - January 2012
Orange Regional Medical Center December 2009 - January 2012
Atria Senior Living Group November 2007 - November 2009
Memorial Sloan-Kettering Cancer Center August 1997 - May 2007
Skills
Scheduling, Supervisory Skills, Advertising, Accounting, Administration, Account Management, Budgeting, Business Management, Business Planning, Customer Relations, Customer Service, Distribution, Event Management, Event Planning, Employee Relations, Forecasting, Financial Planning, Hiring, Hospitality, Innovation, Internet, Inventory Management, Knowledge Management, Kitchen, Logistics, Lean Manufacturing, Layout, Leadership Development, Mentoring, Social Media, Program Management, Microsoft Office, Operations Management, Purchasing, Strategic Planning, Quality Management, Team Building, Teaching, Troubleshooting, Vendor Management, Web Development, Testing, Coaching, Data Analysis, Documentation, Team Leadership, Healthcare, Budgets, Recruiting, Menu Development
Education
Trident University International 2010 — 2012
MBA
Touro University 2003 — 2006
BSBA
Johnson & Wales 1984 — 1987
AOS
Compass Group North America October 2012 - Present
Personal January 2012 - Present
American Culinary Federation 1996 - Present
MMS 2012 - 2013
Orange Regional Medical Center December 2009 - January 2012
Orange Regional Medical Center December 2009 - January 2012
Atria Senior Living Group November 2007 - November 2009
Memorial Sloan-Kettering Cancer Center August 1997 - May 2007
Skills
Scheduling, Supervisory Skills, Advertising, Accounting, Administration, Account Management, Budgeting, Business Management, Business Planning, Customer Relations, Customer Service, Distribution, Event Management, Event Planning, Employee Relations, Forecasting, Financial Planning, Hiring, Hospitality, Innovation, Internet, Inventory Management, Knowledge Management, Kitchen, Logistics, Lean Manufacturing, Layout, Leadership Development, Mentoring, Social Media, Program Management, Microsoft Office, Operations Management, Purchasing, Strategic Planning, Quality Management, Team Building, Teaching, Troubleshooting, Vendor Management, Web Development, Testing, Coaching, Data Analysis, Documentation, Team Leadership, Healthcare, Budgets, Recruiting, Menu Development
Education
Trident University International 2010 — 2012
MBA
Touro University 2003 — 2006
BSBA
Johnson & Wales 1984 — 1987
AOS
Victor Kendlehart's American Culinary Federation Experience July 2014 - Present
Job Sous Chef at Streamsong Resort
Industry Hospitality
Experience
Streamsong Resort March 2015 - Present
American Culinary Federation July 2014 - Present
Streamsong Resort January 2014 - March 2015
The Vintage Club September 2013 - January 2014
Wyndham Gettysburg December 2008 - September 2013
Merion Cricket Club October 2011 - February 2013
Wild Flour November 2012 - January 2013
The Desmond Hotel and Conference Center Malvern December 2011 - March 2012
Bricco December 2009 - May 2011
Olweine's Butcher December 2010 - March 2011
Skills
Serve Safe Certified, Culinary Skills, Menu Costing, Microsoft Office, Customer Service, Eagle Scout, Worked with U.S...., Certified Culinarian..., Member of the Adams..., Awarded 2 American..., Menu Design, Smoking/BBQ, Garde Manger, Baking, Menu Development, Cooking, Food, Hospitality, Cakes, Wine
Education
The Restaurant School at Walnut Hill College 2011 — 2013
Bachelor of Science (B.S.), Culinary Arts, Class Valedictorian of February Class of 2013 (137 Graduates)
Harrisburg Area Community College 2009 — 2011
Associates, Culinary Arts/Chef Training, 3.56
Adams County Tech Prep 2007 — 2009
N/A, Culinary Arts/Chef Training, A
Streamsong Resort March 2015 - Present
American Culinary Federation July 2014 - Present
Streamsong Resort January 2014 - March 2015
The Vintage Club September 2013 - January 2014
Wyndham Gettysburg December 2008 - September 2013
Merion Cricket Club October 2011 - February 2013
Wild Flour November 2012 - January 2013
The Desmond Hotel and Conference Center Malvern December 2011 - March 2012
Bricco December 2009 - May 2011
Olweine's Butcher December 2010 - March 2011
Skills
Serve Safe Certified, Culinary Skills, Menu Costing, Microsoft Office, Customer Service, Eagle Scout, Worked with U.S...., Certified Culinarian..., Member of the Adams..., Awarded 2 American..., Menu Design, Smoking/BBQ, Garde Manger, Baking, Menu Development, Cooking, Food, Hospitality, Cakes, Wine
Education
The Restaurant School at Walnut Hill College 2011 — 2013
Bachelor of Science (B.S.), Culinary Arts, Class Valedictorian of February Class of 2013 (137 Graduates)
Harrisburg Area Community College 2009 — 2011
Associates, Culinary Arts/Chef Training, 3.56
Adams County Tech Prep 2007 — 2009
N/A, Culinary Arts/Chef Training, A
Peter Gebauer, AAC, WCMC, GMC's American Culinary Federation Experience 1991 - Present
Job
Industry Food & Beverages
Experience
Sendik's Food Market 2015 - Present
American Culinary Federation 1991 - Present
Wisconsin Restaurant Association January 2013 - Present
Hotel Food and Beverage Leadership Association 2014 - Present
Skills
Culinary, Food & Beverage, Banquets, Hotels, Resorts, Casino, HACCP, Hospitality Industry, Food Preparation, Cruise Lines, Sustainable Development, Start-ups, Culinary Skills, Fine Dining, Food Safety, Recipes, Food Service, Hospitality Management, Menu Development, Restaurants, Hospitality, Catering, Food, Cooking, Recipe Testing, Menu Costing, Chef, Restaurant Management, Menu Engineering, Culinary Management, Pastry, Mediterranean, New Restaurant Openings, Food Quality, Seafood, Sanitation, Sauces, Italian cuisine, Gourmet, Micros, Culinary Education, Wine, Food Industry, Pre-opening, Banquet Operations, Ingredients, Hiring, Hotel Management, Cost Control, Pre-opening experience
Education
Steigenberger Akademie 1985 — 1985
German Master Chef, Culinary Arts
Cornell University 1991 — 1991
Bar Management
Sendik's Food Market 2015 - Present
American Culinary Federation 1991 - Present
Wisconsin Restaurant Association January 2013 - Present
Hotel Food and Beverage Leadership Association 2014 - Present
Skills
Culinary, Food & Beverage, Banquets, Hotels, Resorts, Casino, HACCP, Hospitality Industry, Food Preparation, Cruise Lines, Sustainable Development, Start-ups, Culinary Skills, Fine Dining, Food Safety, Recipes, Food Service, Hospitality Management, Menu Development, Restaurants, Hospitality, Catering, Food, Cooking, Recipe Testing, Menu Costing, Chef, Restaurant Management, Menu Engineering, Culinary Management, Pastry, Mediterranean, New Restaurant Openings, Food Quality, Seafood, Sanitation, Sauces, Italian cuisine, Gourmet, Micros, Culinary Education, Wine, Food Industry, Pre-opening, Banquet Operations, Ingredients, Hiring, Hotel Management, Cost Control, Pre-opening experience
Education
Steigenberger Akademie 1985 — 1985
German Master Chef, Culinary Arts
Cornell University 1991 — 1991
Bar Management
Jaime Mestan Jaime Mestan's American Culinary Federation Experience 2008 - 2011
Job Assistant Research Chef at Ed Miniat, Inc.
Industry Food Production
Experience
Ed Miniat, Inc. January 2009 - Present
Ed Miniat, Inc. December 2008 - Present
Research Chefs Association 2009 - 2014
American Culinary Federation 2008 - 2011
Kendall College 2005 - 2007
Skills
Culinary Skills, Food Service, Food, Food Safety, Food Industry, Food Science, Menu Development, Cooking, HACCP, Recipes, Sanitation, Cuisine, Ingredients, Food Processing, Food & Beverage, Fine Dining, Sauces, Wine, Food Quality, Recipe Testing, Pastry, Gourmet
Education
Kendall College 2004 — 2008
Bachelor, Culinary Arts & Hospitality Management
Ed Miniat, Inc. January 2009 - Present
Ed Miniat, Inc. December 2008 - Present
Research Chefs Association 2009 - 2014
American Culinary Federation 2008 - 2011
Kendall College 2005 - 2007
Skills
Culinary Skills, Food Service, Food, Food Safety, Food Industry, Food Science, Menu Development, Cooking, HACCP, Recipes, Sanitation, Cuisine, Ingredients, Food Processing, Food & Beverage, Fine Dining, Sauces, Wine, Food Quality, Recipe Testing, Pastry, Gourmet
Education
Kendall College 2004 — 2008
Bachelor, Culinary Arts & Hospitality Management
Murray Long CEC,CCE,ACE Murray Long CEC,CCE,ACE's American Culinary Federation Experience 1997 - 2012
Job Principal Artist / Sculptor at WickedGoodIce.com
Industry Events Services
Experience
Wicked Good Ice Carvings January 2000 - Present
American Culinary Federation 1997 - 2012
Southern New Hampshire University September 2006 - December 2011
Le Cordon Bleu Schools North America October 2000 - April 2009
Luxor Hotel and casino, Las vegas, NV. 1993 - 1996
Bally's Resort, Las vegas, NV July 1981 - September 1990
Skills
Culinary Skills, Food, Event Planning, Microsoft Office, Fundraising, Hospitality Management, Hospitality Industry, Hospitality, Menu Development, Event Management, Restaurants, Banquets, Recipes, Cooking, Customer Service, Hotels, Training, Cuisine, PowerPoint, Research, Nutrition, Food Service, Microsoft Excel, Staff Development, Fine Dining, Sanitation, Social Media, Food Safety, Public Speaking, Catering, Higher Education, Non-profits, Team Building, Supervisory Skills, Restaurant Management, Food & Beverage, Budgets, Marketing, Hotel Management, Curriculum Development, Process Scheduler, Inventory Management, Public Relations, Microsoft Word, Teaching, Outlook, Strategic Planning
Education
University of Nevada-Las Vegas 1981 — 1985
Batchelor of Science, Hotel Administration
Johnson & Wales University 1978 — 1981
Associate in Science, Culinary Arts
Wicked Good Ice Carvings January 2000 - Present
American Culinary Federation 1997 - 2012
Southern New Hampshire University September 2006 - December 2011
Le Cordon Bleu Schools North America October 2000 - April 2009
Luxor Hotel and casino, Las vegas, NV. 1993 - 1996
Bally's Resort, Las vegas, NV July 1981 - September 1990
Skills
Culinary Skills, Food, Event Planning, Microsoft Office, Fundraising, Hospitality Management, Hospitality Industry, Hospitality, Menu Development, Event Management, Restaurants, Banquets, Recipes, Cooking, Customer Service, Hotels, Training, Cuisine, PowerPoint, Research, Nutrition, Food Service, Microsoft Excel, Staff Development, Fine Dining, Sanitation, Social Media, Food Safety, Public Speaking, Catering, Higher Education, Non-profits, Team Building, Supervisory Skills, Restaurant Management, Food & Beverage, Budgets, Marketing, Hotel Management, Curriculum Development, Process Scheduler, Inventory Management, Public Relations, Microsoft Word, Teaching, Outlook, Strategic Planning
Education
University of Nevada-Las Vegas 1981 — 1985
Batchelor of Science, Hotel Administration
Johnson & Wales University 1978 — 1981
Associate in Science, Culinary Arts
Michael Fenster, MD Michael Fenster, MD's American Culinary Federation Experience 2010 - 2012
Job Advisory Board Member at Train Magazine; Bodybuilding.com
Industry Medical Practice
Experience
Train Magazine; Bodybuilding.com August 2015 - Present
Fox News Channel April 2015 - Present
Koehler Books 2011 - Present
Cardiology Specialists of Florida, LLC 2010 - Present
Red Tail Productions 2010 - Present
Basil Magazine 2010 - Present
Cardiology Specialists of Florida 2010 - Present
Muscle and Fitness; Basil Magazine; Luxuria Lifestyles Magazine June 2013 - July 2015
The Tampa Tribune 2010 - 2013
American Culinary Federation 2010 - 2012
Skills
Cooking, Martial Arts, Surgery, Hospitals, Public Speaking, Clinical Research, Culinary Skills, Food, Interventional..., Blogging, Food Writing, Editing, Social Networking, Recipes, Social Media, Event Planning, Healthcare, Publishing, Copy Editing, Cardiology, Journalism, Web Content, Content Development, Magazines, Feature Articles, Content Strategy, Books, Publications, Editorial, Online Publishing, Media Relations, Copywriting, New Media, Newspapers, Storytelling, Newsletters, Public Relations, Creative Writing, Social Media Marketing, Content Management, Digital Media, Press Releases, News Writing, Facebook, Radio, Freelance Writing, Leadership
Education
Auburn University 2007 — 2009
MBA, Business
Medical College of Virginia 1986 — 1990
MD, Medicine
University of Virginia 1982 — 1986
BA, Chemistry
Ashworth University
Gourmet Cooking and Catering, Culinary Arts/Chef Training
Train Magazine; Bodybuilding.com August 2015 - Present
Fox News Channel April 2015 - Present
Koehler Books 2011 - Present
Cardiology Specialists of Florida, LLC 2010 - Present
Red Tail Productions 2010 - Present
Basil Magazine 2010 - Present
Cardiology Specialists of Florida 2010 - Present
Muscle and Fitness; Basil Magazine; Luxuria Lifestyles Magazine June 2013 - July 2015
The Tampa Tribune 2010 - 2013
American Culinary Federation 2010 - 2012
Skills
Cooking, Martial Arts, Surgery, Hospitals, Public Speaking, Clinical Research, Culinary Skills, Food, Interventional..., Blogging, Food Writing, Editing, Social Networking, Recipes, Social Media, Event Planning, Healthcare, Publishing, Copy Editing, Cardiology, Journalism, Web Content, Content Development, Magazines, Feature Articles, Content Strategy, Books, Publications, Editorial, Online Publishing, Media Relations, Copywriting, New Media, Newspapers, Storytelling, Newsletters, Public Relations, Creative Writing, Social Media Marketing, Content Management, Digital Media, Press Releases, News Writing, Facebook, Radio, Freelance Writing, Leadership
Education
Auburn University 2007 — 2009
MBA, Business
Medical College of Virginia 1986 — 1990
MD, Medicine
University of Virginia 1982 — 1986
BA, Chemistry
Ashworth University
Gourmet Cooking and Catering, Culinary Arts/Chef Training
Eli Weinstein Eli Weinstein's American Culinary Federation Experience April 2013 - Present
Job Professional Chef
Industry Food Production
Experience
Sodexo October 2014 - Present
Berserker Pickle Company December 2013 - Present
American Culinary Federation April 2013 - Present
Birroteca November 2013 - December 2013
Tov Pizza November 2012 - November 2013
Camps Airy & Louise June 2013 - August 2013
Moondog's, Too. May 2012 - August 2012
United States Navy May 2006 - May 2010
Skills
Navy, Training, Security, Strategic Planning, Human Resources, Microsoft Office, PowerPoint, Microsoft Word, Microsoft Excel, Military, Organizational..., Public Speaking, Critical Thinking, Operations Management, Windows, Supervisory Skills, Social Networking, Networking, Employee Training, Culinary Skills, Food, Catering, Food Service, Restaurants, Cuisine, Sanitation, Chef, Event Management, Food Preparation, Baking, Hospitality, Cooking, Food Safety, Restaurant Management, Culinary Management, HACCP, Food, Sauces, Hiring, Purchasing, Recipe Testing, French Cuisine, Recipes, Italian cuisine, Food Cost Management, Food Cost Analysis, Food Quality, Menu Costing, Food Service Sanitation, Seafood
Education
Morgan State University 2014 — 2016
Bachelor of Applied Science (B.A.Sc.), Dietetics/Dietitian
Stratford University 2012 — 2013
Associate of Arts and Sciences (AAS), Advanced Culinary Arts
Olympic College 2010 — 2012
Certificate, Culinary Arts/Chef Training
Sodexo October 2014 - Present
Berserker Pickle Company December 2013 - Present
American Culinary Federation April 2013 - Present
Birroteca November 2013 - December 2013
Tov Pizza November 2012 - November 2013
Camps Airy & Louise June 2013 - August 2013
Moondog's, Too. May 2012 - August 2012
United States Navy May 2006 - May 2010
Skills
Navy, Training, Security, Strategic Planning, Human Resources, Microsoft Office, PowerPoint, Microsoft Word, Microsoft Excel, Military, Organizational..., Public Speaking, Critical Thinking, Operations Management, Windows, Supervisory Skills, Social Networking, Networking, Employee Training, Culinary Skills, Food, Catering, Food Service, Restaurants, Cuisine, Sanitation, Chef, Event Management, Food Preparation, Baking, Hospitality, Cooking, Food Safety, Restaurant Management, Culinary Management, HACCP, Food, Sauces, Hiring, Purchasing, Recipe Testing, French Cuisine, Recipes, Italian cuisine, Food Cost Management, Food Cost Analysis, Food Quality, Menu Costing, Food Service Sanitation, Seafood
Education
Morgan State University 2014 — 2016
Bachelor of Applied Science (B.A.Sc.), Dietetics/Dietitian
Stratford University 2012 — 2013
Associate of Arts and Sciences (AAS), Advanced Culinary Arts
Olympic College 2010 — 2012
Certificate, Culinary Arts/Chef Training
Oscar Stephenson Oscar Stephenson's American Culinary Federation Experience 2008 - 2012
Job Saute Cook, Veteran
Industry Food & Beverages
Experience
Eurest compass group August 2012 - Present
ACF Chef De Cuisine- July 2012 - Present
Art Institute of California San Diego July 2012 - March 2014
REBOOT Transition Course September 2012 - October 2012
US Navy September 1988 - September 2012
In House June 1996 - July 2012
James Madison University September 2011 - January 2012
American Culinary Federation 2008 - 2012
Barona Resort & Casino 2011 - 2011
Skills
Food and Beverage..., Product Identification, Braising, Frying, Poaching, Roasting, Sauteing, Food Safety, Sanitiation, Basic Nutrition, Personnel Management, Restaurant Management, Grilling, Calculating, Team Building, Menu Development, Innovation, Budgeting, Customer Service..., teamwork, Culinary Education, Inventory Management, Food Preparation, Recipe Testing, Grill, Food, Food & Beverage, Training, Teamwork, Culinary Skills, Budgets, Cuisine, Recipes, Leadership, Sanitation, Hospitality, Food Service, Fine Dining, ServSafe, Baking, Catering
Education
Art Institute of California- San Diego 2012 — 2014
Bachelor's Degree, Culinary Management, 3.80
James Madison University 2011 — 2012
Certification, Professional Management, PASS
The Art Institute of California-San Diego 2006 — 2008
Associate of Science (A.S.), Culinary Arts and Related Services
Eurest compass group August 2012 - Present
ACF Chef De Cuisine- July 2012 - Present
Art Institute of California San Diego July 2012 - March 2014
REBOOT Transition Course September 2012 - October 2012
US Navy September 1988 - September 2012
In House June 1996 - July 2012
James Madison University September 2011 - January 2012
American Culinary Federation 2008 - 2012
Barona Resort & Casino 2011 - 2011
Skills
Food and Beverage..., Product Identification, Braising, Frying, Poaching, Roasting, Sauteing, Food Safety, Sanitiation, Basic Nutrition, Personnel Management, Restaurant Management, Grilling, Calculating, Team Building, Menu Development, Innovation, Budgeting, Customer Service..., teamwork, Culinary Education, Inventory Management, Food Preparation, Recipe Testing, Grill, Food, Food & Beverage, Training, Teamwork, Culinary Skills, Budgets, Cuisine, Recipes, Leadership, Sanitation, Hospitality, Food Service, Fine Dining, ServSafe, Baking, Catering
Education
Art Institute of California- San Diego 2012 — 2014
Bachelor's Degree, Culinary Management, 3.80
James Madison University 2011 — 2012
Certification, Professional Management, PASS
The Art Institute of California-San Diego 2006 — 2008
Associate of Science (A.S.), Culinary Arts and Related Services
Phyllis Flaherty CEC, CCE Phyllis Flaherty CEC, CCE's American Culinary Federation Experience 1982 - 2010
Job Foodservice Sales, Marketing and R&D Professional
Industry Food & Beverages
Experience
Sysco NNE April 2006 - Present
American Culinary Federation 1982 - 2010
The Schwan Food Company January 2002 - March 2006
UniPro February 1994 - June 1999
Kraft General foods 1987 - 1993
Culinary Institute of America 1982 - 1987
Skills
Food, Food Service, Food Industry, Food Safety, Sanitation, Ingredients, HACCP, Food Science, Food & Beverage, Cooking, Restaurants, Culinary Skills, Restaurant Management, Cuisine, Recipes, Menu Development, Fine Dining, Bakery, Chef, Leadership, Management, Marketing, Training, Hotels, Sales, Hospitality, Catering
Education
The Culinary Institute of America 1972 — 1974
AOS, Culinary Arts
Peter Bent Brigham School of Nursing 1971 — 1972
Sysco NNE April 2006 - Present
American Culinary Federation 1982 - 2010
The Schwan Food Company January 2002 - March 2006
UniPro February 1994 - June 1999
Kraft General foods 1987 - 1993
Culinary Institute of America 1982 - 1987
Skills
Food, Food Service, Food Industry, Food Safety, Sanitation, Ingredients, HACCP, Food Science, Food & Beverage, Cooking, Restaurants, Culinary Skills, Restaurant Management, Cuisine, Recipes, Menu Development, Fine Dining, Bakery, Chef, Leadership, Management, Marketing, Training, Hotels, Sales, Hospitality, Catering
Education
The Culinary Institute of America 1972 — 1974
AOS, Culinary Arts
Peter Bent Brigham School of Nursing 1971 — 1972
Brian Sode CMC, AAC Brian Sode CMC, AAC's American Culinary Federation Experience 1982 - 2013
Job Executive Chef at The Bear'sClub
Industry Food & Beverages
Experience
The Bear'sClub August 2005 - Present
American Culinary Federation 1982 - 2013
La Gorce Country Club October 2003 - August 2005
Chiquita Brands International May 1988 - December 2002
Club Corporation of America May 1978 - May 1988
ClubCorp 1983 - 1988
Skills
Food & Beverage, Food, Food Service
Education
Xavier University - Williams College of Business 1999 — 2002
Masters, Business Administration
Wilmington College 1992 — 1996
Liberal Arts, Business Management
Harper College 1980 — 1981
Certificate, Hospitality Management
Triton-College 1977 — 1980
cook, Apprenticeship
The Bear'sClub August 2005 - Present
American Culinary Federation 1982 - 2013
La Gorce Country Club October 2003 - August 2005
Chiquita Brands International May 1988 - December 2002
Club Corporation of America May 1978 - May 1988
ClubCorp 1983 - 1988
Skills
Food & Beverage, Food, Food Service
Education
Xavier University - Williams College of Business 1999 — 2002
Masters, Business Administration
Wilmington College 1992 — 1996
Liberal Arts, Business Management
Harper College 1980 — 1981
Certificate, Hospitality Management
Triton-College 1977 — 1980
cook, Apprenticeship
Chelsea Pillsbury's American Culinary Federation Experience March 2014 - March 2015
Job
Industry Public Relations and Communications
Experience
National Restaurant Association Educational Foundation (NRAEF) March 2015 - Present
American Culinary Federation March 2014 - March 2015
Kreps Demaria September 2013 - December 2013
RAW:natural born artists July 2013 - September 2013
JG Black Book June 2013 - August 2013
Donna Uchizono Company June 2013 - August 2013
Rhonda S. Goodman, Esq. May 2012 - December 2012
IBIS Yearbook August 2011 - December 2012
J.Crew May 2010 - August 2010
Skills
InDesign, Photoshop, Illustrator, Microsoft Word, Scheduling, Proof reading, Social Media, Promotions, CisionPoint, Press Releases, Proofreading, Research, Blogging, Media Relations
Education
University of Miami 2010 — 2013
Bachelor of Science (B.S.), Public Relations
National Restaurant Association Educational Foundation (NRAEF) March 2015 - Present
American Culinary Federation March 2014 - March 2015
Kreps Demaria September 2013 - December 2013
RAW:natural born artists July 2013 - September 2013
JG Black Book June 2013 - August 2013
Donna Uchizono Company June 2013 - August 2013
Rhonda S. Goodman, Esq. May 2012 - December 2012
IBIS Yearbook August 2011 - December 2012
J.Crew May 2010 - August 2010
Skills
InDesign, Photoshop, Illustrator, Microsoft Word, Scheduling, Proof reading, Social Media, Promotions, CisionPoint, Press Releases, Proofreading, Research, Blogging, Media Relations
Education
University of Miami 2010 — 2013
Bachelor of Science (B.S.), Public Relations
Krista Freeman Krista Freeman's American Culinary Federation Experience 2005 - 2007
Job Independent Graphic Design and Photography Professional
Industry Graphic Design
Experience
FSV Payment Systems September 2012 - June 2013
Liberty University 2008 - 2010
Jacksonville University 2007 - 2008
American Culinary Federation 2005 - 2007
Blue Cross and Blue Shield of Florida 2004 - 2005
Skills
Graphic Design, Photoshop, Web Design, Art Direction, Teaching, Logo Design, Social Media, Creative Direction, InDesign, Graphics, Art, Adobe Creative Suite, Spanish
Education
Pensacola Christian College
FSV Payment Systems September 2012 - June 2013
Liberty University 2008 - 2010
Jacksonville University 2007 - 2008
American Culinary Federation 2005 - 2007
Blue Cross and Blue Shield of Florida 2004 - 2005
Skills
Graphic Design, Photoshop, Web Design, Art Direction, Teaching, Logo Design, Social Media, Creative Direction, InDesign, Graphics, Art, Adobe Creative Suite, Spanish
Education
Pensacola Christian College
David Merli's American Culinary Federation Experience May 2015 - Present
Job Sales Manager
Industry Printing
Experience
American Culinary Federation May 2015 - Present
Alliance for Continuing Education in the Health Professions January 2015 - Present
ISSX the International Society for the Study of Xenobiotics July 2014 - Present
Institute for Credentialing Excellence July 2014 - Present
Healthcare Billing & Management Association January 2014 - Present
ARDA June 2013 - Present
NAMSS - National Association Medical Staff Services February 2013 - Present
The American College of Oral and Maxillofacial Surgeons November 2012 - Present
SmithBucklin December 2010 - Present
Print Services & Distribution Association (PSDA) 1994 - Present
Skills
Managed Print Services, Variable Data Printing, Print Management, Direct Mail, Digital Printing, Trade Shows, Marketing Strategy, Creative Direction, Corporate Gifts, Print On Demand, New Business Development, Event Planning, Labels, Email Marketing, Marketing, Wide Format Printing, Offset Printing, Management, Advertising, Marketing Communications, Direct Marketing, Leadership, Sales, Graphics, Graphic Design, B2B, Lead Generation, Packaging, Account Management, Integrated Marketing, Customer Service, Pre-press, Newsletters, Color Management, Sales Process, Catalogs, Direct Sales, Brochures
Education
La Roche College 1990 — 1994
American Culinary Federation May 2015 - Present
Alliance for Continuing Education in the Health Professions January 2015 - Present
ISSX the International Society for the Study of Xenobiotics July 2014 - Present
Institute for Credentialing Excellence July 2014 - Present
Healthcare Billing & Management Association January 2014 - Present
ARDA June 2013 - Present
NAMSS - National Association Medical Staff Services February 2013 - Present
The American College of Oral and Maxillofacial Surgeons November 2012 - Present
SmithBucklin December 2010 - Present
Print Services & Distribution Association (PSDA) 1994 - Present
Skills
Managed Print Services, Variable Data Printing, Print Management, Direct Mail, Digital Printing, Trade Shows, Marketing Strategy, Creative Direction, Corporate Gifts, Print On Demand, New Business Development, Event Planning, Labels, Email Marketing, Marketing, Wide Format Printing, Offset Printing, Management, Advertising, Marketing Communications, Direct Marketing, Leadership, Sales, Graphics, Graphic Design, B2B, Lead Generation, Packaging, Account Management, Integrated Marketing, Customer Service, Pre-press, Newsletters, Color Management, Sales Process, Catalogs, Direct Sales, Brochures
Education
La Roche College 1990 — 1994
Chef Scott Boyd Chef Scott Boyd's American Culinary Federation Experience May 2008 - April 2012
Job Sgt. At Arms at American Culinary Federation
Industry Food & Beverages
Experience
Magnolia landings golf and country club March 2012 - Present
American Culinary Federation May 2008 - April 2012
Pignolis on the harbor December 2011 - March 2012
Hotel Indigo Fort Myers September 2010 - August 2011
Heritage Palms Golf and Country Club June 2007 - May 2010
Skills
Recipes, Cuisine, Banquets, Chef, Catering, Food Safety, Restaurant Management, Food, Fine Dining, Food Quality, Food Preparation, Hospitality, Menu Costing, HACCP, Hospitality Management, Wine, Gourmet, Hotels, Inventory Management, Baking, Hiring, Cost Control, Budgets, Seafood, Supervisory Skills, Culinary Management, Event Management, Event Planning, Sauces, ServSafe, Team Building, Customer Satisfaction, Resorts, Restaurants, Food, Culinary Skills, Leadership, Pastry
Education
Hard Knox 1997 — 2006
Masters, French, Italian, Asian, Floribian, Pan Asian, Sushi, Garde Manager
Harford Community College 1998 — 1999
Culinary Arts
Magnolia landings golf and country club March 2012 - Present
American Culinary Federation May 2008 - April 2012
Pignolis on the harbor December 2011 - March 2012
Hotel Indigo Fort Myers September 2010 - August 2011
Heritage Palms Golf and Country Club June 2007 - May 2010
Skills
Recipes, Cuisine, Banquets, Chef, Catering, Food Safety, Restaurant Management, Food, Fine Dining, Food Quality, Food Preparation, Hospitality, Menu Costing, HACCP, Hospitality Management, Wine, Gourmet, Hotels, Inventory Management, Baking, Hiring, Cost Control, Budgets, Seafood, Supervisory Skills, Culinary Management, Event Management, Event Planning, Sauces, ServSafe, Team Building, Customer Satisfaction, Resorts, Restaurants, Food, Culinary Skills, Leadership, Pastry
Education
Hard Knox 1997 — 2006
Masters, French, Italian, Asian, Floribian, Pan Asian, Sushi, Garde Manager
Harford Community College 1998 — 1999
Culinary Arts
David Skorka David Skorka's American Culinary Federation Experience 2004 - 2010
Job Senior Executive Chef with Centerplate
Industry Food Production
Experience
Centerplate June 2004 - Present
American Culinary Federation 2004 - 2010
Stouffer Hotels 1992 - 1997
Hyatt Hotels January 1987 - May 1993
Skills
Culinary Skills, Serve Safe Certified, Food Cost Management, Food Cost Analysis, Resorts, ServSafe, Labor Control, HACCP, Menu Engineering, Banquets
Education
Erie Community College 1986 — 1987
Centerplate June 2004 - Present
American Culinary Federation 2004 - 2010
Stouffer Hotels 1992 - 1997
Hyatt Hotels January 1987 - May 1993
Skills
Culinary Skills, Serve Safe Certified, Food Cost Management, Food Cost Analysis, Resorts, ServSafe, Labor Control, HACCP, Menu Engineering, Banquets
Education
Erie Community College 1986 — 1987
Sean Blair Sean Blair's American Culinary Federation Experience 2011 - January 2013
Job chef at Chartwells (Higher Education Division)
Industry Food & Beverages
Experience
Chartwells (Higher Education Division) April 2013 - Present
American Culinary Federation 2011 - January 2013
Skills
Cuisine, Culinary Management, Fine Dining, Culinary Skills, Hospitality Management, Food, Sanitation, Restaurants, Food Service, Food Industry, Menu Development, Chef, Pre-opening, Cooking, Recipes, Hospitality, Baking, Ingredients, HACCP, Food Safety, Restaurant Management, Gourmet, Wine, Food Preparation, Pastry, Banquets, Catering, Food & Beverage, Seafood, Sauces, Menu Engineering, Menu Costing, Italian cuisine, Culinary Education
Education
ICIF - Italian Culinary Institute for Foreigners 1999 — 1999
Certificate of completion, Italian Studies
Columbus State Community College
Associate of Arts (A.A.), Culinary Arts/Chef Training
Chartwells (Higher Education Division) April 2013 - Present
American Culinary Federation 2011 - January 2013
Skills
Cuisine, Culinary Management, Fine Dining, Culinary Skills, Hospitality Management, Food, Sanitation, Restaurants, Food Service, Food Industry, Menu Development, Chef, Pre-opening, Cooking, Recipes, Hospitality, Baking, Ingredients, HACCP, Food Safety, Restaurant Management, Gourmet, Wine, Food Preparation, Pastry, Banquets, Catering, Food & Beverage, Seafood, Sauces, Menu Engineering, Menu Costing, Italian cuisine, Culinary Education
Education
ICIF - Italian Culinary Institute for Foreigners 1999 — 1999
Certificate of completion, Italian Studies
Columbus State Community College
Associate of Arts (A.A.), Culinary Arts/Chef Training
Brent T. Frei Brent T. Frei's American Culinary Federation Experience April 2003 - February 2006
Job Marketing Consultant and Publicist
Industry Marketing and Advertising
Experience
Frei & Associates April 2006 - Present
American Culinary Federation April 2003 - February 2006
Chef Educator Today magazine 1999 - March 2003
Chef magazine November 1996 - March 2003
Reed Business Information December 1994 - November 1996
American Culinary Federation -- Official LinkedIn Page August 1991 - November 1994
The National Culinary Review July 1988 - November 1994
Skills
Food Service, Public Relations, Marketing, Publishing, Magazines, Editorial, Journalism, Food, Event Management, Event Planning, Marketing Communications, Strategic Planning, Food & Beverage, Media Relations, Restaurant Management, Cooking, Social Media, Menu Development, Culinary Skills, Hospitality, Press Releases, Catering, Restaurants, Fine Dining, Recipes, Publications, Food Industry, Blogging, Food Safety, Banquets, Social Media Marketing, Wine, Chef, Integrated Marketing, Copywriting, Social Networking, Parties, Brand Management, Gourmet, Marketing Strategy, Copy Editing, Editing, Budgets, Creative Direction, Newsletters, Hotels, Trade Shows, Cuisine, Hiring, Advertising
Education
University of North Florida 1985 — 1988
Bachelor of Arts (B.A.), Communications
Frei & Associates April 2006 - Present
American Culinary Federation April 2003 - February 2006
Chef Educator Today magazine 1999 - March 2003
Chef magazine November 1996 - March 2003
Reed Business Information December 1994 - November 1996
American Culinary Federation -- Official LinkedIn Page August 1991 - November 1994
The National Culinary Review July 1988 - November 1994
Skills
Food Service, Public Relations, Marketing, Publishing, Magazines, Editorial, Journalism, Food, Event Management, Event Planning, Marketing Communications, Strategic Planning, Food & Beverage, Media Relations, Restaurant Management, Cooking, Social Media, Menu Development, Culinary Skills, Hospitality, Press Releases, Catering, Restaurants, Fine Dining, Recipes, Publications, Food Industry, Blogging, Food Safety, Banquets, Social Media Marketing, Wine, Chef, Integrated Marketing, Copywriting, Social Networking, Parties, Brand Management, Gourmet, Marketing Strategy, Copy Editing, Editing, Budgets, Creative Direction, Newsletters, Hotels, Trade Shows, Cuisine, Hiring, Advertising
Education
University of North Florida 1985 — 1988
Bachelor of Arts (B.A.), Communications
Marylin Burchfield's American Culinary Federation Experience 1996 - 2005
Job Realtor, Property Manager at Watson Realty Corp.
Industry Real Estate
Experience
Watson Realty Corp. January 2006 - Present
American Culinary Federation 1996 - 2005
Barefoot Trace Condominiums September 1989 - August 1997
Point Matanzas Condos July 1989 - August 1997
Skills
Property Management, Real Estate, Investment Properties, Rentals, Relocations, Real Estate Investment, Customer Service, Leases, Relocation, Short Sales, Foreclosures, REO, Vacation Homes, New Home Sales, Single Family Homes, FHA, Townhomes, Waterfront, Residential Homes, Condos, SFR, Real Property, New Homes, Referrals, HUD, Listings, Income Properties, ABR, Relocation Buyers, Move Up Buyers, 1031 Exchanges, Seniors, Buyers, Buyer Representation, Luxury, Investors, Listing Homes, National Association of..., First Time Home Buyers, Real Estate License, Sellers, Property, Home Staging, e-PRO, Resellers, Gated Communities
Education
P. K. Yonge Gainesville Florida
Santa Fe Community College, Gainesville, Fl
University of Florida
Watson Realty Corp. January 2006 - Present
American Culinary Federation 1996 - 2005
Barefoot Trace Condominiums September 1989 - August 1997
Point Matanzas Condos July 1989 - August 1997
Skills
Property Management, Real Estate, Investment Properties, Rentals, Relocations, Real Estate Investment, Customer Service, Leases, Relocation, Short Sales, Foreclosures, REO, Vacation Homes, New Home Sales, Single Family Homes, FHA, Townhomes, Waterfront, Residential Homes, Condos, SFR, Real Property, New Homes, Referrals, HUD, Listings, Income Properties, ABR, Relocation Buyers, Move Up Buyers, 1031 Exchanges, Seniors, Buyers, Buyer Representation, Luxury, Investors, Listing Homes, National Association of..., First Time Home Buyers, Real Estate License, Sellers, Property, Home Staging, e-PRO, Resellers, Gated Communities
Education
P. K. Yonge Gainesville Florida
Santa Fe Community College, Gainesville, Fl
University of Florida
Rolando Robledo, CEC® Rolando Robledo, CEC®'s American Culinary Federation Experience 2004 - 2012
Job Executive Chef Boat House Waterfront Dining
Industry Restaurants
Experience
Boat House Waterfront Dining - Newport Restaurant Group December 2014 - Present
Castle Hill Inn - Relais & Chateaux - Newport Restaurant Group February 2014 - November 2014
Aspire Seasonal Kitchen May 2013 - February 2014
Clover Food Lab October 2008 - June 2013
American Culinary Federation 2004 - 2012
Johnson & Wales University November 2003 - May 2010
Rain at the Mohegan Sun Casino June 2001 - February 2003
The French Laundry September 1999 - December 2000
Peacock Alley at The Waldorf~Astoria Hotel March 1999 - August 1999
Lespinasse at The St. Regis Hotel (NYC) January 1998 - March 1999
Skills
Culinary Skills, Food Service, Fine Dining, Food, Teaching, Pastry, Cooking, Menu Development, Recipes, Cuisine, Catering, Restaurants, Food & Beverage, Sanitation, Food Safety, Restaurant Management, Hospitality, Banquets, Food Industry, Nutrition, Food Science, food
Education
Johnson and Wales University 2005 — 2006
Master's of Arts in Teaching, Culinary Education
Johnson and Wales University 1990 — 1995
Bachelor's of Science, Foodservice Management
Boat House Waterfront Dining - Newport Restaurant Group December 2014 - Present
Castle Hill Inn - Relais & Chateaux - Newport Restaurant Group February 2014 - November 2014
Aspire Seasonal Kitchen May 2013 - February 2014
Clover Food Lab October 2008 - June 2013
American Culinary Federation 2004 - 2012
Johnson & Wales University November 2003 - May 2010
Rain at the Mohegan Sun Casino June 2001 - February 2003
The French Laundry September 1999 - December 2000
Peacock Alley at The Waldorf~Astoria Hotel March 1999 - August 1999
Lespinasse at The St. Regis Hotel (NYC) January 1998 - March 1999
Skills
Culinary Skills, Food Service, Fine Dining, Food, Teaching, Pastry, Cooking, Menu Development, Recipes, Cuisine, Catering, Restaurants, Food & Beverage, Sanitation, Food Safety, Restaurant Management, Hospitality, Banquets, Food Industry, Nutrition, Food Science, food
Education
Johnson and Wales University 2005 — 2006
Master's of Arts in Teaching, Culinary Education
Johnson and Wales University 1990 — 1995
Bachelor's of Science, Foodservice Management
Ronald Wolf Ronald Wolf's American Culinary Federation Experience July 1997 - July 1998
Job Professor at FSCJ
Industry Education Management
Experience
Florida State College at Jacksonville October 2004 - Present
Florida State College at Jacksonville August 1998 - August 2004
American Culinary Federation July 1997 - July 1998
Guilford Technical Community College September 1994 - June 1997
Skills
Curriculum Development, Higher Education, Research, Training, Distance Learning, Public Speaking, Curriculum Design, Teaching, Culinary Skills, Event Planning, College Teaching, Adult Education
Education
Universidad Escuela de Administración y Finanzas y Tecnologías 2012 — 2015
Maestria Negocios Internacionales
Webster University 1993 — 1994
MA, Human Resources Development
Florida International University 1985 — 1987
BS, Hospitality Management
Johnson & Wales University 1982 — 1984
AS, Culinary Arts
Florida State College at Jacksonville October 2004 - Present
Florida State College at Jacksonville August 1998 - August 2004
American Culinary Federation July 1997 - July 1998
Guilford Technical Community College September 1994 - June 1997
Skills
Curriculum Development, Higher Education, Research, Training, Distance Learning, Public Speaking, Curriculum Design, Teaching, Culinary Skills, Event Planning, College Teaching, Adult Education
Education
Universidad Escuela de Administración y Finanzas y Tecnologías 2012 — 2015
Maestria Negocios Internacionales
Webster University 1993 — 1994
MA, Human Resources Development
Florida International University 1985 — 1987
BS, Hospitality Management
Johnson & Wales University 1982 — 1984
AS, Culinary Arts
Colin Marsh Colin Marsh's American Culinary Federation Experience 1993 - Present
Job Culinary Arts Instructor
Industry Food & Beverages
Experience
Bucks County Technical High School September 2004 - Present
American Culinary Federation 1993 - Present
Princeton Campus Club September 1992 - August 2004
Skills
Menu Development, Cooking, Culinary Skills, Recipes, Food, Budgets, Food Preparation, Hospitality, Restaurants, Fine Dining, Food & Beverage, Recipe Testing, Catering, Banquets, Cuisine, Event Management, Restaurant Management, Event Planning, Food Safety, Baking, Food Quality, Sanitation, Pastry, Chef, Culinary Education, Food Industry, Food Service, Food Writing, Gourmet, Hospitality Management, ServSafe, Wine
Education
Temple University 2004 — 2009
Career and Technical Education
Bucks County Technical High School September 2004 - Present
American Culinary Federation 1993 - Present
Princeton Campus Club September 1992 - August 2004
Skills
Menu Development, Cooking, Culinary Skills, Recipes, Food, Budgets, Food Preparation, Hospitality, Restaurants, Fine Dining, Food & Beverage, Recipe Testing, Catering, Banquets, Cuisine, Event Management, Restaurant Management, Event Planning, Food Safety, Baking, Food Quality, Sanitation, Pastry, Chef, Culinary Education, Food Industry, Food Service, Food Writing, Gourmet, Hospitality Management, ServSafe, Wine
Education
Temple University 2004 — 2009
Career and Technical Education
Melissa Cain's American Culinary Federation Experience January 2007 - May 2010
Job Accounting Specialist at Wounded Warrior Project
Industry Accounting
Experience
Wounded Warrior Project March 2011 - Present
American Culinary Federation January 2007 - May 2010
David M. Andrews, Attorney at Law December 2002 - December 2006
First United Methodist Church June 2000 - June 2002
Flagler Hospital Auxiliary Gift Shop April 2000 - January 2002
Skills
Great Plains Software, Excel, Word, Inventory Management, Account Reconciliation, Reconciliation
Education
University of North Florida 2007 — 2010
Master of Business Administration, Accounting
University of North Florida 2004 — 2006
Bachelor of Business Administration, Accounting
Wounded Warrior Project March 2011 - Present
American Culinary Federation January 2007 - May 2010
David M. Andrews, Attorney at Law December 2002 - December 2006
First United Methodist Church June 2000 - June 2002
Flagler Hospital Auxiliary Gift Shop April 2000 - January 2002
Skills
Great Plains Software, Excel, Word, Inventory Management, Account Reconciliation, Reconciliation
Education
University of North Florida 2007 — 2010
Master of Business Administration, Accounting
University of North Florida 2004 — 2006
Bachelor of Business Administration, Accounting
John Reed, CEC, CCA John Reed, CEC, CCA's American Culinary Federation Experience August 2010 - July 2011
Job Owner, Customized Culinary Solutions
Industry Hospitality
Experience
Customized Culinary Solutions August 2008 - Present
Windy City Professional Culinarians, Inc. February 2012 - Present
Tasty Catering 2009 - 2013
College of DuPage January 2009 - October 2011
American Culinary Federation August 2010 - July 2011
Food for Thought December 1999 - July 2008
Food For Thought Catering 1999 - 2008
Johnson & Wales University August 1994 - October 1999
Skills
Recipe Testing, Consultancy, Menu Creation, Recipe Management..., Culinary Training, Food, Culinary, Catering, Menu Development, Food Service, Hospitality, Operational Systems, Food Safety, Restaurants, Event Planning, Culinary Skills, Recipes, Cost Control, Training, Fine Dining, Cuisine, Hospitality Industry, Wine Tasting, Hospitality Management, Purchasing, Restaurant Management, Trade Shows, Chef, Cooking, Food Industry, P&L, Pre-opening, Culinary Education, Profit, Ingredients, Banquets, Food & Beverage, Sanitation, Corporate Events, Retail, Food Quality, Leadership, Wine, Parties, Hotels, Time Management, Event Management, Gourmet, Chocolate, Pastry
Education
University of Massachusetts, Amherst 1983 — 1986
BSc, Hotel, Restaurant, Travel Administration
Johnson & Wales University 1981 — 1983
AS, Culinary Arts
Pierrepont School 1979 — 1981
Ordinary Level GSC's, Biology, Math, Chemistry, English Literature, Geography
Customized Culinary Solutions August 2008 - Present
Windy City Professional Culinarians, Inc. February 2012 - Present
Tasty Catering 2009 - 2013
College of DuPage January 2009 - October 2011
American Culinary Federation August 2010 - July 2011
Food for Thought December 1999 - July 2008
Food For Thought Catering 1999 - 2008
Johnson & Wales University August 1994 - October 1999
Skills
Recipe Testing, Consultancy, Menu Creation, Recipe Management..., Culinary Training, Food, Culinary, Catering, Menu Development, Food Service, Hospitality, Operational Systems, Food Safety, Restaurants, Event Planning, Culinary Skills, Recipes, Cost Control, Training, Fine Dining, Cuisine, Hospitality Industry, Wine Tasting, Hospitality Management, Purchasing, Restaurant Management, Trade Shows, Chef, Cooking, Food Industry, P&L, Pre-opening, Culinary Education, Profit, Ingredients, Banquets, Food & Beverage, Sanitation, Corporate Events, Retail, Food Quality, Leadership, Wine, Parties, Hotels, Time Management, Event Management, Gourmet, Chocolate, Pastry
Education
University of Massachusetts, Amherst 1983 — 1986
BSc, Hotel, Restaurant, Travel Administration
Johnson & Wales University 1981 — 1983
AS, Culinary Arts
Pierrepont School 1979 — 1981
Ordinary Level GSC's, Biology, Math, Chemistry, English Literature, Geography
Bill Doyle, CEC Bill Doyle, CEC's American Culinary Federation Experience 2003 - 2013
Job Executive Chef at New York Presbyterian, The Allen Hospital, NY, NY
Industry Food & Beverages
Experience
New York Presbyterian Hospital August 2013 - Present
Get Fresh BakeHouse January 2011 - August 2013
American Culinary Federation 2003 - 2013
Whitsons Culinary Group March 2005 - January 2011
Jewish Home and Hospital January 2004 - March 2005
Continuum Health Partners July 2001 - January 2003
New York Presbyterian Hospital May 1999 - July 2001
Wood Dining Services 1996 - 1999
Soups On by Suzon 1993 - 1994
Marriott Dining Services 1985 - 1987
Skills
Catering, Customer Service, Inventory Management, Purchasing, Culinary Skills, Food Service, Cooking, Menu Development, Recipes, Sanitation, Food, Baking, Pastry, Bakery, Food & Beverage, Food Safety, Cuisine, Fine Dining, Food Industry, Strategic Planning, Recipe Testing, Food Preparation, Restaurants, Menu Costing, HACCP, Culinary Education, Income Statement, Food Quality, Gourmet, Culinary Management, Sauces, Seafood, Food Processing, Mediterranean, Menu Engineering, Italian cuisine, Butchery, Chef, ServSafe, Restaurant Management, Labor Control, Food Styling, Food Cost Management, Food Cost Analysis, Cakes, Food Service Operations, Food Writing, Banquets, Ingredients, Gastronomy
Education
The Culinary Institute of America 1982 — 1984
AOS, Culinary Arts
Bergen Community College 1979 — 1981
AAS, Hotel Restaurant Management
Westwood Regional HS 1975 — 1979
Saint Andrew's Elementary 1966 — 1972
General Academics
New York Presbyterian Hospital August 2013 - Present
Get Fresh BakeHouse January 2011 - August 2013
American Culinary Federation 2003 - 2013
Whitsons Culinary Group March 2005 - January 2011
Jewish Home and Hospital January 2004 - March 2005
Continuum Health Partners July 2001 - January 2003
New York Presbyterian Hospital May 1999 - July 2001
Wood Dining Services 1996 - 1999
Soups On by Suzon 1993 - 1994
Marriott Dining Services 1985 - 1987
Skills
Catering, Customer Service, Inventory Management, Purchasing, Culinary Skills, Food Service, Cooking, Menu Development, Recipes, Sanitation, Food, Baking, Pastry, Bakery, Food & Beverage, Food Safety, Cuisine, Fine Dining, Food Industry, Strategic Planning, Recipe Testing, Food Preparation, Restaurants, Menu Costing, HACCP, Culinary Education, Income Statement, Food Quality, Gourmet, Culinary Management, Sauces, Seafood, Food Processing, Mediterranean, Menu Engineering, Italian cuisine, Butchery, Chef, ServSafe, Restaurant Management, Labor Control, Food Styling, Food Cost Management, Food Cost Analysis, Cakes, Food Service Operations, Food Writing, Banquets, Ingredients, Gastronomy
Education
The Culinary Institute of America 1982 — 1984
AOS, Culinary Arts
Bergen Community College 1979 — 1981
AAS, Hotel Restaurant Management
Westwood Regional HS 1975 — 1979
Saint Andrew's Elementary 1966 — 1972
General Academics
Mark Milliron , CSC Mark Milliron , CSC's American Culinary Federation Experience 2006 - Present
Job Owner/Executive Chef at Dining In
Industry Food & Beverages
Experience
American Culinary Federation 2006 - Present
Dining In January 2001 - Present
Cherokee Town and Country Club February 1994 - January 2001
Skills
Menu Development, Culinary, Recipes, Food Preparation, Menu Design, Sanitation, Catering, Fine Dining, Culinary Skills, Food, Food Service, Cuisine, Cooking, Gourmet, Banquets, Restaurants, Food & Beverage, Restaurant Management, Culinary Education, Seafood, Income Statement, Wine, Food Safety, Culinary Management, Chef, Food Industry, Food Quality, Hospitality, Recipe Testing, Meat, Pastry, Menu Costing, Sauces, Cost Control, Pre-opening, HACCP, Hospitality Management, Ingredients, Mediterranean, Italian cuisine, ServSafe, Personal Chef Services, Parties, Bakery, Menu Engineering, Chocolate, Labor Control, Dinners, Food Styling, Food Cost Management
Education
Culinary Institute of America 1992 — 1994
AOS, Culinary Arts
American Culinary Federation 2006 - Present
Dining In January 2001 - Present
Cherokee Town and Country Club February 1994 - January 2001
Skills
Menu Development, Culinary, Recipes, Food Preparation, Menu Design, Sanitation, Catering, Fine Dining, Culinary Skills, Food, Food Service, Cuisine, Cooking, Gourmet, Banquets, Restaurants, Food & Beverage, Restaurant Management, Culinary Education, Seafood, Income Statement, Wine, Food Safety, Culinary Management, Chef, Food Industry, Food Quality, Hospitality, Recipe Testing, Meat, Pastry, Menu Costing, Sauces, Cost Control, Pre-opening, HACCP, Hospitality Management, Ingredients, Mediterranean, Italian cuisine, ServSafe, Personal Chef Services, Parties, Bakery, Menu Engineering, Chocolate, Labor Control, Dinners, Food Styling, Food Cost Management
Education
Culinary Institute of America 1992 — 1994
AOS, Culinary Arts
Paul Sorgule Paul Sorgule's American Culinary Federation Experience 2001 - 2003
Job president, Harvest America Ventures, LLC
Industry Food & Beverages
Experience
Harvest America Ventures April 2012 - Present
Culinary Cues Blog February 2012 - Present
New England Culinary Institute 2008 - 2012
Mirror Lake Inn 2005 - 2008
Research chefs association 2005 - 2005
Paul Smith's College 1979 - 2005
American Culinary Federation 2001 - 2003
Skills
Culinary Skills, Restaurants, Hotels, Hotel Management, Cooking, Baking, Food & Beverage, Inventory Management, Process Scheduler, Cuisine, Supervisory Skills, Banquets, Chef, Catering, Wine Tasting, Food Safety, Resorts, Pastry, Income Statement, Team Building, Writing, Mentoring, Customer Satisfaction, Training, Purchasing, Fine Dining, Parties, Food Service, Wine, Event Management, Food Industry, Tourism, Menu Development, Recipes, Revenue Analysis, Event Planning, Cost Control, Recruiting, Food, Budgets, Restaurant Management, Hospitality, Sanitation, Hospitality Industry, HACCP, Customer Service, Food Preparation, Pre-opening, Hospitality Management, Ingredients
Education
Rochester Institute of Technology 1995 — 1996
MS, Hospitality Administration
Paul Smith's College 1968 — 1970
AAS, Hotel and Restaurant Management
Kensington High School 1964 — 1968
College entrance science
Kensington High School
Harvest America Ventures April 2012 - Present
Culinary Cues Blog February 2012 - Present
New England Culinary Institute 2008 - 2012
Mirror Lake Inn 2005 - 2008
Research chefs association 2005 - 2005
Paul Smith's College 1979 - 2005
American Culinary Federation 2001 - 2003
Skills
Culinary Skills, Restaurants, Hotels, Hotel Management, Cooking, Baking, Food & Beverage, Inventory Management, Process Scheduler, Cuisine, Supervisory Skills, Banquets, Chef, Catering, Wine Tasting, Food Safety, Resorts, Pastry, Income Statement, Team Building, Writing, Mentoring, Customer Satisfaction, Training, Purchasing, Fine Dining, Parties, Food Service, Wine, Event Management, Food Industry, Tourism, Menu Development, Recipes, Revenue Analysis, Event Planning, Cost Control, Recruiting, Food, Budgets, Restaurant Management, Hospitality, Sanitation, Hospitality Industry, HACCP, Customer Service, Food Preparation, Pre-opening, Hospitality Management, Ingredients
Education
Rochester Institute of Technology 1995 — 1996
MS, Hospitality Administration
Paul Smith's College 1968 — 1970
AAS, Hotel and Restaurant Management
Kensington High School 1964 — 1968
College entrance science
Kensington High School
Clarence Round Clarence Round's American Culinary Federation Experience August 2012 - September 2013
Job U.S. Army 92G Credentialing Program Coordinator
Industry Military
Experience
US Army September 2013 - Present
American Culinary Federation August 2012 - September 2013
US Army June 2011 - July 2012
US Army August 2010 - June 2011
Skills
Order Management, Personal Chef Services, Food Preparation, Food Service, Army, Training
Education
Columbia Southern University 2015 — 2016
Bachelor of Business Administration (BBA), Hospitality Administration/Management
Central Texas College 1995 — 2014
Associate of Arts (AA), General Studies
US Army September 2013 - Present
American Culinary Federation August 2012 - September 2013
US Army June 2011 - July 2012
US Army August 2010 - June 2011
Skills
Order Management, Personal Chef Services, Food Preparation, Food Service, Army, Training
Education
Columbia Southern University 2015 — 2016
Bachelor of Business Administration (BBA), Hospitality Administration/Management
Central Texas College 1995 — 2014
Associate of Arts (AA), General Studies
Motavia Alston Motavia Alston's American Culinary Federation Experience September 2008 - Present
Job CEC at American Culinary Federation
Industry
Experience
Chief of Staff of the Army November 2011 - Present
American Culinary Federation September 2008 - Present
US Army July 1994 - Present
United States Culinary Arts Team October 2012 - October 2012
Secretary of Defense Executive Dining Facility February 2008 - November 2011
Skills
Cooking, Customer Service, Microsoft Word, Microsoft Office, Microsoft Excel, PowerPoint, English, Training, Chef, Hospitality, Menu Development, Food Service, Food Service Operations, Food Service Sanitation, Food Preparation
Education
Stratford University 2009 — 2009
Associate of Arts and Sciences (AAS), Culinary Arts/Chef Training
Chief of Staff of the Army November 2011 - Present
American Culinary Federation September 2008 - Present
US Army July 1994 - Present
United States Culinary Arts Team October 2012 - October 2012
Secretary of Defense Executive Dining Facility February 2008 - November 2011
Skills
Cooking, Customer Service, Microsoft Word, Microsoft Office, Microsoft Excel, PowerPoint, English, Training, Chef, Hospitality, Menu Development, Food Service, Food Service Operations, Food Service Sanitation, Food Preparation
Education
Stratford University 2009 — 2009
Associate of Arts and Sciences (AAS), Culinary Arts/Chef Training
Keith E Buerker, CCE, CEC, CFBE Keith E Buerker, CCE, CEC, CFBE's American Culinary Federation Experience January 1986 - Present
Job Professor at SUNY Cobleskill, ACF Northeast Educator of the Year
Industry Higher Education
Experience
SUNY Cobleskill 1992 - Present
American Culinary Federation January 1986 - Present
American Culinary Federation January 1986 - Present
American Hotel and Motel Association January 1985 - Present
SUNY Cobleskill 1992 - 2014
Food and Beverage January 1981 - January 1984
The Edison Club January 1977 - January 1979
The Albany Motor Inn January 1976 - January 1977
The Holiday Inn, S.S.S. Inc January 1975 - January 1976
Erie Barge Restaurant January 1973 - January 1975
Skills
Food & Beverage, Hospitality, Menu Development, Culinary, Catering, Culinary Skills, Restaurant Management, Restaurants, Food, Sanitation, Hospitality Industry, Cuisine, Food Preparation, Baking, Chef, Food Safety
Education
University at Albany, SUNY
M.Ed, Educational Administration
Hotel Technology. Schenectady County College
A.A.S
Hotel, Resort and Tourism. Southern New Hampshire University
B.S
State University of New York, College of Agriculture and Technology
Associate Professor
SUNY Cobleskill 1992 - Present
American Culinary Federation January 1986 - Present
American Culinary Federation January 1986 - Present
American Hotel and Motel Association January 1985 - Present
SUNY Cobleskill 1992 - 2014
Food and Beverage January 1981 - January 1984
The Edison Club January 1977 - January 1979
The Albany Motor Inn January 1976 - January 1977
The Holiday Inn, S.S.S. Inc January 1975 - January 1976
Erie Barge Restaurant January 1973 - January 1975
Skills
Food & Beverage, Hospitality, Menu Development, Culinary, Catering, Culinary Skills, Restaurant Management, Restaurants, Food, Sanitation, Hospitality Industry, Cuisine, Food Preparation, Baking, Chef, Food Safety
Education
University at Albany, SUNY
M.Ed, Educational Administration
Hotel Technology. Schenectady County College
A.A.S
Hotel, Resort and Tourism. Southern New Hampshire University
B.S
State University of New York, College of Agriculture and Technology
Associate Professor
Harvey Golden Harvey Golden's American Culinary Federation Experience 1990 - 2009
Job Managing and Consulting for the Golden Family
Industry Management Consulting
Experience
Huffman Travel Ltd. June 2013 - October 2014
Midwest Culinary Institute May 2010 - October 2014
My Personal Gourmet Catering January 2006 - October 2010
American Personal Chef Institute, Inc 2003 - October 2010
American Culinary Federation 1990 - 2009
General Mills June 1999 - November 2005
Double Tree Guest Suites June 1995 - June 1999
Kroger August 1993 - June 1995
MillCroft Inn August 1992 - August 1993
Skills
Cooking, Customer Service, Food, Wine, Gourmet, Hospitality
Education
Xavier University 1999 — 2001
Cincinnati State Technical and Community College 1992 — 1994
Associates, Culinary Arts
Goshen High School
Huffman Travel Ltd. June 2013 - October 2014
Midwest Culinary Institute May 2010 - October 2014
My Personal Gourmet Catering January 2006 - October 2010
American Personal Chef Institute, Inc 2003 - October 2010
American Culinary Federation 1990 - 2009
General Mills June 1999 - November 2005
Double Tree Guest Suites June 1995 - June 1999
Kroger August 1993 - June 1995
MillCroft Inn August 1992 - August 1993
Skills
Cooking, Customer Service, Food, Wine, Gourmet, Hospitality
Education
Xavier University 1999 — 2001
Cincinnati State Technical and Community College 1992 — 1994
Associates, Culinary Arts
Goshen High School
Davenport, Derrick's American Culinary Federation Experience 2002 - 2013
Job Executive Chef/Enlisted Aide at Chairman of the Joint Chiefs of Staff
Industry Military
Experience
United States Navy 2012 - Present
Chairman of the Joint Chiefs of Staff October 2011 - Present
Sullivan University 2013 - September 2014
American Culinary Federation 2002 - 2013
United States Army Culinary Arts Team October 2012 - October 2012
Joint Staff July 2008 - October 2011
Pentagon Culinary Arts Team 2010 - 2011
United States Navy 2005 - 2008
USS Annapolis 2001 - 2005
Mess Management Specialist "A" School January 2001 - March 2001
Skills
Operational Planning, Culinary Skills, Military Operations, Command, Budgets, Team Building, Logistics Management, Military, Navy, DoD, Security Clearance, Leadership, Military Experience, Operations Management, Microsoft Office, Military Logistics, Cooking, Supervisory Skills, National Security, Chef, Training, Food Service, Organizational..., Menu Development, Sanitation, Culinary Education, Military Training, Culinary Management, Defense, Food Safety, Food, Restaurant Management, Hospitality, Fine Dining, Banquets, Recipes, Event Planning, Restaurants, Food, Customer Service, Catering
Education
Sullivan University 2012 — 2014
Master of Business Administration (M.B.A.), Hospitality Management
Coastline Community College 2011 — 2012
Associate of Arts (A.A.), Food Service Management
Southern Illinois University, Carbondale 2007 — 2011
B.S., Workforce Education
Schoolcraft College 1993 — 1998
Associate of Arts and Sciences (A.A.S.), Culinary Arts/Chef Training
United States Navy 2012 - Present
Chairman of the Joint Chiefs of Staff October 2011 - Present
Sullivan University 2013 - September 2014
American Culinary Federation 2002 - 2013
United States Army Culinary Arts Team October 2012 - October 2012
Joint Staff July 2008 - October 2011
Pentagon Culinary Arts Team 2010 - 2011
United States Navy 2005 - 2008
USS Annapolis 2001 - 2005
Mess Management Specialist "A" School January 2001 - March 2001
Skills
Operational Planning, Culinary Skills, Military Operations, Command, Budgets, Team Building, Logistics Management, Military, Navy, DoD, Security Clearance, Leadership, Military Experience, Operations Management, Microsoft Office, Military Logistics, Cooking, Supervisory Skills, National Security, Chef, Training, Food Service, Organizational..., Menu Development, Sanitation, Culinary Education, Military Training, Culinary Management, Defense, Food Safety, Food, Restaurant Management, Hospitality, Fine Dining, Banquets, Recipes, Event Planning, Restaurants, Food, Customer Service, Catering
Education
Sullivan University 2012 — 2014
Master of Business Administration (M.B.A.), Hospitality Management
Coastline Community College 2011 — 2012
Associate of Arts (A.A.), Food Service Management
Southern Illinois University, Carbondale 2007 — 2011
B.S., Workforce Education
Schoolcraft College 1993 — 1998
Associate of Arts and Sciences (A.A.S.), Culinary Arts/Chef Training
Peter Hyde Peter Hyde's American Culinary Federation Experience 2002 - 2012
Job Sales & Marketing
Industry Hospitality
Experience
Sid Wainer & Son March 2013 - Present
Blue Moon Bistro September 2005 - January 2012
American Culinary Federation 2002 - 2012
By Design Catering March 2003 - October 2006
Skills
Hospitality Management, Sanitation Certificate, Allergen Awareness..., Certified Porfessiona..., MS Office Suite, Marketing Strategy, Training & Development, Purchasing Management, Business Management, Start-ups, Food & Beverage, Restaurant Management, Gourmet, Italian cuisine, Fine Dining, Recipe Testing, Menu Creation, Food Service Management, Food Quality, Wine Knowledge, Menu Development, Microsoft Office, Culinary Skills, Catering, Food, Restaurants, Wine, Sanitation, Management, Food Service, Banquets, Higher Education, Business Development, Purchase Management
Education
University of Phoenix 2012 — 2014
Bachelor of Science in Business Management (BSBM), Business Administration and Management, General, 3.75
Northeastern University 1990 — 1994
Hospitality Management, Certificate of IEP Completion Program
Rhode Island School of Design 1985 — 1987
Certificate, Culinary
Sid Wainer & Son March 2013 - Present
Blue Moon Bistro September 2005 - January 2012
American Culinary Federation 2002 - 2012
By Design Catering March 2003 - October 2006
Skills
Hospitality Management, Sanitation Certificate, Allergen Awareness..., Certified Porfessiona..., MS Office Suite, Marketing Strategy, Training & Development, Purchasing Management, Business Management, Start-ups, Food & Beverage, Restaurant Management, Gourmet, Italian cuisine, Fine Dining, Recipe Testing, Menu Creation, Food Service Management, Food Quality, Wine Knowledge, Menu Development, Microsoft Office, Culinary Skills, Catering, Food, Restaurants, Wine, Sanitation, Management, Food Service, Banquets, Higher Education, Business Development, Purchase Management
Education
University of Phoenix 2012 — 2014
Bachelor of Science in Business Management (BSBM), Business Administration and Management, General, 3.75
Northeastern University 1990 — 1994
Hospitality Management, Certificate of IEP Completion Program
Rhode Island School of Design 1985 — 1987
Certificate, Culinary
Edward Leonard, CMC's American Culinary Federation Experience June 2000 - July 2004
Job Director of Culinary Operations at The Polo Club of Boca Raton
Industry Hospitality
Experience
The Polo Club of Boca Raton June 2015 - Present
Reynolds Plantation January 2015 - Present
Le Cordon Bleu June 2010 - December 2014
Westchester Country Club May 2002 - June 2010
American Culinary Federation June 2000 - July 2004
Food 1st Restaurant Corp April 1997 - January 2001
TrustHouse Forte January 1984 - November 1997
Skills
Culinary Skills, Catering, Food & Beverage, Menu Development, Cooking, Restaurants, Cuisine, Recipes, Fine Dining, Food, Banquets, Pastry, Restaurant Management, Sanitation, Hotels, Food Safety, Food Service, Food Preparation, Hospitality, Chef, Hospitality Management, Hospitality Industry, Food Quality, Gourmet, Wine, Pre-opening, Culinary Management, Baking, Food Industry, Menu Costing, Inventory Management, Resorts, Training, Culinary Education, HACCP, Purchasing, Recipe Testing, ServSafe, Hiring, Hotel Management, Ingredients, Cost Control, Parties, Process Scheduler, Food Writing, Food Processing, Front Office, Wine Tasting, Income Statement
Education
Ceres Restaurants Paris, France, Van Hecke Restaurant Group, Holland, Cafe Royal, London England,Grosvenor House London 1982 — 1984
Apprenticeship in cookery and pastry
Eli Whitney Technical High School
Diploma, Culinary Arts/Chef Training
Johnson & Wales University
Juris Doctor (J.D.), Culinary Arts
Le Cordon Bleu College of Culinary Arts-Pasadena
Associate's Degree, Culinary Arts/Chef Training
Thamside Mangement School
London England
The Polo Club of Boca Raton June 2015 - Present
Reynolds Plantation January 2015 - Present
Le Cordon Bleu June 2010 - December 2014
Westchester Country Club May 2002 - June 2010
American Culinary Federation June 2000 - July 2004
Food 1st Restaurant Corp April 1997 - January 2001
TrustHouse Forte January 1984 - November 1997
Skills
Culinary Skills, Catering, Food & Beverage, Menu Development, Cooking, Restaurants, Cuisine, Recipes, Fine Dining, Food, Banquets, Pastry, Restaurant Management, Sanitation, Hotels, Food Safety, Food Service, Food Preparation, Hospitality, Chef, Hospitality Management, Hospitality Industry, Food Quality, Gourmet, Wine, Pre-opening, Culinary Management, Baking, Food Industry, Menu Costing, Inventory Management, Resorts, Training, Culinary Education, HACCP, Purchasing, Recipe Testing, ServSafe, Hiring, Hotel Management, Ingredients, Cost Control, Parties, Process Scheduler, Food Writing, Food Processing, Front Office, Wine Tasting, Income Statement
Education
Ceres Restaurants Paris, France, Van Hecke Restaurant Group, Holland, Cafe Royal, London England,Grosvenor House London 1982 — 1984
Apprenticeship in cookery and pastry
Eli Whitney Technical High School
Diploma, Culinary Arts/Chef Training
Johnson & Wales University
Juris Doctor (J.D.), Culinary Arts
Le Cordon Bleu College of Culinary Arts-Pasadena
Associate's Degree, Culinary Arts/Chef Training
Thamside Mangement School
London England
Lisa Robinson Alessandro, APR Lisa Robinson Alessandro, APR's American Culinary Federation Experience April 2005 - October 2007
Job Marketing and Communications
Industry Marketing and Advertising
Experience
FSV Payment Systems/U.S. Bank August 2012 - Present
FIS September 2010 - August 2012
North Florida PRSA 2008 - 2012
Acosta Sales & Marketing January 2008 - September 2010
American Culinary Federation April 2005 - October 2007
Winn Dixie Stores 2002 - 2005
Skills
Marketing Strategy, Association Management, Communications..., Strategic Planning, Public Relations, Media Relations, Marketing Communications, Social Media, Corporate Communications, Food Marketing, Financial Communications, Strategic Communications, Fundraising, Newsletters, Brand Management, Facebook, Advertising, B2B, Creative Direction, Corporate Branding, Leadership, Marketing, Social Media Marketing, Management, Event Planning, Event Management, Email Marketing, Copywriting, Integrated Marketing
Education
University of Florida 1990 — 1995
BS, Magazine Journalism
Wolfson Sr. High
FSV Payment Systems/U.S. Bank August 2012 - Present
FIS September 2010 - August 2012
North Florida PRSA 2008 - 2012
Acosta Sales & Marketing January 2008 - September 2010
American Culinary Federation April 2005 - October 2007
Winn Dixie Stores 2002 - 2005
Skills
Marketing Strategy, Association Management, Communications..., Strategic Planning, Public Relations, Media Relations, Marketing Communications, Social Media, Corporate Communications, Food Marketing, Financial Communications, Strategic Communications, Fundraising, Newsletters, Brand Management, Facebook, Advertising, B2B, Creative Direction, Corporate Branding, Leadership, Marketing, Social Media Marketing, Management, Event Planning, Event Management, Email Marketing, Copywriting, Integrated Marketing
Education
University of Florida 1990 — 1995
BS, Magazine Journalism
Wolfson Sr. High
Edward Mimms Edward Mimms's American Culinary Federation Experience July 1992 - Present
Job Executive Chef/Owner at Classics By Edward
Industry Food & Beverages
Experience
Classics By Edward May 2013 - Present
Gracious Senior Living by Bethel House June 2011 - Present
Present Classics By Edward Catering December 2009 - Present
Horta food service January 2007 - Present
American Culinary Federation July 1992 - Present
Reflection Ridge December 2009 - April 2011
Victorian Opera Company January 2001 - January 2002
Grand Traverse Dinner Train January 1998 - January 2001
aaaaaa January 1993 - January 1998
Applause Catering Company January 1990 - January 1993
Skills
Ice Carvings, Chocolate Carvings, Menu Development, Chocolate, Cuisine, Recipes, Sanitation, Gourmet, Culinary Skills, Cooking, Banquets, Catering, Chef, Food, Food & Beverage, Food Service, Restaurants, Seafood, Recipe Testing, Fine Dining, ServSafe, Pastry, Food Preparation, Ingredients, Sauces, Menu Costing, Culinary Management, Baking, Butchery, Cost Control, Mediterranean, Food Quality, Culinary Education, Italian cuisine, Menu Engineering, Dinners, Restaurant Management, Labor Control, Food Safety, Food Cost Analysis, Food Cost Management, Serve Safe Certified, Food Writing
Education
California Culinary Academy 1980 — 1982
Bachelor Degree, Culinary Arts
Southeast Comm. College 1977 — 1979
BS, Business Administration and Graphic Arts
Classics By Edward May 2013 - Present
Gracious Senior Living by Bethel House June 2011 - Present
Present Classics By Edward Catering December 2009 - Present
Horta food service January 2007 - Present
American Culinary Federation July 1992 - Present
Reflection Ridge December 2009 - April 2011
Victorian Opera Company January 2001 - January 2002
Grand Traverse Dinner Train January 1998 - January 2001
aaaaaa January 1993 - January 1998
Applause Catering Company January 1990 - January 1993
Skills
Ice Carvings, Chocolate Carvings, Menu Development, Chocolate, Cuisine, Recipes, Sanitation, Gourmet, Culinary Skills, Cooking, Banquets, Catering, Chef, Food, Food & Beverage, Food Service, Restaurants, Seafood, Recipe Testing, Fine Dining, ServSafe, Pastry, Food Preparation, Ingredients, Sauces, Menu Costing, Culinary Management, Baking, Butchery, Cost Control, Mediterranean, Food Quality, Culinary Education, Italian cuisine, Menu Engineering, Dinners, Restaurant Management, Labor Control, Food Safety, Food Cost Analysis, Food Cost Management, Serve Safe Certified, Food Writing
Education
California Culinary Academy 1980 — 1982
Bachelor Degree, Culinary Arts
Southeast Comm. College 1977 — 1979
BS, Business Administration and Graphic Arts
Jennifer Monk's American Culinary Federation Experience March 2006 - December 2011
Job Sourcing Specialist at Florida Blue
Industry Health, Wellness and Fitness
Experience
Florida Blue June 2013 - Present
Young Presidents' Organization December 2011 - May 2013
American Culinary Federation March 2006 - December 2011
Cystic Fibrosis Foundation January 2005 - March 2006
HCA October 2003 - December 2004
Skills
Building Relationships, Interpersonal..., Event Planning, Event Management, Strategic Planning, Budgets, Fundraising, Marketing, Public Speaking, Customer Service, Marketing Communications, Social Media, Leadership, Non-profits, Food Service, Sales, Microsoft Office, Trade Shows, Contract Negotiation, Project Planning, Management, Newsletters, Nonprofits, Relationship Building
Education
Jacksonville University 2010 — 2011
Masters, Business Administration
Stetson University 1999 — 2003
Bachelors, Management
Nease High School 1995 — 1999
Florida Blue June 2013 - Present
Young Presidents' Organization December 2011 - May 2013
American Culinary Federation March 2006 - December 2011
Cystic Fibrosis Foundation January 2005 - March 2006
HCA October 2003 - December 2004
Skills
Building Relationships, Interpersonal..., Event Planning, Event Management, Strategic Planning, Budgets, Fundraising, Marketing, Public Speaking, Customer Service, Marketing Communications, Social Media, Leadership, Non-profits, Food Service, Sales, Microsoft Office, Trade Shows, Contract Negotiation, Project Planning, Management, Newsletters, Nonprofits, Relationship Building
Education
Jacksonville University 2010 — 2011
Masters, Business Administration
Stetson University 1999 — 2003
Bachelors, Management
Nease High School 1995 — 1999
Russell Warren, CTA's American Culinary Federation Experience June 2010 - February 2014
Job Marketing Director at Midsummer's Music Festival
Industry Nonprofit Organization Management
Experience
Midsummer's Music Festival February 2015 - Present
Birch Creek Music Performance Center January 2014 - February 2015
American Culinary Federation June 2010 - February 2014
SAFE Haven of Racine, Inc. June 2008 - May 2010
SNL Financial June 2007 - May 2008
Centuria Corp January 2007 - May 2007
LexisNexis April 2005 - January 2007
Courier Magazine January 1997 - December 2004
Specialty Graphic Imaging Association April 1993 - December 1997
Crestar Bank February 1986 - March 1993
Skills
Event Planning, Public Speaking, Leadership, Newsletters, Program Management, Budgets, Advertising, Volunteer Management, Higher Education, Nonprofits, Public Relations, Event Management, Strategic Planning, PowerPoint, Hospitality, Management, Customer Service, Fundraising, Supervisory Skills, Microsoft Office, Editing, Staff Development, Teaching, Marketing, Non-profits, Process Scheduler, Recruiting, New Business Development, Outlook, Leadership Development, Research, Coaching, Program Development, Start-ups, Curriculum Development, System Administration, Administration, Training, Team Building, Food, Community Outreach, Social Networking, Hiring, Food Industry, Food Safety, Food Service, Social Media, Ingredients, Culinary Skills, HACCP
Education
George Mason University 1984 — 1999
BA, Psychology, English
Virginia Wesleyan College 1981 — 1983
Biology
Churchland High School 1977 — 1981
College Prep
Midsummer's Music Festival February 2015 - Present
Birch Creek Music Performance Center January 2014 - February 2015
American Culinary Federation June 2010 - February 2014
SAFE Haven of Racine, Inc. June 2008 - May 2010
SNL Financial June 2007 - May 2008
Centuria Corp January 2007 - May 2007
LexisNexis April 2005 - January 2007
Courier Magazine January 1997 - December 2004
Specialty Graphic Imaging Association April 1993 - December 1997
Crestar Bank February 1986 - March 1993
Skills
Event Planning, Public Speaking, Leadership, Newsletters, Program Management, Budgets, Advertising, Volunteer Management, Higher Education, Nonprofits, Public Relations, Event Management, Strategic Planning, PowerPoint, Hospitality, Management, Customer Service, Fundraising, Supervisory Skills, Microsoft Office, Editing, Staff Development, Teaching, Marketing, Non-profits, Process Scheduler, Recruiting, New Business Development, Outlook, Leadership Development, Research, Coaching, Program Development, Start-ups, Curriculum Development, System Administration, Administration, Training, Team Building, Food, Community Outreach, Social Networking, Hiring, Food Industry, Food Safety, Food Service, Social Media, Ingredients, Culinary Skills, HACCP
Education
George Mason University 1984 — 1999
BA, Psychology, English
Virginia Wesleyan College 1981 — 1983
Biology
Churchland High School 1977 — 1981
College Prep
Michael Jasa CEC, ACE's American Culinary Federation Experience 2011 - 2013
Job Executive Chef/Owner of Culinary Artz LLC
Industry Food & Beverages
Experience
Culinary Artz Catering 2009 - Present
Culinary Artz LLC March 2008 - Present
American Culinary Federation 2011 - 2013
Art Institute of Fort Lauderdale 2010 - 2011
Corona Beach House 2009 - 2011
Island Chicken Grill 2009 - 2011
Food Service Consultant 2009 - 2011
Pearson Education 2005 - 2011
Equipment Industry 2002 - 2011
Unisource Marketing Group September 2002 - December 2009
Skills
Culinary, Culinary Skills, Nutrition Education, Menu Development, Catering, Fine Dining, Recipe Testing, Hospitality Management, Resorts, Chef, Food, Food & Beverage, Food Preparation, Hospitality, Recipes, Cooking, Food Service, Cuisine, Hotels, Inventory Management, Process Scheduler, Food Safety, Restaurant Management, Training, Sanitation, Wine, Budgets, Nutrition, Restaurants, Marketing, Purchasing, Baking, Event Management, Profit, Food Industry, New Restaurant Openings, Food Styling, Menu Costing, Banquets, Pre-opening, Cost Control, Mediterranean, Food Quality, Culinary Management, Food Writing, Event Planning, Pastry, Hospitality Industry, Hiring, Sauces
Education
Lynn University 2014 — 2016
Master of Business Administration (M.B.A.), Business Administration with Hospitality Specialization, 3.93 current GPA
Florida International University 2011 — 2014
Bachelor's Degree, Hospitality and Business Management, 3.60 GPA
The Culinary Institute of America 1990 — 1992
Associates Degree, Culinary Arts, 3.63 GPA
Culinary Artz Catering 2009 - Present
Culinary Artz LLC March 2008 - Present
American Culinary Federation 2011 - 2013
Art Institute of Fort Lauderdale 2010 - 2011
Corona Beach House 2009 - 2011
Island Chicken Grill 2009 - 2011
Food Service Consultant 2009 - 2011
Pearson Education 2005 - 2011
Equipment Industry 2002 - 2011
Unisource Marketing Group September 2002 - December 2009
Skills
Culinary, Culinary Skills, Nutrition Education, Menu Development, Catering, Fine Dining, Recipe Testing, Hospitality Management, Resorts, Chef, Food, Food & Beverage, Food Preparation, Hospitality, Recipes, Cooking, Food Service, Cuisine, Hotels, Inventory Management, Process Scheduler, Food Safety, Restaurant Management, Training, Sanitation, Wine, Budgets, Nutrition, Restaurants, Marketing, Purchasing, Baking, Event Management, Profit, Food Industry, New Restaurant Openings, Food Styling, Menu Costing, Banquets, Pre-opening, Cost Control, Mediterranean, Food Quality, Culinary Management, Food Writing, Event Planning, Pastry, Hospitality Industry, Hiring, Sauces
Education
Lynn University 2014 — 2016
Master of Business Administration (M.B.A.), Business Administration with Hospitality Specialization, 3.93 current GPA
Florida International University 2011 — 2014
Bachelor's Degree, Hospitality and Business Management, 3.60 GPA
The Culinary Institute of America 1990 — 1992
Associates Degree, Culinary Arts, 3.63 GPA
George F. Cook George F. Cook's American Culinary Federation Experience 2000 - 2002
Job Founder Operator of Escoffier On Line
Industry Internet
Experience
Escoffier On Line June 1995 - Present
The Sandcastle Cafe July 2012 - March 2014
American Culinary Federation 2000 - 2002
New York Institute of Technology 1996 - 1998
DeSeversky Conference Center 1991 - 1993
The River Café 1989 - 1990
Bruzels 1988 - 1989
Waldorf Astoria NYC 1987 - 1988
Skills
Cooking, Food Service, Catering, Food, Menu Development, Banquets, Culinary Skills, Recipes, Cuisine, Fine Dining, Restaurants, Chef, Baking, Restaurant Management, Wine, Food & Beverage
Education
Culinary Institute of America 1987 — 1989
AOS, Culinary Arts
Fordham University
Fordham University
Escoffier On Line June 1995 - Present
The Sandcastle Cafe July 2012 - March 2014
American Culinary Federation 2000 - 2002
New York Institute of Technology 1996 - 1998
DeSeversky Conference Center 1991 - 1993
The River Café 1989 - 1990
Bruzels 1988 - 1989
Waldorf Astoria NYC 1987 - 1988
Skills
Cooking, Food Service, Catering, Food, Menu Development, Banquets, Culinary Skills, Recipes, Cuisine, Fine Dining, Restaurants, Chef, Baking, Restaurant Management, Wine, Food & Beverage
Education
Culinary Institute of America 1987 — 1989
AOS, Culinary Arts
Fordham University
Fordham University
Michael Baskette Michael Baskette's American Culinary Federation Experience 2000 - 2008
Job Assistant Continental Director for the Americas at World Association of Chefs Societies (WORLDCHEFS)
Industry Hospitality
Experience
World Association of Chefs Societies (WORLDCHEFS) August 2014 - Present
Foro Panamericano de Organizaciones Gastronómicas Profesionale June 2012 - Present
The Art Institute of Jacksonville April 2008 - Present
World Association of Chefs Societies 2006 - Present
Baskete Enterprises March 2000 - Present
Master Chefs Institute September 2008 - September 2014
American Culinary Federation 2000 - 2008
Skills
Cuisine, Public Speaking, Customer Service, Culinary Skills, Food, Food Service, Staff Development, Cooking, Restaurants, Menu Development, Food Industry, Catering, Recipes, Nutrition, Sanitation, Hospitality, Marketing, Inventory Management, Food & Beverage, Banquets, Hospitality Management, Public Relations, Restaurant Management, Food Quality, Leadership, Food Preparation, Menu Costing, Baking, Culinary Management, Teaching, Food Safety, Fine Dining, Event Planning, Hotel Management, ServSafe, Process Scheduler, Team Building, Event Management, Social Media, Purchasing, Recipe Testing, Wine, Budgets, Research, Chef, Hotels, Leadership Development, Pastry, Hospitality Industry, Strategic Planning
Education
Norwich University 1995 — 1997
MA, Administration and Management
World Association of Chefs Societies (WORLDCHEFS) August 2014 - Present
Foro Panamericano de Organizaciones Gastronómicas Profesionale June 2012 - Present
The Art Institute of Jacksonville April 2008 - Present
World Association of Chefs Societies 2006 - Present
Baskete Enterprises March 2000 - Present
Master Chefs Institute September 2008 - September 2014
American Culinary Federation 2000 - 2008
Skills
Cuisine, Public Speaking, Customer Service, Culinary Skills, Food, Food Service, Staff Development, Cooking, Restaurants, Menu Development, Food Industry, Catering, Recipes, Nutrition, Sanitation, Hospitality, Marketing, Inventory Management, Food & Beverage, Banquets, Hospitality Management, Public Relations, Restaurant Management, Food Quality, Leadership, Food Preparation, Menu Costing, Baking, Culinary Management, Teaching, Food Safety, Fine Dining, Event Planning, Hotel Management, ServSafe, Process Scheduler, Team Building, Event Management, Social Media, Purchasing, Recipe Testing, Wine, Budgets, Research, Chef, Hotels, Leadership Development, Pastry, Hospitality Industry, Strategic Planning
Education
Norwich University 1995 — 1997
MA, Administration and Management
Laura Wiggins Laura Wiggins's American Culinary Federation Experience May 2008 - February 2009
Job Senior Web Designer, Gymboree
Industry Graphic Design
Experience
Gymboree September 2015 - Present
Gymboree December 2014 - September 2015
Williams-Sonoma, Inc. November 2013 - November 2014
Williams-Sonoma, Inc. July 2013 - November 2013
Williams-Sonoma, Inc. October 2010 - July 2013
Joie de Vivre Hospitality July 2010 - October 2010
Independent Contractor May 2008 - October 2010
Kramer Publishing Interactive June 2009 - September 2010
American Culinary Federation May 2008 - February 2009
American Culinary Federation November 2007 - May 2008
Skills
InDesign, Graphic Design, Layout, Brochures, Web Design, Logo Design, Art Direction, Graphics, Advertising, Adobe Creative Suite, Photoshop, Magazines, Typography, Collateral, Newsletters, Illustrator, Posters, Direct Mail, JIRA, Adobe CQ5 Web Content..., Digital Asset...
Education
Flagler College 2002 — 2005
Bachelor of Arts (B.A.), Graphic Design
York College of Pennsylvania 2001 — 2002
Graphic Design
Gymboree September 2015 - Present
Gymboree December 2014 - September 2015
Williams-Sonoma, Inc. November 2013 - November 2014
Williams-Sonoma, Inc. July 2013 - November 2013
Williams-Sonoma, Inc. October 2010 - July 2013
Joie de Vivre Hospitality July 2010 - October 2010
Independent Contractor May 2008 - October 2010
Kramer Publishing Interactive June 2009 - September 2010
American Culinary Federation May 2008 - February 2009
American Culinary Federation November 2007 - May 2008
Skills
InDesign, Graphic Design, Layout, Brochures, Web Design, Logo Design, Art Direction, Graphics, Advertising, Adobe Creative Suite, Photoshop, Magazines, Typography, Collateral, Newsletters, Illustrator, Posters, Direct Mail, JIRA, Adobe CQ5 Web Content..., Digital Asset...
Education
Flagler College 2002 — 2005
Bachelor of Arts (B.A.), Graphic Design
York College of Pennsylvania 2001 — 2002
Graphic Design
Rainer Drygala Rainer Drygala's American Culinary Federation Experience 1981 - Present
Job Business Broker/ Certified Executive Chef( retired)
Industry Real Estate
Experience
Certified Notary Signing Agent May 2006 - Present
American Business Brokers January 2000 - Present
American Culinary Federation 1981 - Present
Skills
Food Service, Real Estate, Negotiation, Event Management, Budgeting, Restaurants, Customer Satisfaction, Food & Beverage, Budgets, Menu Development, Hospitality, Sales Management, Food, Marketing Strategy, Team Building, Sales, Purchasing, New Business Development, Marketing
Education
University of New Hampshire
Food Service Management
Certified Notary Signing Agent May 2006 - Present
American Business Brokers January 2000 - Present
American Culinary Federation 1981 - Present
Skills
Food Service, Real Estate, Negotiation, Event Management, Budgeting, Restaurants, Customer Satisfaction, Food & Beverage, Budgets, Menu Development, Hospitality, Sales Management, Food, Marketing Strategy, Team Building, Sales, Purchasing, New Business Development, Marketing
Education
University of New Hampshire
Food Service Management
Thomas Macrina Thomas Macrina's American Culinary Federation Experience July 2011 - Present
Job Manager, Product Specialist at US Foods, Philadelphia Division
Industry Hospitality
Experience
US Foods, Philadelphia Division December 2011 - Present
American Culinary Federation July 2011 - Present
The Desmond Hotel & Conference Center October 1997 - Present
Community College of Philhiadephia March 1985 - Present
American Culinary Federation 1976 - Present
American Culinary Federation 1976 - Present
Wurzack Organization March 1980 - October 1997
Skills
Culinary Skills, Food Service, HACCP, Fine Dining, Catering, Cooking, Menu Development, Restaurants, Food, Inventory Management, Food Safety, Chef, Cuisine, Hospitality Management, Hospitality, Event Management, Leadership, Food Industry, Food & Beverage, Recipes, Food Preparation, Hiring, Teaching, Banquets, Hotels, Hospitality Industry, Baking, Restaurant Management, Sanitation, Time Management, Pastry, Customer Service, Wine, Cost Control, Event Planning, Microsoft Word, Resorts, Training, Team Building, Purchasing, Interpersonal..., Food Quality, Income Statement, Budgets, Hotel Management, Ingredients, Pre-opening, Customer Satisfaction, Nutrition, Food Science
Education
The Culinary Institute of America 1974 — 1976
AOS, Culinary Arts
US Foods, Philadelphia Division December 2011 - Present
American Culinary Federation July 2011 - Present
The Desmond Hotel & Conference Center October 1997 - Present
Community College of Philhiadephia March 1985 - Present
American Culinary Federation 1976 - Present
American Culinary Federation 1976 - Present
Wurzack Organization March 1980 - October 1997
Skills
Culinary Skills, Food Service, HACCP, Fine Dining, Catering, Cooking, Menu Development, Restaurants, Food, Inventory Management, Food Safety, Chef, Cuisine, Hospitality Management, Hospitality, Event Management, Leadership, Food Industry, Food & Beverage, Recipes, Food Preparation, Hiring, Teaching, Banquets, Hotels, Hospitality Industry, Baking, Restaurant Management, Sanitation, Time Management, Pastry, Customer Service, Wine, Cost Control, Event Planning, Microsoft Word, Resorts, Training, Team Building, Purchasing, Interpersonal..., Food Quality, Income Statement, Budgets, Hotel Management, Ingredients, Pre-opening, Customer Satisfaction, Nutrition, Food Science
Education
The Culinary Institute of America 1974 — 1976
AOS, Culinary Arts
Damian Martineau Damian Martineau's American Culinary Federation Experience 1993 - 1998
Job Executive chef/Management consultant at The Sweet Peach Diner
Industry Food & Beverages
Experience
The Sweet Peach Diner May 2012 - June 2015
S&M Marketing and Consulting May 2008 - June 2015
Robert Kraft Group 2011 - February 2014
Damian' on the River Restaurant July 2007 - October 2011
RCA Research Chefs Association 1996 - 2011
Guest Services, Inc. January 1990 - July 2007
Guest Services, Inc. 1990 - 2007
The Culinary Institute of America 2003 - 2006
AARP 1991 - 2003
American Culinary Federation 1993 - 1998
Skills
Culinary Skills, Menu Development, Catering, Food Service, Cuisine, Food, Restaurants, Menu Costing, Food Safety, Food & Beverage, Fine Dining, Restaurant Management, Banquets, Seafood, Chef, Sauces, Recipes, Sanitation, Recipe Testing, Cooking, Hospitality Management, Culinary Management, Gourmet, Food Cost Management, Food Industry, Hospitality, P&L, Wine, HACCP, Event Management, Strategic Planning, Income Statement, Pastry, Budgets, Menu Engineering, Food Preparation, Food Quality, Inventory Management, Purchasing, Leadership, Team Building
Education
Culinary Institute of America 1980 — 1982
AOS, Culinary Arts
The Sweet Peach Diner May 2012 - June 2015
S&M Marketing and Consulting May 2008 - June 2015
Robert Kraft Group 2011 - February 2014
Damian' on the River Restaurant July 2007 - October 2011
RCA Research Chefs Association 1996 - 2011
Guest Services, Inc. January 1990 - July 2007
Guest Services, Inc. 1990 - 2007
The Culinary Institute of America 2003 - 2006
AARP 1991 - 2003
American Culinary Federation 1993 - 1998
Skills
Culinary Skills, Menu Development, Catering, Food Service, Cuisine, Food, Restaurants, Menu Costing, Food Safety, Food & Beverage, Fine Dining, Restaurant Management, Banquets, Seafood, Chef, Sauces, Recipes, Sanitation, Recipe Testing, Cooking, Hospitality Management, Culinary Management, Gourmet, Food Cost Management, Food Industry, Hospitality, P&L, Wine, HACCP, Event Management, Strategic Planning, Income Statement, Pastry, Budgets, Menu Engineering, Food Preparation, Food Quality, Inventory Management, Purchasing, Leadership, Team Building
Education
Culinary Institute of America 1980 — 1982
AOS, Culinary Arts
Ben Ross Ben Ross's American Culinary Federation Experience August 2009 - August 2011
Job Director of Franchise Development at Muscle Maker Grill and Realtor Associate at Keller Williams Realty
Industry Real Estate
Experience
Muscle Maker Brands, LLC May 2011 - Present
Keller Williams Realty October 2010 - Present
'regeneration' 2001 - Present
Sunrise Senior Living May 2007 - September 2012
American Culinary Federation August 2009 - August 2011
Christopher's Cafe and Restaurant September 2005 - May 2011
Fairmount Country Club October 2009 - May 2010
NJ REBEL 2005 - 2009
Skills
Real Estate, Brand Development, Public Speaking, Foreclosures, Sales, Creative Direction, Social Media, Event Planning, Marketing, Customer Service, Public Relations, Social Media Marketing, Social Networking, Fundraising, Advertising, Microsoft Excel, Event Management, Microsoft Word, Microsoft Office, PowerPoint, Budgets, Strategic Planning, Marketing Strategy, Marketing Communications, Leadership, Hospitality, Management, Entrepreneurship, New Business Development, Team Building, Online Marketing, Training, Negotiation, Time Management, Facebook, Sales Management, Nonprofits, Small Business, Editing, Email Marketing, Team Leadership, Business Development, Customer Satisfaction, Online Advertising, Retail
Education
Fairleigh Dickinson University 2009 — 2011
B.S., International School of Hospitality and Tourism Management
Freehold High School 2005 — 2009
Muscle Maker Brands, LLC May 2011 - Present
Keller Williams Realty October 2010 - Present
'regeneration' 2001 - Present
Sunrise Senior Living May 2007 - September 2012
American Culinary Federation August 2009 - August 2011
Christopher's Cafe and Restaurant September 2005 - May 2011
Fairmount Country Club October 2009 - May 2010
NJ REBEL 2005 - 2009
Skills
Real Estate, Brand Development, Public Speaking, Foreclosures, Sales, Creative Direction, Social Media, Event Planning, Marketing, Customer Service, Public Relations, Social Media Marketing, Social Networking, Fundraising, Advertising, Microsoft Excel, Event Management, Microsoft Word, Microsoft Office, PowerPoint, Budgets, Strategic Planning, Marketing Strategy, Marketing Communications, Leadership, Hospitality, Management, Entrepreneurship, New Business Development, Team Building, Online Marketing, Training, Negotiation, Time Management, Facebook, Sales Management, Nonprofits, Small Business, Editing, Email Marketing, Team Leadership, Business Development, Customer Satisfaction, Online Advertising, Retail
Education
Fairleigh Dickinson University 2009 — 2011
B.S., International School of Hospitality and Tourism Management
Freehold High School 2005 — 2009
Philip J Lloyd, CEC Philip J Lloyd, CEC's American Culinary Federation Experience January 2012 - January 2014
Job Executive Chef Owner at Certified Chef's Cuisine
Industry Food & Beverages
Experience
The International Culinary School @ The Art Institute of Charlotte July 2011 - Present
Certified Chef's Cuisine February 2011 - Present
King Tiger Taekwondo 2010 - Present
American Culinary Federation January 2012 - January 2014
American Culinary Federation Charlotte Chapter January 2011 - December 2011
The Country Club of Salisbury June 2004 - October 2010
Secret Ingredients March 1995 - January 2008
Corabelle March 2004 - May 2004
The Speedway Club @ Charlotte Motor Speedway August 2000 - January 2004
Gate Gourmet @ Charlotte Douglas Airport July 1997 - August 2000
Skills
Food Service, Start-ups, Weddings, Catering, Press Releases, Culinary Skills, Menu Development, Sanitation, Cooking, Food Preparation, Budgets, Purchasing, Banquets, Food Safety, Recipe Testing, Fine Dining, Food & Beverage, Food, Recipes, Restaurants, Restaurant Management, Cuisine, Process Scheduler, Gourmet, Seafood, Menu Costing, Food Quality, Culinary Management, Pastry, Baking, Sauces, Menu Engineering, Culinary Education, Hospitality, Chef, Hospitality Management, Food Industry
Education
The Art Institute of Pittsburgh-Online Division
Bachelor's Degree, Culinary Management, 3.92
Culinary Institute of America 1986 — 1988
Associates, Occupational Studies
The International Culinary School @ The Art Institute of Charlotte July 2011 - Present
Certified Chef's Cuisine February 2011 - Present
King Tiger Taekwondo 2010 - Present
American Culinary Federation January 2012 - January 2014
American Culinary Federation Charlotte Chapter January 2011 - December 2011
The Country Club of Salisbury June 2004 - October 2010
Secret Ingredients March 1995 - January 2008
Corabelle March 2004 - May 2004
The Speedway Club @ Charlotte Motor Speedway August 2000 - January 2004
Gate Gourmet @ Charlotte Douglas Airport July 1997 - August 2000
Skills
Food Service, Start-ups, Weddings, Catering, Press Releases, Culinary Skills, Menu Development, Sanitation, Cooking, Food Preparation, Budgets, Purchasing, Banquets, Food Safety, Recipe Testing, Fine Dining, Food & Beverage, Food, Recipes, Restaurants, Restaurant Management, Cuisine, Process Scheduler, Gourmet, Seafood, Menu Costing, Food Quality, Culinary Management, Pastry, Baking, Sauces, Menu Engineering, Culinary Education, Hospitality, Chef, Hospitality Management, Food Industry
Education
The Art Institute of Pittsburgh-Online Division
Bachelor's Degree, Culinary Management, 3.92
Culinary Institute of America 1986 — 1988
Associates, Occupational Studies
David Ivey-Soto's American Culinary Federation Experience July 2009 - July 2011
Job Managing Partner at Chef David Industries and President at OnSite Culinary Solutions LLC
Industry Food & Beverages
Experience
The Culinary Institute of America April 2013 - Present
OnSite Culinary Solutions LLC October 2011 - Present
Chef David Industries January 2002 - Present
ACF NCCA 1992 - Present
Atlantic FiltaFry April 2007 - January 2013
American Culinary Federation July 2009 - July 2011
Naval Supply Systems Command 2003 - 2009
UniPro Foodservice February 2001 - February 2003
Dome Capital April 2000 - January 2001
Thruport Technologies / Dome Capital 2000 - 2001
Skills
Cooking, Cuisine, Menu Development, Catering, Culinary Skills, Food, Recipes, Food Service, Food Safety, Gourmet, Banquets, Sanitation, Food Quality, Restaurants, Food & Beverage, Restaurant Management, Food Industry, Pastry, Hospitality, Fine Dining, Food Preparation, HACCP, Hospitality Management, Labor Control, Culinary Management, Menu Costing, Ingredients, Employee Training, Budgets, Wine, Chef, Sauces, Culinary Education, Hotels, Recipe Testing, Income Statement, Training, Hospitality Industry, New Restaurant Openings, Inventory Management, Cost Control, Menu Engineering, Baking, Hiring, Pre-opening, Parties, ServSafe, Seafood, Project Management, Cakes
Education
The College of William and Mary - The Mason School of Business 2004 — 2005
MBA, Business
Culinary Institute of America 1989 — 1990
AOS, Culinary Arts
Webb School of California 1978 — 1982
HS, General
La Puerta Junior High School 1977 — 1978
The Culinary Institute of America April 2013 - Present
OnSite Culinary Solutions LLC October 2011 - Present
Chef David Industries January 2002 - Present
ACF NCCA 1992 - Present
Atlantic FiltaFry April 2007 - January 2013
American Culinary Federation July 2009 - July 2011
Naval Supply Systems Command 2003 - 2009
UniPro Foodservice February 2001 - February 2003
Dome Capital April 2000 - January 2001
Thruport Technologies / Dome Capital 2000 - 2001
Skills
Cooking, Cuisine, Menu Development, Catering, Culinary Skills, Food, Recipes, Food Service, Food Safety, Gourmet, Banquets, Sanitation, Food Quality, Restaurants, Food & Beverage, Restaurant Management, Food Industry, Pastry, Hospitality, Fine Dining, Food Preparation, HACCP, Hospitality Management, Labor Control, Culinary Management, Menu Costing, Ingredients, Employee Training, Budgets, Wine, Chef, Sauces, Culinary Education, Hotels, Recipe Testing, Income Statement, Training, Hospitality Industry, New Restaurant Openings, Inventory Management, Cost Control, Menu Engineering, Baking, Hiring, Pre-opening, Parties, ServSafe, Seafood, Project Management, Cakes
Education
The College of William and Mary - The Mason School of Business 2004 — 2005
MBA, Business
Culinary Institute of America 1989 — 1990
AOS, Culinary Arts
Webb School of California 1978 — 1982
HS, General
La Puerta Junior High School 1977 — 1978
Paul Williamson Paul Williamson's American Culinary Federation Experience May 1992 - August 1996
Job Public Affairs Director at City of St. Augustine
Industry Government Administration
Experience
City of St. Augustine August 2000 - Present
St. Johns County Chamber of Commerce October 1998 - August 2000
American Culinary Federation May 1992 - August 1996
American Culinary Federation January 1989 - May 1992
Flagler College August 1983 - May 1988
American Culinary Federation May 1984 - August 1987
Skills
Crisis Communications, Public Speaking, Event Management, Public Relations, Community Outreach, Media Relations, Press Releases, Event Planning, Editing, Marketing, Speech Writing, Leadership, Non-profits, Social Media, Corporate Communications, Creative Writing, Budgets, Nonprofits, Newsletters, Publicity, Fundraising, Strategic Planning, Management, Advertising, Entertainment, Journalism, Community Development, Marketing Communications, Project Planning, Project Management, Volunteer Management, Strategic Communications, Political Campaigns, Contract Negotiation, Research, Copy Editing, Grant Writing, Public Policy, Feature Articles, Photography, Copywriting, Blogging, Program Management, Internal Communications, Social Media Marketing, Facebook, Policy Analysis, Proofreading, Politics, Government
Education
Florida State University 1981 — 1983
Creative Writing
Flagler College 1974 — 1977
BA, English
City of St. Augustine August 2000 - Present
St. Johns County Chamber of Commerce October 1998 - August 2000
American Culinary Federation May 1992 - August 1996
American Culinary Federation January 1989 - May 1992
Flagler College August 1983 - May 1988
American Culinary Federation May 1984 - August 1987
Skills
Crisis Communications, Public Speaking, Event Management, Public Relations, Community Outreach, Media Relations, Press Releases, Event Planning, Editing, Marketing, Speech Writing, Leadership, Non-profits, Social Media, Corporate Communications, Creative Writing, Budgets, Nonprofits, Newsletters, Publicity, Fundraising, Strategic Planning, Management, Advertising, Entertainment, Journalism, Community Development, Marketing Communications, Project Planning, Project Management, Volunteer Management, Strategic Communications, Political Campaigns, Contract Negotiation, Research, Copy Editing, Grant Writing, Public Policy, Feature Articles, Photography, Copywriting, Blogging, Program Management, Internal Communications, Social Media Marketing, Facebook, Policy Analysis, Proofreading, Politics, Government
Education
Florida State University 1981 — 1983
Creative Writing
Flagler College 1974 — 1977
BA, English
Laird Livingston Laird Livingston's American Culinary Federation Experience January 1998 - October 2001
Job Organizational Management Executive
Industry Management Consulting
Experience
Argosy University-The Art Institute of CA San Diego April 2009 - Present
Argosy University-The Art Institute of Pittsburgh-Online October 2011 - Present
Ashford University November 2012 - Present
Independent July 2006 - April 2009
Career Education Corporation December 2003 - July 2006
Campbell's Soup Company October 2001 - December 2003
American Culinary Federation January 1998 - October 2001
Johnson & Wales University August 1988 - January 1998
Skills
Curriculum Development, Curriculum Design, Academic Administration, Training, Fundraising, Organizational..., Management, Teaching, Program Management, Time Management, Culinary Skills, Staff Development, Higher Education, Adult Education, Budgets, Leadership Development, Hospitality, Entrepreneurship, Cuisine, Coaching, Resume Writing, Event Planning, Customer Service, Event Management, Public Speaking, Food Service, Hospitality Management, Employee Training, Leadership, Instructional Design, Sales, Restaurants, Food, Catering, Microsoft Excel, Menu Development, Research, Team Building
Education
Grand Canyon University 2014 — 2016
Doctor of Philosophy (Ph.D.), Organizational Management Leadership, Deans List
University of Phoenix 1999 — 2001
MA, Organizational Management
Johnson and Wales University 1994 — 1996
Bachelor's degree, Hospitality Administration/Management, Deans List
Argosy University-The Art Institute of CA San Diego April 2009 - Present
Argosy University-The Art Institute of Pittsburgh-Online October 2011 - Present
Ashford University November 2012 - Present
Independent July 2006 - April 2009
Career Education Corporation December 2003 - July 2006
Campbell's Soup Company October 2001 - December 2003
American Culinary Federation January 1998 - October 2001
Johnson & Wales University August 1988 - January 1998
Skills
Curriculum Development, Curriculum Design, Academic Administration, Training, Fundraising, Organizational..., Management, Teaching, Program Management, Time Management, Culinary Skills, Staff Development, Higher Education, Adult Education, Budgets, Leadership Development, Hospitality, Entrepreneurship, Cuisine, Coaching, Resume Writing, Event Planning, Customer Service, Event Management, Public Speaking, Food Service, Hospitality Management, Employee Training, Leadership, Instructional Design, Sales, Restaurants, Food, Catering, Microsoft Excel, Menu Development, Research, Team Building
Education
Grand Canyon University 2014 — 2016
Doctor of Philosophy (Ph.D.), Organizational Management Leadership, Deans List
University of Phoenix 1999 — 2001
MA, Organizational Management
Johnson and Wales University 1994 — 1996
Bachelor's degree, Hospitality Administration/Management, Deans List
Glenn Brown CEC,AAC's American Culinary Federation Experience 2010 - 2013
Job Central Region Audit Chair at American Culinary Federation Official LinkedIn Page
Industry Education Management
Experience
American Culinary Federation -- Official LinkedIn Page August 2014 - Present
The Country Club of Indianapolis September 1999 - Present
The Chef's Academy January 2011 - Present
Rational Benelux February 2014 - Present
ACF Greater Indianapolis Chapter January 2014 - Present
ACF Greater Indianapolis Chapter 2010 - January 2014
American Culinary Federation 2010 - 2013
ACF Greater Indianapolis Junior Culinary Team Captain 2004 - 2006
Morris Park Country Club November 1995 - September 1999
The Summit Club July 1990 - November 1995
Skills
Design & Development in..., Private Club Management, Equity Cost Analysis..., Catering, Event Planning, Menu Development, Club, Culinary Skills, Hospitality Management, Hospitality, Event Management, Cuisine, Restaurant Management, Food & Beverage, Restaurants, Food, Wine, Banquets, Recipes, Fine Dining, Food Service, Cooking, Food Safety, Sanitation, Hotels, Pastry, Chef, Customer Service, Gourmet, Hiring, Food Preparation, Culinary Management, New Restaurant Openings, Pre-opening, Hospitality Industry, HACCP, Food Industry, Ingredients, Cost Control, Food Quality, Resorts, Baking, Income Statement, Hotel Management, ServSafe, Parties, Food Science, Revenue Analysis, Purchasing, Staff Development
Education
Indiana Wesleyan University 2012 — 2014
Master's degree, Organizational Leadership
University of Phoenix 2011 — 2012
Master of Arts (MA), Adult and Continuing Education Administration
Indiana University-Purdue University at Indianapolis 2004 — 2010
General Studies, Sociology
Lake Michigan College 1985 — 1989
Associate's degree, Foodservice Systems Administration/Management
American Culinary Federation -- Official LinkedIn Page August 2014 - Present
The Country Club of Indianapolis September 1999 - Present
The Chef's Academy January 2011 - Present
Rational Benelux February 2014 - Present
ACF Greater Indianapolis Chapter January 2014 - Present
ACF Greater Indianapolis Chapter 2010 - January 2014
American Culinary Federation 2010 - 2013
ACF Greater Indianapolis Junior Culinary Team Captain 2004 - 2006
Morris Park Country Club November 1995 - September 1999
The Summit Club July 1990 - November 1995
Skills
Design & Development in..., Private Club Management, Equity Cost Analysis..., Catering, Event Planning, Menu Development, Club, Culinary Skills, Hospitality Management, Hospitality, Event Management, Cuisine, Restaurant Management, Food & Beverage, Restaurants, Food, Wine, Banquets, Recipes, Fine Dining, Food Service, Cooking, Food Safety, Sanitation, Hotels, Pastry, Chef, Customer Service, Gourmet, Hiring, Food Preparation, Culinary Management, New Restaurant Openings, Pre-opening, Hospitality Industry, HACCP, Food Industry, Ingredients, Cost Control, Food Quality, Resorts, Baking, Income Statement, Hotel Management, ServSafe, Parties, Food Science, Revenue Analysis, Purchasing, Staff Development
Education
Indiana Wesleyan University 2012 — 2014
Master's degree, Organizational Leadership
University of Phoenix 2011 — 2012
Master of Arts (MA), Adult and Continuing Education Administration
Indiana University-Purdue University at Indianapolis 2004 — 2010
General Studies, Sociology
Lake Michigan College 1985 — 1989
Associate's degree, Foodservice Systems Administration/Management
Peter Vossenberg MEd.,CEC,CCE,ACE's American Culinary Federation Experience February 2014 - Present
Job Lead Chef Instructor
Industry Higher Education
Experience
Le Cordon Bleu College of Culinary Arts December 2014 - Present
Le Cordon Bleu College of Culinary Arts October 2009 - Present
American Culinary Federation February 2014 - Present
Connors Davis Hospitality May 2011 - August 2015
Hospitality Organizations March 1990 - September 2009
United States Navy October 1979 - October 1985
Skills
Catering, Menu Development, Hospitality, Food Safety, Leadership, Management, Strategic Planning, Culinary Skills, Event Planning, Event Management, Training, Staff Development, Customer Service, Team Building, Hiring, Coaching, Food & Beverage, Restaurants, Public Speaking, Leadership Development, Cuisine, Cooking, Hotels, Resorts, Fine Dining, Restaurant Management, Hospitality Management, Sanitation, Recipes, Food, Chef, Banquets, Wine, HACCP, Food Service, Hospitality Industry, Pre-opening, Wine Tasting, Culinary Education, Culinary Management
Education
The Culinary Institute of America 1983 — 1985
AOS, Culinary Arts/Chef Training, Diploma
Florida International University 1988 — 1990
Bachelor's degree, Hospitality Administration/Management, Diploma
American InterContinental University 2011 — 2012
Master's degree, Educational Leadership and Administration, General, Diploma
Saint Joseph's Prep 1975 — 1979
Diploma
Le Cordon Bleu College of Culinary Arts December 2014 - Present
Le Cordon Bleu College of Culinary Arts October 2009 - Present
American Culinary Federation February 2014 - Present
Connors Davis Hospitality May 2011 - August 2015
Hospitality Organizations March 1990 - September 2009
United States Navy October 1979 - October 1985
Skills
Catering, Menu Development, Hospitality, Food Safety, Leadership, Management, Strategic Planning, Culinary Skills, Event Planning, Event Management, Training, Staff Development, Customer Service, Team Building, Hiring, Coaching, Food & Beverage, Restaurants, Public Speaking, Leadership Development, Cuisine, Cooking, Hotels, Resorts, Fine Dining, Restaurant Management, Hospitality Management, Sanitation, Recipes, Food, Chef, Banquets, Wine, HACCP, Food Service, Hospitality Industry, Pre-opening, Wine Tasting, Culinary Education, Culinary Management
Education
The Culinary Institute of America 1983 — 1985
AOS, Culinary Arts/Chef Training, Diploma
Florida International University 1988 — 1990
Bachelor's degree, Hospitality Administration/Management, Diploma
American InterContinental University 2011 — 2012
Master's degree, Educational Leadership and Administration, General, Diploma
Saint Joseph's Prep 1975 — 1979
Diploma
Marcus Low Marcus Low's American Culinary Federation Experience 2014 - 2014
Job Manager In Training at The Greenbrier
Industry Food & Beverages
Experience
The Greenbrier March 2015 - Present
The Country Club April 2014 - February 2015
Harvard University August 2014 - January 2015
Unilever 2014 - 2014
American Culinary Federation 2014 - 2014
Johnson & Wales University May 2011 - November 2013
Restaurant Pierre Gagnaire 2013 - 2013
De Karmeliet 2013 - 2013
Aramark May 2012 - September 2012
WD-50 2011 - 2011
Skills
Culinary Management, Culinary Education, Journalism, Wine & Spirits Industry, Research Development, Wine, Molecular Gastronomy, Food Chemistry, Food, Food, Hospitality, Restaurants, Food & Beverage, Cuisine, Cooking
Education
Johnson & Wales University 2011 — 2014
Bachelors of Science, Food Service Management
Johnson & Wales University 2011 — 2014
Associate of Science (A.S.), Culinary Arts/Chef Training
Chocolatier Dumon 2013 — 2013
Certificate of Completion, Chocolate Work, Pralines, Bonbons, Show pieces
Hotel School Spermalie 2013 — 2013
Hotel Certificate, International Hospitality Management
The Greenbrier March 2015 - Present
The Country Club April 2014 - February 2015
Harvard University August 2014 - January 2015
Unilever 2014 - 2014
American Culinary Federation 2014 - 2014
Johnson & Wales University May 2011 - November 2013
Restaurant Pierre Gagnaire 2013 - 2013
De Karmeliet 2013 - 2013
Aramark May 2012 - September 2012
WD-50 2011 - 2011
Skills
Culinary Management, Culinary Education, Journalism, Wine & Spirits Industry, Research Development, Wine, Molecular Gastronomy, Food Chemistry, Food, Food, Hospitality, Restaurants, Food & Beverage, Cuisine, Cooking
Education
Johnson & Wales University 2011 — 2014
Bachelors of Science, Food Service Management
Johnson & Wales University 2011 — 2014
Associate of Science (A.S.), Culinary Arts/Chef Training
Chocolatier Dumon 2013 — 2013
Certificate of Completion, Chocolate Work, Pralines, Bonbons, Show pieces
Hotel School Spermalie 2013 — 2013
Hotel Certificate, International Hospitality Management
Colin Moody, CEC, PC I I Colin Moody, CEC, PC I I's American Culinary Federation Experience 2006 - 2011
Job Executive chef at Monterey Peninsula Country Club
Industry Food & Beverages
Experience
Monterey Peninsula Country Club 2008 - Present
American Culinary Federation 2006 - 2011
Delaware North Companies March 2000 - January 2008
Skills
Wine, Menu Development, Culinary Skills, Food Service, Recipes, Catering, Food Marketing, Hospitality, Hospitality Management, Banquets, Hotels, Cuisine, Gourmet, Food, Parties, Chef, Fine Dining, Menu Costing, Pastry, Sanitation, Food & Beverage, Recipe Testing, Food Quality, Sauces, Weddings, Seafood, Mediterranean, Menu Engineering, Food Preparation, Cooking, Italian cuisine, Culinary Education, Restaurant Management, Restaurants, Food Safety, Labor Control, Butchery, Pre-opening, ServSafe, Baking, Food Cost Analysis, HACCP, Food Industry, Ingredients, Serve Safe Certified, Food Cost Management, Gastronomy, Food Writing, Food Styling, Interpersonal Skill
Education
Aptos High 1980 — 1984
Monterey Peninsula College
Monterey Peninsula Country Club 2008 - Present
American Culinary Federation 2006 - 2011
Delaware North Companies March 2000 - January 2008
Skills
Wine, Menu Development, Culinary Skills, Food Service, Recipes, Catering, Food Marketing, Hospitality, Hospitality Management, Banquets, Hotels, Cuisine, Gourmet, Food, Parties, Chef, Fine Dining, Menu Costing, Pastry, Sanitation, Food & Beverage, Recipe Testing, Food Quality, Sauces, Weddings, Seafood, Mediterranean, Menu Engineering, Food Preparation, Cooking, Italian cuisine, Culinary Education, Restaurant Management, Restaurants, Food Safety, Labor Control, Butchery, Pre-opening, ServSafe, Baking, Food Cost Analysis, HACCP, Food Industry, Ingredients, Serve Safe Certified, Food Cost Management, Gastronomy, Food Writing, Food Styling, Interpersonal Skill
Education
Aptos High 1980 — 1984
Monterey Peninsula College
Maria Campbell CEC's American Culinary Federation Experience January 2011 - January 2014
Job Experienced Chef specializing in food marketing & sustainability
Industry Education Management
Experience
The Art Institutes January 2013 - Present
Art Institute of Philadelphia October 2008 - Present
American Culinary Federation -- Official LinkedIn Page 1999 - Present
Culinary Apprenticeship, ACFEF September 2010 - August 2014
American Culinary Federation January 2011 - January 2014
ACF Philadelphia Chapter January 2011 - January 2012
Community College of Philadelphia January 2008 - August 2011
The Chef Sessions 2009 - 2010
American Culinary Federation, Philadelphia Chapter 2009 - 2010
Complete Campbell Catering February 2004 - January 2008
Skills
Culinary Skills, Cooking, Menu Development, Pastry, Catering, Food Preparation, Chef, Recipes, Fine Dining, Culinary Management, Food Marketing, Restaurant Management, Training, Menu Costing, Culinary Education, Food Industry, Recipe Testing, Event Planning, Food Cost Analysis, Menu Engineering, Menu Planning, Food Utilization, Sustainability Education, Social Collaboration, Food, Integrated Marketing
Education
Saint Joseph's University 2014 — 2016
Executive Masters Degree (MBA), Food Marketing, 3.86
Delhi college of technolgy
Bachelor of Arts (B.A.), Culinary Arts/Chef Training
The Art Institutes January 2013 - Present
Art Institute of Philadelphia October 2008 - Present
American Culinary Federation -- Official LinkedIn Page 1999 - Present
Culinary Apprenticeship, ACFEF September 2010 - August 2014
American Culinary Federation January 2011 - January 2014
ACF Philadelphia Chapter January 2011 - January 2012
Community College of Philadelphia January 2008 - August 2011
The Chef Sessions 2009 - 2010
American Culinary Federation, Philadelphia Chapter 2009 - 2010
Complete Campbell Catering February 2004 - January 2008
Skills
Culinary Skills, Cooking, Menu Development, Pastry, Catering, Food Preparation, Chef, Recipes, Fine Dining, Culinary Management, Food Marketing, Restaurant Management, Training, Menu Costing, Culinary Education, Food Industry, Recipe Testing, Event Planning, Food Cost Analysis, Menu Engineering, Menu Planning, Food Utilization, Sustainability Education, Social Collaboration, Food, Integrated Marketing
Education
Saint Joseph's University 2014 — 2016
Executive Masters Degree (MBA), Food Marketing, 3.86
Delhi college of technolgy
Bachelor of Arts (B.A.), Culinary Arts/Chef Training
Gerardo Cepeda Gerardo Cepeda's American Culinary Federation Experience April 2013 - Present
Job Corporate Executive Chef at Goodwill Industries of South Florida
Industry Restaurants
Experience
Goodwill Industries of South Florida January 2015 - Present
American Culinary Federation April 2013 - Present
Burger King Corporation 2010 - Present
Gerardo Cepeda Culinary Services January 2006 - Present
Yum Brands, Inc January 2008 - January 2009
Darden ,Inc January 2007 - January 2008
Premier Foods January 2004 - January 2007
phila,nursing home January 2002 - January 2004
Executive Chef January 1996 - January 2002
Carrambolla Beach Resort Christiansted St. Croix U.S.V January 1993 - January 1996
Skills
Culinary Skills, Menu Development, Restaurants, Restaurant Management, Food Service, New Restaurant Openings, Catering, Multi-unit, Food, Cooking, Food & Beverage, Banquets, Food Preparation, Pastry, Fine Dining, Food Safety, Hospitality, Sanitation, Kitchen management, Hospitality Management, Recipes, Cuisine, Chef, Customer Service, Hospitality Industry
Education
Le Cordon Bleu College of Culinary Arts 2013 — 2015
Associates Degree, Culinary Arts/Chef Training
Le Cordon Bleu College of Culinary Arts-Miami 2013 — 2015
Associate of Arts (A.A.), Restaurant, Culinary, and Catering Management/Manager, 3.5
Art Institute of Philadelphia 1990 — 1992
Assoc. Degree, Commercial Art
George Washington High School 1980 — 1984
High School Diploma, General Studies
Goodwill Industries of South Florida January 2015 - Present
American Culinary Federation April 2013 - Present
Burger King Corporation 2010 - Present
Gerardo Cepeda Culinary Services January 2006 - Present
Yum Brands, Inc January 2008 - January 2009
Darden ,Inc January 2007 - January 2008
Premier Foods January 2004 - January 2007
phila,nursing home January 2002 - January 2004
Executive Chef January 1996 - January 2002
Carrambolla Beach Resort Christiansted St. Croix U.S.V January 1993 - January 1996
Skills
Culinary Skills, Menu Development, Restaurants, Restaurant Management, Food Service, New Restaurant Openings, Catering, Multi-unit, Food, Cooking, Food & Beverage, Banquets, Food Preparation, Pastry, Fine Dining, Food Safety, Hospitality, Sanitation, Kitchen management, Hospitality Management, Recipes, Cuisine, Chef, Customer Service, Hospitality Industry
Education
Le Cordon Bleu College of Culinary Arts 2013 — 2015
Associates Degree, Culinary Arts/Chef Training
Le Cordon Bleu College of Culinary Arts-Miami 2013 — 2015
Associate of Arts (A.A.), Restaurant, Culinary, and Catering Management/Manager, 3.5
Art Institute of Philadelphia 1990 — 1992
Assoc. Degree, Commercial Art
George Washington High School 1980 — 1984
High School Diploma, General Studies
Alfonso Contrisciani, CMC, WGMC, ACE , AAC's American Culinary Federation Experience 2006 - 2008
Job Educator/Master Chef/Owner at Plate Restaurant, Bar & Eatery, President of Perry County Farm Market CoOp
Industry Hospitality
Experience
Perry County Farmers Cooperative November 2013 - Present
Hocking College June 2012 - Present
Plate Restaurant, Bar & Eatery March 2013 - Present
Chef Alfonso's Oliver Farms LLC October 2012 - Present
Hocking Technical College January 2012 - June 2012
Creative Culinary Concepts July 2009 - December 2011
Alfonso Contrisciani Culinary Concepts March 2009 - November 2011
Culinary Operations November 2005 - January 2010
Centerplate December 2007 - May 2009
American Culinary Federation 2006 - 2008
Skills
Charcuterie, Cake decorating, Blown Sugar, Artisan Breads & Rolls, R & D, Menu Development, sou vide, speed scratch cooking..., Recipe Testing, Food Processing, Food Safety, Labor Relations, Labor Control, Trade Shows, Training & Development, Cost Management, Strategic Planning, Start-ups, Management Skills..., bakery production..., Sustainability, contemporary vegetarian..., Vegetarian Cooking, Bakery, Cooking, Fine Dining, Contemporary Art, Cake Decorating, Culinary Skills, Employee Training, Bread, Food, Food & Beverage, Culinary Education, Recipes, Catering, Restaurants, Culinary Management, Cuisine, Food Service, Hospitality, Chef, Pastry, Restaurant Management, Menu Costing, Sauces, Banquets, Food Quality, Ingredients, Seafood
Education
Johnson & Wales University 1992 — 1996
BA, C4 Culinary Arts
Johnson and Wales University 1977 — 1979
Associates of Science, Culinary Arts
Monsignor bonner 1973 — 1977
high school, Academic studies diploma
Perry County Farmers Cooperative November 2013 - Present
Hocking College June 2012 - Present
Plate Restaurant, Bar & Eatery March 2013 - Present
Chef Alfonso's Oliver Farms LLC October 2012 - Present
Hocking Technical College January 2012 - June 2012
Creative Culinary Concepts July 2009 - December 2011
Alfonso Contrisciani Culinary Concepts March 2009 - November 2011
Culinary Operations November 2005 - January 2010
Centerplate December 2007 - May 2009
American Culinary Federation 2006 - 2008
Skills
Charcuterie, Cake decorating, Blown Sugar, Artisan Breads & Rolls, R & D, Menu Development, sou vide, speed scratch cooking..., Recipe Testing, Food Processing, Food Safety, Labor Relations, Labor Control, Trade Shows, Training & Development, Cost Management, Strategic Planning, Start-ups, Management Skills..., bakery production..., Sustainability, contemporary vegetarian..., Vegetarian Cooking, Bakery, Cooking, Fine Dining, Contemporary Art, Cake Decorating, Culinary Skills, Employee Training, Bread, Food, Food & Beverage, Culinary Education, Recipes, Catering, Restaurants, Culinary Management, Cuisine, Food Service, Hospitality, Chef, Pastry, Restaurant Management, Menu Costing, Sauces, Banquets, Food Quality, Ingredients, Seafood
Education
Johnson & Wales University 1992 — 1996
BA, C4 Culinary Arts
Johnson and Wales University 1977 — 1979
Associates of Science, Culinary Arts
Monsignor bonner 1973 — 1977
high school, Academic studies diploma
Kate Hawkins Kate Hawkins's American Culinary Federation Experience April 2009 - October 2010
Job Graphic Designer at Genscape, Inc.
Industry Information Services
Experience
Genscape, Inc. July 2015 - Present
Availity October 2010 - July 2015
American Culinary Federation April 2009 - October 2010
St. John & Partners May 2006 - March 2009
Skills
Photoshop, Adobe Creative Suite, Graphic Design, Concept Development, Adobe Acrobat, Typography, Brand Development, HTML, Art Direction, Advertising, Newsletters, Logo Design, Corporate Identity, Illustration, Portraits, HTML emails, Email Marketing, Copywriting, Proofreading
Education
Flagler College 2002 — 2006
Bachelor of Arts (B.A.), Graphic Design and Fine Arts
Genscape, Inc. July 2015 - Present
Availity October 2010 - July 2015
American Culinary Federation April 2009 - October 2010
St. John & Partners May 2006 - March 2009
Skills
Photoshop, Adobe Creative Suite, Graphic Design, Concept Development, Adobe Acrobat, Typography, Brand Development, HTML, Art Direction, Advertising, Newsletters, Logo Design, Corporate Identity, Illustration, Portraits, HTML emails, Email Marketing, Copywriting, Proofreading
Education
Flagler College 2002 — 2006
Bachelor of Arts (B.A.), Graphic Design and Fine Arts
Don Dickinson CEC, CCA, AAC Don Dickinson CEC, CCA, AAC's American Culinary Federation Experience 1993 - 2012
Job Hospitality Industry & Culinary Education Consultant
Industry Higher Education
Experience
Don Dickinson June 2014 - Present
Institute of Technology January 2005 - May 2014
American Culinary Federation 1993 - 2012
Sacramento Club 1992 - 2002
Skills
Culinary Skills, Menu Development, Cooking, Recipes, Food, Food Service, Catering, Food Safety, Customer Service, Food & Beverage, HACCP, Food Quality, Event Planning, Baking, Restaurants, Banquets, Chef, Restaurant Management, Hiring, Hospitality, ServSafe, Food Writing, Inventory Management, Cuisine, Hospitality Management, Pastry, Sanitation, Hotels, Nutrition, Purchasing, Cost Control, Training, Food Preparation, Event Management, Supervisory Skills, Food Industry, Resume Writing, Food Processing, Food Science, Wine, Fine Dining, Parties, Resorts, Employee Training, Micros, Campus, Management, Staff Development, Process Scheduler, Nutrition Education
Education
Columbia Southern University 2010 — 2015
Current Student, Hospitality and Tourism
American River College 1986 — 2008
AA, Culinary Arts/Hospitality Managment
Don Dickinson June 2014 - Present
Institute of Technology January 2005 - May 2014
American Culinary Federation 1993 - 2012
Sacramento Club 1992 - 2002
Skills
Culinary Skills, Menu Development, Cooking, Recipes, Food, Food Service, Catering, Food Safety, Customer Service, Food & Beverage, HACCP, Food Quality, Event Planning, Baking, Restaurants, Banquets, Chef, Restaurant Management, Hiring, Hospitality, ServSafe, Food Writing, Inventory Management, Cuisine, Hospitality Management, Pastry, Sanitation, Hotels, Nutrition, Purchasing, Cost Control, Training, Food Preparation, Event Management, Supervisory Skills, Food Industry, Resume Writing, Food Processing, Food Science, Wine, Fine Dining, Parties, Resorts, Employee Training, Micros, Campus, Management, Staff Development, Process Scheduler, Nutrition Education
Education
Columbia Southern University 2010 — 2015
Current Student, Hospitality and Tourism
American River College 1986 — 2008
AA, Culinary Arts/Hospitality Managment
Tammy Moyers Tammy Moyers's American Culinary Federation Experience August 2008 - Present
Job Accountant at American Culinary Federation
Industry Food & Beverages
Experience
American Culinary Federation August 2008 - Present
Accountants International 2007 - 2008
BJ's Wholesale Club 2007 - 2007
Skills
Food, Cooking, Hospitality, Culinary Skills, Restaurants, Recipes, Leadership, Microsoft Excel, Food Service, Budgets, Staff Supervision, Distribution Center..., Process Scheduler, Purchasing, P&L, Supervisory Skills, Inventory Management, Income Statement, Hiring
Education
Saint Johns River State College 2009 — 2014
Bachelor of Applied Science (BASc), Organizational Leadership
Elkmont High School
John C Calhoun State Community College
American Culinary Federation August 2008 - Present
Accountants International 2007 - 2008
BJ's Wholesale Club 2007 - 2007
Skills
Food, Cooking, Hospitality, Culinary Skills, Restaurants, Recipes, Leadership, Microsoft Excel, Food Service, Budgets, Staff Supervision, Distribution Center..., Process Scheduler, Purchasing, P&L, Supervisory Skills, Inventory Management, Income Statement, Hiring
Education
Saint Johns River State College 2009 — 2014
Bachelor of Applied Science (BASc), Organizational Leadership
Elkmont High School
John C Calhoun State Community College
Wendy Laino's American Culinary Federation Experience September 2012 - Present
Job Accreditation Manager at American Culinary Federation
Industry Nonprofit Organization Management
Experience
American Culinary Federation September 2012 - Present
Boys' Home Association January 1994 - August 2011
Education
University of North Florida
Bachelor of Arts (B.A.), Social Psychology
American Culinary Federation September 2012 - Present
Boys' Home Association January 1994 - August 2011
Education
University of North Florida
Bachelor of Arts (B.A.), Social Psychology
Edwin Brown,Ambassador Edwin Brown,Ambassador's American Culinary Federation Experience 1995 - Present
Job Independent Food & Beverages Professional
Industry Food & Beverages
Experience
American Culinary Federation 1995 - Present
The Culinary Institute of America 1986 - Present
American Culinary Federation September 1980 - December 1995
Skills
Recipes, Catering, Purchasing, Culinary Skills, Food Service, Banquets, Menu Development, Restaurants, Cooking, Food & Beverage, Hospitality Management, Baking, Event Planning, Hospitality Industry, Food, Hotels, Inventory Management, Customer Service, Cuisine, Public Speaking, Resorts, Microsoft Word, Gourmet, Microsoft Office, Fine Dining, Restaurant Management, Event Management, Wine, Team Building, Budgets, Teaching, Chef, Hospitality, Cost Control, Sanitation, Food Safety, Strategic Planning, Food Preparation, Microsoft Excel, Food Industry, Hotel Management, Food Writing, Hiring, Parties, Culinary Management, Recipe Testing, Sauces, Culinary Education, Public Relations, Menu Costing
Education
Penn State University
Hotel Administartion
Indiana University of Pennsylvania
Masters Education, 1974
American Culinary Federation 1995 - Present
The Culinary Institute of America 1986 - Present
American Culinary Federation September 1980 - December 1995
Skills
Recipes, Catering, Purchasing, Culinary Skills, Food Service, Banquets, Menu Development, Restaurants, Cooking, Food & Beverage, Hospitality Management, Baking, Event Planning, Hospitality Industry, Food, Hotels, Inventory Management, Customer Service, Cuisine, Public Speaking, Resorts, Microsoft Word, Gourmet, Microsoft Office, Fine Dining, Restaurant Management, Event Management, Wine, Team Building, Budgets, Teaching, Chef, Hospitality, Cost Control, Sanitation, Food Safety, Strategic Planning, Food Preparation, Microsoft Excel, Food Industry, Hotel Management, Food Writing, Hiring, Parties, Culinary Management, Recipe Testing, Sauces, Culinary Education, Public Relations, Menu Costing
Education
Penn State University
Hotel Administartion
Indiana University of Pennsylvania
Masters Education, 1974
Bryan Hunt's American Culinary Federation Experience October 2010 - May 2013
Job Senior Digital Designer at EverBank
Industry Graphic Design
Experience
EverBank May 2013 - Present
B&B Microscopes August 2008 - January 2015
American Culinary Federation October 2010 - May 2013
PARC Management January 2010 - August 2010
Skills
Graphic Design, Illustration, Advertising, Logo Design, Web Design, Branding & Identity, Video Editing, Photography, Graphics, Email Marketing, Brochures, Adobe Creative Suite, Facebook, Catalogs, Marketing, InDesign
Education
Edinboro University of Pennsylvania 2002 — 2006
Bachelors, Applied Media Arts
Art Institute of Pittsburgh
EverBank May 2013 - Present
B&B Microscopes August 2008 - January 2015
American Culinary Federation October 2010 - May 2013
PARC Management January 2010 - August 2010
Skills
Graphic Design, Illustration, Advertising, Logo Design, Web Design, Branding & Identity, Video Editing, Photography, Graphics, Email Marketing, Brochures, Adobe Creative Suite, Facebook, Catalogs, Marketing, InDesign
Education
Edinboro University of Pennsylvania 2002 — 2006
Bachelors, Applied Media Arts
Art Institute of Pittsburgh
Jim Lund, CEC, ACE's American Culinary Federation Experience January 2009 - December 2012
Job Regional Sales Director at RATIONAL USA
Industry Hospitality
Experience
RATIONAL USA October 2013 - Present
RATIONAL USA February 2008 - September 2013
American Culinary Federation January 2009 - December 2012
The Wellstead of Rogers December 2004 - February 2008
Rush Creek Golf Club 1999 - 2004
Skills
Purchasing, Forecasting, Salesforce.com, Restaurants, Catering, Marketing, Start-ups, Sales, Cooking, Dealer Training, Siebel, Computer Science, Food Demonstrations, Food, Food & Beverage, Menu Development, Hospitality, Food Safety
Education
Hibbing Community College-A Technical and Community College 1985 — 1987
Culinary Arts & Management
North Dakota State University 1984 — 1986
Computer Science/ Economics
RATIONAL USA October 2013 - Present
RATIONAL USA February 2008 - September 2013
American Culinary Federation January 2009 - December 2012
The Wellstead of Rogers December 2004 - February 2008
Rush Creek Golf Club 1999 - 2004
Skills
Purchasing, Forecasting, Salesforce.com, Restaurants, Catering, Marketing, Start-ups, Sales, Cooking, Dealer Training, Siebel, Computer Science, Food Demonstrations, Food, Food & Beverage, Menu Development, Hospitality, Food Safety
Education
Hibbing Community College-A Technical and Community College 1985 — 1987
Culinary Arts & Management
North Dakota State University 1984 — 1986
Computer Science/ Economics
Dan Macdonald Dan Macdonald's American Culinary Federation Experience 2007 - 2008
Job Executive Council Assistant, District 11 at City of Jacksonville
Industry Writing and Editing
Experience
City of Jacksonville September 2011 - Present
Florida Times-Union November 2007 - Present
The City of Jacksonville January 2009 - August 2011
American Culinary Federation 2007 - 2008
The Florida Times Union 1997 - 2007
Times Union 1985 - 1992
Times Union 1985 - 1992
Skills
Writing, Public Speaking, Newspaper, Magazines, Copy Editing, Journalism, Newspapers, Newsletters, Advertising, Corporate Communications, Copywriting, Media Relations, Photography, Blogging, Press Releases, Brochures, Marketing Communications, Social Media, Editorial, Public Relations, Editing, AP Style, Fundraising, Freelance Writing, News Writing, Storytelling, Feature Articles, Web Content, Publications
Education
Saint Bonaventure University 1975 — 1979
Bachelor of Arts (BA), Mass Communication/Media Studies
City of Jacksonville September 2011 - Present
Florida Times-Union November 2007 - Present
The City of Jacksonville January 2009 - August 2011
American Culinary Federation 2007 - 2008
The Florida Times Union 1997 - 2007
Times Union 1985 - 1992
Times Union 1985 - 1992
Skills
Writing, Public Speaking, Newspaper, Magazines, Copy Editing, Journalism, Newspapers, Newsletters, Advertising, Corporate Communications, Copywriting, Media Relations, Photography, Blogging, Press Releases, Brochures, Marketing Communications, Social Media, Editorial, Public Relations, Editing, AP Style, Fundraising, Freelance Writing, News Writing, Storytelling, Feature Articles, Web Content, Publications
Education
Saint Bonaventure University 1975 — 1979
Bachelor of Arts (BA), Mass Communication/Media Studies
Nicholas Barrington CEC ACE Nicholas Barrington CEC ACE's American Culinary Federation Experience 1999 - 2013
Job Executive Chef at East Lake Golf Club
Industry Food & Beverages
Experience
East Lake Golf Club May 2014 - Present
Arnold Palmer's Bay Hill Club & Lodge November 1993 - June 2014
American Culinary Federation Central Florida Chapter January 2014 - 2014
American Culinary Federation 1999 - 2013
American Culinary Federation 1999 - 2013
Barrington catering January 1990 - October 1993
Skills
Culinary Arts, Chef Mentoring, Culinary Salons, F&B Financials, Food Costing & Analysis, Staff & Team Building, Kitchen Planning, Menu Creation &..., Catering, Career Building, F&B Staff Training..., F&B Staff Training Back..., American Culinary..., Country Club F&B, PGA Tour F&B, Food & Wine Pairing, Wine Menu Creation, Labor Management, Culinary Student Advisor, American Culinary..., Food Purchasing, Restaurant Development, Allergy Specialist, Food Safety and..., Restaurants, Culinary Skills, Food, Fine Dining, Menu Development, Food Service, Restaurant Management, Banquets, Culinary Management, Chef, Recipes, Pastry, Gourmet, Sanitation, Recipe Testing, Menu Engineering, Sauces, Seafood, Mediterranean, Menu Costing, Food Cost Analysis, Food Cost Management, Culinary Education, Italian cuisine, Food Preparation, Cooking
Education
Southeastern Culinary Academy 1992 — 1994
Bachelor in Culinary Arts and Sciences, Culinary Arts/Chef Training
Culinary Institute of America
Continual Education Studies, Wine, Culinary Arts, Management, Ect...
East Lake Golf Club May 2014 - Present
Arnold Palmer's Bay Hill Club & Lodge November 1993 - June 2014
American Culinary Federation Central Florida Chapter January 2014 - 2014
American Culinary Federation 1999 - 2013
American Culinary Federation 1999 - 2013
Barrington catering January 1990 - October 1993
Skills
Culinary Arts, Chef Mentoring, Culinary Salons, F&B Financials, Food Costing & Analysis, Staff & Team Building, Kitchen Planning, Menu Creation &..., Catering, Career Building, F&B Staff Training..., F&B Staff Training Back..., American Culinary..., Country Club F&B, PGA Tour F&B, Food & Wine Pairing, Wine Menu Creation, Labor Management, Culinary Student Advisor, American Culinary..., Food Purchasing, Restaurant Development, Allergy Specialist, Food Safety and..., Restaurants, Culinary Skills, Food, Fine Dining, Menu Development, Food Service, Restaurant Management, Banquets, Culinary Management, Chef, Recipes, Pastry, Gourmet, Sanitation, Recipe Testing, Menu Engineering, Sauces, Seafood, Mediterranean, Menu Costing, Food Cost Analysis, Food Cost Management, Culinary Education, Italian cuisine, Food Preparation, Cooking
Education
Southeastern Culinary Academy 1992 — 1994
Bachelor in Culinary Arts and Sciences, Culinary Arts/Chef Training
Culinary Institute of America
Continual Education Studies, Wine, Culinary Arts, Management, Ect...
Renee Shortlidge's American Culinary Federation Experience 2011 - Present
Job Sous Chef at Shadow Glen Golf Club
Industry Higher Education
Experience
Shadow Glen Golf Club June 2013 - Present
American Culinary Federation 2011 - Present
Treat America Food Services November 2012 - January 2013
Johnson County Community College April 2010 - December 2012
Culinary Center of Kansas City September 2009 - March 2010
Shadow Glen Golf Club June 2006 - September 2009
Performance Contracting Group 1999 - 2006
Johnson Financial Associates 1993 - 1998
Freilich, Leitner & Carlisle, P.C. 1989 - 1993
Skills
Microsoft Office, Inventory Management, Cooking, Food, Culinary Skills, Fine Dining, Catering, Menu Development, Food Service, Restaurants, Sales Management, Supervisory Skills, Food & Beverage, Outlook, Microsoft Word, Microsoft Excel, PowerPoint, Food Safety, Recipes, Hospitality
Education
Johnson County Community College 2006 — 2009
AS Applied Science, Culinary Arts - Chef Apprentice
Rockhurst College
No degree, Legal Assistant/Paralegal
Shadow Glen Golf Club June 2013 - Present
American Culinary Federation 2011 - Present
Treat America Food Services November 2012 - January 2013
Johnson County Community College April 2010 - December 2012
Culinary Center of Kansas City September 2009 - March 2010
Shadow Glen Golf Club June 2006 - September 2009
Performance Contracting Group 1999 - 2006
Johnson Financial Associates 1993 - 1998
Freilich, Leitner & Carlisle, P.C. 1989 - 1993
Skills
Microsoft Office, Inventory Management, Cooking, Food, Culinary Skills, Fine Dining, Catering, Menu Development, Food Service, Restaurants, Sales Management, Supervisory Skills, Food & Beverage, Outlook, Microsoft Word, Microsoft Excel, PowerPoint, Food Safety, Recipes, Hospitality
Education
Johnson County Community College 2006 — 2009
AS Applied Science, Culinary Arts - Chef Apprentice
Rockhurst College
No degree, Legal Assistant/Paralegal
Michelle Whitfield's American Culinary Federation Experience December 2012 - Present
Job Education Manager at American Culinary Federation
Industry Nonprofit Organization Management
Experience
American Culinary Federation December 2012 - Present
American Culinary Federation May 2009 - December 2012
Ellis & Associates, Inc. October 2006 - April 2009
Hewlett-Packard April 2001 - June 2006
Skills
Constant Contact, iMIS, Microsoft Dynamics, Event Planning, Budgets, Management, Restaurant Management, Food Service, Hospitality Management, Social Media, Hotels, Marketing, Event Management, Menu Development, Cooking, Program Management, Catering, Training, Leadership, Inventory Management, Project Management, Culinary Skills, Food, Purchasing, Food & Beverage, Hospitality Industry, Market Research, Teamwork, Restaurants, Hospitality, Time Management, Writing, Banquets, Process Scheduler, Research, Public Speaking, Food Safety, Hiring, Fine Dining
Education
Grantham University 2010 — 2012
Master's degree, Health/Health Care Administration/Management, 3.9
Grantham University 2002 — 2003
A.S., Managment Information Systems
University of Maryland University College 1997 — 2000
B.A., International Business Management
American Culinary Federation December 2012 - Present
American Culinary Federation May 2009 - December 2012
Ellis & Associates, Inc. October 2006 - April 2009
Hewlett-Packard April 2001 - June 2006
Skills
Constant Contact, iMIS, Microsoft Dynamics, Event Planning, Budgets, Management, Restaurant Management, Food Service, Hospitality Management, Social Media, Hotels, Marketing, Event Management, Menu Development, Cooking, Program Management, Catering, Training, Leadership, Inventory Management, Project Management, Culinary Skills, Food, Purchasing, Food & Beverage, Hospitality Industry, Market Research, Teamwork, Restaurants, Hospitality, Time Management, Writing, Banquets, Process Scheduler, Research, Public Speaking, Food Safety, Hiring, Fine Dining
Education
Grantham University 2010 — 2012
Master's degree, Health/Health Care Administration/Management, 3.9
Grantham University 2002 — 2003
A.S., Managment Information Systems
University of Maryland University College 1997 — 2000
B.A., International Business Management
Christine Rodenbaugh Christine Rodenbaugh's American Culinary Federation Experience February 1999 - February 2002
Job Community Editor at St. Augustine Record
Industry Graphic Design
Experience
The St. Augustine Record May 2015 - Present
Mustard Seed Graphics 2001 - Present
Southern Kingfish Association February 2002 - May 2015
American Culinary Federation February 1999 - February 2002
Leonard's May 1989 - February 1999
Skills
Illustrator, Photoshop, Adobe Creative Suite, Brochures, InDesign, Mac OS X, Motion, Final Cut Pro, Photography, Logo Design, Magazine Design, Advertising, Book Design, Business Writing, Writing News Releases, Copy Editing, Email Newsletter Design, ePub, Graphic Design, Web Design, Flyers, Creative Writing, Mac, Film, Publishing
Education
St. Johns River State College 2011 — 2015
Bachelor of Applied Science (B.A.Sc.), Business Administration, Management and Operations
St. Johns River Community College 2009 — 2010
A.A., Communications
Florida Southern College 1983 — 1985
Journalism
The St. Augustine Record May 2015 - Present
Mustard Seed Graphics 2001 - Present
Southern Kingfish Association February 2002 - May 2015
American Culinary Federation February 1999 - February 2002
Leonard's May 1989 - February 1999
Skills
Illustrator, Photoshop, Adobe Creative Suite, Brochures, InDesign, Mac OS X, Motion, Final Cut Pro, Photography, Logo Design, Magazine Design, Advertising, Book Design, Business Writing, Writing News Releases, Copy Editing, Email Newsletter Design, ePub, Graphic Design, Web Design, Flyers, Creative Writing, Mac, Film, Publishing
Education
St. Johns River State College 2011 — 2015
Bachelor of Applied Science (B.A.Sc.), Business Administration, Management and Operations
St. Johns River Community College 2009 — 2010
A.A., Communications
Florida Southern College 1983 — 1985
Journalism
Jennifer Manley's American Culinary Federation Experience June 2014 - Present
Job Director of Marketing and Communications at American Culinary Federation
Industry Marketing and Advertising
Experience
American Culinary Federation June 2014 - Present
Sage Collective/Engine Shop Agency January 2011 - February 2014
Sage Collective January 2007 - January 2011
Sage Collective (formerly Event Concepts and Services) July 2002 - January 2007
Blue Cross and Blue Shield of Florida January 2002 - July 2002
St. John & Partners October 1999 - October 2001
Harte-Hanks Direct Marketing March 1998 - October 1999
Skills
Sports Marketing, Event Management, Direct Marketing, Retail, Fashion, Hospitality, Financial Services, Philanthropy, Sponsorship, Integrated Marketing, Marketing Communications, Advertising, Marketing, Relationship Marketing, Event Planning, Social Media Marketing, Marketing Strategy
Education
Ithaca College
B.S., Corporate Communications
American Culinary Federation June 2014 - Present
Sage Collective/Engine Shop Agency January 2011 - February 2014
Sage Collective January 2007 - January 2011
Sage Collective (formerly Event Concepts and Services) July 2002 - January 2007
Blue Cross and Blue Shield of Florida January 2002 - July 2002
St. John & Partners October 1999 - October 2001
Harte-Hanks Direct Marketing March 1998 - October 1999
Skills
Sports Marketing, Event Management, Direct Marketing, Retail, Fashion, Hospitality, Financial Services, Philanthropy, Sponsorship, Integrated Marketing, Marketing Communications, Advertising, Marketing, Relationship Marketing, Event Planning, Social Media Marketing, Marketing Strategy
Education
Ithaca College
B.S., Corporate Communications
Anne Sposato's American Culinary Federation Experience January 1994 - Present
Job Clinical Dietitian at ARAMARK and Owner, Pampered Chef
Industry Hospital & Health Care
Experience
ICD-HCF June 2006 - Present
Pampered Chef February 2006 - Present
Keokuk County Health Center June 2005 - Present
Manor Care November 2003 - Present
HCF (Iowa March 2003 - Present
ARAMARK February 2003 - Present
American Culinary Federation January 1994 - Present
American Dietetic Association May 1988 - Present
Iowa City October 2000 - October 2002
Dietitian - Manor Care May 2001 - October 2001
Education
Western Culinary Institute
Diploma, Culinary Arts
Texas Tech University
M.S, Food and Nutrition
University of Nebraska-Lincoln 1982 — 1987
University of Nebraska-Lincoln
B.S, Human Nutrition and Food Service Management
ICD-HCF June 2006 - Present
Pampered Chef February 2006 - Present
Keokuk County Health Center June 2005 - Present
Manor Care November 2003 - Present
HCF (Iowa March 2003 - Present
ARAMARK February 2003 - Present
American Culinary Federation January 1994 - Present
American Dietetic Association May 1988 - Present
Iowa City October 2000 - October 2002
Dietitian - Manor Care May 2001 - October 2001
Education
Western Culinary Institute
Diploma, Culinary Arts
Texas Tech University
M.S, Food and Nutrition
University of Nebraska-Lincoln 1982 — 1987
University of Nebraska-Lincoln
B.S, Human Nutrition and Food Service Management
Stephanie Bishop, CC, CPC's American Culinary Federation Experience January 2013 - January 2015
Job Cook Supervisor at Army Navy Country Club
Industry Food & Beverages
Experience
Army Navy Country Club July 2013 - Present
American Culinary Federation January 2013 - January 2015
The Federalist Restaurant December 2012 - July 2013
The Madison Hotel March 2012 - December 2012
Michael's 8th Avenue May 2011 - March 2012
Advantage Car Care LLC March 2010 - May 2011
Iatria Day Spa November 2007 - April 2009
2005-2007M & T Bank December 2005 - November 2007
Skills
Inventory Management, Customer Service, Retail, Marketing, Payroll, Policy Analysis, Cooking, ServSafe Alcohol..., ServSafe Certified, First Aid Certified, Cpr Certified, Food Service, Culinary Skills, Budgets, Sales, Hiring, Leadership, Menu Development, Process Scheduler, Recipes, Banquets, Pastry, Hotels, Sanitation, Hospitality Industry, Chef, Catering, First Responder, Ingredients, Cakes, Food & Beverage, Restaurant Management, Fine Dining, Food Preparation, Gourmet, Food Safety, Baking, ServSafe, Cuisine, Hospitality, Sauces, Culinary Management, Recipe Testing
Education
Anne Arundel Community College 2010 — 2012
Associate of Applied Science (A.A.S.), Hotel/Restaurant Management Baking and Pastry Arts, Summa Cum Laude
Anne Arundel Community College 2010 — 2012
Associate of Applied Science (A.A.S.), Hotel Restaurant Management Food and Beverage Operations, Summa Cum Laude
Florida State University 2002 — 2004
Elementary Education
Army Navy Country Club July 2013 - Present
American Culinary Federation January 2013 - January 2015
The Federalist Restaurant December 2012 - July 2013
The Madison Hotel March 2012 - December 2012
Michael's 8th Avenue May 2011 - March 2012
Advantage Car Care LLC March 2010 - May 2011
Iatria Day Spa November 2007 - April 2009
2005-2007M & T Bank December 2005 - November 2007
Skills
Inventory Management, Customer Service, Retail, Marketing, Payroll, Policy Analysis, Cooking, ServSafe Alcohol..., ServSafe Certified, First Aid Certified, Cpr Certified, Food Service, Culinary Skills, Budgets, Sales, Hiring, Leadership, Menu Development, Process Scheduler, Recipes, Banquets, Pastry, Hotels, Sanitation, Hospitality Industry, Chef, Catering, First Responder, Ingredients, Cakes, Food & Beverage, Restaurant Management, Fine Dining, Food Preparation, Gourmet, Food Safety, Baking, ServSafe, Cuisine, Hospitality, Sauces, Culinary Management, Recipe Testing
Education
Anne Arundel Community College 2010 — 2012
Associate of Applied Science (A.A.S.), Hotel/Restaurant Management Baking and Pastry Arts, Summa Cum Laude
Anne Arundel Community College 2010 — 2012
Associate of Applied Science (A.A.S.), Hotel Restaurant Management Food and Beverage Operations, Summa Cum Laude
Florida State University 2002 — 2004
Elementary Education
Jim Denkler's American Culinary Federation Experience November 2010 - January 2015
Job Corporate Controller
Industry Banking
Experience
Catholic Charities St Augustine 2006 - Present
Beaches Adult Soccer League 2000 - Present
Adkins Electric, Inc. January 2015 - May 2015
American Culinary Federation November 2010 - January 2015
Maryknoll Affiliates 2011 - 2015
NFLT 2009 - December 2014
Wilmoth & Associates, P.A. 2007 - 2010
WaMu 2007 - 2007
NetBank 2000 - 2007
Bank of America 1987 - 2000
Skills
Credit, Loans, Banking, Mortgage Lending, Financial Analysis, Risk Management, Accounting, Mergers, Financial Reporting
Education
University of Houston 1979 — 1981
MBA, Finance & Accounting
University of Iowa 1971 — 1974
Bachelor of Business Administration (BBA), Finance
Catholic Charities St Augustine 2006 - Present
Beaches Adult Soccer League 2000 - Present
Adkins Electric, Inc. January 2015 - May 2015
American Culinary Federation November 2010 - January 2015
Maryknoll Affiliates 2011 - 2015
NFLT 2009 - December 2014
Wilmoth & Associates, P.A. 2007 - 2010
WaMu 2007 - 2007
NetBank 2000 - 2007
Bank of America 1987 - 2000
Skills
Credit, Loans, Banking, Mortgage Lending, Financial Analysis, Risk Management, Accounting, Mergers, Financial Reporting
Education
University of Houston 1979 — 1981
MBA, Finance & Accounting
University of Iowa 1971 — 1974
Bachelor of Business Administration (BBA), Finance
Linda Vogler's American Culinary Federation Experience 2008 - Present
Job Director of Culinary Services at Annopolis Light House
Industry Food Production
Experience
Annopolis Light House September 2011 - Present
American Culinary Federation 2008 - Present
DC Central Kitchen January 2008 - September 2011
Community Culin January 1998 - March 2006
Skills
Cooking, Culinary Skills, Fundraising, Public Relations, Non-profits, Event Management, Food, Food Service
Education
Limestone College 1966 — 1969
BA, English
Horry-Georgetown Technical College
AA, Culinary Arts
Annopolis Light House September 2011 - Present
American Culinary Federation 2008 - Present
DC Central Kitchen January 2008 - September 2011
Community Culin January 1998 - March 2006
Skills
Cooking, Culinary Skills, Fundraising, Public Relations, Non-profits, Event Management, Food, Food Service
Education
Limestone College 1966 — 1969
BA, English
Horry-Georgetown Technical College
AA, Culinary Arts
Krishelle Hancock's American Culinary Federation Experience August 2007 - January 2009
Job Director of Marketing Strategy
Industry Marketing and Advertising
Experience
Chartwells School Dining Services K12 August 2015 - Present
Burdette Ketchum May 2014 - August 2015
PARC Management, LLC February 2011 - May 2014
PARC Management, LLC February 2009 - February 2011
American Culinary Federation August 2007 - January 2009
The Real Estate Book May 2006 - July 2007
News-Leader October 2000 - April 2006
Lucent Technologies April 1999 - October 2000
Skills
Sponsorship, Advertising Management, Direct Marketing, Fundraising, Collateral, Creative Direction, Marketing Management, Marketing Strategy, Advertising, Budgets, Management, Social Media Marketing, Strategic Planning, Direct Mail, Sales, Market Research, Leadership, Marketing Communications, New Business Development, Online Marketing, Social Media, Brand Development, Trade Shows, Marketing, Public Relations, Email Marketing, Event Management, Customer Service, Event Planning, Market Planning, Retail, Strategy, Account Management, Brand Management, Coaching, Strategic Partnerships, Entertainment, Integrated Marketing, Digital Marketing, Online Advertising, Social Networking, B2B, Internal Communications, Team Management, SEO, Sales Management, CRM, Team Building
Education
University of North Florida 1996 — 2000
BSH, Nutrition
Chartwells School Dining Services K12 August 2015 - Present
Burdette Ketchum May 2014 - August 2015
PARC Management, LLC February 2011 - May 2014
PARC Management, LLC February 2009 - February 2011
American Culinary Federation August 2007 - January 2009
The Real Estate Book May 2006 - July 2007
News-Leader October 2000 - April 2006
Lucent Technologies April 1999 - October 2000
Skills
Sponsorship, Advertising Management, Direct Marketing, Fundraising, Collateral, Creative Direction, Marketing Management, Marketing Strategy, Advertising, Budgets, Management, Social Media Marketing, Strategic Planning, Direct Mail, Sales, Market Research, Leadership, Marketing Communications, New Business Development, Online Marketing, Social Media, Brand Development, Trade Shows, Marketing, Public Relations, Email Marketing, Event Management, Customer Service, Event Planning, Market Planning, Retail, Strategy, Account Management, Brand Management, Coaching, Strategic Partnerships, Entertainment, Integrated Marketing, Digital Marketing, Online Advertising, Social Networking, B2B, Internal Communications, Team Management, SEO, Sales Management, CRM, Team Building
Education
University of North Florida 1996 — 2000
BSH, Nutrition
John McCormack's American Culinary Federation Experience 1983 - 2011
Job Hospitality/Culinary Arts Instructor at Oakland Schools
Industry Food Production
Experience
Oakland Schools 2010 - Present
Red Goose Spice Company LLC September 2006 - May 2014
ACF/Michigan Chefs de Cuisine 1983 - 2014
American Culinary Federation 1983 - 2011
Gateway Food Ventures Inc January 1992 - June 2006
Detroit Athletic Club January 1984 - November 1994
Grosse Pointe Public School System September 1982 - January 1984
London Chop House and Caucus Club August 1976 - September 1982
Skills
Culinary Skills, Cooking, Food Service, Menu Development, Food, Cuisine, Recipes, Catering, Food Safety, Fine Dining, Restaurants, Sanitation, Restaurant Management, Banquets, Food & Beverage, Event Planning, Event Management, Product Development, Pastry, Food Industry, Baking, Marketing Strategy, Food Technology, Food Preparation, Chef, Food Quality, Wine, HACCP, ServSafe, Food Writing, Hospitality, Food Science, Ingredients, Hospitality Management, Pre-opening, Recipe Testing, Parties, Resorts, Culinary Management, Hospitality Industry, Gourmet, Hotels, Cost Control, Weddings, Inventory Management, P&L, Hiring, Wine Tasting, Management, Culinary Education
Education
Wayne State University 1980 — 1983
MAT, Education
The Culinary Institute of America 1975 — 1976
AOS, Culinary Arts
Michigan State University 1970 — 1974
BA, Hospitality Business
Oakland Schools 2010 - Present
Red Goose Spice Company LLC September 2006 - May 2014
ACF/Michigan Chefs de Cuisine 1983 - 2014
American Culinary Federation 1983 - 2011
Gateway Food Ventures Inc January 1992 - June 2006
Detroit Athletic Club January 1984 - November 1994
Grosse Pointe Public School System September 1982 - January 1984
London Chop House and Caucus Club August 1976 - September 1982
Skills
Culinary Skills, Cooking, Food Service, Menu Development, Food, Cuisine, Recipes, Catering, Food Safety, Fine Dining, Restaurants, Sanitation, Restaurant Management, Banquets, Food & Beverage, Event Planning, Event Management, Product Development, Pastry, Food Industry, Baking, Marketing Strategy, Food Technology, Food Preparation, Chef, Food Quality, Wine, HACCP, ServSafe, Food Writing, Hospitality, Food Science, Ingredients, Hospitality Management, Pre-opening, Recipe Testing, Parties, Resorts, Culinary Management, Hospitality Industry, Gourmet, Hotels, Cost Control, Weddings, Inventory Management, P&L, Hiring, Wine Tasting, Management, Culinary Education
Education
Wayne State University 1980 — 1983
MAT, Education
The Culinary Institute of America 1975 — 1976
AOS, Culinary Arts
Michigan State University 1970 — 1974
BA, Hospitality Business
Bryan Frick's American Culinary Federation Experience 1978 - 2011
Job Corporate Executive Chef at Nestle
Industry Food Production
Experience
Nestle May 1997 - Present
Walt Disney World 1986 - 2015
American Culinary Federation 1978 - 2011
Fricks Place Restaurant 1981 - 1986
Skills
Menu Development, Food, Food Service, Culinary Skills, Food & Beverage, Cooking, Recipes, Fine Dining, Restaurants, HACCP, Resorts, Catering, Sanitation, Cuisine, Restaurant Management, Wine, Chef, P&L, Food Safety, Hospitality, Sauces, Culinary Management, Inventory Management, Hospitality Industry, Food Industry, Food Preparation, Banquets, Food Quality, Recipe Testing, Food Science, Seafood, Hotels, Pastry, Menu Costing, Cost Control, Hospitality Management
Education
Columbus State Community College 1978 — 1981
AOS, Food Service Hospitality
Universität Luzern
AOS, Restaurant Hospitallty
Nestle May 1997 - Present
Walt Disney World 1986 - 2015
American Culinary Federation 1978 - 2011
Fricks Place Restaurant 1981 - 1986
Skills
Menu Development, Food, Food Service, Culinary Skills, Food & Beverage, Cooking, Recipes, Fine Dining, Restaurants, HACCP, Resorts, Catering, Sanitation, Cuisine, Restaurant Management, Wine, Chef, P&L, Food Safety, Hospitality, Sauces, Culinary Management, Inventory Management, Hospitality Industry, Food Industry, Food Preparation, Banquets, Food Quality, Recipe Testing, Food Science, Seafood, Hotels, Pastry, Menu Costing, Cost Control, Hospitality Management
Education
Columbus State Community College 1978 — 1981
AOS, Food Service Hospitality
Universität Luzern
AOS, Restaurant Hospitallty
Candice Childers's American Culinary Federation Experience July 1997 - Present
Job Director of Accreditation at American Culinary Federation
Industry Education Management
Experience
American Culinary Federation July 1997 - Present
American Culinary Federation June 1997 - Present
Skills
Recipes, Culinary Skills, Menu Development, Cuisine, Recipe Testing, Banquets, Food Quality, Catering, Cooking, Fine Dining, Food Safety, Baking, Pastry, Culinary Education, Restaurants, Food Writing, ServSafe, Gourmet, Ingredients, Sanitation, International Cuisines, Food, Chef, Restaurant Management, Cakes, Menu Costing, Culinary Management, Seafood
Education
Nova High School
Nova Southeastern University
American Culinary Federation July 1997 - Present
American Culinary Federation June 1997 - Present
Skills
Recipes, Culinary Skills, Menu Development, Cuisine, Recipe Testing, Banquets, Food Quality, Catering, Cooking, Fine Dining, Food Safety, Baking, Pastry, Culinary Education, Restaurants, Food Writing, ServSafe, Gourmet, Ingredients, Sanitation, International Cuisines, Food, Chef, Restaurant Management, Cakes, Menu Costing, Culinary Management, Seafood
Education
Nova High School
Nova Southeastern University
Noel Ridsdale, CEC, CCA, ACE, AAC's American Culinary Federation Experience 1986 - 2010
Job Academic Director at Art Institute of Jacksonville
Industry Food & Beverages
Experience
Art Institute of Jacksonville April 2014 - Present
Art Institute of Tucson October 2012 - April 2014
Art Institute at Jacksonville July 2008 - October 2012
American Culinary Federation 1986 - 2010
Business and Hotel Management School September 2009 - December 2009
SAVOR Jacksonville September 2008 - June 2009
First Coast Technical College August 2005 - June 2008
Sodex February 2004 - August 2005
FCCJ January 1995 - August 2005
Levy Restaurants-Sports & Entertainment Group June 2003 - February 2004
Skills
Curriculum Development, Culinary Skills, Menu Development, Cuisine, Catering, Recipes, Cooking, Restaurants, Food, Food & Beverage, Food Service, Restaurant Management, Hospitality, Food Safety, Hospitality Management, Event Planning, Event Management, Staff Development, Baking, Wine, Hiring, Pre-opening, Parties, Recipe Testing, Banquets, HACCP, Culinary Management, Pastry, Ingredients, Recruiting, Supervisory Skills, Food Preparation, Process Scheduler, Income Statement, Purchasing, Leadership, Coaching, Gourmet, Hotel Management, Resorts, Sanitation, Fine Dining, Food Writing, Culinary Education, Food Quality, Hotels, Hospitality Industry, Cost Control, Chef
Education
Strayer University (VA) 2009 — 2012
MBA, Hospitality, 3.875
University of West Florida 2007 — 2007
Career & Technical Education
State University of New York College at Oswego 1981 — 1984
Bachelors, Business Administration-Human Resourse/Management
Art Institute of Jacksonville April 2014 - Present
Art Institute of Tucson October 2012 - April 2014
Art Institute at Jacksonville July 2008 - October 2012
American Culinary Federation 1986 - 2010
Business and Hotel Management School September 2009 - December 2009
SAVOR Jacksonville September 2008 - June 2009
First Coast Technical College August 2005 - June 2008
Sodex February 2004 - August 2005
FCCJ January 1995 - August 2005
Levy Restaurants-Sports & Entertainment Group June 2003 - February 2004
Skills
Curriculum Development, Culinary Skills, Menu Development, Cuisine, Catering, Recipes, Cooking, Restaurants, Food, Food & Beverage, Food Service, Restaurant Management, Hospitality, Food Safety, Hospitality Management, Event Planning, Event Management, Staff Development, Baking, Wine, Hiring, Pre-opening, Parties, Recipe Testing, Banquets, HACCP, Culinary Management, Pastry, Ingredients, Recruiting, Supervisory Skills, Food Preparation, Process Scheduler, Income Statement, Purchasing, Leadership, Coaching, Gourmet, Hotel Management, Resorts, Sanitation, Fine Dining, Food Writing, Culinary Education, Food Quality, Hotels, Hospitality Industry, Cost Control, Chef
Education
Strayer University (VA) 2009 — 2012
MBA, Hospitality, 3.875
University of West Florida 2007 — 2007
Career & Technical Education
State University of New York College at Oswego 1981 — 1984
Bachelors, Business Administration-Human Resourse/Management
Bruce Reinecke, CEC, AAC.'s American Culinary Federation Experience 1983 - 2012
Job Purchasing/Production Manager at ARAMARK Healthcare
Industry Hospitality
Experience
ARAMARK Healthcare November 2014 - Present
ARAMARK Healthcare August 2012 - November 2014
ARAMARK Management Services August 1997 - February 2012
American Culinary Federation 1983 - 2012
Crepe Myrtle Cafe & Catering 1991 - 2003
F.D.Y./Marriott Food Service - NC. Central University 1995 - 1997
Gardner Merchant Food Service, Inc. - IBM International Sales & Marketing Center 1991 - 1995
Raddison Plaze Hotel 1988 - 1991
Sheraton Imperial Hotel & Towers 1986 - 1988
Skills
Organizational..., Customer Service, Event Management, Culinary, Sanitation, Menu Development, Banquets, Catering, Restaurants, Food, Restaurant Management, Food Preparation, Food Service, Cooking, Fine Dining, Food Cost, Recipes, Menu Design, Food Safety, Food & Beverage, Hospitality, Cost Control, Hiring, Menu Creation, Staff Training, Hospitality Management, Purchasing, Inventory Management, Hotels, Word, Culinary Skills, Menu Costing, Resorts, Mediterranean, Culinary Management, Food Quality, Recruiting, Pre-opening, Cuisine, Food Industry, Income Statement, Leadership, Training, Seafood, HACCP, Process Scheduler, Baking, ServSafe, Gourmet, Labor Control
Education
Wake Technical Community College 1995 — 1995
Supervisory Management
Greensboro Technical Community College 1984 — 1984
Supervisory Development
American Culinary Federation Apprenticeship Program 1980 — 1984
Certified Executive Chef, Culinary Arts
Alamance Community College
Garde Manger-Culinary Arts
ARAMARK Healthcare November 2014 - Present
ARAMARK Healthcare August 2012 - November 2014
ARAMARK Management Services August 1997 - February 2012
American Culinary Federation 1983 - 2012
Crepe Myrtle Cafe & Catering 1991 - 2003
F.D.Y./Marriott Food Service - NC. Central University 1995 - 1997
Gardner Merchant Food Service, Inc. - IBM International Sales & Marketing Center 1991 - 1995
Raddison Plaze Hotel 1988 - 1991
Sheraton Imperial Hotel & Towers 1986 - 1988
Skills
Organizational..., Customer Service, Event Management, Culinary, Sanitation, Menu Development, Banquets, Catering, Restaurants, Food, Restaurant Management, Food Preparation, Food Service, Cooking, Fine Dining, Food Cost, Recipes, Menu Design, Food Safety, Food & Beverage, Hospitality, Cost Control, Hiring, Menu Creation, Staff Training, Hospitality Management, Purchasing, Inventory Management, Hotels, Word, Culinary Skills, Menu Costing, Resorts, Mediterranean, Culinary Management, Food Quality, Recruiting, Pre-opening, Cuisine, Food Industry, Income Statement, Leadership, Training, Seafood, HACCP, Process Scheduler, Baking, ServSafe, Gourmet, Labor Control
Education
Wake Technical Community College 1995 — 1995
Supervisory Management
Greensboro Technical Community College 1984 — 1984
Supervisory Development
American Culinary Federation Apprenticeship Program 1980 — 1984
Certified Executive Chef, Culinary Arts
Alamance Community College
Garde Manger-Culinary Arts
Denise Baxter's American Culinary Federation Experience January 2010 - December 2010
Job Ambassador at The Culinary Institute of America
Industry Education Management
Experience
The Culinary Institute of America June 2015 - Present
Stafford County Public Schools August 2005 - July 2015
SkillsUSA 2005 - 2015
The Metropolitan Cooking & Entertaining Show 2006 - 2014
American Culinary Federation January 2010 - December 2010
The Culinary Institute of America August 2000 - August 2005
Capital One July 1998 - August 2000
Junior League of Washington 1998 - 2000
Facilicom International January 1997 - January 1998
US One 1997 - 1998
Skills
Instructor-led Training, Cooking, Culinary Skills, Security Clearance, Menu Development, Food, Classroom, Staff Development, Curriculum Development, Catering, Recipes, Hospitality, Food Processing, Food Service, Baking, Chef, Leadership Development, Curriculum Design, Purchasing, Military
Education
The Culinary Institute of America 1990 — 1992
AOS, Culinary Arts
The Culinary Institute of America June 2015 - Present
Stafford County Public Schools August 2005 - July 2015
SkillsUSA 2005 - 2015
The Metropolitan Cooking & Entertaining Show 2006 - 2014
American Culinary Federation January 2010 - December 2010
The Culinary Institute of America August 2000 - August 2005
Capital One July 1998 - August 2000
Junior League of Washington 1998 - 2000
Facilicom International January 1997 - January 1998
US One 1997 - 1998
Skills
Instructor-led Training, Cooking, Culinary Skills, Security Clearance, Menu Development, Food, Classroom, Staff Development, Curriculum Development, Catering, Recipes, Hospitality, Food Processing, Food Service, Baking, Chef, Leadership Development, Curriculum Design, Purchasing, Military
Education
The Culinary Institute of America 1990 — 1992
AOS, Culinary Arts
Laurie Calderone's American Culinary Federation Experience April 2006 - July 2007
Job Certification Coordinator at American Assoc. of Clinical Endocrinologists
Industry Nonprofit Organization Management
Experience
American Assoc. of Clinical Endocrinologists September 2008 - Present
Mayo Clinic February 2008 - July 2008
American Culinary Federation April 2006 - July 2007
AT&T January 1990 - March 1996
AT&T May 1986 - January 1990
Skills
Access, Training, Process Scheduler, Event Planning, Interpersonal..., Budgets, Administrative..., PowerPoint, Marketing, Outlook, Customer Service, Microsoft Excel, Event Management, Microsoft Word, Collateral, Leadership, Project Management, Strategic Planning, Fundraising, Newsletters
Education
University of Pennsylvania 1999 — 2000
Certificate, Medical Transcription
Kean University 1974 — 1978
BS, Speech Pathology with minor in Communuications
American Assoc. of Clinical Endocrinologists September 2008 - Present
Mayo Clinic February 2008 - July 2008
American Culinary Federation April 2006 - July 2007
AT&T January 1990 - March 1996
AT&T May 1986 - January 1990
Skills
Access, Training, Process Scheduler, Event Planning, Interpersonal..., Budgets, Administrative..., PowerPoint, Marketing, Outlook, Customer Service, Microsoft Excel, Event Management, Microsoft Word, Collateral, Leadership, Project Management, Strategic Planning, Fundraising, Newsletters
Education
University of Pennsylvania 1999 — 2000
Certificate, Medical Transcription
Kean University 1974 — 1978
BS, Speech Pathology with minor in Communuications
David Eisenreich's American Culinary Federation Experience 1997 - Present
Job culinary arts instructor at Hennepin Technical College
Industry Hospitality
Experience
Hennepin Technical College August 1998 - Present
American Culinary Federation 1997 - Present
Education
Hennepin Technical College 1997 — 2009
instructor, culinary arts
Metropolitan State University
BA, First College (education)
Hennepin Technical College August 1998 - Present
American Culinary Federation 1997 - Present
Education
Hennepin Technical College 1997 — 2009
instructor, culinary arts
Metropolitan State University
BA, First College (education)
Robert Gebhardt's American Culinary Federation Experience 1990 - 2013
Job Manager Dining & Hospitality Services
Industry Pharmaceuticals
Experience
JLL May 2014 - Present
Merck November 2009 - May 2014
American Culinary Federation 1990 - 2013
Schering-Plough Corp. August 2006 - November 2009
Somerset Medical Center 2003 - 2006
The Bedens Brook Club March 1993 - May 2004
Skills
Food Safety, Food & Beverage, Budgets, Food Service, Team Building, Purchasing, Menu Development, Cross-functional Team..., Sop, Facilities Management, Strategic Planning, Hospitality, Income Statement, Culinary Skills, Hospitality Management, Event Planning, Customer Satisfaction, Catering, Training, Customer Service, Event Management, Leadership, Management, Hiring, Contract Negotiation, Inventory Management, Chef, Process Scheduler, Operations Management, Program Management, Forecasting, Food Industry, Sanitation, HACCP, Cost Control, Restaurants, P&L
Education
Sullivan University 2006 — 2010
BSBA, Hospitality Management
The Culinary Institute of America 1989 — 1991
Assoc., Culinary Arts
MHS 1985 — 1989
JLL May 2014 - Present
Merck November 2009 - May 2014
American Culinary Federation 1990 - 2013
Schering-Plough Corp. August 2006 - November 2009
Somerset Medical Center 2003 - 2006
The Bedens Brook Club March 1993 - May 2004
Skills
Food Safety, Food & Beverage, Budgets, Food Service, Team Building, Purchasing, Menu Development, Cross-functional Team..., Sop, Facilities Management, Strategic Planning, Hospitality, Income Statement, Culinary Skills, Hospitality Management, Event Planning, Customer Satisfaction, Catering, Training, Customer Service, Event Management, Leadership, Management, Hiring, Contract Negotiation, Inventory Management, Chef, Process Scheduler, Operations Management, Program Management, Forecasting, Food Industry, Sanitation, HACCP, Cost Control, Restaurants, P&L
Education
Sullivan University 2006 — 2010
BSBA, Hospitality Management
The Culinary Institute of America 1989 — 1991
Assoc., Culinary Arts
MHS 1985 — 1989
Kaitilin Gross-McKercher's American Culinary Federation Experience May 2008 - August 2008
Job Director of Project Management at Imaginal Marketing Group
Industry Public Relations and Communications
Experience
Imaginal Marketing Group January 2011 - Present
Vantage Communications August 2008 - May 2010
American Culinary Federation May 2008 - August 2008
Baker Wettstein Marketing & Public Relations April 2006 - August 2006
Skills
Public Relations, Press Releases, Blogging, Newsletters, Media Relations, Social Media, Cision, Advertising, Corporate Communications, Facebook, Editing, Social Media Marketing, Editorial
Education
University of Florida
B.S., Public Relations
Imaginal Marketing Group January 2011 - Present
Vantage Communications August 2008 - May 2010
American Culinary Federation May 2008 - August 2008
Baker Wettstein Marketing & Public Relations April 2006 - August 2006
Skills
Public Relations, Press Releases, Blogging, Newsletters, Media Relations, Social Media, Cision, Advertising, Corporate Communications, Facebook, Editing, Social Media Marketing, Editorial
Education
University of Florida
B.S., Public Relations
Erin Martoglio's American Culinary Federation Experience June 1999 - March 2001
Job Attorney at Jones, McGlasson & Freitag, P.C.
Industry Law Practice
Experience
Jones, McGlasson & Freitag, P.C. September 2013 - Present
Blue Burro April 2010 - Present
Erin Martoglio, Attorney November 2012 - September 2013
U.S. District Court for the Middle District of Florida January 2012 - April 2012
Florida Coastal School of Law, Family Law Clinic August 2011 - December 2011
The Contract Management Company October 2003 - April 2010
Self - Freelance March 2001 - September 2003
American Culinary Federation June 1999 - March 2001
American Indian Studies Research Institute January 1997 - August 1999
Skills
Editing, Contract Negotiation, Contract Management, Legal Writing, Legal Research, Research, Westlaw, Program Management, Negotiation, Business Formation, Local Government, Immigration Law DACA, Immigration Law U Visa, family law, Copyright Law, Microsoft Word, Preparation of Wills, Document Automation, Project Management, Mediation, Legal Issues, Trademarks
Education
Florida Coastal School of Law 2009 — 2012
J.D.
The University of Chicago 1998 — 1999
MA
Indiana University Bloomington 1993 — 1997
BA
Jones, McGlasson & Freitag, P.C. September 2013 - Present
Blue Burro April 2010 - Present
Erin Martoglio, Attorney November 2012 - September 2013
U.S. District Court for the Middle District of Florida January 2012 - April 2012
Florida Coastal School of Law, Family Law Clinic August 2011 - December 2011
The Contract Management Company October 2003 - April 2010
Self - Freelance March 2001 - September 2003
American Culinary Federation June 1999 - March 2001
American Indian Studies Research Institute January 1997 - August 1999
Skills
Editing, Contract Negotiation, Contract Management, Legal Writing, Legal Research, Research, Westlaw, Program Management, Negotiation, Business Formation, Local Government, Immigration Law DACA, Immigration Law U Visa, family law, Copyright Law, Microsoft Word, Preparation of Wills, Document Automation, Project Management, Mediation, Legal Issues, Trademarks
Education
Florida Coastal School of Law 2009 — 2012
J.D.
The University of Chicago 1998 — 1999
MA
Indiana University Bloomington 1993 — 1997
BA
Kurt Wohlgemuth's American Culinary Federation Experience 1990 - 2014
Job Executive Chef, Wharton Philadelphia for ARAMARK
Industry Higher Education
Experience
ARAMARK, Parks and Destinations May 1997 - Present
ARAMARK 1997 - Present
American Culinary Federation 1990 - 2014
Hotel Atop The Bellevue, Philadelphia, PA 1990 - 1997
Entrepreneur & Consultant 1987 - 1990
Hotel DuPont, Wilmington, DE 1984 - 1987
Alouette Restaurant, Philadelphia, PA 1982 - 1983
Hotel La Palma, Coral Gables, FL 1982 - 1982
Grand Hotel Du Parc, Villars sur Ollon, Switzerland 1981 - 1982
Grand Hotel National, Lucerne, Switzerland 1978 - 1981
Skills
Culinary Skills, Menu Development, Food & Beverage, Restaurants, Food Service, Hotels, Wine, Sanitation, Chef, Cuisine, Recipes, Food Preparation, Food, Catering, Fine Dining, Culinary Management, Kitchen, Pastry, Budgets, Hospitality Management, Hospitality, New Restaurant Openings, Food Safety, Banquets, Restaurant Management, Menu Costing, Food Industry, Hospitality Industry, Purchasing, Gourmet, Food Quality, Recipe Testing, Parties, Baking, Designs, Hotel Management, Testing, Cost Control, Pre-opening, Income Statement, Revenue Analysis, Hiring, Capital Budgeting, HACCP, Labor Control, Serve Safe Certified, Recipe Development and..., Union Negotiations, P&L
Education
Culinary Institute of America 2011 — 2011
Cuisines of Asia
Culinary Institute of America 2010 — 2010
ProChef II Certification
University of Pennsylvania - The Wharton School 2009 — 2009
Certificate, Essentials of Management
Restaurant Stucki-Bruderholz, Basel 1974 — 1977
Diploma, Culinary and Hotel Management
ARAMARK, Parks and Destinations May 1997 - Present
ARAMARK 1997 - Present
American Culinary Federation 1990 - 2014
Hotel Atop The Bellevue, Philadelphia, PA 1990 - 1997
Entrepreneur & Consultant 1987 - 1990
Hotel DuPont, Wilmington, DE 1984 - 1987
Alouette Restaurant, Philadelphia, PA 1982 - 1983
Hotel La Palma, Coral Gables, FL 1982 - 1982
Grand Hotel Du Parc, Villars sur Ollon, Switzerland 1981 - 1982
Grand Hotel National, Lucerne, Switzerland 1978 - 1981
Skills
Culinary Skills, Menu Development, Food & Beverage, Restaurants, Food Service, Hotels, Wine, Sanitation, Chef, Cuisine, Recipes, Food Preparation, Food, Catering, Fine Dining, Culinary Management, Kitchen, Pastry, Budgets, Hospitality Management, Hospitality, New Restaurant Openings, Food Safety, Banquets, Restaurant Management, Menu Costing, Food Industry, Hospitality Industry, Purchasing, Gourmet, Food Quality, Recipe Testing, Parties, Baking, Designs, Hotel Management, Testing, Cost Control, Pre-opening, Income Statement, Revenue Analysis, Hiring, Capital Budgeting, HACCP, Labor Control, Serve Safe Certified, Recipe Development and..., Union Negotiations, P&L
Education
Culinary Institute of America 2011 — 2011
Cuisines of Asia
Culinary Institute of America 2010 — 2010
ProChef II Certification
University of Pennsylvania - The Wharton School 2009 — 2009
Certificate, Essentials of Management
Restaurant Stucki-Bruderholz, Basel 1974 — 1977
Diploma, Culinary and Hotel Management
John Kinsella CMC PhD's American Culinary Federation Experience 2005 - 2009
Job President at Smart Chefs LLC
Industry Food & Beverages
Experience
Smart Chefs LLC July 2008 - Present
Just Another Kitchen July 2008 - Present
Midwest Culinary Institute Retired June 1983 - September 2013
Cincinnati State Technical and Community College June 1983 - June 2012
American Culinary Federation 2005 - 2009
Kincom Inc January 1996 - January 2005
Hilton January 1975 - June 1981
Skills
Culinary Skills, Menu Development, Cooking, Recipes, Food, Fine Dining, Food & Beverage, Food Service, Cuisine, Catering, Banquets, Restaurants, Restaurant Management, Food Safety, Hospitality, Negotiation, Pastry, Gourmet, Food Preparation, Wine, Hospitality Management, ServSafe, Food Quality, Culinary Management, Recipe Testing, Sanitation, HACCP, Hiring, Chef, Pre-opening, Seafood, Ingredients, Food Processing, Food Industry, Cost Control, Menu Costing, Hotels, Sauces, Chocolate, Resorts, Food Science, Purchasing, Butchery, Culinary Education, Process Scheduler, Inventory Management, Baking, Hospitality Industry, Event Management, Italian cuisine
Education
Cincinnati State Technical and Community College 1992 — 1994
AOS, Technical Studies
Western minster technical college 1960 — 1965
Master craftsman's guild of England CMC, Culinary Arts/Chef Training
Cathal Brugha Street Apprentice school 1952 — 1954
London City and Guilds Diploma, Culinary Arts
Smart Chefs LLC July 2008 - Present
Just Another Kitchen July 2008 - Present
Midwest Culinary Institute Retired June 1983 - September 2013
Cincinnati State Technical and Community College June 1983 - June 2012
American Culinary Federation 2005 - 2009
Kincom Inc January 1996 - January 2005
Hilton January 1975 - June 1981
Skills
Culinary Skills, Menu Development, Cooking, Recipes, Food, Fine Dining, Food & Beverage, Food Service, Cuisine, Catering, Banquets, Restaurants, Restaurant Management, Food Safety, Hospitality, Negotiation, Pastry, Gourmet, Food Preparation, Wine, Hospitality Management, ServSafe, Food Quality, Culinary Management, Recipe Testing, Sanitation, HACCP, Hiring, Chef, Pre-opening, Seafood, Ingredients, Food Processing, Food Industry, Cost Control, Menu Costing, Hotels, Sauces, Chocolate, Resorts, Food Science, Purchasing, Butchery, Culinary Education, Process Scheduler, Inventory Management, Baking, Hospitality Industry, Event Management, Italian cuisine
Education
Cincinnati State Technical and Community College 1992 — 1994
AOS, Technical Studies
Western minster technical college 1960 — 1965
Master craftsman's guild of England CMC, Culinary Arts/Chef Training
Cathal Brugha Street Apprentice school 1952 — 1954
London City and Guilds Diploma, Culinary Arts
Courtney Rowlett's American Culinary Federation Experience April 2013 - July 2014
Job Recruiting Administration Specialist at Johnson & Johnson
Industry Staffing and Recruiting
Experience
Johnson & Johnson August 2014 - Present
American Culinary Federation April 2013 - July 2014
Amtech Computer Services, Inc. February 2012 - April 2013
Cruisers Grill Restaurant November 2010 - September 2012
Navitas Lease Corp. September 2008 - September 2010
Skills
Social Media, Sales, CRM, Public Relations, Marketing, Sales Management, Facebook
Education
University of North Florida 2004 — 2008
Bachelor of Science, Journalism, Art History
Johnson & Johnson August 2014 - Present
American Culinary Federation April 2013 - July 2014
Amtech Computer Services, Inc. February 2012 - April 2013
Cruisers Grill Restaurant November 2010 - September 2012
Navitas Lease Corp. September 2008 - September 2010
Skills
Social Media, Sales, CRM, Public Relations, Marketing, Sales Management, Facebook
Education
University of North Florida 2004 — 2008
Bachelor of Science, Journalism, Art History
Raimund Hofmeister, CMC/AAC's American Culinary Federation Experience 1976 - 2013
Job General Manager at Valley Mansion by Martins
Industry Food & Beverages
Experience
Valley Mansion by Martins. 2007 - Present
American Culinary Federation 1976 - 2013
Space Needle Corp. 2006 - 2007
The Art Institute of Las Vegas (Culinary Institute of LV) June 2002 - September 2006
Martins West, Baltimore, Maryland February 2002 - June 2002
Design Cuisine Catering Company, Washington DC July 2001 - January 2002
Graf Orloff Club and Restaurant, Moscow, Russia October 1999 - April 2001
Los Angeles International Culinary Institute 1991 - 1999
Westin Hotels & Resorts 1972 - 1991
Skills
Menu Development, Culinary Skills, Cuisine, Banquets, Catering, Restaurants, Food & Beverage, Pastry, Wine, Fine Dining, Hotels, Food Service, Recipes, Baking, Sanitation, Restaurant Management, Food Preparation, Food Quality, Food Safety, Culinary Education, HACCP, ServSafe, Hiring, Hospitality Management, Pre-opening, P&L, Apprenticeships, Chef
Education
Staatl.Berufsschule Hotel&Gast.Gewerbe,Villingen 1963 — 1967
yes, Culinary Arts
Community College of Southern Nevada
BBA
University of Phoenix
BBA
Valley Mansion by Martins. 2007 - Present
American Culinary Federation 1976 - 2013
Space Needle Corp. 2006 - 2007
The Art Institute of Las Vegas (Culinary Institute of LV) June 2002 - September 2006
Martins West, Baltimore, Maryland February 2002 - June 2002
Design Cuisine Catering Company, Washington DC July 2001 - January 2002
Graf Orloff Club and Restaurant, Moscow, Russia October 1999 - April 2001
Los Angeles International Culinary Institute 1991 - 1999
Westin Hotels & Resorts 1972 - 1991
Skills
Menu Development, Culinary Skills, Cuisine, Banquets, Catering, Restaurants, Food & Beverage, Pastry, Wine, Fine Dining, Hotels, Food Service, Recipes, Baking, Sanitation, Restaurant Management, Food Preparation, Food Quality, Food Safety, Culinary Education, HACCP, ServSafe, Hiring, Hospitality Management, Pre-opening, P&L, Apprenticeships, Chef
Education
Staatl.Berufsschule Hotel&Gast.Gewerbe,Villingen 1963 — 1967
yes, Culinary Arts
Community College of Southern Nevada
BBA
University of Phoenix
BBA
Raimund Hofmeister, CMC/AAC's American Culinary Federation Experience 1978 - 2012
Job General Manager," The Valley Mansion" Property at Matins Inc
Industry Food & Beverages
Experience
Matins Inc August 2007 - Present
American Culinary Federation 1978 - 2012
Space Needle Corp. July 2006 - July 2007
Culinary Institute of Las Vegas, The Art Institutes June 2002 - June 2006
Martins, Inc. February 2002 - June 2002
Design A Cuisine July 2001 - January 2002
Graf Orloff, Club and Restaurant October 1999 - May 2001
Los Angeles Intern. Culinary Institute and Chefs Unlimited August 1991 - September 1999
Westin Hotels & Resorts September 1979 - April 1991
Skills
Sanitation, Menu Development, Catering, Food & Beverage, Team Building, Coaching, Product Development, Culinary Skills, Customer Service, Restaurants, Food, Banquets, Culinary Education, Hotels, Recipes, Restaurant Management, Event Management, Baking, Pastry, Cuisine, Food Quality, Hiring, Food Preparation, Fine Dining, Hospitality Management, Resorts, Culinary Management, HACCP, Seafood, Hotel Management, New Restaurant Openings, P&L, Wine, Training, Gourmet, Food Service, Chef
Education
University of Phoenix, Las Vegas
BBA
Community College of Southern Nevada
BBA
Landesberufsschule fur Hotel und Gaststattengewerbe, Villingen, Germany
associates, Culinary Arts
Matins Inc August 2007 - Present
American Culinary Federation 1978 - 2012
Space Needle Corp. July 2006 - July 2007
Culinary Institute of Las Vegas, The Art Institutes June 2002 - June 2006
Martins, Inc. February 2002 - June 2002
Design A Cuisine July 2001 - January 2002
Graf Orloff, Club and Restaurant October 1999 - May 2001
Los Angeles Intern. Culinary Institute and Chefs Unlimited August 1991 - September 1999
Westin Hotels & Resorts September 1979 - April 1991
Skills
Sanitation, Menu Development, Catering, Food & Beverage, Team Building, Coaching, Product Development, Culinary Skills, Customer Service, Restaurants, Food, Banquets, Culinary Education, Hotels, Recipes, Restaurant Management, Event Management, Baking, Pastry, Cuisine, Food Quality, Hiring, Food Preparation, Fine Dining, Hospitality Management, Resorts, Culinary Management, HACCP, Seafood, Hotel Management, New Restaurant Openings, P&L, Wine, Training, Gourmet, Food Service, Chef
Education
University of Phoenix, Las Vegas
BBA
Community College of Southern Nevada
BBA
Landesberufsschule fur Hotel und Gaststattengewerbe, Villingen, Germany
associates, Culinary Arts
Alicia Boada CEPC, CCA, CCE, ACE's American Culinary Federation Experience June 2012 - Present
Job West Coast Technical Advisor Brand Sales Development Callebaut, Cacao Barry, Carma
Industry Food & Beverages
Experience
Women Chefs and Restaurateurs April 2015 - Present
American Culinary Federation June 2012 - Present
Barry Callebaut Chocolate September 2010 - Present
Le Cordon Bleu College of Culinary Arts, Los Angeles August 2002 - September 2010
Skills
Food, Pastry, Cooking, Food & Beverage, Food Service, Culinary Skills, Food Safety, Catering, Recipes, Baking, Menu Development, Food Industry, Restaurant Management, Ingredients, Restaurants, Cuisine, HACCP
Education
American InterContinental University 2003 — 2005
Assoc Business Administration
French Culinary Institute
Masters in Pastry Program
Kendall College
Baking and Pastry Arts
Women Chefs and Restaurateurs April 2015 - Present
American Culinary Federation June 2012 - Present
Barry Callebaut Chocolate September 2010 - Present
Le Cordon Bleu College of Culinary Arts, Los Angeles August 2002 - September 2010
Skills
Food, Pastry, Cooking, Food & Beverage, Food Service, Culinary Skills, Food Safety, Catering, Recipes, Baking, Menu Development, Food Industry, Restaurant Management, Ingredients, Restaurants, Cuisine, HACCP
Education
American InterContinental University 2003 — 2005
Assoc Business Administration
French Culinary Institute
Masters in Pastry Program
Kendall College
Baking and Pastry Arts
Beighey Rob's American Culinary Federation Experience December 1997 - January 2001
Job Culinary Chair at Sullivan University
Industry Education Management
Experience
Sullivan University February 2002 - Present
Gaylord Opryland Culinary Institute January 2001 - January 2002
American Culinary Federation December 1997 - January 2001
Opryland 2000 - 2001
Skills
Culinary, Menu Development, Fine Dining, Catering, Curriculum Development, Culinary Consultant, Recipes, Culinary Skills, Restaurant Management, Hospitality, Hospitality Management, Baking, Restaurants, Team Building, Cooking, Hiring, Hotels, Event Management, Food Service, Food & Beverage, Food, Banquets, Hospitality Industry, Sanitation, Event Planning, Cuisine, Food Safety, Customer Service, Butchery, Chef, Pastry, Recipe Testing, Culinary Education, Gourmet, Culinary Management, Chocolate, Food Quality, Food Preparation, Food Writing, ServSafe, Dinners, Hygiene, Pre-opening, Sauces, Cakes, International Cuisines, Mediterranean, Italian cuisine, Food Cost Management, Menu Costing
Education
Sullivan University 2007 — 2010
Bachelor's of Science, Hospitality Management
Johnson and Wales University 1988 — 1991
Associate's degree, Culinary Arts
Sullivan University February 2002 - Present
Gaylord Opryland Culinary Institute January 2001 - January 2002
American Culinary Federation December 1997 - January 2001
Opryland 2000 - 2001
Skills
Culinary, Menu Development, Fine Dining, Catering, Curriculum Development, Culinary Consultant, Recipes, Culinary Skills, Restaurant Management, Hospitality, Hospitality Management, Baking, Restaurants, Team Building, Cooking, Hiring, Hotels, Event Management, Food Service, Food & Beverage, Food, Banquets, Hospitality Industry, Sanitation, Event Planning, Cuisine, Food Safety, Customer Service, Butchery, Chef, Pastry, Recipe Testing, Culinary Education, Gourmet, Culinary Management, Chocolate, Food Quality, Food Preparation, Food Writing, ServSafe, Dinners, Hygiene, Pre-opening, Sauces, Cakes, International Cuisines, Mediterranean, Italian cuisine, Food Cost Management, Menu Costing
Education
Sullivan University 2007 — 2010
Bachelor's of Science, Hospitality Management
Johnson and Wales University 1988 — 1991
Associate's degree, Culinary Arts
Sarah Senn's American Culinary Federation Experience June 2012 - September 2012
Job Director of Communications and Funding Opportunities at Alabama College of Osteopathic Medicine (ACOM)
Industry Public Relations and Communications
Experience
Alabama College of Osteopathic Medicine (ACOM) May 2013 - Present
Alabama College of Osteopathic Medicine (ACOM) September 2012 - May 2013
American Culinary Federation June 2012 - September 2012
AACE May 2011 - May 2012
AACE May 2010 - May 2011
American Association of Clinical Endocrinologists November 2008 - April 2010
University of North Florida - Dept. of Communication February 2007 - July 2008
Skills
Media Relations, Press Releases, Public Relations, Editing, Event Planning, Budgeting, Social Media, Corporate Communications, Non-profits, Writing, Fundraising, Social Media Marketing, Grant Writing, Content Management
Education
University of North Florida 2004 — 2008
B.S., Communication (Public Relations)
Alabama College of Osteopathic Medicine (ACOM) May 2013 - Present
Alabama College of Osteopathic Medicine (ACOM) September 2012 - May 2013
American Culinary Federation June 2012 - September 2012
AACE May 2011 - May 2012
AACE May 2010 - May 2011
American Association of Clinical Endocrinologists November 2008 - April 2010
University of North Florida - Dept. of Communication February 2007 - July 2008
Skills
Media Relations, Press Releases, Public Relations, Editing, Event Planning, Budgeting, Social Media, Corporate Communications, Non-profits, Writing, Fundraising, Social Media Marketing, Grant Writing, Content Management
Education
University of North Florida 2004 — 2008
B.S., Communication (Public Relations)
Wendy Philcox's American Culinary Federation Experience 1955 - 2000
Job Owner, Publishing Partners, Inc.
Industry Publishing
Experience
Publishing Partners, Inc./The Restaurant Times magazine January 1995 - Present
The Limelight Theatre of St. Augustine March 2011 - December 2012
American Culinary Federation 1955 - 2000
Skills
Social Media, Copywriting, Public Relations, Advertising, Social Media Marketing, Marketing Strategy, Social Networking, Creative Writing, Editing, Marketing Communications, Marketing, Public Speaking, Blogging, Event Management, Nonprofits
Education
University of North Florida
Bachelor of Arts (BA), Writing, General
Publishing Partners, Inc./The Restaurant Times magazine January 1995 - Present
The Limelight Theatre of St. Augustine March 2011 - December 2012
American Culinary Federation 1955 - 2000
Skills
Social Media, Copywriting, Public Relations, Advertising, Social Media Marketing, Marketing Strategy, Social Networking, Creative Writing, Editing, Marketing Communications, Marketing, Public Speaking, Blogging, Event Management, Nonprofits
Education
University of North Florida
Bachelor of Arts (BA), Writing, General
Roger Newell, CEC, CCE, CCA, ACE, AAC's American Culinary Federation Experience 1991 - Present
Job Retired Culinary Arts Instructor at Technical Education Center of Osceola
Industry Education Management
Experience
American Culinary Federation 1991 - Present
Technical Education Center of Osceola August 2009 - June 2012
Osceola Regional Medical Center June 2001 - May 2009
Skills
Fine Dining, Culinary Skills, Recipe Testing, Food Service, Recipes, Menu Development, Hospitality, Nutrition, Food, Sanitation, Cooking, Food Preparation, Food Safety, Food Quality, Cuisine, Gourmet, Restaurants, Supervisory Skills, Pastry, Catering, ServSafe, Banquets, Restaurant Management, Food Industry, HACCP
Education
Culinary Institute of America 1966 — 1968
Bachelor of Arts (BA), Culinary Arts
American Culinary Federation 1991 - Present
Technical Education Center of Osceola August 2009 - June 2012
Osceola Regional Medical Center June 2001 - May 2009
Skills
Fine Dining, Culinary Skills, Recipe Testing, Food Service, Recipes, Menu Development, Hospitality, Nutrition, Food, Sanitation, Cooking, Food Preparation, Food Safety, Food Quality, Cuisine, Gourmet, Restaurants, Supervisory Skills, Pastry, Catering, ServSafe, Banquets, Restaurant Management, Food Industry, HACCP
Education
Culinary Institute of America 1966 — 1968
Bachelor of Arts (BA), Culinary Arts
Ken Andrews, CEC's American Culinary Federation Experience 1989 - Present
Job Hospitality Professional/Music Therapist
Industry Hospitality
Experience
chef September 2002 - Present
American Culinary Federation 1989 - Present
Skills
Food Service, Cooking, Culinary Skills, Restaurants, Cuisine, Recipes, Menu Development, Restaurant Management, Banquets, Catering, Fine Dining, Recipe Testing, Culinary Management, Sauces, Gourmet, Pastry, Menu Costing, Menu Engineering, Culinary Education, Food Preparation
Education
Central Piedmont Community College 1989 — 1993
Associate's degree, Culinary Arts, 4.0
American Culinary Federation
Apprenticeship Graduate
East Carolina University 1984 — 1989
Bachelors, Music Therapy
chef September 2002 - Present
American Culinary Federation 1989 - Present
Skills
Food Service, Cooking, Culinary Skills, Restaurants, Cuisine, Recipes, Menu Development, Restaurant Management, Banquets, Catering, Fine Dining, Recipe Testing, Culinary Management, Sauces, Gourmet, Pastry, Menu Costing, Menu Engineering, Culinary Education, Food Preparation
Education
Central Piedmont Community College 1989 — 1993
Associate's degree, Culinary Arts, 4.0
American Culinary Federation
Apprenticeship Graduate
East Carolina University 1984 — 1989
Bachelors, Music Therapy
David Ristau's American Culinary Federation Experience May 2013 - Present
Job Graphic Designer at American Culinary Federation
Industry Graphic Design
Experience
American Culinary Federation May 2013 - Present
WorldServe Ministries 2012 - Present
Healogics, Inc. 2010 - Present
FASTSIGNS 2008 - 2008
Skills
Graphic Design, Corporate Branding, Brand Development, Corporate Identity, Advertising, Marketing Communications, InDesign, Illustrator, Photoshop, Adobe Creative Suite
Education
Flagler College 2006 — 2009
Graphic Design
American Culinary Federation May 2013 - Present
WorldServe Ministries 2012 - Present
Healogics, Inc. 2010 - Present
FASTSIGNS 2008 - 2008
Skills
Graphic Design, Corporate Branding, Brand Development, Corporate Identity, Advertising, Marketing Communications, InDesign, Illustrator, Photoshop, Adobe Creative Suite
Education
Flagler College 2006 — 2009
Graphic Design
Kay Orde's American Culinary Federation Experience
Job Editor in Chief at American Culinary Federation
Industry Food & Beverages
Experience
American Culinary Federation
Skills
Food, Culinary Skills, Press Releases, Leadership, Food Writing, Recipes, Cooking, Magazines, Chef, Food Service, Menu Development, Wine, Fine Dining, Baking, Recipe Testing, Event Planning, Catering, Restaurants, Event Management, Food & Beverage
Education
University of North Carolina at Chapel Hill
Bachelor's degree, Journalism
American Culinary Federation
Skills
Food, Culinary Skills, Press Releases, Leadership, Food Writing, Recipes, Cooking, Magazines, Chef, Food Service, Menu Development, Wine, Fine Dining, Baking, Recipe Testing, Event Planning, Catering, Restaurants, Event Management, Food & Beverage
Education
University of North Carolina at Chapel Hill
Bachelor's degree, Journalism
Scott Margolis's American Culinary Federation Experience 1993 - 2013
Job Executive Chef at Penick Village
Industry Religious Institutions
Experience
Penick Village November 2004 - Present
American Culinary Federation 1993 - 2013
McLeod Regional Medical Center 2002 - 2004
Francis Marion University 1995 - 2002
Skills
Culinary Skills, Recipes, Cooking, Cuisine, Menu Development, Gourmet, Food Service, Sanitation, Fine Dining, Food Preparation, Catering, Banquets, Restaurants, Restaurant Management, Food Safety, Food, Food & Beverage, Pastry, Labor Management, Hospitality, ServSafe, Culinary Management
Education
Culinary Institute of America 1993 — 1995
George Mason University
Penick Village November 2004 - Present
American Culinary Federation 1993 - 2013
McLeod Regional Medical Center 2002 - 2004
Francis Marion University 1995 - 2002
Skills
Culinary Skills, Recipes, Cooking, Cuisine, Menu Development, Gourmet, Food Service, Sanitation, Fine Dining, Food Preparation, Catering, Banquets, Restaurants, Restaurant Management, Food Safety, Food, Food & Beverage, Pastry, Labor Management, Hospitality, ServSafe, Culinary Management
Education
Culinary Institute of America 1993 — 1995
George Mason University
Anthony Todaro's American Culinary Federation Experience 2005 - 2011
Job Corporate Executive Chef at RC Fine Foods
Industry Food & Beverages
Experience
RC Fine Foods October 2006 - Present
American Culinary Federation 2005 - 2011
Skills
Culinary, Hospitality, Menu Development, Recipes, Culinary Skills, Food Service, Sanitation, Cuisine, Pastry, Cooking, Menu Costing, Recipe Testing, Gourmet, Sauces, Culinary Management, Culinary Education, Food Preparation, Food Quality, Seafood, Fine Dining, Food
Education
The Culinary Institute of America 1978 — 1980
AOS, Culinary Arts
RC Fine Foods October 2006 - Present
American Culinary Federation 2005 - 2011
Skills
Culinary, Hospitality, Menu Development, Recipes, Culinary Skills, Food Service, Sanitation, Cuisine, Pastry, Cooking, Menu Costing, Recipe Testing, Gourmet, Sauces, Culinary Management, Culinary Education, Food Preparation, Food Quality, Seafood, Fine Dining, Food
Education
The Culinary Institute of America 1978 — 1980
AOS, Culinary Arts
Don Antinore's American Culinary Federation Experience 1970 - 2010
Job Independent Hospitality Professional
Industry Hospitality
Experience
retured 2010 - 2011
American Culinary Federation 1970 - 2010
Education
Columbia University in the City of New York 1958 — 1963
master's of Science, History
retured 2010 - 2011
American Culinary Federation 1970 - 2010
Education
Columbia University in the City of New York 1958 — 1963
master's of Science, History
Gregory Christo's American Culinary Federation Experience January 1988 - Present
Job Executive Chef, General Manager at The College at BrockportREOC
Industry Food & Beverages
Experience
Addiction Research & Treatment Corporation March 2006 - Present
Monroe Community College January 2004 - Present
REOC September 2001 - Present
American Culinary Federation January 1988 - Present
Rochester Riverside Convention Center November 1992 - March 2002
University of Rochester January 1989 - January 1993
Skills
Catering, Culinary Skills, Food, Food Safety, Food Service, Menu Development, Pastry, Recipes, Recruiting, Restaurants, Training, Chef
Education
State University of New York Empire State College 2004 — 2006
BS Degree, Business Management and Economics
The Culinary Institute of America 1974 — 1976
AS Degree, Culinary Science
Bishop Kearney HS
Addiction Research & Treatment Corporation March 2006 - Present
Monroe Community College January 2004 - Present
REOC September 2001 - Present
American Culinary Federation January 1988 - Present
Rochester Riverside Convention Center November 1992 - March 2002
University of Rochester January 1989 - January 1993
Skills
Catering, Culinary Skills, Food, Food Safety, Food Service, Menu Development, Pastry, Recipes, Recruiting, Restaurants, Training, Chef
Education
State University of New York Empire State College 2004 — 2006
BS Degree, Business Management and Economics
The Culinary Institute of America 1974 — 1976
AS Degree, Culinary Science
Bishop Kearney HS
Jason Knapp CEC, ACE's American Culinary Federation Experience January 2013 - Present
Job Culinary Arts Instructor at Hocking College
Industry Hospitality
Experience
American Culinary Federation January 2013 - Present
Hocking College September 2012 - Present
American Culinary Federation January 1996 - Present
American Culinary Federation 2010 - January 2013
Berger Health System February 2005 - September 2012
Hocking College January 2011 - March 2011
Bon Appetit management company June 2004 - February 2005
Sodexo June 2001 - June 2004
Wood Dining July 1998 - June 2001
Skills
Purchasing, Receiving, Food Safety, Food Cost, Labor Control, Staff Scheduling, Catering, Culinary, Retail, Staff Supervision, Team Leadership, Cross Training, Coordinating Special..., Detail Orientation, Punctual, Cooking, Food Service Management, Recipes, Mentoring, Coaching Staff, Culinary Skills, Food Service, Hospitality, Food, Distribution Center..., Schedules, Fine Dining, Menu Development, Chef, Sanitation, Cuisine, Pastry, Gourmet, Cross-training, Banquets, Restaurant Management, Recipe Testing, Food Preparation, Wine, Hospitality Management, Culinary Management, Baking, Menu Engineering, Restaurants, Menu Costing, Culinary Education, Mediterranean, Food Quality, Serve Safe Certified, Italian cuisine
Education
Hocking College 1988 — 1990
A.O.S, Culinary Arts, 3.0
Saint Charles Prep 1984 — 1987
High School Diploma, College Prep
American Culinary Federation January 2013 - Present
Hocking College September 2012 - Present
American Culinary Federation January 1996 - Present
American Culinary Federation 2010 - January 2013
Berger Health System February 2005 - September 2012
Hocking College January 2011 - March 2011
Bon Appetit management company June 2004 - February 2005
Sodexo June 2001 - June 2004
Wood Dining July 1998 - June 2001
Skills
Purchasing, Receiving, Food Safety, Food Cost, Labor Control, Staff Scheduling, Catering, Culinary, Retail, Staff Supervision, Team Leadership, Cross Training, Coordinating Special..., Detail Orientation, Punctual, Cooking, Food Service Management, Recipes, Mentoring, Coaching Staff, Culinary Skills, Food Service, Hospitality, Food, Distribution Center..., Schedules, Fine Dining, Menu Development, Chef, Sanitation, Cuisine, Pastry, Gourmet, Cross-training, Banquets, Restaurant Management, Recipe Testing, Food Preparation, Wine, Hospitality Management, Culinary Management, Baking, Menu Engineering, Restaurants, Menu Costing, Culinary Education, Mediterranean, Food Quality, Serve Safe Certified, Italian cuisine
Education
Hocking College 1988 — 1990
A.O.S, Culinary Arts, 3.0
Saint Charles Prep 1984 — 1987
High School Diploma, College Prep
Cannon Office)'s American Culinary Federation Experience January 2014 - Present
Job Public Member of the ACF Accreditation Commission at American Culinary Federation
Industry Government Administration
Experience
American Culinary Federation January 2014 - Present
Commonwealth of Kentucky September 2010 - Present
Governor's Office of Scheduling January 2008 - August 2010
Hazaelrigg & Cox LLP 2002 - 2008
Alagia Day 1988 - 2002
Skills
Legislative Relations, Government
Education
Georgetown College 1969 — 1971
Elementary Education and Teaching
Nova High School 1965 — 1969
American Culinary Federation January 2014 - Present
Commonwealth of Kentucky September 2010 - Present
Governor's Office of Scheduling January 2008 - August 2010
Hazaelrigg & Cox LLP 2002 - 2008
Alagia Day 1988 - 2002
Skills
Legislative Relations, Government
Education
Georgetown College 1969 — 1971
Elementary Education and Teaching
Nova High School 1965 — 1969