Dr. Pat Gallo, Dean, Business & Social Science Institute, Brookdale
Michael Sirianni, Principal/Director, Monmouth County Vocational School District
Michelle Zuppe, Department Chair, Brookdale Culinary Arts Program
Chad Schoonveld C.E.C.
Bachelors 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, Certified Culinary Educator from American Culinary Federation.
Michelle Zuppe, M.S.R.D.
Department Chair, Program Coordinator and Professor at Brookdale Community College for Culinary Arts; M.S. In Hospitality Management from Farleigh Dickinson University, R.D. (Registered Dietitian) from the University of Medicine and Dentistry of New Jersey, B.S. in Foods and Nutrition from the University of Delaware; Serv-Safe Proctor and Instructor, ACF member; Adjunct Professor at Farleigh Dickinson University, Director of Food Services and Catering Operations– Marriott Corporation
M.A. in Educational Leadership/Administration, Supervision and Curriculum from Georgian Court University; B. A. in Hospitality Management from Fairleigh Dickinson University; A.O.S. in Culinary Arts from New York Institute of Technology; Executive Chef – Ocean Beach Club, Elberon, NJ; Sous Chef – Della Femina Restaurant, East Hampton, NY
M.A. in Educational Leadership/Administration, Supervision and Curriculum from Georgian Court University ; B.S. in Food Service Management and A.A.S. in Culinary Arts from Johnson & Wales University; Chef –Ocean Beach Club, Long Branch; NJ. Territory Manger for ECOLAB, Atlantic City, NJ; Culinary Manger – The Olive Garden, Toms River & Livingston, NJ; Legal Seafood, Warwick, RI; Bisque, Long Beach Island; Southwinds Grill, Lacey; The Dutchman’s, Long Beach Island, New Jersey; Primo’s Italian Restaurant, Hilton Head, SC; M&M Steam Bar and Fish Market, Long Beach Island, NJ
A.O. S. in Culinary Arts from Culinary Institute of America, NY; Harrah’s Casino and Resort Hotel, Lake Tahoe, NV; Chef – Lincroft Inn, Middletown, NJ; Banquet chef – Cornucopian Caterers, Colts Neck, NJ; Chef / Owner – Great Tastes Catering, Tinton Falls, NJ; Banquet Captain, Branches Catered Affairs, West Long Branch, NJ.
B.S. in Food Service Management; A.S in Culinary Arts from Johnson & Wales University; Executive Chef – Eurest Dining Services; Director of Food Service, Lake VU Camp; Maitre D’ – Ultimate Caterer; Executive Chef – Sheraton Hotel, Food Service Director, Care One King James Adult Living Center, Middletown; Executive Chef, Lime Restaurant, Long Branch; State Hospitality Coordinator SkillsUSA/VICA; Serv-Safe Proctor and Instructor
A.O.S. in Culinary Arts from The Culinary Institute of America; Executive Chef – Spring Lake Bath and Tennis, Warren Hotel, Spring Lake; Chef – Yankee Clipper, Sea Girt; Chef – Klein’s Seafood Restaurant, Belmar, NJ
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.
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