What do you teach at the CIA?
My focus is Organizational Behavior and Industrial Psychology. I ask my students to critically evaluate case studies and writings and to actively listen to others to expand their body of knowledge.
How do you help prepare students for success?
I help students to evolve with the social and emotional skills they need to be successful in positions of leadership for tomorrow’s workplace. Our industry is full of opportunities, and when you are clear about exactly what you want to achieve and are willing to work diligently to get there, nothing can stop you.
What do you think the next big thing in food will be?
The next big thing in food will be to create a sustainable workforce.
What do you enjoy outside of your work at the CIA?
I believe a balance of a nurturing mind, body, and spirit is required to be at your best. I meditate, exercise, and stay socially connected to promote my well-being.
MS, Rochester Institute of Technology, Rochester, NY. BS, Florida International University, Miami, FL. AOS with honors, CIA, Hyde Park, NY.
General Manager, Kirkbrae Country Club, Lincoln, RI. Assistant General Manager/Food and Beverage Manager, Druid Hills Golf Club, Atlanta. Chief Operating Officer, Classic Cheesecake Wholesale Bakery, Atlanta. Director of Catering, Restaurant Manager, The Ritz-Carlton, Atlanta. Cafe Manager, Omni International Hotel, Atlanta. Fine Dining Room Server, Hyatt Regency Miami. Waiter, Gordon Restaurant, Chicago.
CIA Faculty Member of the Year, 2011. Two Silver Medals, U.S. Chef’s Open Culinary Competition, Atlanta, 1990.
Advisory Board, Foodservice Educators Learning Community; CIA/Cornell Alliance.