Experience

Headway

• Staffing and Recruiting
• 1 - 100 Employee

• Hospitality Curriculum Writing and Training

  • Oct 2017 - Present



Le Cordon Bleu

• France
• Education Administration Programs
• 300 - 400 Employee

• D.O.E. and Culinary Instructor

  • Feb 2004 - Nov 2016

  As Director of Education, determined goals, developed programming, and implemented departmental objectives. Managed over 1000 students and 50 chef instructors. Directed and facilitated Le Cordon Bleu (formerly the Texas Culinary Academy) accreditation by American Culinary Federation and ACICS. Programmed and hosted the Culinary Educator's Conference. Trained and tested entire faculty for National Restaurant Association Education Foundation certification. As an instructor, responsible for teaching Cooking Labs, Sanitation, Developmental English, Supervision, Nutrition, Intro to Culinary, Public Speaking, Wine, Cost Control, Developmental Reading, Developmental Writing and designing and implementing culinary workshops for students to independently advance their culinary skills.



Compass Group NAD

• Training and Development Consultant

  • Oct 2002 - Feb 2004

  Presented and developed corporate training programs for Compass Group North American Division SW Region (Eurest, Levy, Canteen, Chartwells, Morrison's, and other Compass brands) for food service operational management and personnel. Provided operational consulting and event planning for those same brands. Territory includes Texas; and Mississippi. Training programs included Diversity, ServSafe, Profit Improvement, Contribution Analysis, Time Management, Negotiation, Change Management, Public Speaking, Personality Profiling, Culinary Masterworks I & II, and customized training courses. Modified, prepared and presented; Culinary Masterworks Program; at CIA Greystone. Program included corporate culinary standards, concepts and recipe development for regional chefs.



Texas Restaurant Association

• United States
• Restaurants
• 1 - 100 Employee

• Director of Training and Product Development

  • Sep 1998 - Oct 2002

  Director of Training and Product Development Developed and implemented continuing education programs for TRA members. Designed curriculum and manage instructional staff for all TRA Education Foundation initiatives, including website development. (restaurantville.com), distance learning programs (Texas Bar Code and Food Guard CDs). Authored and produced high school culinary training programs in conjunction with Wiley and Sons publishing (FS Prep). Created, developed and co-produced FS Exec national conference for chef/owners and large independent operations. Developed and managed culinary programs for SW Expo. Acted as liaison between TRA and educational institutions. Responsible for sponsorship acquisition. Researched and produced food service technical manuals and on-line content for distance-learning programs listed above. Developed and managed Texas Workforce Commission-funded, Austin-based; welfare-to-work program and curriculum design and start up of Dallas-based North Texas Food Bank Community Kitchen welfare-to-work program.



Austin Community College

• United States
• Higher Education
• 700 & Above Employee

• Hospitality Instructor

  • Jan 1998 - May 1999

  Adjunct hospitality management and culinary instruction. Adjunct hospitality management and culinary instruction.



The New York Restaurant School

• Chef Instructor

  • Aug 1997 - Sep 1998

  Responsible for curriculum development. Taught courses in nutrition, menu development, purchasing, supervision, sanitation and other core culinary and restaurant management courses. Responsible for curriculum development. Taught courses in nutrition, menu development, purchasing, supervision, sanitation and other core culinary and restaurant management courses.



The Food Group

• United States
• Advertising Services
• 1 - 100 Employee

• Chef/National Account Manager

  • Mar 1997 - Aug 1997

  Culinary support for food manufacturers' national key accounts. Specifically represented Lipton and Uncle Ben's. Concepted, developed, and implemented commercialization of menu items at national restaurant chains such as ARAMARK, KFC Culinary support for food manufacturers' national key accounts. Specifically represented Lipton and Uncle Ben's. Concepted, developed, and implemented commercialization of menu items at national restaurant chains such as ARAMARK, KFC



Bon Appétit

• Freelance Food Styling

  • Feb 1997 - Feb 1997



LA Vets & Team California

• Food Service Consultant

  • Feb 1996 - Jan 1997



The Greater Boston Food Bank

• United States
• Civic and Social Organizations
• 100 - 200 Employee

• Culinary Consultant

  • Feb 1995 - Feb 1996

  Assisted in the development and execution of the second harvest program at GBFB named "Kitchenworks". Organized personnel to pick up food donations from foodservice organizations to bring in and rework donated food items to the Fenway Park facility. Repurposed the food to feed the hungry and support shelters. Trained individuals who were deemed to be chronically unemployed to help them find jobs in the foodservice industry. Assisted in the development and execution of the second harvest program at GBFB named "Kitchenworks". Organized personnel to pick up food donations from foodservice organizations to bring in and rework donated food items to the Fenway Park facility. Repurposed the food to feed the hungry and support shelters. Trained individuals who were deemed to be chronically unemployed to help them find jobs in the foodservice industry.



Newbury College

• United States
• Higher Education
• 100 - 200 Employee

• Chef Instructor

  • Mar 1994 - Feb 1996



The Freeman Corporation

• United States
• Paper and Forest Product Manufacturing
• 1 - 100 Employee

• Hospitality Trainer

  • Feb 1993 - Jan 1994



Lavenstein Group

• Consulting Chef

  • Jan 1991 - Jan 1992



Milwaukee Technical College

• Culinary Instructor

  • Jan 1988 - Jan 1991



Sheraton Hotels & Resorts

• United States
• Hospitality
• 700 & Above Employee

• Chef & Director

  • Jan 1986 - Jan 1987



The Balinese Room

• General Manager

  • Jan 1985 - Jan 1986



Hotel Management Association

• Food and Beverage Director, Executive Chef

  • Jan 1980 - Jan 1985