What is your current role at CIA?
I teach the Modern Banquet Cookery course, which for most students is their very first production class.
How does your work—and CIA—prepare students for success in the food world?
Certainly, we teach cooking at CIA. At the same time, we focus on developing critical thinking skills in our students. We also hope to instill a little grit, and open their eyes to the world of food and all it has to offer.
What do you want students to remember after graduation?
Hard work pays off.
Education:
MBA, BS, SUNY Empire State College, Saratoga Springs, NY. AOS, CIA, Hyde Park, NY.
Professional Experience:
Executive Sous Chef, Hotel Metropol, Moscow, Russia. Sous Chef, Hotel Splugenschloss, Zurich, Switzerland; Cafe Madeline, Gallows Bay, St. Croix, U.S. Virgin Islands; Radisson Empire Hotel, NYC. Chef Entremetier, Maritime Hotel Koln, Zurich. Chef Garde Manger, Grand Hotel Kurhaus Alpina, Switzerland. Roundsman, Hyatt Regency, Minneapolis. Cook, Klondike Hotel, Skagway, AK.