Alfred State College, 1975
AOS in Foodservice
Buffalo State College
Vocational Technical Education
Associate professor of culinary arts; responsible for instruction of first- and second-year students in food ingredients and products, hospitality cost control, furnishing and equipment, and facilities planning and energy conservation. Oversight of instruction and operation of the a la carte dining room during the lunch period and special events. Have also taught purchasing techniques, stewarding, and sanitation, preparing students to become certified food handlers.
Consultant, advisor, and instructor to kitchen staff of five local hospitals
For approximately 10 weeks each summer, taught people with limited or no exposure to the food industry, the basics of cooking, sanitation, and customer service.
Port Allegany, PA
Consultant for menu and recipe development
Adult Education Course Instructor
A 10-week course allowing adults to explore a variety of cooking techniques and food applications for the home
CETA training program for unemployed and displaced workers (ages 16+); taught the essentials of food preparation, allowing for entry-level employment ~ each program ran for 25 weeks.
Responsible for all aspects of restaurant operation in the hotel, including the a la carte dining room, room service orders, and multiple banquets
Honors and Awards:
Scio Lions Clubâ€”24 years, perfect attendance
Past presidentâ€”1987-88 and 1999-2000
Lion of the Yearâ€”1989-90 and 2004-05
Educator of the Yearâ€”1995-96
Co-chair annual Strawberry Festival (1996-2006)
Advisor to all food-related fundraisers