I WELCOME YOU TO Culinary Arts at University High.
Unbeknown to me, my Culinary/Hospitality Career started when I was in High School. I waited on tables at a local Howard Johnsons’s(the first chain restaurant in America). My college degree is in Family and Consumer Sciences with a concentration in Foods and Nutrition Education. Following college I obtained a job with a regional Foodservice Management Company and rapidly progressed to the position of FOOD SERVICE DIRECTOR in their College/University division. I was so lucky to have great mentors during this time. My last assignment was Lehigh University where we served any type of cuisine on any given day. We might be catering a Presidential dinner on china and crystal, feeding cafeteria style to the kids, Selling food in our upscale Snack Bar, or we could be popping popcorn at the athletic dome , for sale. We had over 500 employees, 29 assistant managers, one master chef, and many executive to regular chefs.
After several years with the Wood Company(now SODEXHO) I left to pursue a career in Foodservice Food manufacturing. I served in positions as New Product manager, Director of Marketing, Director of National Account Sales. In my last position before retiring I was Vice President of Foodservice Sales and Marketing for Stauffer Foods, covering worldwide sales.
I retired from my career in 2006 at the age of 53. I was ready to relax and enjoy life! NO, I became restless quickly, so I decided to go back to my roots as an educator and applied to teach. My desire was and is rooted in giving something back to the industry that I built a very successful career and enjoyed so much.
My goal at University High is to introduce the Culinary/Hospitality Industry to your kids so that they may find an interest in pursuing a career of their own. Even if they do not find this as a fit for them, they can use what they learn here as a basis to provide nutritious, well prepared meals at home or possibly work their way through college.
I strive to give your students the best well rounded view of the Foodservice Industry. I want everyone of them to be successful no matter what level of involvement they choose.