Bellsouth/Picou Endowed Associate Professor in Culinary Arts Undergraduate Program Coordinator
Education:
Certification in Baking and Pastry, Grand Rapids Community College.
Associates of Arts, Culinary Management, Grand Rapids Community College.
Associates of Arts, Culinary Arts – Grand Rapids Community College.
Bachelor of Science, Nicholls State University.
Masters of Science, Hospitality and Tourism Management, University of New Orleans.
Professional Experience:
Coordinator of Restaurants, Retail and Related Student Activities, LeBistro/Bistro Ruth, Nicholls State University
Oak Alley Plantation Restaurant and Inn, Vacherie, LA
Oak Alley Plantation Foundation, Vacherie, LA
Oak Alley Plantation Restaurant and Inn, Vacherie, LA
II Colombio, Casole d’Elsa, Tuscana Italy
The Cherry Republic, Glen Arbor, MI
Cornucopia, Amway Grand Plaza Hotel, Grand Rapids, Mi
Wine Sellers of Saugatuck, Saugatuck, MI
Pavilion, Saugatuck, MI
Restaurant Toulouse, Saugatuck, MI
Chequers of Saugatuck-Restaurant Toulouse, Saugatuck, MI
Marros Italian Restaurant, Saugatuck, MI
Awards:
Outstanding Alumnus of University College, Nicholls State University
Marie Fletcher Distinguished Service Award, Nicholls State University Alumni Association
NSU Academic Council Salutes – Faculty Member of the Month, March
Presidential Medal of Honor for Undergraduate Academic Excellence (NSU)
Academie Brillat-Savarin, Jeune Professionels Award (NSU)
Eta Sigma Delta, culinary honor fraternity (NSU)
Phi Kappa Phi, academic honor fraternity (NSU)
Outstanding Adult Learner of the Year, GRAHEN (GRCC)
Arthur Andrews Award for Academic Excellence (GRCC)
Hospitality Education Department Director’s Award (GRCC)
Culinary Arts Award (GRCC)
Culinary Management Award (GRCC)
Delta Phi Kappa, academic honor fraternity (GRCC)
Phi theta Kappa, international honor society (GRCC)
Baking and Pastry Arts Award (GRCC)
ACF Culinary Knowledge Bowl, Bronze and Gold medals regionally and Silver medal national competition (GRCC)
