Experience

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  NYU School of Professional Studies, Tisch Center for Hospitality and Tourism

  • 7 East 12th Street, New York, NY 10003

  • Adjunct Instructor

    • May 2016 - Present
    • 7 East 12th Street, New York, NY 10003

    Scheduled Courses include:• Back-of-House Restaurant Operations (Part of a new non-credit Diploma in Restaurant Operations and Guest Service)• Menu Planning and Development• Managing the Kitchen• Food and Beverage Management

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  New York City College of Technology (CUNY), Department of Hospitality Management

  • 300 Jay Street, Brooklyn NY 11201

  • Adjunct Instructor

    • Dec 2008 - Present
    • 300 Jay Street, Brooklyn NY 11201

    Courses Include: • Hospitality Marketing • Restaurant Management • Professional Alliances • Introduction to Food & Beverage Management • NRAEF ServSafe Certificate Program • Menu Planning and Development

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  SUNY Brooklyn Educational Opportunity Center

  • Brooklyn, NY 11201

  • Adjunct Lecturer, Hospitality Operations and Management

    • Dec 2008 - Apr 2014
    • Brooklyn, NY 11201

    Courses Include:• NRAEF ManageFirst Customer Service Certificate Program • NRAEF ManageFirst Hospitality and Restaurant Management Certificate Program• Introduction to Hospitality Management• Front Desk Management

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  New School University- Director of Culinary Arts Program

  • Executive Director

    • Sep 1987 - Jan 2007

    Curriculum Planning and Development:• Organized/ structured culinary arts program. Wrote/ developed curriculum. Recruited/ supervised faculty of fifty. • Introduced Certificate programs and credit-bearing courses in Restaurant Management, Culinary Arts, and Food Studies. • Created Special Events course clusters including Lectures on Culture and Cuisine, and auditorium events with Craig Claiborne, Molly O’Neill, Florence Fabricant, Danny Meyer, and others. Program Administration:• Overall responsibility for the culinary program, reporting directly to the Dean of The New School for General Studies. • Public relations and marketing. Wrote catalog and supervised its production. Maintained mailing lists.• Financial planning and budgeting. Analyzed enrollment figures and created new profit centers. Set up and maintained food and beverage control systems for the Culinary Arts program.Course Instructor • Restaurant Management (credit-bearing course) • Career Paths in the Food Business• The Specialty Food Business: How to Create and Sell Food or Beverage Products• How to Get a Cookbook Published• How to Open a Coffee Bar/ Tea Room• Behind the Scenes at the Great Restaurants of New York

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  Culinary Center of New York, Inc.

  • New York, NY

  • Owner/ Operator of Foodservice Consulting and Catering Company

    • Apr 1975 - Dec 1987
    • New York, NY

    Educator: Created and presented an intensive course for would be entrepreneurs: "How to Open and Operate a Successful Restaurant," the first of its kind in the country,High-end Caterers and Hospitality Foodservice Consultants.Clients included:• Ottomanelli's Cafes New York, NY• The Brooklyn Club Brooklyn, NY• Café Metro Short Hills, NJ • The Cormorant Beach Club St. Croix, USVI • The Great American Health Bar New York, NY• Lou's Café New York, NY• The ‘ 21’ Club New York, NY• The Inn at Turkey Hill Turkey Hill, Pa• Trumpets Jazz Club Montclair, NJ• Takashimaya Department Stores Tokyo, Yokahama, Kyoto, Osaka, Japan • Takashimaya Fifth Avenue: Tea Box Café/ Gift Shop NYC• Hamilton’s Seafood Grill Panama City, Fla