Beginning twenty years ago with my first job at a handcrafted chocolate boutique in Connecticut, then onto years of front of the house experience; I quickly learned that food is a universal language. As an amateur chef, I started by focusing on the many areas in the food service industry before strategizing in the direction of a culinary program.
Since graduating with a B.A. in Liberal Arts from The New School University in 1998, I have utilized and refined my psychology background in many ways, both in and out of the food service industry.  Courses and seminars through the Artisanal Cheese Center, Williams-Sonoma, and The Art Institute of New York City (formerly New York Restaurant School) certainly wet my appetite as I began to look at a more intensive approach. I joined the Art Institute family in August 2005; combining and building on my experience in admissions, social services and working with the youth, along with finally allowing my strong interest in cooking to flourish.
As a dedicated Culinary Specialist for the International Culinary Schools at the Art Institutes, I travel to a different high school each day and present information on ‘creative careers’ as well as the myriad of programs that Ai has available. I combine these multiple daily presentations with cooking demonstrations, feeding up to 40 students—all within forty minutes to an hour. I frequently draw from my training and put it into practice in the classroom as my repertoire is continuously growing. I’m always learning from both the students and instructors that I encounter; recipes are shared and techniques are practiced that will ensure consistency, good results, and positive habits in the kitchen as well as the workplace. In my spare time, I stay current in the industry by working with catering companies, teaching children at Young Chefs Academy: Forest Hills, reading menus, and whatever food literature that I can get my hand on. Promoting high standards is more than just a job to me, it’s my past, my present, and in training for the future.
