What subjects do you teach?
I teach Marketing and Promoting Food, as well as two courses in the Intrapreneurship concentration—Intraventure Marketing and Intraventure Operations. In the marketing course, students discover how important marketing is to business and how they can use it in their own businesses in the future. In the Intrapreneurship courses, the students create, pitch, and operate their own pop-up restaurant concept in the Innovation Kitchen in The Egg.
What do you like best about being on the CIA’s New York campus?
It is wonderful to come to such an amazing campus to work every day. I was here recently on a weekend visit to one of the restaurant and saw how amazed visitors were with the campus, the restaurant, and the sense of hospitality that pervades the college. And I love living in the Hudson Valley for its range of outdoor activities, farms, wineries, and restaurants.
What do you want your students to remember after they graduate?
Creativity and cooking skills are incredibly important. But you must be able to marry those skills with the business skills that allow you to be financially successful in this industry. The career opportunities, especially for entrepreneurs and intrapreneurs, are extraordinary and without limits.
MBA, Pace University, NYC. BA, State University of New York, College at New Paltz.
Chef/Owner, The Blue Heron Restaurant, Montgomery, NY. General Manager, Broadway Grill, NYC; Sam’s Cafe, NYC. Managing Partner, Sam’s Restaurant, NYC. Sales Manager, The Continental Companies. Sommelier and Beverage Manager, The Quilted Giraffe, NYC.