Professional Documents
Culture Documents
SUMMARY OF EXPERIENCE
A Culinary operations professional with extensive experience as a Corporate Executive Chef and
Chef Instructor for the Culinary Arts Hospitality Industry. Active member of the National Culinary
College Accreditation Team. Extensive experience managing apprenticeship programs with
ACFEF. Fifteen (+) years experience as a corporate executive chef train-the-trainer instructor in
sales, marketing, product development, and large costumer demonstrations. Proven experience
as a culinary/food and beverage consultant as a professional culinary educator providing training
in menu development, cost control, PNL statement management, staff manual development, and
equipment training to include large and small types as well as value added food stuffs. Pass
participant in teaching the ACF Chef and Child Program, accrediting the national college and high
school culinary arts programs. As a corporate executive chef, hotel, club and restaurant chef,
including private manufacturing plants and R&D labs. Coordinated with the America Institute of
Baking to ensure AIB standards and compliances. USDA and plant regulatory compliances and
implemented ongoing quality control and HACCP processes to ensure the strictest adherences to
requirements. Have many published articles in National Culinary Review, National Restaurant
News, local and city newspapers and weeklies, The Monach Edge Paper, and private and college
newspaper publications of standards and recipes. Volunteer experience include teaching in the
National Hospitality/Culinary Pro start Programs, serving as a judge in State Regional and
National culinary competitions, coaching youth and high school football/basketball teams.
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PROFESSIONAL EXPERIENCE
Glynn County Schools-Culinary Services/Food Service &
Golden Isles Career Academy Brunswick, GA 2008-present
Executive Chef Instructor & Manager of Culinary Services
Managed 21 units with 125 food service employees including 18 unit chefs/managers and 3
headquarters staff members
Oversee School feeding breakfast, lunch, full-time summer feeding and special events
catering for 10,543 students, educators, board members and staff daily
Built customer service through enhancing the food service program with P.T.S.A. and local
communities
Participated in career fairs and county Career Academy culinary arts program
Member of local A.C.F. And R.C.A. Chapters
Assisted in controlling building bids in food stuffs, equipment, paper and dining equipment
Assisted in opening two new large middle schools with 1,000 (+) students and 9 food court
lines
Enhanced the image of total food service culinary services program with dining and local
public
Managed Nutria analysis with NUTRIA-KIDS program, and cost/consumer control in food
service and Newton POS system
The School of Culinary Arts Atlanta, Arts Institute Atlanta GA March 1993-
Jan. 1995
Chef Instructor/ Purchaser
Responsible for final quarter Classical French Dining Room, public and private
dining.
Grade Manager Fourth Term, Regional American Production Third Term, Baking
and Pastry
Second Term, Basic Skills First Term
Controlled all purchasing, food service contracts, and endorsements.
Supervision of (3) student school employees
Sawgrass Beach Club & Resort Ponte Vedra, FL May 1984- Oct.
1985
Executive Chef
Full culinary: Responsible for a Multi Cuisine Mobile Four Diamond/Star Resort Beach Club.
Over seeing culinary kitchen and dinning of Fine Dining, Wine Tasting Dinners, Catering and
upscale corporate functions, beach/poolside evening entertaining, Multi dinning, Bar and Grill Room
Outlet. Season ended for the year.
Sea Turtle Inn Beach Hotel and Resort Atlantic Beach, FL Oct.
1982- May 1984
Executive Chef /Assistant to GM/Food & Beverage Management
Full culinary: Responsible for Specialty Seafood Restaurant/ Fine Dining 350 seats and
banquets up to 2,000
Supervised staff of 45 as well as responsible for purchasing, sanitation, and food and beverage
management.
Designing menus all menu development and special resort functions.
Education
1976 Southeast Culinary Art School , St. Augustine's Technical College, (AOS) St. Augustine's, Florida
1979 Culinary Institute of America, “THE CIA” (AOS) Hyde Park, New York
Accreditation
REFERENCES