Culinary specialist
 "KYRA show 2005")
 "mike home page")
My Professional Experience
Professional Experience
Mise En Place Culinary Specialist
Owner / Executive Chef
* Staff development and training of both hourly and management personnel
* Team building and problem solving skills training programs using hands-on cooking formats
* Food and Beverage and restaurant operations consulting
* Focus in all areas of the restaurant including kitchen design, systems evaluation and implementation, cost
and control and menu and recipe development, front of the house staff training, beverage control, and
customer service
* NRA Servesafe Sanitation and Safety, Servesafe Alcohol and Manage First Certification approved
instructor and proctor
Western Kentucky University Center for Training and Development
Business and Industry Trainer
* Work as a part-time, industry trainer on a wide range of topics including supervision techniques,
management styles, customer service techniques, problem solving, interpersonal communication,
delegation, team-building, and learning style inventories.
Southcentral Kentucky Community and Technical College July 1999-June 2017
The Kentucky Community and Technical College System
Program Coordinator / Professor /Executive Chef
* Courses I taught covered a variety of topics including Supervisory Management, Introduction to the CA
course which covers equipment and kitchen layouts, types of menus and designs, recipe development
and costing, the Front of the House course which covers all aspects of dining room and bar
management, Cost and Control including purchasing, Servsafe Sanitation and Safety and Servsafe
Alcohol, and a wide variety of lab based course ranging from Basic Food Production to International
and Classical Cuisine using both lecture and hands-on lab settings.
* Worked with industry professionals on a local and national level to stay abreast of industry trends and
present seminars and demonstrations to local groups and provide community service and support for
wide variety of organizations and community projects.
* Still actively involved with local farmer’s market initiatives.
* 2008–2015 American Culinary Federation Education Foundation Accreditation Site Team Member.
* Served in this role accessing post- secondary, secondary and apprenticeship programs
throughout the United States for compliance with the ACFEF accreditation standards
* United State Navy Adopt-a-Ship program, worked with US Navy Crews to train them in culinary skills at
Jacksonville Naval Station, Florida and Naval Air Station Dam Neck, Virginia.
* Winner and medalist in various culinary
Food and Beverage Industry
Management Experience
* Worked as a manager for various corporate and privately owned restaurant operations such a Darryl's
Restaurants part of the Creative Dining Division of General Mills, Ruby Tuesday's and the L&N Seafood
Grille part of the Specialty Restaurant Division of Morrison’s Inc. and Southwest Cafes Inc., The
Parakeet Café, and Patrick’s Restaurant and Bar both offering fine dining venues.
* Worked at all levels of management beginning as an hourly supervisor progressing through dining
room and kitchen management and into the General Manager and chef role.
* Handled human resource functions that included interviewing, orientation, extensive training of hourly
employees and management personnel and yearly performance evaluations on key personnel.
* Administered corporate training programs and experienced in developing programs for both hourly and
management personnel, and initiated training programs to improve both hourly and management
level staff performance with an emphasis on high levels of product quality and customer service standards.
* Member of two award winning restaurant management teams by Nashville Magazine’s Annual Readers Choice
Dining Awards:
Best New Restaurant
Best Seafood Restaurant
Best Mexican Restaurant
Mise En Place Culinary Specialist
Owner / Executive Chef
* Staff development and training of both hourly and management personnel
* Team building and problem solving skills training programs using hands-on cooking formats
* Food and Beverage and restaurant operations consulting
* Focus in all areas of the restaurant including kitchen design, systems evaluation and implementation, cost
and control and menu and recipe development, front of the house staff training, beverage control, and
customer service
* NRA Servesafe Sanitation and Safety, Servesafe Alcohol and Manage First Certification approved
instructor and proctor
Western Kentucky University Center for Training and Development
Business and Industry Trainer
* Work as a part-time, industry trainer on a wide range of topics including supervision techniques,
management styles, customer service techniques, problem solving, interpersonal communication,
delegation, team-building, and learning style inventories.
Southcentral Kentucky Community and Technical College July 1999-June 2017
The Kentucky Community and Technical College System
Program Coordinator / Professor /Executive Chef
* Courses I taught covered a variety of topics including Supervisory Management, Introduction to the CA
course which covers equipment and kitchen layouts, types of menus and designs, recipe development
and costing, the Front of the House course which covers all aspects of dining room and bar
management, Cost and Control including purchasing, Servsafe Sanitation and Safety and Servsafe
Alcohol, and a wide variety of lab based course ranging from Basic Food Production to International
and Classical Cuisine using both lecture and hands-on lab settings.
* Worked with industry professionals on a local and national level to stay abreast of industry trends and
present seminars and demonstrations to local groups and provide community service and support for
wide variety of organizations and community projects.
* Still actively involved with local farmer’s market initiatives.
* 2008–2015 American Culinary Federation Education Foundation Accreditation Site Team Member.
* Served in this role accessing post- secondary, secondary and apprenticeship programs
throughout the United States for compliance with the ACFEF accreditation standards
* United State Navy Adopt-a-Ship program, worked with US Navy Crews to train them in culinary skills at
Jacksonville Naval Station, Florida and Naval Air Station Dam Neck, Virginia.
* Winner and medalist in various culinary
Food and Beverage Industry
Management Experience
* Worked as a manager for various corporate and privately owned restaurant operations such a Darryl's
Restaurants part of the Creative Dining Division of General Mills, Ruby Tuesday's and the L&N Seafood
Grille part of the Specialty Restaurant Division of Morrison’s Inc. and Southwest Cafes Inc., The
Parakeet Café, and Patrick’s Restaurant and Bar both offering fine dining venues.
* Worked at all levels of management beginning as an hourly supervisor progressing through dining
room and kitchen management and into the General Manager and chef role.
* Handled human resource functions that included interviewing, orientation, extensive training of hourly
employees and management personnel and yearly performance evaluations on key personnel.
* Administered corporate training programs and experienced in developing programs for both hourly and
management personnel, and initiated training programs to improve both hourly and management
level staff performance with an emphasis on high levels of product quality and customer service standards.
* Member of two award winning restaurant management teams by Nashville Magazine’s Annual Readers Choice
Dining Awards:
Best New Restaurant
Best Seafood Restaurant
Best Mexican Restaurant
Double Click to Edit
Education and Certifications
Ph.D. in Educational Leadership and Organizational Development
University of Louisville / Western Kentucky University Cooperative Doctoral Program
Dissertation: Competing Values in the Culinary Arts and Hospitality Industry: Leadership Roles and Managerial Competencies
* Published in the Industry and Higher Education Journal, Sage Publishing, United Kingdom
Master of Arts Degree in Education
Western Kentucky University
* Recipient of the Outstanding Graduate Student in the Student Affairs Program Award
Professional Certifications
• American Culinary Federation Certified Executive Chef
• American Culinary Federation Certified Culinary Administrator
• National Restaurant Association Foodservice Management Professional Certification
• NRA Serve Safe Sanitation Certified, Advance Certification, Trainer and Test Proctor
• NRA Serve Safe Alcohol Certification, Train the Trainer and Test Proctor
• NRA Manage First Program Instructor
• NRA Manage First Certification
* World Association of Cooks Society
University of Louisville / Western Kentucky University Cooperative Doctoral Program
Dissertation: Competing Values in the Culinary Arts and Hospitality Industry: Leadership Roles and Managerial Competencies
* Published in the Industry and Higher Education Journal, Sage Publishing, United Kingdom
Master of Arts Degree in Education
Western Kentucky University
* Recipient of the Outstanding Graduate Student in the Student Affairs Program Award
Professional Certifications
• American Culinary Federation Certified Executive Chef
• American Culinary Federation Certified Culinary Administrator
• National Restaurant Association Foodservice Management Professional Certification
• NRA Serve Safe Sanitation Certified, Advance Certification, Trainer and Test Proctor
• NRA Serve Safe Alcohol Certification, Train the Trainer and Test Proctor
• NRA Manage First Program Instructor
• NRA Manage First Certification
* World Association of Cooks Society
Awards and Accomplishments
- 2017 ACTE Business Leader of the Year Nominee
- 2016 Center for the Advancement of Foodservice Education / SYSCO Post- Secondary Educator of the Year
- 2015 Kentucky Association of Career and Technical Education Post-Secondary Program of Distinction
- 2015 National Institute for Staff and Organizational Development Award of Excellence for Outstanding Commitment and Contribution to Students and Colleagues.
- 2015 KCTCS New Horizons Faculty Award of Excellence.
- 2014 Southcentral Kentucky Community and Technical College New Horizons Faculty Award of Excellence
- 2013 American Culinary Federation Kentucky Chapter Chef Educator of the Year Award
- Finalist for the ACF Southeast Region Chef Educator of the Year
- 2013 Coach of the Kentucky 4-H Secondary Culinary Team in the Great American Seafood Cook-off in New Orleans, team finished second in the nation
- Winner of the 2008 “Great Kentucky Seafood Cook-off”, advanced to the “Great American Seafood Cook-off” held in New Orleans
- Recipient of the BELL British Experience in Living and Learning Scholarship to study at Oxford University, England
- Two Time Kentucky Restaurant Association South Central Kentucky Chapter Member of the Year
- Awarded the National Restaurant Association Educational Foundation’s Professional Development Scholarship for Educators
- Winner of the CAFE Leadership Initiative Award for Excellence in Foodservice Education
- Food Service Educators Network International “Lesson Plan of The Year” Award
- Who’s Who Among America’s Teachers and Educators, Recognized Three Times, nominated by former students
- Winner of the IPC Technology in the Classroom Scholarship to CAFÉ
Community Involvement
Toys for Tots, Unites States Marine Corp
SKYPAC Spice up the Night, Member of the event Organizing Committee since its inception
Hope House Cooking for Hope Annual Fundraising Event, Member of Organizing Team Since its beginning
Hospice Chocolate Festival
Coach of the 2013 Kentucky 4-H High School Culinary Team in the Great American Sustainable Seafood Cook-off in New Orleans, team finished second in the nation
Former President South Central Kentucky Chapter of the Kentucky Restaurant Association
o Two Time Kentucky Restaurant Association South Central Kentucky Chapter Member of the Year
Honorary Head Chef and Committee Member, March of Dimes Celebrity Chef Auction
Desserts First Annual Girl Scout Fund Raiser
Winner of the Kentucky Department of Aquaculture 2008 “Great Kentucky Sustainable Seafood Cook-off”, advanced to the “Great American Seafood Cook-off” held in New Orleans
Taste of Bowling Green Steering Committee representing KRA Local Chapter
Bowling Green High School Alumni Hall or Honor
L&N Depot Historic Train Museum Restoration Committee, Duncan Hines Diner
Chairman of the United Way Festival of Trees
Former member Board of Directors of the Bowling Green Warren County Convention and Visitors Bureau
Committee Member Duncan Hines Festival
Kiwanis Club of Bowling Green
o Kiwanian of the Year Award
o Chairman Kiwanis Thunderfest Committee
o Committee Member Soap Box Derby
o Three Time Recipient of the Kiwanis Club of Bowling Green Distinguished Service Award
Past President of “Safe Spots” Child Protection Program, one of the organizations founding members
Graduate of the Chamber of Commerce Leadership Bowling Green Program:
o Leadership Bowling Green Distinguished Alumni Award Recipient
o President Leadership Bowling Green Alumni Association
o Board of Directors Leadership Bowling Green Alumni Association
Former Bowling Green Warren County Crime Stoppers Board of Directors
o Crime Stoppers International, “International Civilian of the Year” Award, received at the international conference in Victoria, British Columbia.
Bowling Green Police Department
o Former Member Chief of Police Citizens Advisory Board
o Citizens Assessment Team
o Citizens Crime Prevention Plan Development Committee
o Graduate Citizens Police Academy
Former Dream Factory Board of Directors
15 Years of Involvement in Area Youth Sports Programs serving as:
o Coach and Board Member for Warren County Babe Ruth
o Coach in the Bowling Green East Little League
o Coach BG/WC Youth Football League
o Board of Directors for the Bowling Green High School Quarterback Club
SKYPAC Spice up the Night, Member of the event Organizing Committee since its inception
Hope House Cooking for Hope Annual Fundraising Event, Member of Organizing Team Since its beginning
Hospice Chocolate Festival
Coach of the 2013 Kentucky 4-H High School Culinary Team in the Great American Sustainable Seafood Cook-off in New Orleans, team finished second in the nation
Former President South Central Kentucky Chapter of the Kentucky Restaurant Association
o Two Time Kentucky Restaurant Association South Central Kentucky Chapter Member of the Year
Honorary Head Chef and Committee Member, March of Dimes Celebrity Chef Auction
Desserts First Annual Girl Scout Fund Raiser
Winner of the Kentucky Department of Aquaculture 2008 “Great Kentucky Sustainable Seafood Cook-off”, advanced to the “Great American Seafood Cook-off” held in New Orleans
Taste of Bowling Green Steering Committee representing KRA Local Chapter
Bowling Green High School Alumni Hall or Honor
L&N Depot Historic Train Museum Restoration Committee, Duncan Hines Diner
Chairman of the United Way Festival of Trees
Former member Board of Directors of the Bowling Green Warren County Convention and Visitors Bureau
Committee Member Duncan Hines Festival
Kiwanis Club of Bowling Green
o Kiwanian of the Year Award
o Chairman Kiwanis Thunderfest Committee
o Committee Member Soap Box Derby
o Three Time Recipient of the Kiwanis Club of Bowling Green Distinguished Service Award
Past President of “Safe Spots” Child Protection Program, one of the organizations founding members
Graduate of the Chamber of Commerce Leadership Bowling Green Program:
o Leadership Bowling Green Distinguished Alumni Award Recipient
o President Leadership Bowling Green Alumni Association
o Board of Directors Leadership Bowling Green Alumni Association
Former Bowling Green Warren County Crime Stoppers Board of Directors
o Crime Stoppers International, “International Civilian of the Year” Award, received at the international conference in Victoria, British Columbia.
Bowling Green Police Department
o Former Member Chief of Police Citizens Advisory Board
o Citizens Assessment Team
o Citizens Crime Prevention Plan Development Committee
o Graduate Citizens Police Academy
Former Dream Factory Board of Directors
15 Years of Involvement in Area Youth Sports Programs serving as:
o Coach and Board Member for Warren County Babe Ruth
o Coach in the Bowling Green East Little League
o Coach BG/WC Youth Football League
o Board of Directors for the Bowling Green High School Quarterback Club