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Bruce S. Calder is a seasoned hospitality professional with extensive experience in food service, catering, and resort management. He has worked in various roles, including Executive Chef, Banquet Chef, and Owner/Chef, and has a strong background in culinary skills and hospitality. He has also completed a Master of Science in Biology and a Bachelor of Science in Biology from Youngstown State University.

Experience

Education

  • 1990 - 1990
    New York Restaurant School
    Certificate, Culinary Arts and Restaurant Management
  • 1983 - 1986
    Youngstown State University
    Master of Science, Biology
  • 1977 - 1982
    Youngstown State University
    Bachelor of Science, Biology

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Industry Focus. “Hospitality”

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