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
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.
AOS in Culinary Arts from the Culinary Institute Of America. Kenricks St. Croix U. S. V. I., Fromagerie, Rumson, N.J. (Tom twenty tables of N. J.) Sous Chef at Doris and Eds (Top twenty tables of N. J. and James Beard Award Winning Seafood Restaurant) Cooked at the James Beard House, New York City, Manager of the Center Food Market Gourmet Deli and off site catering company. Executive Chef of Eagle Ridge Golf Club.
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