AWARDS & HONORS
2005 Societe Culinaire Philanthropique Salon, New York, Gold Medal
2004 Restaurants and Institutions Ivy Award Winner, Caterina de’ Medici
2003 Societe Culinaire Philanthropique Salon, Team Manager, New York, Gold Medal
2002 American Culinary Federation, Certified Master Chef
2000 Societe Culinaire Philanthropique Salon, Team Manager, New York, Gold Medal
2000 Olympiade der Koche, Germany, 5 Silver Medals
2000 Le Salon Culinaire, Hotelympia, England, 3 Gold and 1 Silver Medals
1999 Societe Culinaire Philanthropique Salon, New York, Gold Medal
1999 Heart of England Culinary Salon, England, Gold and Bronze Medals,
Best in Show
1998 Le Salon Culinaire, Hotelympia, England, Silver Medal
1998 ACF, Connecticut Chef’s Association, Gold Medal, Best in Show
1998 International Geneva Chef’s Association, New Jersey, Silver Medal
1998 Societe Culinaire Philanthropique Salon, New York, Gold Medal
1997 International Geneva Chef’s Association, New Jersey, Gold Medal
1997 Societe Culinaire Philanthropique Salon, New York, Gold Medal
1997 American Culinary Federation, Certified Chef de Cuisine
1996 International Geneva Chef’s Association, New Jersey, Bronze Medal
1996 Olympiade der Koche, Germany, 2 Bronze and 1 Silver Medals
1996 Societe Culinaire Philanthropique Salon, New York, Gold Medal
1995 Societe Culinaire Philanthropique Salon, New York, Silver Medals
1995 Marriott MDS Food Show, New York, Bronze Medal
1994 Societe Culinaire Philanthropique Salon, New York, Silver Medals
PROFESSIONAL EXPERIENCE
KA-CMC LLC, Poughkeepsie, New York
Owner, January 1999 – Present
- Industry consultant
- Full service caterer
The Culinary Institute of America, Hyde Park, New York
Chef, Professor, April 1999 – September 2005
- Educated over 3000 students in 14 different courses
New York Marriott Marquis, New York, New York (Mark French, Executive Chef) Executive Sous Chef, Banquet Chef, Chef de Cuisine View Complex, October 1994 - April 1999
- A $72 million dollar Food and Beverage property
Salish Lodge, Snoqualmie, Washington (David Kellaway, Certified Master Chef)
Garde Manger and Charcuterie Chef, March 1993 - October 1994
- Mobil 5 Diamond and Relais & Châteaux Property
Connections Restaurant, Tacoma, Washington
Chef/General Manager, August 1992 - November 1992
Actuelle, Dallas, Texas (Victor Gielisse, Certified Master Chef)
Extern Chef Tournant, July 1991 - November 1991
- Mobil 5 Diamond and Ivy Award winning restaurant
EDUCATION
Culinary Institute of America, Hyde Park, New York
November 1990 - August 1992
Associate Degree in Culinary Arts
State University of New York at Albany
Degree: Bachelor of Arts, May 1987
Major: Economics
Minor: Business Administration
Honors: Dean’s List of Distinguished Students
August 1995, American Regional Cuisine, Culinary Institute of America
September 1995, Window on the World Wine School
February 1996, Ice Masters Advanced Ice Sculpture Training
August 1997, Cakes, Tortes and Tarts, Culinary Institute of America
June 1998, Sugar Decoration Course, International School of Confectionery
