Education: A bread baking class in high school inspired a lifelong love of baking. Study at the school that is the living legacy of Auguste Escoffier, the “King of Chefs and Chef of Kings.” 100% online culinary and pastry degrees and diplomas, culminating in an industry externship for professional experience. Owned and operated a successful cottage baking business Awards: Chef Instructor of the Month, Le Cordon Bleu, College of Culinary Arts. “My excellent baking education at the school and the empowering and supportive Chef Educators in my Pastry Arts program are ultimately what has given me the confidence to reach for the next level. THE PARTNERSHIP. Name and title: Chef Jennifer McClintick, Lead Chef Instructor, Education: BS, Indiana University of Pennsylvania; 8 years of management experience from team lead to general manager. A native of Montana, Chef Tyson Holzheimer developed an understanding and love of food while learning to hunt, fish, and cook with his family. Since then, he’s worked as a food and beverage critic, publishing articles in a variety of online and print publications, including 5280 Magazine, 303 Magazine, and Food & Beverage Magazine. Marcel’s – part time instructor https://chefspencil.com/13-best-culinary-schools-in-the-world, Restaurant Entrepreneurship & Culinary Training, Mentorship with ATK and Escoffier Instructors. Prior to his current position as chef educator at Auguste Escoffier School of Culinary Arts, Paul Rocque held a number of prestigious positions throughout his 20+ year career in the pastry arts. –Chaine des Rotisseurs Int’l Gastronomic Association Member Affiliations: American Culinary Federation (ACF) member, ACF Certified Executive Chef (CEC), Escoffier Chef Instructor: Escoffier chef instructor since 2011; Teaches culinary, restaurant operations, and entrepreneurship courses. Name and title: Gina Marano PhD, Lead Instructor – FBO, Education: Doctor of Philosophy in Hospitality Administration, University of Nevada Las Vegas. One of her cakes was recognized in Bliss Bridal Magazine-June, 2020. WSET Level III Award in Wines, Wine & Spirit Education Trust, Member Affiliations: Wine & Spirit Education Trust, American Hotel & Lodging Educational Institute. His grandmother, who loved cooking, was a significant influence on him as a child. Senior Lead Chef Instructor, Nominated for James Beard Best Chef, Southwest, 1996 and 2002, Name and title: Chef Bob Scherner, Executive Chef, Education: Associates in Occupational Studies for the Culinary Arts, Western Culinary Institute-Portland, OR; Graduated 1987. Favorite Dish: I love to cook and eat custards – creme brulee, anything with pastry cream and ice cream. Escoffier was born at Villeneuve-sur-Loup (later renamed to Villeneuve-Loubet), 9 miles (15 km) outside of Nice. $ 16,978 / 14.000 € (48933/BN33072) Lecture presentations, skills exchange and banquet table presentation, International Food Festival in Wuhan, China; September 21-28, 2014 –Best Overall Student Experience Award (2x) He worked with a growing breakfast chain in Denver, CO to open eight restaurants including menu development, standardizing sanitation programs, and training kitchen employees. Lucky Devils Restaurant, Pastry Chef I have worked in all types of culinary establishments including hotels, restaurants, catering, bakeries and chocolate shops. Name and title: Chef Bryce Norblom, Lead Chef Instructor, Education: Bachelor’s Degree in Hospitality Management, Minor in Business Administration, Professional Background: Corporate training chef for Snooze AM Eatery, Owner/Operator for The Butcher’s Bistro. First, Second and Third Place awards at 2011 That Takes the Cake, Cake and Sugar Show, Austin, TX. Gardening for Justice, ASFS, New Orleans, LA, June 4-8, 2008, Favorite Dish: To eat: Shepherd’s Pie; To cook: Homemade Pumpkin Ravioli with Sage Brown Butter, Name and title: Chef NaDean Johnson, Chef Instructor, Education: Certificate in Culinary Arts/Hospitality Management; BA in Professional Communication; MA in Leadership in Higher Education, Professional Background: 25+ years in culinary arts and hospitality management, 17 years Chef/Baker-Owner Cafe/Bakery; 3 years culinary arts/hospitality management instructor, Awards: 2019 Voted Trip Advisor’s “Best Breakfast”; 2005-2008 “Local Who’s Who in Business”; 1999 “Local Business of the Year”, Accomplishments/Experiences: 5 years Creator/Chef Instructor, “Kids Cook!”; 3 years as ProStart Judge and Mentor, Loves sharing personal experience in business and hospitality with students and influencing their educations though a personalized approach, Escoffier Chef Instructor: Escoffier chef instructor since 2020; Teaches baking and pastry courses, Favorite Dish: Traditional Southern Pound Cake, Name and title: Chef Shannyn King, Chef Instructor, Education: AS Culinary Arts The Art Institute of Atlanta. University of Rochester, BA Women’s Studies and Studio Art, 2001, Professional Background: START FREE TRIAL. Autograph letter signed ("A. Escoffier") and 4 autograph draft menus for private dinners. Won multiple competitions in Denver for best bite. To learn more about the chefs at the Auguste Escoffier School of Culinary Arts, just click on any of the names below to read about their career accomplishments. –MHI: Opening Team for $1,000,000,000 asset property –Certified Executive Chef, ACF –American Culinary Federation Accomplishments/Experiences: Cooked lunch for president Ronald Reagan and astronaut Neil Armstrong, He is a blacksmith and knife-maker, Favorite Dish: Italian sausage and onion wood-fired pizza…with a cold IPA, Escoffier Chef Instructor: Escoffier chef instructor since 2013; Teaches culinary, Farm to Table, restaurant operations, and entrepreneurship courses, Name and title: Chef Miguel Olmedo, Chef Instructor, Education: AOS Culinary Arts, The Culinary Institute of America; Culinary Arts Certificate, Long Beach City College, Professional Background: Executive Chef, Lakeway Resort and Spa-Austin, TX; Executive Chef, Provident Crossings-Round Rock, TX; Executive Chef, Midwest Regional Hospital-Oklahoma City; Executive Chef, Langston University-Langston Oklahoma; Executive Chef, Embassy Suites-Norman Oklahoma; Executive Sous Chef, Chateau on the Lake Branson Missouri; Sous Chef, Tarrytown House-Tarrytown New York; Roundsman, New York Hilton and Towers-New York City; Garder Manger, Long Beach Convention Center-Long Beach California; Lead Line Cook-Sheraton-Long Beach California; Lead Line Cook, Disneyland Hotel-Anaheim California; Roundsman/line cook/banquet cook/Dinner Cook-Queen Mary Hotel-Long Beach California, Over 36 years in the industry, Awards: Better Homes and Gardens “Top Ten Best BBQ Recipes” Ranking; Best New Concept Appetizer in the Austin Monthly Magazine; Gold Medal ACF Food Certified Food Show-Sacramento California; First Place, Judges Award, Bronze ACF Food Certified Food Show, Palm Springs California; Bronze Medal, ACF Food Show Oklahoma City, Member Affiliations: American Culinary Federation (ACF) and Texas Capital Chef’s Association. Eight years of hotel experience in upper food and beverage management positions and industry trainer in providing world class customer service. Professional Background: 30+ years experience in the culinary field; Teaching professionally for over 10 years. Her efforts caught the attention of Kevin Rathbun, who brought her aboard as part of Pastry Chef Kirk Park’s team. 1st place Old Family Recipe culinary competition Baltimore, MD, Accomplishments/Experiences: Served 6 years in Navy Seabees, 4 years in Army Field Artillery and 20+ years as volunteer with Search and Rescue, Favorite Dish: Kabob Juje with saffron rice, Escoffier Chef Instructor: Teaching professionally for 7 years; Escoffier chef instructor since 2018; Teaches culinary and pastry courses, Traveled extensively through Europe, experiencing the cuisine and absorbing the culture each country introduces to their food, Name and title: Chef Richard Jensen, Lead Culinary Instructor, Education: AOS California Culinary Academy. He stayed there until the start of the Franco-Prussian warin 1870, when he became an army chef. She has worked as an independent industry consultant for several national food service operations, including Mondelez, Hershey’s, Kellogg’s, and Morton Salt. Favorite Dish: Raw oysters with horseradish and lemon, Name and title: Chef JD Forde, Chef Instructor, Education: Associate Degree Culinary Arts, Le Cordon Bleu, Austin, TX. College of DuPage – adjunct faculty member for Intro. Since 2008, he has served as a Controller/CFO for professional service firms, logistics, architectural/engineering, SaaS, and design services. –Valencia College – Chef Instructor (6 separate courses) Member Affiliations: (ACF) American Culinary Federation, Chaîne des Rôtisseurs, Disciples d’Escoffier. Professional Background: Gina began her career in Food & Beverage brewing coffee and filling syrup dispensers for an all-day breakfast restaurant while she was in high school. Awards: Appeared on a live news channel promoting menus and restaurants. He was born in the village of Villeneuve-Loubet, near Nice. Professional Background: Has vast experience working in fine dining restaurants in the East Bay and San Francisco area such as Aqua, Redwood Park, Masa, Rubicon, Blackhawk Grille; Chef de Cuisine at Meadowood, a world-class resort and Club in Napa Valley, CA; Director of Education/Executive Chef of the Le Cordon Bleu in San Francisco and Sacramento. At age 13 he began working for an uncle who owned a restaurant in Nice. He left school, aged 13, to work in his uncle’s restaurant in the city. Awards: Napa Valley Mustard Festival 2009 People’s Choice Winner, Member Affiliations: American Culinary Federation, Accomplishments/Experiences: Traveled extensively through Europe, experiencing the cuisine and absorbing the culture each country introduces to their food, Favorite Dish: Abruzzo Porchetta, Beef Tartare. Awards: Professor of Year, 2017 Caldwell University, Member Affiliations: Association of Certified Fraud Examiners, Accomplishments/Experiences: Accounting Professor in Wenzhou, China, Escoffier Chef Instructor: Escoffier business instructor since 2020; Teaches general education courses, Favorite Dish: To eat: NY-style pizza; To cook: pot stickers, Name and title: Chef Alisa Gaylon, Chef Instructor, Education: Associate of Applied Science degrees in both Le Cordon Bleu Culinary Arts and Baking & Patisserie Arts from the Cooking and Hospitality Institute of Chicago. Online shopping from a great selection at Kindle Store Store. –Central Florida Hotel & Lodging Association Escoffier left a legacy of culinary writings and recipes that are indispensable to modern cooks, and remains perhaps the foremost name in French cuisine. Professional Background: 10 years of industry experience and 3 years of teaching experience; fine dining background; worked in fine-dining restaurants in New Orleans, LA and San Antonio TX. Escoffier Chef Instructor: Escoffier Chef Evaluator since 2018, Chef Instructor since 2020 – Currently teaching CU101 but proficient in Pastry. My Chef Educators encouraged me to create the opportunities I could not otherwise find. –BPS, Culinary Institute of America 2000 Favorite dish is Italian sausage and onion wood-fired pizza with a cold IPA, Name and title: Chef John Hummel, Lead Chef Instructor. A.O.C Restaurant, Line Cook –LCB: Averaged 96% Career Student Satisfaction Score Aprendió el arte culinario en un restaurante de Niza propiedad de su tío, donde entró a trabajar a la edad de trece años. Escoffier Chef Instructor: Escoffier chef instructor since April, 2020; Class: CU 101 and CE 129. Lived in France as a child; A world traveler, she actively seeks out cooking classes in countries she visits, Escoffier Chef Instructor: Culinary instructor for over 12 years; Escoffier chef instructor since 2010, Teaches culinary courses, Name and title: Chef Jamie Berzinskas, Culinary and General Education Instructor, Education: Culinary Arts Diploma-Lincoln Culinary Institute; Associates of Science in Culinary Management-Lincoln Institute of Technology; Bachelor of Science in Organizational Leadership, Masters of Science in Organizational Leadership with a specialization in Organizational Learning and Performance. Awards: Worked at James Beard semi-finalist Restaurant Gwendolyn in San Antonio, TX, Accomplishments/Experiences: Worked in several James Beard nominated restaurants, Escoffier Chef Instructor: Escoffier chef instructor since 2020; Teaches culinary courses, Name and title: Matthew Fowler, Business Instructor, Education: Masters Degree in Accounting, University of Phoenix, Ph.D. Management/Accounting, Capella University. on bifolium (letter) and 4 pp. He worked at several hotels in Chicago, most notably the Ritz-Carlton and the Mayfair Regent. In 2012, started teaching for Craftsy.com/Bluprint and currently has seven baking classes on Craftsy/Bluprint. On his twenty-second birthday, his friends bought him a grill, and he started hosting weekly dinners out of his apartment in college. After 25 years of experience as a chef, he would like to help other students achieve their goals through the Escoffier Online Culinary Program. Delaware North Companies – kitchen team member at Soldier Field We’re using the numbering system from the first English translation of Escoffier’s full fourth French edition [1921] of Guide Culinaire, which includes 5012 numbered recipes. Taught CU101, CU122, CU222 CE167, CE187, and helped teach and design the Capstone Class. He started as a kitchen boy and commis-saucier (sauce boy), and was initiated into the basic tasks of restaurant upkeep, such as the selection of ingredients and the servicing of customers. GARRISON MARKET, Garrison, NY 2003-2004 – Café Baker Education: Baking and Pastry Associate Degree from The Culinary Institute of America, Hyde Park NY; Hotels Restaurant Management Degree from Pima Community College. Professional Background: I have over 10 years experience in the industry. Lead Instructor – FBO beginning October 2020. –National Restaurant Association Some time before 1878 he opened his own restaurant, Le Faisan d'Or (The Golden Pheasant) in Cannes. Auguste Escoffier School of Culinary Arts is a registered trademark of Triumph Higher Education Group. Georges Auguste Escoffier, known simply as Auguste Escoffier, was born on October 28, 1846 in the small village of Villeneuve-Loubet, near Nice, in the Provence region of France. Richard Harvey is a professional chef with over twenty years of experience in the food industry. North American Pizza & Culinary Academy – part time instructor Food has become a great vehicle to inspire the world! Expanded culinary repertoire in Denver Colorado from 2000-2007. Throughout his career he…. Gone are the days of having to put your life on hold to pursue advanced learning in the field of your dreams. –MHI: Generated $865,000 in incremental revenue for 1 calendar year Fine dining restaurants include Le Cirque 2000, NY,NY; Melisse, Santa Monica, CA; Mark’s Place, Miami, FL, Awards: Gold medal and Best in Show awards at 2 ACF Culinary competitions; Auguste Escoffier, born on October 28th, 1846 in the small village of Villeneuve Loubet in Southern France, is best known as a culinary writer and French chef who revolutionized numerous French cooking techniques and ways that kitchens are effectively managed. Accomplishments/Experiences: Chef Luke grew up learning southern-style cooking from his grandmother. He’s also worked as a server, an instructor, and high school cooking demonstrator. Chef Tom Beckman learned cooking from his mother but pursued a career in the airline industry for nine years before deciding to go to culinary school at the Cooking and Hospitality Institute of Chicago. Sur La Table – Resident Chef (manager and full time chef instructor) But I have found passion in teaching, which I have also done at a technical college and a youth corrections facility. We value your privacy. Education: BPS Culinary Business Management-The Culinary Institute of America, NY; Masters in Food Studies, focusing on Food Systems, NYU-Summa Cum Laude. Professional Background: 15 years of culinary experience working everywhere in the front and back of the house. Name and title: Chef Colette Christian, Chef Instructor. Escoffier Chef Instructor: Instructor Since February 2020. Some fellow alumni and I are working in partnership to build a much-needed establishment in Austin, TX. There, he learned a love of cooking from his mother on rainy Midwestern evenings and snowy winter holidays, spending many days learning family recipes and experimenting to create new ones. Member Affiliations: CRA (Colorado Restaurant Association), Accomplishments/Experiences: Multiple television appearances for demonstrating/presenting Snooze’s food. Consequently, in 1859 at the age of 13, the young Georges-Auguste started working for his uncle who, three years previously in 1856, had opened the Restaurant F… He is universally recognized for his contributions to gastronomy & the culinary arts. Jackson Sommerset Catering, Line Cook The namesake of Les Dames d'Escoffier is the most innovative chef in history, one whose philosophy and accomplishments serve as both model and inspiration to culinary professionals today.. Auguste Escoffier began his long and distinguished professional culinary career at … –Ronald McDonald House Appreciation Award, Escoffier Chef Instructor: Teaching Professionally for 5.5 years, Escoffier Chef Instructor since 2020; Teaches culinary courses, Favorite Dish: Love to create craveable plant-based foods, Name and title: Chef Paige Haringa, Chef Instructor, Education: Boston University, M.L.A in Food Studies, 2009 Auguste Escoffier School of Culinary Arts, Chef Instructor Auguste Escoffier, 1846 - 1935 The namesake of Les Dames d'Escoffier was the most innovative chef in history, one whose philosophy and accomplishments serve as both model and inspiration to culinary professionals today. Chief Academic Officer at Auguste Escoffier School of Culinary Arts – Chicago. To reset your password, submit your username or your email address below. Wolfgang Puck Catering, Line Cook. He then traveled back to his native South Carolina to help with his family-owned restaurant in Columbia. I suspect that most members of the IWFS are in the same situation. I am so grateful for my education at Auguste Escoffier School of Culinary Arts and all the doors it has opened for this next chapter of my life. Certificate in Professional Baking and Pastry Arts, Baltimore International College, Professional Background: 26 years as a Pastry chef and 14 years as an Instructor. According to CulinaryOne.com, Escoffier scores in the top 10 of culinary school ratings, with our chef instructors being a major factor in that ranking. Auguste Escoffier began his long and distinguished professional culinary career at the age of 13 and retired 61 years later. Accomplishments/Experiences: Several accolades from food show competitions. His next project would be the Executive Chef at “Docks Bar & Grill,” located on Bangs Lake in Wauconda, IL. While working his way up through the kitchen ranks while traveling back up the east coast, he landed in The OBX of North Carolina as the catering chef. A handy index to all Auguste Escoffier recipes that I have completed thus far, ordered by number. 1-866-552-2433, 637 South Broadway, Suite H Opening Chef Manager Barclays, Guckenheimer, Escoffier Chef Instructor: Escoffier chef instructor since October 14th 2008, Favorite Dish: Full English roast chicken dinner, Name and title: Chef Sinead Chardon, Chef Instructor, Education: Associate Degree, International Culinary School at the Art Institute of Tampa. General manager and kitchen manager of commercial bakeries for a National Chain Pero esta idea de la cocina en un restaurante estaba bien alejada de la realidad antes del siglo XIX. Escoffier, Auguste. Currently owns Kiltedchefllc.com. –Cleanest Kitchen on Campus Award (3x) 1-877-249-0305. Professional Background: Chief Financial Officer for RAA, Inc. in New York City, the largest exhibition and museum designer in the world. Enriching More than Dough: Bringing Food Studies to Culinary School, Association for Opening Restaurant Chef McCoy’s Kitchen, Hyatt Hotels, Opening Chef De Cuisine Precinct Bar, Loews Hotels and Resorts. Earned her Master’s in Arts and Letters before enrolling in a Patisserie and Baking program. In 1865 he moved to Le Petit Moulin Rouge restaurant in Paris. Bachelor of Arts, Cal State University, Los Angeles, CA, Professional Background: Awards: Best Seafood Restaurant, Fishbone Grill, Miami Florida, Member Affiliations: Disciples d’Escoffier, Accomplishments/Experiences: Pioneered the first Culinary Arts Farm to Table program in 2008; Inducted into the prestigious Disciples d’ Escoffier in 2011, Escoffier Chef Instructor: Escoffier chef instructor 2007 – 2017, adjunct instructor/purchasing & facilities manager 2017-present, Has been a Pastry Chef for 25 years (started as a child prodigy at the age of 10), Name and title: Chef Dan Widmann, Lead Pastry Instructor, Education: Associates of Applied Arts-Cape Atlantic Community College, Professional Background: Pastry chef for over 35 years; luxury resorts-Park Hyatt, Intercontinental and Ritz Carlton, Accomplishments/Experiences: Featured and recognized in numerous national newspapers and magazines. TINY SPOON CHEF, Greater Boston, MA 2019-2020 – Personal Chef Name and title: Chef David Knight, Chef Instructor, Education: AOS-New England Culinary Institute, Certificate in Baking and Pastry from Baltimore International Culinary Institute. : Cookies, Cupcakes, Whoopie Pies, and More” published by Andrews McMeel. Favorite Dish: I am obsessed with ingredient function because the more we know the better we bake. (If it’s done well, of course)! Download Auguste Escoffier Culinary and enjoy it on your iPhone, iPad, and iPod touch. Rachel Wilson Chef Tutor at Auguste Escoffier School of Culinary Arts – Chicago. Professional Background: 40 year veteran of the industry; Flagstaff House-Boulder, CO; Charlie Trotters-Chicago, IL; 221 South Oak Bistro and Allred’s Restaurant-Telluride, CO. He was important in the development of modern French cuisine. Experienced food service business owner including two commercial build-outs. Throughout his career he has had the privilege of working for Ocean Properties, Hotel Water Parks Inc. Hyatt Hotels, Loews Hotels and Resorts, Wolfgang Puck Catering, Guckenheimer and Compass Group. Favorite Dish: Butchering a dry aged or wagyu steak and grilling it to the proper temperature! Love of helping others in growing their baking skills to reach their dreams, Escoffier Chef Instructor: Chef Instructor since 2018 teaching Baking and Pastry Courses, Favorite Dish: Peanut Butter & Jelly Sandwich, Name and title: Chef Todd Haramic, Chef Instructor, Education: Austin, TX 78752 His latest venture would be the opening of a Irish Gastro Pub, “Middleton’s On Main” in Wauconda, IL, which in its first year was recognized as “Best New Restaurant in the Chicago land for 2012” and “Best Restaurant in Lake County” by the Daily Herald. To learn more about the chefs at the Auguste Escoffier School of Culinary Arts, just click on any of the names below to read about their career accomplishments. BFA from the School of the Art Institute of Chicago. –Instructor/Proctor, ServSafe Pastry Cook – Medici on 57 (Chicago) Innisbrook Golf Resort. At Le Restaurant Francais, Escoffier was not coddled as the nephew of the boss. DEVOTAY, Iowa City, Iowa 2004-2006 – Sous Chef At thirteen he became an apprentice at his uncle's restaurant, Le Restaurant Français, in Nice. Nine years industry teaching as chef instructor and program director for Hospitality and Culinary Arts at Front Range Community College, Larimer Campus; Awards: Specialty food store was recognized as a Best of the West award winner in Boulder, CO. Escoffier Chef Instructor: Escoffier chef instructor from 2011-2013 and 2018 to present; Teaches Technical Writing, Business Communication, Culinary Entrepreneurship and Restaurant Operations. Began teaching career in Boulder Colorado in 2007 to present. Accomplishments/Experiences: Servsafe Instructor & Proctor. After completing his education, he moved to Seattle and worked at the Rainier Club for three years, eventually earning the title of lead a la carte cook. START YOUR 14-DAY FREE TRIAL IN 2 EASY STEPS. Awards: Nominated for James Beard Award Best Chef, Southwest in 1996 and 2002; Voted Top 10 Restaurants in USA 2002 by John Mariani, Esquire Magazine. Eventually, he moved to Western New York and opened two restaurants of his own. –Marriott International – Revenue Management 7yrs (10 separate hotels/resorts) Starting with Hilton Hotels then going to work for Clubs Corporation of America at their Flag Ship Property, The Metropolitan Club in Chicago and then going back to work for Chicago Hilton. Boulder, CO 80305 –UF: +51% pre/post exam variance Throughout his career, Chef Diehl has assumed all titles of the kitchen brigade system, including the role of Executive Chef for private clubs, restaurants, and healthcare services. A native of Montana, he developed an understanding and love of food while learning to hunt, fish, and cook with his family. Auguste Escoffier was born on 28 October 1846 in Villeneuve-Loubet, France. CU132 World Cuisine, Name and title: Chef Larry Lujan, Chef Instructor, Professional Background: 20 years in culinary and management, Accomplishments/Experiences: Participated in growing a restaurant chain including opening new locations. She is a current Level 4 Diploma student with the Wine & Spirit Education Trust, and currently holds her Level III Award in Wines. –Culinary Institute of America Alumni Association, Accomplishments/Experiences: Professional Background: Gregory has 17 years of experience in Culinary Management from positions of Culinary supervisor up to Chef Manager. Accomplishments/Experiences: Responsible for making Julia Childs’ 90th birthday party dessert 2002; Participated in Chocolate Wars competition TV show on TLC 2010; Escoffier Chef Instructor: Escoffier chef instructor since 2018; Has taught Pastry program courses. While in pastry school, Chef Anne sought out Atlanta’s top pastry chefs and worked with Christian Balbierer at Chocolate Pink, Jonathan Saint-Hilaire at Trois, and Mihoko Obunai at the highly-rated Japanese-French fusion bakery, Joli Kobe. Escoffier was very slight of build, and his father may not have thought him suited for the blacksmith business. His army experience led him to study the ways of canning food. He was the executive pastry chef at Tra Via, an Italian restaurant, under David Wennerlyn and worked as a private chef in the Lincoln Park neighborhood before finding his calling in pastry arts education 20 years ago. Favorite Dish: Chicken fried venison with black pepper gravy, Escoffier Chef Instructor: Escoffier chef instructor since 2016; Teaches CE160 currently; previously taught CU101, CU122, CE129, CE167, CE187. Accomplishments/Experiences: TV host for local Arizona television show focusing on the culinary community. 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