MyBrookdale

Culinary Arts Faculty & Staff


Dr. Pat Gallo, Dean, Business & Social Science Institute, Brookdale
Jaime Soto, Assistant Principal/Director, Monmouth County Vocational School District
Michelle Zuppe, Department Chair, Brookdale Culinary Arts Program


Chef Instructors

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.

Anthony Eugenio
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

Bill Roll
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

Maria Bouchard
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

Barbara Roselli
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.

Chef Gregg Forster, CEC
Chef Gregg Forster has been working in kitchens since 1982. A 1994 Culinary Arts graduate of Johnson & Wales as well as BA degree and a Masters Certificate in Labor Relations from Rutgers University. Chef Gregg’s experience has encompassed working in 9 states and 2 countries. This experience includes fine dining restaurants, hotels, resorts, private clubs, and corporate contract work in cities such as Miami, Atlanta, and NYC. Some of the most notable of these are the Banker’s Club in Miami,Tavern on the Green and The Plaza Hotel both in Manhattan, NYC. Chef Gregg has held various Executive Chef positions over the past 25 years as well as management positions going back to the mid 1980’s. An active member with the American Culinary Federation, ACF, he holds a Certified Executive Chef, CEC, as well as various other accomplishments and accolades

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

Jaime Soto
M.A. in Administrative Leadership; 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

Victor Moruzzi
Victor Moruzzi earned a Bachelor of Science in Business Administration, Hospitality Management from Thomas Edison State University. He has worked in the food industry for more than 30 years. For the past 12 years, he has served as an instructor and course developer for the Business, Culinary, & Hospitality Management Department at Hudson County Community College. (HCCC). Prior to joining HCCC, he was involved in opening and managing several dining facilities and specialty food stores, for companies like Gourmet Garage, Restaurant Associates, and Hilton Hotels

Cathy Mandel
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.

Tim Lutcza
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

 

Lab/Studio Assistant

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