Member Affiliations: (ACF) American Culinary Federation, Chaîne des Rôtisseurs, Disciples d’Escoffier. CU122 Culinary Arts and Patisserie To reset your password, submit your username or your email address below. Chef Anne began working in the restaurant industry 20 years ago while finishing Bachelor’s degrees in Psychology and Writing and later earning her Master’s before enrolling in pastry arts school. Avocationally, she taught for Williams Sonoma and Sur la Table. Before coming to the school, Susie Wolak worked her whole career in the industry as a Pastry Chef. Accomplishments/Experiences: Chef Luke grew up learning southern-style cooking from his grandmother. Won multiple competitions in Denver for best bite. Ryan Hodros grew up in a small community in rural Ohio in a home alongside an enormous cornfield. Pero esta idea de la cocina en un restaurante estaba bien alejada de la realidad antes del siglo XIX. Professional Background: 33 year veteran of the culinary industry; Worked at several luxury hotels in the Washington DC area including the Willard Intercontinental, The Inn at Little Washington (3 Michelin stars), The Inn at Sawmill Farms Relaix Chateaux (4 Stars,4 Diamonds); Owned and operated a Farm to Table Bakery (The Village Patisserie). Awards: Name and title: Chef Rachel Cuzzone, Chef Instructor, Education: Associates in Culinary Arts & Pastry Arts from College of DuPage, Bachelors in Hospitality and Tourism Management from Roosevelt University, Food Managers, Professional Background: Lived in France as a child; A world traveler, she actively seeks out cooking classes in countries she visits, Escoffier Chef Instructor: Culinary instructor for over 12 years; Escoffier chef instructor since 2010, Teaches culinary courses, Name and title: Chef Jamie Berzinskas, Culinary and General Education Instructor, Education: Culinary Arts Diploma-Lincoln Culinary Institute; Associates of Science in Culinary Management-Lincoln Institute of Technology; Bachelor of Science in Organizational Leadership, Masters of Science in Organizational Leadership with a specialization in Organizational Learning and Performance. –Certified Culinary Administrator, ACF By clicking "Send Request" you agree to the disclosure. 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Accomplishments/Experiences: Cooked lunch for president Ronald Reagan and astronaut Neil Armstrong, He is a blacksmith and knife-maker, Favorite Dish: Italian sausage and onion wood-fired pizza…with a cold IPA, Escoffier Chef Instructor: Escoffier chef instructor since 2013; Teaches culinary, Farm to Table, restaurant operations, and entrepreneurship courses, Name and title: Chef Miguel Olmedo, Chef Instructor, Education: AOS Culinary Arts, The Culinary Institute of America; Culinary Arts Certificate, Long Beach City College, Professional Background: Executive Chef, Lakeway Resort and Spa-Austin, TX; Executive Chef, Provident Crossings-Round Rock, TX; Executive Chef, Midwest Regional Hospital-Oklahoma City; Executive Chef, Langston University-Langston Oklahoma; Executive Chef, Embassy Suites-Norman Oklahoma; Executive Sous Chef, Chateau on the Lake Branson Missouri; Sous Chef, Tarrytown House-Tarrytown New York; Roundsman, New York Hilton and Towers-New York City; Garder Manger, Long Beach Convention Center-Long Beach California; Lead Line Cook-Sheraton-Long Beach California; Lead Line Cook, Disneyland Hotel-Anaheim California; Roundsman/line cook/banquet cook/Dinner Cook-Queen Mary Hotel-Long Beach California, Over 36 years in the industry, Awards: Better Homes and Gardens “Top Ten Best BBQ Recipes” Ranking; Best New Concept Appetizer in the Austin Monthly Magazine; Gold Medal ACF Food Certified Food Show-Sacramento California; First Place, Judges Award, Bronze ACF Food Certified Food Show, Palm Springs California; Bronze Medal, ACF Food Show Oklahoma City, Member Affiliations: American Culinary Federation (ACF) and Texas Capital Chef’s Association. Professional Background: Baking and Pastry and Culinary Industry experience ranging from high volume hotels, pastry shops, caterings and fine dining. Professional Background: 40 year veteran of the industry; Flagstaff House-Boulder, CO; Charlie Trotters-Chicago, IL; 221 South Oak Bistro and Allred’s Restaurant-Telluride, CO. High volume banquets up to 7,000 people. Awards: Legacy Award-Auguste Escoffier School of Culinary Arts, Accomplishments/Experiences: Food and Wine Festival- Graz, Austria 2010, Escoffier Chef Instructor: Escoffier chef instructor since 2019; Teaches culinary and entrepreneurship, Education: AAS Culinary Arts, The Art Institute of Houston; BT Hospitality Management, CUNY New York City College of Technology; MBA Sustainable Food Systems, Marylhurst University, Professional Background: Executive Chef, Port Royal Ocean Resort, Port Aransas, TX; Chef de Partie, Saks Fifth Avenue NYC; Banquet Sous Chef, PRINT./Press Lounge, NYC *Michelin-Recommended*; Executive Sous Chef, Lenox Hill Neighborhood House, NYC; Chef Instructor, Le Cordon Bleu, Austin, TX; Over 16 years in the industry, Awards: Experience abroad in Michelin recommended restaurants in Paris & Lectoure, France, Member: National Society of Collegiate Scholars, Slow Food, American Grant Writers Association, Name and title: Chef Scott Moore, Chef Instructor, Education: AAS in Culinary Arts, Texas Culinary Academy, Professional Background: Executive Chef, SFA Intercontinental Hotel-Austin, TX; Banquet Chef, Archer Hotel Domain; Chef, Carillon Restaurant-AT&T Center at UT Austin; 19 years in industry, Escoffier Chef Instructor: Escoffier chef instructor since 2017; Teaches culinary, Restaurant Ops, and entrepreneurship courses. 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