Member Affiliations: Board member of American Culinary Federation (ACF)įavorite Dish: Without a doubt…Steak frites and Bearnaise sauceĬulinary Arts Incl.
RECIPES FOR 2014 MAC AND CHEESE ON MISSION PENINSULA PROFESSIONAL
Professional Background: 37 years in the culinary industry hotels, restaurants, and catering positions Private Chef in France, Denmark, Switzerland, Italy, and the United States Name and title: Chef Jesper Jonsson, Culinary InstructorĮducation: AOS Culinary Arts (BEP 2 year professional program): Paule Valery school of culinary arts, Menton France Vegetarian and healthier nutrition: Auguste Escoffier College Ville Neuve, France Nine years industry teaching as chef instructor and program director for Hospitality and Culinary Arts at Front Range Community College, Larimer Campus Īwards: Specialty food store was recognized as a Best of the West award winner in Boulder, COĮscoffier Chef Instructor: Escoffier chef instructor from 2011-20 to present Teaches Technical Writing, Business Communication, Culinary Entrepreneurship and Restaurant Operations. Ten years entrepreneurial experience owning and operating a boutique catering company and specialty food store. Eight years of hotel experience in upper food and beverage management positions and industry trainer in providing world class customer service. Professional Background: A hospitality/culinary industry career that spans over three decades starting in front of the house restaurant and bar positions.
Name and title: Chef Susan Yurish, Lead General Education InstructorĮducation: Graduate of the University of Colorado, Boulder, CO Culinary School of the Rockies, Boulder, CO
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