Teaching Experience

Visiting Professor,
Keller Graduate School & DeVry University (2007- Present)

• Online instruction at the graduate and undergraduate level. Courses in business and hospitality management .
• Lead instructor for the graduate & undergraduate capstone courses (MGMT600 & BUSN460).
• Subject Matter Expert

Academic Director,
The International Culinary School at the Art Institute of Wisconsin (2012 - 2015)

• Developed 2 associates programs, and 1 bachelor program.
• Hired and trained 10 culinary and academic instructors.
• ​Grew program to 150+ students.
• Taught Kitchen Management and Career Development, and Culinary Capstone.

Adjunct Professor,
Marquette University (2012 - 2013)

• Taught Organization Behavior in the School of Business.

Chef-Instructor,
New England Culinary Institute (2006-2009)

• Designed and taught courses for undergraduate level students in culinary arts. 
• Lesson planning. 
• Traditional classroom and kitchen instruction delivery. 
• Courses included: menu engineering, operations management, financial management, economics, sustainability, labor management, meat fabrication, banquets and catering, marketing, and leadership.

​Subject Matter Expert, 
New England Culinary Institute/ Embanet (2006-2007)

• Designed courses for undergraduate level hospitality majors in marketing, and corporate planning and purchasing.