Associate Lecturer/Chef Instructor
Hospitality and Event Management
I teach aspiring hospitality professionals a myriad of topics ranging from fundamentals of professional cooking, baking and pastry fundamentals, safety and sanitation, and even food/beverage/wine pairing!
WORKED AT KENT STATE SINCE:
EMPLOYMENT PRIOR TO KENT STATE UNIVERSITY:
Chef & Director of Operations at a handful of Cleveland fine dining restaurants and a broadline food distributor
LIKES MOST ABOUT KENT STATE:
It's a really wonderful working environment! My core beliefs align nicely with University initiatives (such as diversity and inclusion).
FAVORITE MEMORY WHILE AT KENT STATE UNIVERSITY:
I have had a lot of really great experiences, but what continually stands out is the notion of seeing students you have mentored since their freshman year graduate and land the job/career of their dreams!
ATTRACTION TO KENT STATE AS AN EMPLOYER:
I am treated fairly, consistently, and expectations are very clear. It also affords me great quality of life and has always erred in my favor when it comes to tough decisions (there have been quite a few the past couple of years).
Bachelor's, Hospitality Management, Kent State
Master's, Hospitality and Tourism Management, Kent State
Associate's, Culinary Arts, Culinary Institute of America
Family stuff always, bass fishing, softball, yoga, cooking (naturally) and unfortunately I am a die-hard Browns fan.