EXPERIENCE______

Culinary Arts Instructor08/08-Present

The State College Area High School Career and Technology Center, State College, PA

  • Instruct high school students skills, methodologies and techniques in Culinary Arts and Baking and Pastry Arts through instruction, demonstration, facilitation and delegation
  • Instruct and train students in ServSafe curriculum
  • Prepare curriculum and assessments
  • Manage Culinary Arts budget
  • New Teacher Mentor
  • Penn College NOW instruction
  • Teaching with The CIA Event October 2013

Adjunct Culinary Arts Instructor01/10-Present

The Pennsylvania College of Technology, Williamsport, PA

  • Instruct post secondary Culinary Arts students the fundamental concepts of cooking skills, techniques and methodologies corresponding to lecture topics
  • Hold office hours on campus
  • Maintained accurate grading records

Owner/Executive Chef/Instructor08/02-Present

Miah’s Catering and Cooking Classes, Central PA

  • Provide catering, dinners, cooking classes for private cliental in Central Pennsylvania
  • Oversee and run all aspects of the business operations

Culinary Arts Instructor08/07-08/08

The Central Pennsylvania Institute of Science and Technology, Pleasant Gap, PA

  • Instructed high school students skills, methodologies and techniques in Culinary Arts and Baking and Pastry Arts through instruction, demonstration, facilitation and delegation
  • Instructed and trained students in ServSafe curriculum
  • Prepared curriculum and assessments
  • Managed Culinary Arts budget

Chef de Cuisine06/06-08/07

The Carnegie House, State College, PA

  • Worked directly under the Executive Chef and supervised all other kitchen staff
  • Oversaw and prepared daily food production
  • In charge of all food ordering
  • Assisted the Executive Chef with menu and recipe development
  • Trained kitchen staff
  • AAA Four Diamond Hotel and Restaurant

Executive Chef09/05-06/06

The Blairmont Club, Hollidaysburg, PA

  • Managed and scheduled all kitchen staff in both an a la carte and banquet kitchens
  • Responsible for all a la carte and banquet kitchen operations including ordering, costing, development of recipes and menus, inventory and budget control
  • Oversaw and prepared daily food production
  • Trained kitchen staff
  • Implemented and supervised all food safety and sanitations procedures for the restaurant
  • The premier private club in Blair County, PA

Executive Sous Chef09/04-09/05

The Comus Inn at Sugarloaf Mountain, Dickerson, MD

  • Assisted in all aspects of opening a new fine dining restaurant/catering venue
  • Worked directly under and assisted the Executive Chef in all kitchen operations
  • Responsible for and worked with all food production
  • Implemented training program and trained all kitchen staff
  • Accountable for all food ordering

Sous Chef & Interim Executive Chef07/02-09/04

The Carnegie House, State College, PA

  • Responsible for all kitchen operations including ordering, recipe and menu development, inventory, scheduling, all food production and training of kitchen staff
  • AAA Four Diamond Hotel and Restaurant

EDUCATION______

The Pennsylvania State University08/06-05/13

University Park, PA

  • Graduated with a Master’s of Education Degree in the Workforce Education and Development in the College of Education
  • 3.86 GPA

The Culinary Institute of America10/98-06/02

Hyde Park, NY

  • Graduated with a Bachelors of Professional Studies Degree in Culinary Arts Management and an Associates of Occupational Studies Degree in Culinary Arts
  • Dean’s List for two semesters and perfect attendance throughout Associates Degree

The Greater Altoona Career and Technology Center1994-1998

Altoona, PA

  • Graduated with a Diploma in Culinary Arts

CERTIFICATIONS AND MEMBERSHIPS______

  • 2013 & 2014 Best Chefs America Award
  • SkillsUSA Advisor
  • Commonwealth of Pennsylvania Vocational Intern Teaching Certificate
  • Commonwealth of Pennsylvania Vocational I Teaching Certificate
  • Commonwealth of Pennsylvania Occupational Competency Area Certificate in Quantity Foods
  • National Restaurant Association Educational Foundation ServSafe Instructor and Proctor
  • National Restaurant Association Education Foundation ServSafe Food Protection Manager Certification
  • Member of The American Culinary Federation, Southern Alleghenies Chapter
  • Member of The Pennsylvania State Education Association
  • Member of The Pennsylvania Association of Sustainable Agriculture