Experience

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  American Culinary Federation

  • member

    • 1998 - Present

    National Member, current

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  At home , enjoying Life!

  • Semi Retired

    • Aug 2021 - Present

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  CASA BAKU

  • Baku, Azerbiajan

  • Senior Faculty Manager

    • Apr 2020 - Aug 2021
    • Baku, Azerbiajan

    First Professional Culinary School in Azerbaijan

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  Taste and See Enterprises

  • Owner

    • Sep 2008 - Aug 2020

    The company does consulting in the Hotel, Restaurant, and Catering sector of the Food Service Industry.

• 

  Woosong University, Woosong Culinary Academy

  • South Korea
  • Education Administration Programs
  • 300 - 400 Employee

  • Professor / Chef Instructor

    • Jan 2010 - Feb 2020

    Provide accredited direct instruction to culinary institute students; courses include: 3s-Soups, Stocks, & Sauces, Basic Skills, Garde Manger, Banquet & Catering, French Cuisine, International Cuisine, Breakfast Cuisine, Modern American Cuisine, and Italian Cookery. Write, develop and teach assigned courses as directed by the Dean of the Culinary Academy. Prepare curriculum and materials for classroom and instructional use, administer, correct, and record test results, maintain student profiles and records as required, and assist students by providing proper examples and general guidance. Set up work areas, displays and exhibits; operation of various educational equipment as needed for culinary arts instruction. Ensure program and materials meet the accredited curriculum as well as students’ needs. Enjoy an excellent rapport with students, faculty and support staff by building and maintaining strong interpersonal working relationships. Classes are taught in primarily in English, but some are taught with the use of translators to ensure students achieve a complete understanding of all subjects in support of their ability to build true skill in the culinary arts.➢Utilize a variety of resources to author class documentation, visual/instructional aids and related materials such as PowerPoint presentations, lecture materials, and demos.➢ Design creative menus with accompanying recipes for use by students in practical, hands-on labs with superb results in terms of increased students’ understanding of and skill in the culinary arts.➢ Foreign Faculty Recruiter, placing advertisements, and researching applicants qualifications for the hiring committee.➢ Professor for Culinary Masters Business Administration ClassesFrom Sept.. 2012- Feb. 2014 Worked with the Director of a new Culinary Program which entailed : Job Positions required with job descriptions, and salary ranges used with-in the educational industry. Curriculum design for progressive learning.

  • Professor

    • 2010 - Feb 2020

• 

  College of The Bahamas

  • New Providence, Nassau, Bahamas

  • Chef Lecturer

    • Aug 2006 - Jul 2008
    • New Providence, Nassau, Bahamas

    CHEF LECTURER – Culinary Instructor / Executive Chef – Culinary & Hospitality Management Institute (CHMI) 2006-2008Instructed students in: Introduction to Cooking and Food Science, A La Carte Production, Sanitation, and Contemporary Nutritional Cuisine. Advised students that sought directional guidance in their academic and personal lives which resulted in a higher student retention rate. Wrote lesson plans for current curriculum (Daily Lectures, Demos, and Daily Student Lab Work), developed meaningful quizzes, exams and student projects, revised existing syllabi, and updated textbooks for suggested use to meet industry, school and curriculum standards. Proactively attended and assisted at a variety of school related functions that included catering some events, holding culinary arts demonstrations to interest potential students, and actual recruitment of new students in support of expanding the existing student base. Reported directly to the F&B Department Head. Projected a positive, professional image at all times that reflected well on the overall academic institute.➢ Developed the ‘Lit’l Chefs Summer Program’ for CHMI designed to teach students aged 10-14 basic required knowledge and skills in culinary arts, while stirring and stimulating their interest towards the entire hospitality industry.➢ Wrote, developed and implemented a Culinary Block Program for the current curriculum used by CHMI and supported Guest and Visiting Executive Chef/Pastry Chef Lectures and Workshop Programs.

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  Holiday Star Plaza

  • Restaurant Chef

    • 1982 - 1985