Professor Michelle Zuppe, Department Chair Culinary Arts and Hospitality Management
Dr. Norah Kerr-McCurry, Dean
Chad Schoonveld C.E.C.
Masters and Bachelor’s in Hospitality Management from Fairleigh Dickinson University; Associates in Applied Science in Culinary Arts from Brookdale Community College; Executive Chef- Monmouth Beach, Bath, and Tennis Club; Sous Chef- Royal Concert Hall in Glasgow, Scotland; Chef Restaurant Consultant- Orbis in Monclair, NJ/ Joe Bartonis in Montclair, NJ/ Molly Mcguire’s in Rumson, NJ ; WSET Certified Sommelier; Certified Executive Chef from American Culinary Federation ; Confrérie de la Chaîne des Rôtisseurs certification
Chef Bill Roll graduated with Honors from the Culinary Institute of America (CIA). Along with his culinary education he went to work at the impressive Three Star New York Times restaurant Aquavit in New York City and then to Durham, North Carolina to work with James Beard Award Winning Chef’s Ben & Karen Barker at their Magnolia Grill which was awarded Gourmet Magazine’s,” #11 Best Restaurant in the Country 2000.” After North Carolina, Chef returned back to New Jersey and to The Bay Head Yacht Club in Bay Head, New Jersey as Executive Chef at age 26. After six years at the private club his culinary career culminating at The Molly Pitcher Inn in early 2008. Fast forward eleven years and Chef’s approach to food has made him and his staff one of the best around consistently Winning Best Brunch in Central New Jersey by New Jersey Magazine
B.S. from from Philadelphia University (now Jefferson University); Pastry Arts Certificate from Brookdale Community College; Baker/Decorator – Simona’s Bakery, Sea Girt, NJ; Decorator – ShopRite – Spotswood, NJ; Baker/Cake Decorator – M&M Bake Shop, East Brunswick, NJ; Adult Education Instructor – MCVSD
Michelle Zuppe, M.S.R.D.
Department Chair, ACF Program Coordinator and Professor at Brookdale Community College for Culinary Arts and Hospitality Management; M.S. In Hospitality Management from Farleigh Dickinson University, R.D.N (Registered Dietitian Nutritionist) from Rutgers, B.S. in Foods and Nutrition from the University of Delaware; Serv-Safe Proctor and Instructor, Director of Food Services and Catering Operations– Marriott Corporation
B.A. from William Paterson University of N.J.; A.A.S in Culinary Arts from Brookdale Community College, Manager of Bon Vivant Wine and Liquor Store Robbinsville, N.J.; Pastry Chef Doris and Ed’s Highlands, NJ Line and Prep Cook for Nordstrom’s Café, Freehold, N.J.
Masters from Kean in Mathematics, Bachelors form Stockton in Business Marketing and AAS in Culinary Arts from Brookdale Community College. Taught at community college and K-12 for over 20 years. 26 West and Weight Watchers industry experience.
Elizabeth Tickner Lehmann, M.S.C.H.E.
M.S. in Hospitality Management, Fairleigh Dickinson University; B.A. Hospitality Management from Fairleigh Dickinson University; A.O.S, Culinary Arts from the Culinary Institute of America, CHE, Certified Hospitality Educator, Educational Institute. Adjunct Professor at Farleigh Dickinson University. Chef/Owner, TLC Catering, Inc.; Executive Chef, Wood Food Service Company; Chef Merri-Makers Caterers
Administrator, Storeroom Operations
Culinary Institute of America Graduate 1994
C.I.A. Externship Kendrick’s (United Sates Virgin Islands St. Croix)
Fromagerie (Rumson N.J.)
Sous Chef Doris & Ed’s (Highlands N.J.) Attended James Beard House
Chef/Catering Director Center Food Market (Manasquan N.J.)
Executive Chef Eagle Ridge Golf Club (Lakewood N.J.)