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.\u00c2\u00a0 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.<\/p>\n
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.\u00c2\u00a0\u00c2\u00a0 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.\u00c2\u00a0 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.<\/p>\n
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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 \u00e2\u20ac\u02dccreative careers\u00e2\u20ac\u2122 as well as the myriad of programs that Ai has available.\u00c2\u00a0 I combine these multiple daily presentations with cooking demonstrations, feeding up to 40 students\u00e2\u20ac\u201dall within forty minutes to an hour.\u00c2\u00a0 I frequently draw from my training and put it into practice in the classroom as my repertoire is continuously growing.\u00c2\u00a0 I\u00e2\u20ac\u2122m 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.\u00c2\u00a0 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.\u00c2\u00a0 Promoting high standards is more than just a job to me, it\u00e2\u20ac\u2122s my past, my present, and in training for the future.<\/p>\n
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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.\u00c2\u00a0 As an amateur chef, I started by … Continue reading ![\"\"](\"http:\/\/www.rickafine.com\/wp-content\/uploads\/2012\/11\/IMG_0275.jpg\" "\\"My")
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