Instructor Hospitality Management
I have 30 years of experience in industrial and commercial food service operations. The formal food service training I received in the military has been instrumental in shaping and guiding me throughout my career. While serving on active duty in the military, I managed small, medium, and large food service operations; with an annual budget ranging anywhere from $40,000, to $300,000. Over the years, I’ve had experience with fine dining, and have worked with different chefs catering small, medium, and large events. For several years, I helped design and instruct a vocational bakery program which taught basic and advanced baking skills. My education has been extensive, I’ve attended many military courses, and have a B.S. in Liberal Studies, with an emphasis in Business Management.
“The secret of success in life is to eat what you like and let the food fight it out inside.” -Mark Twain