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• Jeremy Bergman, '98
  Operation Excellence Consultant
  Cold Stone Creamery ~ Scottsdale, AZ
   
• Mayo Clinic Hospital
  
  Jennifer Crummy, '98
  Cook
  Mayo Clinic Hospital ~ Phoenix, AZ

• Highland Industrial Park Guesthouse
  
  Kimberly (McConnell) Hake, '99
  Innkeeper & Chef
  Highland Industrial Park Guesthouse ~ Camden, AR
  I run a guesthouse that services CEO's in a very large industrial park. After being an Executive Sous Chef for three years I needed something more time manageable after my marriage. I work M-F, early morning until mid afternoon. I occasionally have to work nights but NO holidays. My job is complete with a company car, and VERY competitive wages! My boss is an exceptional employer and believes if you 'need' it today, you should have gotten it yesterday! It is the ideal chef job!

• Elizabeth J Breon, '05
  Pastry Cook III
  Ocean Reef Club ~ Key Largo, FL
  
       I’ve been working at the Ocean Reef since mid October.  It is a nice change weather wise an excellent career opportunity.  Our busy season is November to May so I came and got moving!  The Chefs respect the IUP name and education, and make sure we live up to it.  I’m a pastry cook in the Bang Bakeshop so I help prepare everything.  We provide the restaurants with items like Key Lime Pie and Ice cream, as well as, making the deserts and breads for weddings, meeting, and Private house parties.  I love working here and the Chefs try to make sure everyone loves it.  They know your name and treat you with respect.  Its hard work, a short day is 8 hrs, but it is rewarding, at least for me.
   
• Hyatt Key West
  
  Craig Davis Keith, '03
  Assistant Food & Beverage Manager
  Hyatt Key West ~ Key West, FL
  Upon leaving the Academy I embarked on what I expected would be an adventure. My adventure began in Key West where I started my externship at the Hyatt as a line cook; first Pantry, then Broiler and finally learning Sautee all in 450 hrs. Then came time to decide whether to move on, or to stay at the Hyatt; realizing that they had taken the time to train me I decided to stay, keeping in mind that I wanted to move to FOH. I was offered the position of Supervisor which I accepted for approximately two months, then I was offered the position of Assistant Food & Beverage Manager which I declined several times. After a lot of people assuring me I could do the job, here I am. Everyday is a new challenge; I oversee a 72 seat-3 meal Restaurant, Pool Bar, Room Service, Private Butler and Banquets. I do scheduling, payroll, interviewing, and I am also in charge of employee morale. I could have never made it to where I am today had it not been for the Chef Instructors and Dr Wygonik at the Academy. They assured me everyday that I could do it and I did. The position I am in now was a goal of mine to attain in 5 years, but I have achieved it in 2 years. My advice to future and present students is when your instructors tell you something, no matter how small or unimportant you think it is, it soak it up because you will use it eventually. The instructors are a fountain of knowledge and by not listening you will get dehydrated. In closing, I may not be at the Hyatt Key West forever but hopefully no matter where my new adventure takes me, I can continue with the Hyatt Corp and never forget my experience and the people at the IUP Academy that shaped my Life!
   
• The Breakers
  
  Sean Eckman, '00
  Banquet Chef
  The Breakers Palm Beach ~ Palm Beach, FL
  *Featured Alum - visit Chef Eckman's page*

• FPC Foodservice
  
  John Doerfler III, '00
  Territory Manager for Baltimore
  FPC Foodservice ~ Baltimore, MD
  My role with FPC Foodservice is to manage, maintain, and act as a food consultant for my accounts in the Baltimore area. FPC Foodservice is a full-line food distribution company servicing but not limited to independent restaurants, chain restaurants, hospitals, nursing homes, schools, colleges, and anyplace else that requires a foodservice department. This job is great for me in that I have weekends and holidays off, am self-motivated with an extremely flexible schedule, and have huge growth potential within the company. This position would definitely be more stressful and less appealing had it not been for my education in various outlets of the foodservice industry through IUP Academy of Culinary Arts. IUP taught me to understand not only food, food preparation, and food cost, but it taught me how to apply these lessons to various industry standards. Five years ago I never thought I would be dealing with nursing homes and institutional cooking, but it's a good thing I learned about them or I wouldn't know how work with them today. My advice to the upcoming class would be simply: Don't limit your options. Learn as much as you can about every outlet, because being a 5-star chef may not be as appealing as it seems!!
   

• Francis "Skeet" Myers, '97
  Guest Chef and Post-Modern Mississippi Folk Artist & Musician
  Self-Employed ~ McComb, Mississippi
  I think in my case, the art chose the artist. Currently, I have an exhibit in Jackson, Mississippi at the Municipal Art Gallery, and performing weekly in various clubs in the south. I have also been asked to guest chef at a new ethnic cafe (Cafe' Karma) in town on some future Saturdays, as part of my next art exhibit. My IUP culinary training is widely known in this area, and since many of the concepts apply to all of the arts, a vital part of my success is attributed to my attending the Academy. I really hope that what I do would make Chef Wutsch, Chef DeMane, and Chef Brown, Chef Fitting, and Chef Klinger proud, they are great instructors and great people! My advice to current or future students would be "...take it seriously, and it will take you seriously, as far as you want to go..." After helping yet another restaurant re-invent itself, (after folding my catering co.), I've continued recording original music, producing original paintings and sculpture, exhibiting and selling the work, and performing live shows in the area. Things are picking up, and some recordings I've been involved with are in rotation near various colleges in the US and Europe. I hope to be able to branch out from the south to other parts of the country and then go global; that's what the website is for. It's a marathon, not a sprint.

• Biltmore Estate

  Mark A. DeMarco, '99
  Demi-Chef (Junior Sous Chef)
  Biltmore Estate ~ Asheville, NC
  Currently I am working for the Biltmore Estate at the Bistro restaurant. I am one of the demi-chefs, which is a junior Sous chef. The job usually involves a ten-hour day, creating daily specials and running a hot line that pushes 400 covers for lunch and 250 for dinner. Biltmore Estate is a wonderful company, offering excellent benefits and perks, opportunities for career advancement and several different restaurants to choose from.

  IUP gave me a solid career foundation and all the basic skills an employer will expect you to have. Really pay attention to the basics while you are there. You would be surprised at how many people cannot properly make a stock, a mother sauce or quickly dice an onion. Those skills are what set the IUP interns apart from the interns that I see from the several other schools that send them to Biltmore.

  
  Heather McNally-Gonzalez, '96
  Stable Cafe Pastry Chef
  Biltmore Estate ~ Asheville, NC
  *Featured Alum - visit Chef McNally-Gonzalez's page*

• Jessie M. Adams, ‘97
  Food Broker
  Knott & McKinley ~ Parma, OH

• The Ritz-Carlton, Cleveland

  Michael Herr, '97
  Chef de Cuisine
  The Ritz-Carlton Cleveland ~ Cleveland, OH
  *Featured Alum - visit Chef Herr's page*

   

• Bess R. Cramer, '00
  Co-Manager
  Kroger, Co. ~ Dublin, OH
  I am a co-manager for a grocery store. I like my position because I like to work with people and get to manage a bakery department. My education from IUP has helped me to have the knowledge to be competitive in the business. I also have started my own cake decorating business, specializing in wedding cakes and birthday cakes.
   

• Charlie Chen, Jr, '00
  Territory Manager
  U.S. Foodservice ~ Greensburg, PA
   

• Brian D. Colussy,'02
  Executive Chef
  Greenville County Club ~ Greenville, PA
  Where I came from:
        I was born and raised in the rural community of Stoneboro, Pennsylvania, located in the northwestern part of the state.  I graduated from Lakeview High School and Mercer County Career Center in the Culinary Arts Program in the spring of 2001.  I was accepted at many culinary schools such as: IUP ACA, Le Cordon Bleu, Johnson and Whales, and Pennsylvania culinary.  I decided to attend IUP ACA because of the small class sizes and the small town life, since I lived in a small town.  I graduated from IUP ACA in the summer of 2002.  I think I made the right decision because I am now the Executive Chef at a Country Club, which I will tell you a little more about later on under externship and industry experiences.

   Externship and Industry Experience:
       After leaving the school I was an extern at Hershey Lodge and Convention Center in Hershey, Pennsylvania.  After completion of the externship process I was hired full time.  While at Hershey I was placed in the Garde Manager kitchen (cold kitchen) in the Convention Center, where I prepared salads, desserts and displays for parties’ fir anywhere from 2-2500 people.  While working in the lodge I was part of the Rendell for Governor Dinner event, the night before he was sworn in as the Pennsylvania Governor.  I was also able to work many off premise parties which included: The Hershey Gardens, Milton S. Hershey’s Homestead, Hershey Museum, Hershey Trustees homes and Hershey Park.  After 1 ½ years working at the Lodge I then moved on for some managerial experience.  I began working at Your Place Restaurant and Pub located in the Harrisburg, Pennsylvania area.  I worked as a restaurant or bar manager.  My daily job duties were ordering, hiring, and firing of staff, supervision of the restaurant/bar and basic managerial duties.  After working one year at Your Place Restaurant, I missed the kitchen and decided to move back into the kitchen.  I moved back to western PA where I took on the roll of Executive Chef at the Greenville Country Club.  My daily duties here are menu planning, overseeing the kitchen, basic managerial duties, picking and ordering from my purveyors and of course, PAPERWORK.  I am no on my second season at the Country club and look forward to many improvements in the years to come.  During my spare time I have now returned to the Mercer County Career Center; where I substitute teach when the Chef or teacher is out.  I teach the students about the industry and answer any questions that they might have about skills, culinary schools, and about the industry.  I also have placed on their advisory board where industry leaders and I makes decisions about what the program needs to improve on.

  How I feel about IUP ACA:
        I feel that IUP ACA helps its students in so many ways, from teaching professionalism, helping students find jobs, working with computer programs, and having small class sizes so that it is more one on one with the Chef.  Other schools that I have run into really don’t teach these skills, which is very frustrating to the employer.  For example, I hired four students from a local culinary school; I ended up firing three students and one quit.  The three that I fired did not know anything about professionalism or cooking, as a matter of fact.  When you graduate from IUP ACA, you may not think you know your skills, but when you put them to the test, you will be surprised how much you have really learned.

   My advice to current and future students:
       As you can see, I have been around the block and I have seen both sides of the industry, so I know how it feels to be the low man on the ladder and being at the very top of it.  I feel that a good resume and portfolio is valuable key in so many ways, from showing off your skills, accomplishments, and where you have been.  In this industry never burn any bridges because you never know what is around the next corner or behind the next door.  Always stay up to date as rules and regulations are continually changing and you never know when the health inspector is going to stop by for a visit.  Keeping that in mind, it is also a good idea to make sure you and your kitchen staff work and keep things neat and clean.  The last piece of advice that I can give you, is to always move forward, never backwards, meaning never go from a Chef position to a dishwasher position.

   

• Atherton Hotel
  
  Michael Russell, '96
  Sous Chef
  Atherton Hotel ~ State College, PA
   
• Bakers of Buffington
  
  Cara (Montgomery) Laffey, '02
  Pastry Chef
  Bakers of Buffington ~ Downingtown, PA
   
• Eat'n Park
  
  Meshell Remaley, '95
  General Manager
  Eat'n Park Hospitality Group ~ Pittsburgh, PA
  When I was completing my hours at the Grove Park Inn in Ashville, NC I was asked to stay. I loved working in restaurants and knew that this is what I wanted to do, but I wanted more. I chose to take the Hospitality Management option and returned to IUP to receive my bachelor degree. I was able to finish both my culinary training and bachelor degree in four years. Originally I was going to look for a position in a resort to incorporate my high level of culinary training with the management degree I had just received, but I was engaged and we wanted to stay close to our families in the area. I accepted a position as a Management trainee with Eat'n Park Hospitality Group. Within five years I was promoted to General Manager. I am responsible for all team members, financials, and the coaching of two Assistants and one Manager in my restaurant. I am lucky to work for a company that truly cares about its people, pays great salaries and incentives, has a wonderful benefit packages and gives the continued opportunity to grow in the company. My training at IUP helped me to understand all aspects of the operation, which lead to my fast promotions and continued success. To current and futures students I would say if you are looking for a well-rounded education with chefs and instructors that are going to do whatever they can to help you achieve your goals, IUP is it. There is no better training out there.
   
• Ethan's Cafe
  
  Thaddeus Durant, '98
  Owner/Operator
  Ethan's Café ~ Clearfield, PA
  My wife and I own a small café in our hometown of Clearfield, PA. We have been operating it since July 2001. Prior to this, I worked in many food related capacities all over the country, but was never fully satisfied working for someone else. IUP Culinary gave me a solid start in the food service business, but it's only what you make it--you have to be willing to keep striving and learning after graduation. Always try to keep an open mind and don't fear change!
   
• Indiana University of Pennsylvania
  
  Brandon Irwin, '03
  Student, Hospitality Management
  Indiana University of Pennsylvania ~ Indiana, PA
   
• Lisa's Cafe
  
  Nick Musser, '03
  Sous Chef/Kitchen Manager
  Lisa's Cafe ~ Hershey, PA
  My role as kitchen manager includes duties such as scheduling, food ordering, and menu writing. I create specials daily and also make fresh soups and sauces. I enjoy my place of employment because it allows me the ability to try new things and expand my knowledge of the culinary field. IUP has helped me a lot with my culinary endeavors. My advice to students attending IUP is only do this if you love it in and out; hard work is a must; reach high and you'll be fine.
   
• Metz & Associates
  
  Erin Sargent, '98
  General Manager of Foodservice
  Metz & Associates at Harborcreek Youth Services ~ Erie, PA
  In October 2002 I was hired to join Metz & Associates as an Assistant Manager. In June of 2004 I was promoted to General Manager of Foodservice. Our company is contracted out, dealing primarily with elementary schools. I work at a home for juvenile delinquents. Everyday we serve 150 students breakfast, lunch and dinner. This happens 7 days a week, 365 days a year. IUP taught me to manage my time well. I was able to show a lot of my employees proper ways to complete tasks in the kitchen, including proper knife techniques and converting recipes. I really like the company I work for. They truly enjoy what they do, which helps us all to enjoy it a little more.
   
• Nemacolin Woodlands Resort
  
  Jeremy Critchfield, '93
  Executive Chef
  Nemacolin Woodlands Resort ~ Farmington, PA
  *Featured Alum - visit Chef Critchfield's page*
   
• Niagara Village
  
  Melanie (Perigo) Battaglia, '96
  Chef
  Niagara Village Retirement Residence ~ Erie, PA
  My husband and I met at IUP Academy of Culinary Arts. It's hard for us to believe that it's been almost 10 years! Unfortunately, Steve no longer cooks. He took a position with the Post Office. I, on the other hand have been at it ever since. I've had my up's and down's with cooking since living here, that's for sure. I'd say that living in the Erie, PA area has a great deal to do with it. After taking a few "not so good" cooking jobs, I found a new calling. I started a job that involved mass quantity cooking at a Retirement Home. We cooked for about 250 people daily and I got involved in dietetics; nutritional cooking and special needs diets. What I liked about this type of cooking was that I always knew how many people to cook for each day. I now cook at an Independent Living Retirement Home. We have about 110 residents and cook completely from scratch. The residents are completely on their own; that means all regular food, no special diets and no nursing staff. This is a style of cooking that I didn't really think much about while I was in school. Like everyone else, I figured I'd work at some fancy resort or high class restaurant. I never dreamed that I would be involved in this kind of work, ever! I truly do enjoy it. I feel that the school provided me with the basic skills needed to promote my creativity. Another "job" that I've been involved with for quite some time now is cake decorating. I decorate special occasion and wedding cakes for friends and family. It's been a hobby that I've enjoyed since graduating. The possibilities are simply endless!!
   
• The Calvin House
  
  Larry Mondi, '92
  Executive Chef
  The Calvin House ~ Altoona, PA
   
• Vendomatic, Inc.
  
  Eric Moorhead, '92
  Regional Manager
  Vendomatic, Inc. ~ Homer City, PA
  I work as a Regional Manager for a bulk vending company. I travel between PA, OH, WV, and NY working with corporate store owners and managers on increasing sales at each location. I've been with Vendomatic for the past 8 years and enjoy my job very much. The business and management portion of my education I received at IUP Culinary has greatly benefited me in my position.
   
• Brice A. Bader, '97
  Executive Chef/Owner
  Vinces Tavern ~ Leeper, PA
  When I graduated from IUP, I was employed in seven different establishments from ’97 to ’04, ranging from Eat-N-Park, which I was the highest paid cook in all Eat-N-Parks, to four-star restaurants like Rico’s in the North Hills of Pittsburgh. You learn many things off of different chefs. Finally, I had enough of the rat race and decided to buy my own restaurant. After a year and a half, I was able, with the help of my partner, to purchase Vinces Tavern – good pizza and subs with up scaled dinner menus and even more up scaled weekly seafood specials. Owning your own establishment leaves you nowhere to go up, but gives you the fear of falling. The pressure in my position is enormous, but I have never loved my job so much. Good luck to you all.

• Vincent Luszik, '03
  Sergeant, 103rd Armor - Currently deployed in Iraq
  Army National Guard ~ Johnstown, PA
  
  Delcie Smith-Alt, '95
  Massage Therapist
  Self-Employed ~ Clearfield, PA
  
  Donna Wells, '03
  Sales Clerk
  Elder-Beerman ~ Dubois, PA
  I loved attending the academy; it was a wonderful opportunity which changed my whole personality and self-esteem. If I had continued in the culinary field, I would have loved to become an instructor at the academy. That would be the ultimate career.  I miss coming to school.

• Tiffanie S. Dietzel (Grum), '96
  Cake Decorator/Customer Support Analyst
  Lisa Becker’s Bake Shoppe/Siemens Health Services ~ Altoona, PA

• Patrick Goodman, '96
  Executive Chef
  Sodexho, Juniata College ~ Huntingdon, PA

• Joe Hartz, '02
  Restaurant Manager and Head Chef
  Courtyard by Marriott ~ Pittsburgh (Shadyside), PA

• Chris Kujawa, '95
  Executive Sous Chef
  Nectar ~ Philadelphia, PA
  I worked for two years after graduating culinary school in 1995 at the Grove Park Inn in Asheville, NC. I then moved to Philadelphia, PA and worked at the Ritz Carlton for two years. I worked for two years at the Le Bec Fin in Philadelphia. The Striped Bass was next on my path in Philadelphia. I worked for 1 ½ years working my way from line cook to saucier and finally to Sous chef; my first management position.

  I then realized that I wanted to work in a restaurant that used small production farmers for the products that we used in the kitchen. I move to Normandy farms in 2003 and stayed there for almost one year.

  I’ve now been at a restaurant called Nectar in Philadelphia for one year. I hold the position of Executive Sous Chef.

  IUP helped shape my career by building a foundation in the reality of the kitchen, not making us think we would be Sous chefs right out of school. The only advice I can give to current and future students is take the time you need to learn as much technique as you can, even if it takes ten years or more. Be patient.