MA - Ferris State University
BA - Davenport University
AAAS - Grand Rapids Junior College
What are the strengths of SICE's Program?
The strength of SICE is its rich history of culinary education. For over 30 years we have built upon this model. The American Culinary Federation (ACF) has consistently awarded SICE accreditation with exemplary status. SICE's small student-faculty ratio creates a learning environment that allows you to get more personalized attention in a tight-knit classroom.
What do you like best about being a SICE professor?
I like the continuity of my involvement with the SICE program as a student and educator. I am very proud of SICE's proven track record in providing students, such as yourself, with the skills that allow you to become accomplished professionals.
I am also very engaged in helping you to make connections in the hospitality industry. Sometimes all it takes is an introduction, at the right time, that will allow you to pursue your dreams; even after you graduate from SICE.
What is your current obsession?
Sous vide cooking! Sous vide cooking is used by chefs around the world to prepare food for the perfect level of doneness while also retaining its nutrients. Sous vide cooking has become commonplace in both high end and more casual restaurants. Because of that, an invaluable component of your culinary education will be an exploration of sous vide cooking.