Experience

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  Johnson & Wales University

  • United States
  • Higher Education
  • 700 & Above Employee

  • Professor, Ed.D, M.Ed, CMB, CEPC, CHE,

    • Dec 1990 - Present

    Industry Experience: Professor and Faculty AdviserAs a dedicated Professor and Faculty Adviser, I have played a pivotal role in shaping key aspects of strategic planning, organizational architecture, faculty development, curriculum redesign, and university governance initiatives. My collaborative efforts have included partnerships with Presidents, Deans, Directors, and stakeholders across the university.Key Achievements and Roles:- Serve on the University Wide Outcomes Committee representing the Charlotte Campus, contributing to ongoing improvement efforts (2014-present).- Appointed to the university-wide Sanitation and Food Safety Committee Leadership Team (2008-2010), influencing food safety and sanitation standards.- Extensive teaching experience, covering baking and pastry labs and academic courses for the Associate (AS) and Bachelors (BS) degree.- Led transformative projects with broad impact, setting the groundwork for updated food safety and sanitation protocols aligned with "JWU Gold Standards."- Forged collaborations with industry organizations, including the Retail Bakers of America, American Culinary Federation, and the National Registry of Food Safety Professionals.Areas of Expertise:- Advanced Supervision of Curriculum and Instruction- Curriculum Theory Design & Development- Organizational Architecture- Knowledge Management**Innovative Initiatives:**- Pioneered a math development study for freshman culinary students, introducing a novel teaching approach at the Charlotte campus.- Contributed to the development of a formal succession planning process for the Dean of Culinary Education at the Charlotte campus.My commitment to culinary and hospitality education extends beyond the classroom, as I continue to drive positive change and innovation within the field.

  • Lecturer

    • Aug 1996 - Jan 1997

    As a Guest Lecturer at the University of Wales in Cardiff (UWIC), I had the privilege of participating in the first successful culinary exchange program between JWU and UWIC. In this role, I contributed to the vibrant Hospitality and International Culinary program and offered specialized courses in sugar skills and technology in food science.Notable Achievements:Pioneered the creation of the first ever "American Thanksgiving Dinner" at the University dining facility for public dining. This innovative event featured cuisine native to the southern United States, including Cajun and Creole dishes, introducing a unique culinary experience to the Welsh community.Undertook the prestigious responsibility of carving England's grand champion pumpkin, measuring an impressive 5'5" in height, 3'1" in width, and weighing over 1500 lbs, for a feature on BBC in Wales. This captivating segment garnered significant attention and was later picked up by BBC World broadcast, further highlighting the culinary and artistic aspects of my expertise.My time as a Guest Lecturer at UWIC was marked by the pursuit of culinary excellence and the promotion of culinary artistry on a global scale.

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  Thomas Payne Market Development

  • Burlingame, California

  • Account Supervisor

    • 1992 - 1993
    • Burlingame, California

    Supervised Food Commodity Boards AccountsIn my role, I supervised accounts for esteemed food commodity boards, including the Flax Council of Canada, National Honey Board (NHB), California Walnut Commission, North America Blueberry Council, and California Raisin Advisory Board (CALRAB), among others. I provided strategic guidance for critical organizational needs assessments, redesign initiatives, and strategic planning processes. These efforts served as the foundation for meticulously documenting ingredient and product characteristics, transforming them into value-added ingredients for entry into the global food industry.Key Responsibilities and Achievements:Managed relationships with CALRAB and NHB's R&D and marketing teams, fostering productive partnerships.Collaborated with Kansas State University to create food science articles and informational resources for commodity boards, focusing on ingredient documentation, technical analysis, and comparative analysis.Established effective communication channels, including magazine articles, websites, trade shows, and other platforms, to convey the client's message to potential customers. This encompassed trade publicity, advertisements, presentations, and representing clients as a trade show exhibitor.Coordinated marketing launches in collaboration with TJPMD and JWU, reaching over 20,000 bakeries worldwide, to promote CALRAB's initiatives.My role in supervising food commodity board accounts involved strategic planning and effective communication strategies, contributing to the success of various industry initiatives.

• 

  Johnson & Wales University

  • Providence RI

  • Teaching Assistant, Fellowship

    • 1990 - 1993
    • Providence RI

    During my three-year assignment as a University Teaching Assistant and Fellow, I provided invaluable support to faculty and university catering departments. My primary focus was on the design, development, and delivery of high-quality work systems aimed at achieving aggressive productivity, efficiency, quality, and profitability goals within the campus and university hotels.Key Contributions and Responsibilities:Conducted comprehensive research and performed data analysis, gaining valuable insights into performance and ingredient productivity. This research was later adopted by the Rich Products Corporation, showcasing the practical impact of my work.Assisted with administrative tasks, including curriculum writing and audits. My dedication and excellence in these responsibilities earned me increased recognition and additional responsibilities.Played an instrumental role in the establishment of a previously non-existent bakeshop within the university hotel. This initiative optimized the educational experience of students participating in the culinary internship program.Acted as a mentor and advisor to students, guiding them in their educational journey.Demonstrated artistic culinary skills by personally creating showpieces for the professional culinary team in the prestigious IKA/Culinary Olympics held every four years in Erfurt, Germany. One of my creations, a Croquembouche showpiece, was prominently featured on the cover of the ACF "Culinary Review."Additionally, I had the honor of creating a wedding cake for the Dean, further showcasing my culinary expertise and dedication.My time as a University Teaching Assistant and Fellow was marked by a commitment to excellence, innovation, and the enhancement of the educational experience.

• 

  The Daily Bread

  • Providence, Rhode Island Area

  • Executive Pastry Chef

    • 1991 - 1992
    • Providence, Rhode Island Area

    Achievements as Acting Pastry Chef/BakerIn my role as Acting Pastry Chef/Baker, I consistently delivered outstanding results, achieving target numbers and earning commendation from the CEO for my exceptional performance.Key Accomplishments:- Introduced a comprehensive evaluation progress-report system that covered the entire bakery staff, from stewards to chefs. This system facilitated continuous improvement, leading to enhanced staff performance and productivity.- Elevated staff quality and performance by designing and implementing a tailored training program. This initiative not only improved the skills of the team but also contributed to a more cohesive and proficient bakery staff.- Successfully retained staff and met critical goals during challenging economic conditions that severely impacted overall business volume. My leadership and strategic efforts ensured the bakery's stability and continued success even in difficult times.My tenure as Acting Pastry Chef/Baker was marked by a commitment to excellence, staff development, and achieving exceptional results, even in challenging circumstances.

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  Marriott International

  • California, New York, Bermuda

  • Pastry Chef/Baker

    • Sep 1982 - Sep 1990
    • California, New York, Bermuda

    Task Force TrainerIn my capacity as a Task Force Trainer, I demonstrated a track record of consistent achievement, consistently meeting target numbers, and earning commendation from the corporate office for my exceptional performance as an acting Pastry Chef/Baker.Key Achievements:Innovatively introduced a comprehensive evaluation progress-report system that encompassed the entire bakery staff, ranging from stewards to chefs. This system played a pivotal role in enhancing staff performance and productivity.Elevated staff quality and performance by devising and implementing a tailored training program designed to address the specific needs of the team. This initiative resulted in a more skilled, efficient, and cohesive bakery staff.Successfully navigated and led the team through challenging economic conditions that significantly impacted overall business volume. My leadership and strategic efforts ensured staff retention and the achievement of critical goals, even in adverse circumstances.My tenure as a Task Force Trainer was characterized by a commitment to excellence, staff development, and the ability to deliver exceptional results under challenging conditions.