Faculty member since: 2001
Nutrition for Culinary Professionals
Introduction to Hospitality Management
Introduction to Culinary Arts
Nutrition and Health
Bachelor of Arts in Dietetics, University of Delaware
Master of Arts in Hospitality Management, Fairleigh Dickinson University
Post-Graduate Certificate, Registered Dietician and Nutritionist, University of Medicine and Dentistry of New Jersey
Office: Culinary Education Center (CEC)
What brought you to Brookdale?
I had recently left a career at Marriott Corporation to start a family and was hired to adjunct a class on “Food and Culture.” I fell in love with teaching and eventually secured a full-time position.
Describe one or more of your biggest achievements as a Brookdale faculty member:
I have been department chair for the Culinary Arts Department for 10 years and I am now department chair for the Hospitality Management program, which I worked to establish here at Brookdale. I serve as the coordinator for the American Culinary Federation, after successfully working to secure ACF accreditation for our Culinary Arts program. I also serve as advisor to Brookdale’s Epicurean Club, which has been recognized with Gold Star Awards in each of the last five years. In 2016-17 I received the college’s Outstanding Faculty Award.
Do you work outside of the college?
I serve as an adjunct faculty member for Fairleigh Dickinson University, and I am an active member of the Jersey Shore Chefs Association.
What would you say is your most memorable moment – or moments – as a member of the Brookdale community?
One of my most memorable moments was securing the prestigious ACF accreditation for the Culinary Arts program on our first try. The accreditation means that students now graduate as certified culinarians or pastry culinarians. I also enjoy engaging in food-related activities with the Epicurian Club, getting to know the students and spending time with them doing what they love.
What do you think separates Brookdale from other colleges?
Brookdale Community College has the best and most dedicated faculty, and our culinary students love coming to class. They develop relationships in our program that last for a lifetime. Our job placement is at 100percent, and we are well known and respected in the community. We produce some of the most successful culinary professionals in the state and the country.