Recipes And More

About the Book

As a vocational educator I thoroughly enjoyed teaching the culinary profession. From the basics to the skilled, new ideas are never ending and certainly not boring.

If you are interested in food service as a career and want further knowledge you will find that opportunity in entry level jobs to begin with and high school adult classes or Jr. College classes as well. Many cities have skill centers or offer short spot classes in food service. Check out Seta Programs of Job Corp. Private culinary schools are very costly. If this is your choice always look for scholarships that are organizations may be very beneficial.

American Culinary Federation (ACF) 1-800-624-9458
Retail Bakers of America (RBA) 1-800-638-0924
National Ice Carving Assn (NICA) 1-800-871-0739
Restaurant Assn. www.restuarantculinaryschools.com
www.retaurant.org/shopMcCormickplacechicago
Women Chefs & Restaurateurs 1-877-927-7787
Society Culinary Philanthropique 1-212-308-0588
International Cake Exploration www.ices.org
Check with Baker’s Union for employment Military www.military.food services.com

My three books will introduce you to different avenues of interest in food service careers and culinary shows to attend for further ideas.

“Ice, Snow, Sand & Wood Sculptures ISBN 978-849-577-O

Culinary Olympics 1976/84/88 ISBN 978-1420-866-704

Recipes and More ISBN 978 -1-4343-2609-6

About the Author

I was born in 1925 in New York. I served 20 years in the military, enlisting in the Navy in 1942. Served 36 months in the Pacific and involved sixteen major battles. It was a time not to be forgotten

Professional Memberships
American Academy of Chefs and California Capital Chefs

Credentials
University of California 1967
Bureau of Industrial Education (Life0 3589 VIP
Standard Teaching Credential (Life) 3786-90-kt
ACF Certified Pastry Chef (Life)
RBA Master Baker

Culinary Training
Culinary Institute of America
Statler Hilton, Waldorf Astoria & Gov. Clinton Hotles, 1200 hours
Advanced Hotel training in New York & Chicago, 420 hours
Researched Formulas in Chicago, 320 hours
Military Quartermasters School, Chef 1948, Baker 1949

Culinary Awards Received
Societe Culinaire Philanthropique New York
McCormick Place, Chicago (CATeam) 3rd place
Culinary Olympics, Germany, Certificate of Honor
Worlds Fair Vancouver BC, Silver & Bronze Medals