Whip up delights in the kitchen
What You'll Learn
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Preparing culinary and bakery items
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Learning proper sanitation and safety practices
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Demonstrating knowledge on food and beverage products, including IDing them and their specifications
Chef Russ Madajewski
I have over thirty years of experience in the restaurant industry. Beginning my career as a busboy in a private country club, I realized cooking was much more interesting and more creative. At that point, I decided to attend a local culinary school in which I earned my Associate Degree. In a short time, I eventually became an Executive Chef and then Food and Beverage Director in contract food management. In my role, I had created and developed new menus, supervised large staffs and analyzed financial statements for many different accounts. Because I am always hungry for knowledge, I returned back to college to earn my Bachelor’s and then Master’s degrees in Sociology. Currently, I am a member of the American Culinary Federation.
Chef James Taylor
I have over 30 years’ experience in the food service industry with four degrees from Johnson & Wales University where I taught as a chef instructor. I have earned two associate’s degrees in Culinary Arts and International Baking & Pastry Arts, a bachelor’s degree in Food Service Management, and a Master’s in Business Administration. I am a professional member of the American Culinary Federation Syracuse, New York chapter and a Certified ServSafe Instructor & Registered ServSafe Examination Proctor.