Experience

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  Milwaukee Area Technical College

  • Milwaukee, Wisconsin

  • Culinary Arts Lead Faculty & Department Chairperson

    • Aug 1999 - Present
    • Milwaukee, Wisconsin

    For the past 23 years, planned, prepared coordinated and taught the culinary arts courses in the School of Pre-College Education Division's Adult High School to students with disabilities, special behavioral situations, and diverse economic and social backgrounds since August 23rd 1999. Currently, since August 26th 2019, plan, prepare, manage and teach the College-Level Mise en place/CulinaryFundamentals courses as well as other college-level culinary arts courses. On June 6th 2021 assumed the role of Lead Faculty/Department Chairperson for The MATC Culinary Arts Program. In Fall 2022, I will assume the role of teaching the Food Advocacy course to train students to understand & practice food sustainability. (2021-2024) Lead Faculty - Department Chairperson - MATC Culinary Arts Programs(2006-2016) Adult High School Chair Technical Trades Department Chair(2001-2006) Culinary (Cook) Apprenticeship Instructional Chair (IC) (College Program)

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  Employ Milwaukee (Formerly Milwaukee Area Workforce Investment Board)

  • Wisconsin State Fair Park Tommy Thompson Youth Center

  • Program Coordinator/Culinary Arts Instructor/State Fair Culinary Arts Jobs Training Program

    • May 2002 - May 2022
    • Wisconsin State Fair Park Tommy Thompson Youth Center

    Brief Program/Information Summary:1. Planned curriculum, coordinated, trained in food safety (ServSafe Certification) over 800 students for the past 18 years in a unique and specialized "Totally Hands On"culinary arts jobs training program (first in the United States like it) to prepare students for obtaining culinary/food service entry-level positions within the local industry.2. Students prepare and serve over 18000 meals (3 meals a day) during the course of the Wisconsin State Fair to over a 1000 guests that reside in the Tommy Thompson Youth Center during the 11 day run of the State Fair.3. Students participate in a completion/networking event in which they are introduced to various area hospitality/food service employers to connect student's with career opportunities within the local food service industry.

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  IKEA Group

  • Oak Creek, Wisconsin

  • Food Operations Co-Worker

    • Mar 2018 - Aug 2020
    • Oak Creek, Wisconsin

    A very high-volume multi-tasking 100% customer-focused integrated Business and Industry Food Service operation that serves over 4000 customers per day, full-service meals in a collaborative friendly environment with an international flavor of the Swedish sustainable food culture climate. An environment where everyone is equal and everybody works together to achieve the common objective of serving our customers excellent, safe, and quality food products at an affordable price in a very clean and sanitary environment........That's the IKEA Work Culture Way!!!

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  University of Wisconsin-Stout

  • Menomonie, Wisconsin

  • Instructor/Trainer/Lecturer

    • Jan 1998 - Aug 1999
    • Menomonie, Wisconsin

    Plan, prepare and teach Quantity Foods Management to undergraduate and graduate level students. Also planned, developed and taught for a local food bank new developed culinary arts meal-service program at a vacant Minneapolis hotel catering kitchen in 1997-1998.

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  Spirit Lake Casino & Resort

  • Devil's Lake, North Dakota

  • Executive Chef/Food and Beverage Purchasing Manager

    • Mar 1996 - Jan 1998
    • Devil's Lake, North Dakota

    Plan, develop, train and staff a major volume ( 4 million dollars in yearly sales) food and beverage operation with over 150 staff. Also was responsible for all food and beverage purchasing for the casino complex.

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  Great Northern Bar and Grill

  • Grand Forks North Dakota

  • General Manager/Chef

    • Mar 1991 - Mar 1996
    • Grand Forks North Dakota

    Develop the concept, hire 50 staff, train 50 staff, and serve as General Manager of a bar and grill restaurant that did over 1 million dollars in annual sales in the 1990's.

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  ActiveLife Retirement Communities

  • Minneapolis, Minnesota

  • PM Kitchen Supervisor/Food Service Director/Corporate Suites Organizer

    • Feb 1987 - Mar 1991
    • Minneapolis, Minnesota

    Coordinated and managed a PM kitchen staff of 6 to serve a mature resident population in a retirement community. Directed and managed a staff of 12 as a Director of Food Service including staffing, purchasing and marketing the food program to residents.Organized and placed small wares in Corporate Suites kitchens for service.

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  Paul's Place Inn-Hotel and Banquets Center

  • Roseville, Minnesota

  • Salad Chef, Banquet Chef, Line Chef

    • May 1984 - Feb 1987
    • Roseville, Minnesota

    Performed multiple duties as directed by the executive chef for banquets, holiday parties and social events for the property. Learned how to multi-task here by performing several positions together!!!

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  University of Minnesota Crookston

  • Crookston, MN

  • Weekend Food Services Supervisor-Lead Cook

    • Sep 1985 - Dec 1986
    • Crookston, MN

    As a student in the Hotel, Restaurant & Institutional Management Program, supervised and prepared meals (6 meals) for about 150-200 on-campus residents over each weekend supervising about 10 student food service workers to complete the tasks of a total "Hands On" small college food services. Responsible for opening and closing the food services building as well as locking up. During the week performed inventory control and management of food service storeroom for the food services dept. Other duties as assigned....too much to list!!

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  State of Minnesota

  • Lake Itasca, Minnesota

  • Summer Management Internship-Coordinator of Food Services-Douglas Lodge- Itasca State Park

    • May 1986 - Aug 1986
    • Lake Itasca, Minnesota

    Assisted Lodge Manager in the coordination and management of a 200 seat full-service restaurant and catering services for guest of Minnesota's largest state park. Performed all duties, "Hands on"....such as cooking, food preparation, waiting tables, dining room management duties, accounting duties. Also handled the scheduling duties, food and supply ordering and inventory control. Other duties as assigned....too much to list.

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  St. Paul Athletic Club

  • St. Paul, Minnesota

  • Server Assistant, Banquet Assistant, Banquet Captain, Line Cook

    • Oct 1981 - Apr 1984
    • St. Paul, Minnesota

    Served guest patrons of members at a private club in St. Paul, MN. Worked many banquets, luncheons, formal dinners as well as leading many banquets and events as directed by the club management.

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  St. John's Dining Hall Minnesota State Fair

  • Minnesota State Fair-Falcon Heights, Minnesota

  • Busperson, Dishwasher, Line Server, Cook, Assistant Manager, Manager

    • Aug 1976 - Sep 1982
    • Minnesota State Fair-Falcon Heights, Minnesota

    -Got my start in this industry and first work experience here!!!-For 7 years, (7 State Fairs) I worked a variety of positions, paid and unpaid for a local catholic church dining hall at the Minnesota State Fair serving state fair patrons.-Started in the Dish room and worked my way up to the Assistant Manager in 1981 season and Manager for the 1982 season.-This position was from: August 1st to September 1st (Labor Day Weekend) every year.

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  Burger King Corporation

  • St. Paul Minnesota

  • Fry Cook, Cashier, Broiler Cook, PM Closing Supervisor

    • Apr 1979 - Oct 1981
    • St. Paul Minnesota

    Perform most all line positions within a brand-new fast food restaurant learning the facets of the business.