As a culinary professor for the last 22 years and a total of 45
years plus experience in the Hospitality Industry my philosophy on
education is to provide practical culinary/pastry/baking experience
in a dynamic setting, by combining both theory and practical
culinary/baking/pastry skills.
I believe students must
build a solid foundation for individual creativity in there
profession. A well-rounded student appreciates the rich tradition of
the culinary as a profession and as an art form, and should
understand the basic business principles of a successful food
service operation, and must be thoroughly prepared to enter the
industry as a creative and professional culinarian.
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