1-800-4-ALFRED (425-3733)

Brent D Kelley

Position Title: Assistant Professor 10 Months
Department: Culinary Arts
Office Location: School of Applied Technology
Office Phone: 607-587-3116

State University College at Buffalo (Buffalo State)

  Bachelor’s Degree in Special Studies (Business)

Culinary Institute of America Continuing Education course  2003

Culinary Institute of America Continuing Education course in Asian cuisine  2005

National Restaurant Association Education Foundation Certified Instructor and Proctor for “Serve-Safe” program

Professional Experience: 
Alfred State College Culinary ArtsSchool of Applied Technology                       1998 to present

            Instructor, then Assistant Professor involved in teaching lab and lecture classes for AOS students.  Developed and implemented evening fine-dining lab, college and life skills curriculum and spearheaded grant writing. 

  Director of Food and Beverage- Airport Radisson Hotel, Buffalo             1997 - 1998

            Responsible for all phases of food and beverage management and operations including hotel roomservice, Pranzo Ristorante, Kixx Nightclub, Lobby Bar, Courtyard Coffee shop, Sunday brunch, banquet and convention sales, on and off premise catering.  Also worked on additional projects for parent company including Harry’s Harbor Grill, TGI Fridays (two locations), the Pier, Buffalo mayoral inauguration.

   Delaware North Companies              1984-1997

(Various positions as noted)

 Executive Chef- Marine Midland Arena, Buffalo, New York

            Opened new facility housing the Buffalo Sabres and Bandits.  Developed concepts, menus and staffing for foodservice operations including luxury box catering, banquets, private club (a la carte and buffet), station service, in-seat service and concessions.  Also attended to celebrity catering operation.

            Responsible for approximately 120 employees, $15m in annual sales

  Director of Food and Beverage- Yosemite Concession Services

            Responsible for all food and beverage operations in Yosemite National Park, including the Ahwahnee Resort Hotel, the Wawona Hotel, Yosemite Lodge, Curry Village, Tuolumne Lodge, White Wolf Lodge and emergency crew feeding.  Also responsible for several fast service operations throughout the park in Yosemite Village, Badger Pass ski area, Glacier Point and Crane Flat.  Duties included budgets, projection, financial review, labor management oversight, client (National Park Service) relations, employee housing issues and overall operations. 

            Responsible for approximately 800 employees, $32m in annual sales

            Additional projects and undertakings included:

Initiated three major capital projects from concept through design and construction phases.

            Consulted with National Park Service to revise and update NPS48, the prevailing document for concession oversight.

            Installed comprehensive HACCP plan for all operations to comply with state regulation change.

            Created process for joint conservation projects between concessionaire and park management.

            Participated in planning of special initiatives:

                        Vintner’s Series

                        Visiting Chefs Program

                        Bracebridge Dinner      

 Corporate Chef- Sportservice and CA1 Services

            Responsible for food quality and profitability issues in $1billion private corporation.  Created corporate specification and menu programs, developed training standards, assisted budget process, negotiated vendor agreements, participated in bid preparation, opened new operations and concept changes, hired staff and developed marketing strategies for concession accounts.  Team leader for all specialty catering projects.

            Accounts included:

 Leisure Accounts (Sportservice):

Boston Garden                                     Riverfront Stadium

Latonia Raceway                                  Washington DC Convention Center

Fox Valley Dogtrack                             Maywood Park

St. Louis (Busch) Stadium                     Rivergate Convention Center

Palm Beach Polo Club                          Vernon Downs

Atlantic City Racetrack                         Nashville Stadium

Assiniboia Downs                                 Hialeah Racetrack

Northfield Park                                     Baton Rouge Convention Center

Comiskey Park                                    Detroit Racecourse

 Airports (CA1):

Denver (Stapleton)                               Milwaukee

Cincinnati                                             Oakland

Tucson                                                 El Paso

Phoenix                                                Albuquerque

Fresno                                                  New Orleans

Nashville                                              San Antonio

Quad Cities                                          Madison

Buffalo                                                 Tulsa

Oklahoma City                                     Houston Intercontinental

Washington National                             Portland

  Special Projects:                                           

Presidential Inaugural Balls- Regan, G. H. Bush, Carter

Largest catered sit-down dinner  8,800 people for AKA convention

60th birthday for Boston Garden

Opened New Comiskey Park

World Series St. Louis, Cincinnati

Major League Baseball All-star Game in Cincinnati

Celebrity Catering- Barbara Bush, Gloria Estefan, Lee Greenwood, Neil Diamond,

Reba MacIntyre, Meatloaf, Frank Sinatra, Ani DeFranco, Barenaked Ladies, Oak Ridge Boys (among many others)

   Executive Chef- Orchard Park Country Club         1983-1984

            Total responsibility for food purchasing, preparation and presentation in an upscale private golf and country club with approximately 400 members.  Accountable for financial performance of product, labor and controllable costs.

  Vice President and General Manager- C&S Restaurants   1981-1983

            Oversaw three steakhouse concept restaurants as General Manager while providing marketing and accounting support.  Participated as partner and corporate officer.

  Prior experience also includes-

Executive Chef at Wanakah Country Club, Hamburg, NY

Instructor at Villa Maria College, Culinary Arts

Executive Sous Chef- Breckenridge Pavilion Hotel, St. Louis, MO

Chef at Roycroft Inn, East Aurora, NY  

Previous Consultancies-

Riverdowns Racetrack, Cincinnati, Ohio

Carolina Hurricanes Hockey, North Carolina

Sacramento Kings, Sacramento, California

Publications and Events: 
Professional enterprise-

American Culinary Federation Competition Experience- Chicago, Pittsburg, Buffalo, Philadelphia, Cincinnati (Various years and medals awarded)

Certified by American Culinary Federation as “Certified Working Chef” – 1980

Certified by American Culinary Federation as “Certified Executive Chef”- 1984

Founded American Culinary Federation chapter in Yosemite, California

College Activities-

Coordinator for SkillsUSA post-secondary Culinary Competition for New York State

Co-advisor to Top Hat Club (Culinary student scholar organization)

Member of the Information Technologies Advisory Committee

Member of Alfred State College Web Advisory Committee

Developed pilot program for College and Life Skills (Wellsville Campus)

Coordinator for community outreach effort- Warming House in Olean (joint venture with St. Bonaventure University)

Erie 1 BOCES Advisory Board Member

Sustainable practices for volume foodservice