Experience

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  OC FoodTEC

  • Program Coordinator of FoodTEC at SUNY Orange

    • Dec 2023 - Present
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  SUNY Rockland RCC

  • Program Director, Hospitality & Culinary Arts

    • Aug 2018 - Dec 2023
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  SUNY Rockland

  • Nyack, New York

  • Chair, Hospitality & Culinary Arts

    • Aug 2018 - Jan 2020
    • Nyack, New York
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  Nyack Gourmet, LTD

  • CHEF/OWNER

    • Aug 2001 - Aug 2018

    Developed a successful catering and gourmet retail catering shop on a Main Street location in a busy downtown village. Constant 15% increase in sales each year. Responsible for all aspects of running a business; hiring, marketing, teaching, cost management, customer relations, bookeeping, orderin...

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  Celebrated Palate, Inc

  • CHEF/OWNER

    • Aug 1995 - Jun 2001

    Created a successful off premise catering & take-out establishment with a strong emphasis on corporate lunch. Responsible for all aspects of owning & operating a business including advertising, bookkeeping, and all situations that were needed to generate and run a successful operation. Ev...

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  A Taste of Distinction

  • EXECUTIVE CHEF

    • Sep 1990 - Jun 1995

    Direct all kitchen functions of unique gourmet off-premise catering and take-out service. Involved in catering sales and implementation of private and corporate events for up to 1500 guests. Responsible for hiring, training and scheduling staff of ten; menu planning, purchasing, cost and quality ...

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  La Capannina

  • EXECUTIVE CHEF

    • Mar 1989 - Sep 1990

    Designed menus, created daily specials and supervised kitchen staff for this 120 seat French Provincial landmark restaurant in a 200 year old restored farmhouse. Developed a highly successful selection of lighter French dishes. Responsible for all aspects of food purchasing and preparation. Featu...

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  Rakel

  • ENTREMETIER/ POISSONIER

    • Jun 1988 - Mar 1989

    Worked directly under the direction of award winning & renowned chef Thomas Keller for his 90 seat French American restaurant in Soho. Selected to work on various food demonstrations with Mr. Keller at the French Culinary Institute.

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  Café Bedford

  • HEAD CHEF

    • Oct 1987 - Jun 1988

    Presented food indigenous to America with strong accents on California and Southwestern cuisine. Menu changed daily upon market availability. Responsible for daily menu design, scheduling, purchasing and directing food preparation.

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  Contemporary Foods

  • CHEF/ CATERER

    • Sep 1985 - Oct 1987

    Chef for this off-premise catering firm specializing in Continental American Cuisine. Executed parties up to 600 guests.

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  Marco Dining Room, Marriott Resort Hotel

  • ROUNDSMAN/ EXTERN

    • Dec 1986 - Jun 1987

    Hired as extern to work in a four-star 736 room hotel/resort. Handled broiler and saute for their 250-seat French restaurant. Awarded scholarship for outstanding performance.

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  Woodcliff Lake Hilton

  • BANQUET CHEF/ GARDE MANGER CHEF

    • Oct 1983 - Aug 1986

    Chef for banquet functions in a four-star rated 240 room hotel. Presented elaborate buffet designs for weddings, bar/bat mitzvahs, corporate affairs for up tp 2,000 guests. Responsible for kitchen productions, ordering, scheduling, ice sculpting and food shows

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  Iron Horse

  • HEAD COOK

    • Oct 1979 - Oct 1983

    Lead cook in a family style restaurant serving 2500 covers per week and featuring traditional American fare. CRIS SPEZIAL