Browse Alumni by Last Name

A

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

B

• 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.
   

• Kendell J. Barkley, ‘02
  Student
  IUP ACA Baking and Pastry ~ Punxsutawney, PA
  
  I am a 2002 alumni. After graduation, I continued on to receive a degree in Hotel, Restaurant Management, which I finished in December 2004. Due to conditions beyond my control, the position that I was to return to fell through; therefore, I thought it a good choice to return to the Academy for the Baking and Pastry program, after which I plan to return to Florida where I did my internship in a pastry cook position.
   

• 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!!
   
• Jeremy Bergman, '98
  Operation Excellence Consultant
  Cold Stone Creamery ~ Scottsdale, AZ
   

• Melinda L Black, '92
  Retired
   

• Jeremy Bowen, '02
  Deployed in Support of Operation Iraqi Freedom IV    

  I took my externship at the Boulders Resort and Golden Door Spa in Carefree, Arizona.  I rotated through the positions to include banquet cook, line cook at La Cantina del Pedregal, then to Cook II of On the Rocks.  Shortly thereafter, I enlisted in the U.S. Army and am currently deployed in support of Operation Iraqi Freedom.  In the Army, I am part of a team that feeds 1500+ people a day.  I also competed on behalf of Fort Campbell in the US Army Culinary Competition, which is an ACF sanctioned event.  I received a bronze metal and a commendable ribbon for my entries.    

   

• 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.
   

• Richard Jeffrey Burdge, '99
  Lead Cook
  Gettysburg College Dining Services

C

• Samuel Cerminara, '03
   
• 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. 
   

• 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.
   

• Jeremy Critchfield, '93
  Executive Chef
  Nemacolin Woodlands Resort ~ Farmington, PA
  *Featured Alum - visit Chef Critchfield's page*
   
• Jennifer Crummy, '98
  Cook
  Mayo Clinic Hospital ~ Phoenix, AZ

D

• Mark A. DeMarco, '99
  Demi-Chef (Junior Sous Chef)
  Biltmore Estate ~ Waynesville, 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.
   

• Jessica Dickey, ‘03
  Student
  IUP ~ Indiana, PA
  
  After finishing at the culinary academy and my externship at Pinehurst Resort, I decided to go back to IUP main campus and continue my education in Nutrition. I am currently double majoring in Nutrition and Child Development/Family Relations. My plan is to find a job where I can educate children on the importance of nutrition. Even though I do not plan on cooking any longer, the culinary school taught me many skills and lessons that go beyond the kitchen.
   

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

• 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!!
   
• 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!

E

• Sean Eckman, '00
  Banquet Chef
  The Breakers Palm Beach ~ Palm Beach, FL
  *Featured Alum - visit Chef Eckman's page*

F

G

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

H

• 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!
   
• Joe Hartz, '02
  Restaurant Manager and Head Chef
  Courtyard by Marriott ~ Pittsburgh (Shadyside), PA
   
• Michael Herr, '97
  Chef de Cuisine
  The Ritz-Carlton Cleveland ~ Cleveland, OH
  *Featured Alum - visit Chef Herr's page*

I

• Brandon Irwin, '03
  Student, Hospitality Management
  Indiana University of Pennsylvania ~ Indiana, PA
   

J

• Roxanne E. Jewett, ‘02
  Remix
  Wal-Mart ~ Jacksonville, FL

K

• 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!
   

• Daniel B. Kerszencwejg, '01
  Dealer Relations Director
  Smart Parts, INC.
   

• Mark A. Kline, '01
  Student
  Virginia Polytechnic & State University ~ Blacksburg, VA
  
  After graduating from the Academy, I pursued a BS degree in Nutrition: Dietetics Track with a Chemistry minor at IUP main campus and worked as a cook at a nursing home consisting of 100-120 residents.  I also tutored Cell Biology which may seem to be far from a culinary standpoint, but you’d be surprised at how food component functionality can be more readily understood when looking at them on a macromolecular level. 
  
  Upon graduating from IUP in December of 2004, I began my Master’s degree in Food Science and Technology at Virginia Tech.  My thesis research involves photo-oxidation in a model beverage system when exposed to ultraviolet and visible light and the effect of antioxidant supplementation in the reduction of photo-oxidative off-flavors.  I am also actively involved in product development competitions and am currently the captain of our Institute of Food Technologists (IFT) product development team.

  The knowledge I have gained from IUP has helped me in numerous ways including methods of formulation for new products and also functionality of ingredients which is now being further emphasized in my food science coursework.  I have heard from many individuals in the food science industry that having the experience of attending a culinary school sets you apart tremendously from other food technologists.  I will graduate in December of 2006 and hope to obtain a job in the area of Flavor Chemistry, Functional Foods/Nutraceuticals or Research and Development of new products.
   

• Andrew Kortises, ‘01
  Food Service Opps.
  U.S. Army ~ Fort McPherson, Atlanta GA
  
  I have two kids now. The little girl my wife had shortly after
  graduating is now almost 4 years old and my son just turned one. We live
  in Atlanta, GA, now on Fort McPherson. I joined the army. And just so you think that my culinary training didn't go to waste because of my college credit that I received from IUP and two years experience in the job field I received a higher pay grade (E-4) instead of (E-1) which usually takes about 3 years to achieve in the military, and not to mention the $20,000 signing bonus I received for going into Food Service Opps. I am in Gen. Patton's own 3rd Army which is a rapid deploy unit.
  
  I would like to inform your students about their options when they leave
  IUP. I worked in Hotels, for catering companies, restaurants, and even
  retirement homes (which I had the best experience at). Almost every place that I worked was a great learning experience for me. But don't always sell the military shy. I can do what I love to do and serve my country at the same time. I'd have to say that joining the military was the best decision I could have made for me and my family.
   

• 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.
   

L

• Rebekah K. Lane (Shaefer), 97
  Sous Chef
  Whole Foods Market ~ Kingston, MA
  
  My culinary career began when I started school at IUP ACA. I didn’t realize how much the school would change my life. I made some of the best friends I have ever in my life had, not only students but instructors as well. Those people still influence my decision and my life today, even if we have not seen each other since our graduation day. I am very grateful to the Chef Instructors that helped me along the way. They are still my best friends and family.

  I started my career at the Breakers in Palm Beach, Florida, for externship. It was one of the most challenging experiences of my life. I had the ability to work in almost all of the many departments of the hotel. We did three-week rotations through as many departments as were available in the three months we were there. I say we because there were many different externs and interns from many different schools and many different countries. My time at the Breakers was amazing and very educational. It helped me build more confidence in myself as a cook, especially when at the end of my externship I was asked to stay. I chose, however, to go back to Pennsylvania and explore more of my options.

  I decided I wanted to go back to school for Dietetics and Nutrition. That only lasted about a year and a half. I realized that what I really wanted to do was get our there and cook. So, I moved to Massachusetts. I got a job at Tosca in Hingham, MA. I was not aware of it at the time, but Tosca was the #1 restaurant south of Boston with the #1 chef south of Boston, Kevin Long, and both remain so to this day. I got a lot of experience there. I was the #1 cook for the two years that I was there. I was second to the Sous Chef and also assisted the Pastry Chef. I left there when it became apparent that there was no option for me to move up in the near future.

  For almost three years I worked as the Sous Chef at Mount Blue Restaurant in Norwell, MA. The restaurant is owned in part by Joe Perry and Steven Tyler of Aerosmith. I was also the Pastry Chef and took charge of the dessert menu and specials. It was the first and only “mom and pop” style restaurant I ever worked for. It was a wonderful experience; I was given more creative ability than I had ever had before, both with the desserts and the daily specials and menu items. I had so much fun at Mount Blue, it was one of the best experiences I have ever had.

  I then went on to be the opening Sous Chef for Rustic Kitchen Restaurant in Hingham, MA. I was only there for six months until the restaurant got on its feet. It was one of my more eye opening experiences. I got to see first hand what it takes to open a restaurant.

  I am currently a Kitchen Supervisor at a supermarket chain called Whole Foods Market. It has been ranked as one of the top 100 corporations to work for the last five years or so. I remember Chef Brown telling us about the opportunities for chefs in supermarkets and thinking he was full of it. But what we do at Whole Foods is the highest quality gourmet food. We do more volume in food production and food sales than any restaurant I have worked at so far. Since it is a growing company with over 350 stores just in the U.S. and plans for European openings in the next year, I can see myself moving up very quickly through this company. There are so many opportunities for culinary educated professionals in the Whole Foods Company, and you can pick which state you want to live in. I am very happy with my choice to work for a supermarket.

  To those who read this, I want you to know that the education you receive at IUP ACA is the best. I owe all of my success to Chef Brown, Chef DeMane, Chef Fitting, Chef Klinger, Chef Vieli and Mrs. Wygonik. They became my mentors through all of their expertise and personal attention to my educational needs. I thank them the most for my top-of-the-line education at Indiana University of Pennsylvania Academy of Culinary Arts.
   

• Philip A. Long, ‘03
  Human Resources Specialist
  U.S. Army (Fort Campbell, KY) ~ Indiana, PA
  
  I have left the Culinary Industry after four years of hard work and fun and joined the army. I am currently Private Second Class and moving to Fort Campbell in Kentucky as of September 4. I believe that IUP is a great school, but I needed a change in my life and this is where it led me. To all the students in session: work hard and you will get places.
   

• Vincent Luszik, '03
  Sergeant, 103rd Armor - Currently deployed in Iraq
  Army National Guard ~ Johnstown, PA
   

M

• Kim A. Macurak, ‘01
  Student
  IUP ~ Indiana, PA
   

• Jeremy T. Manners, '99
  Chef/General Manager
  Eurest Dining Services/Compass Group
  
  I have been with Compass Group, Eurest Dining Divison since December 1999. I began with the company as an assistant Chef Manager of a 500+ person B&I  account. In March of 2002 I was promoted to my own account at Aetna Insurance which was a 200 + P&L account.
  
  After spending almost five years maintaining all aspects of the Aetna account, breakfast, lunch, catering, special events and functions, as well as managing a crew of  3 associates and maintaining high quality assurance and a very important client relationships, I was once again promoted to my current position with Eurest Dining & Thompson Hospitality.
  
  Beginning in August of 2006 I took over the position of Chef Manager at PPG Industries and also opened the Google Pittsburgh account on CMU Campus as General Manager.  Google is a satellite account which is run almost completely out of the PPG facility.  Both business are pinnacle accounts with Eurest, PPG due to it’s international status and Google due to its up and coming business tactics and for being known for their associate perks, including their free gourmet meals!  
   

• Jason A. Manwiller, '97
  Assistant Director
  Ursinus College Dining Services, Sodexho
  Collegeville, PA
  
  After leaving IUP, I moved to Hilton Head Is., SC work for the Hyatt Regency.  It was here that I realized how much I had truly learned in my brief time in Punxy!  The high volume, intensity and quality of the kitchens at the hotel became my personal proving ground.  I was exposed to many of the same experiences that we had heard so much about from the chef’s at the Academy.
      
  After the Hyatt I worked at a number of restaurants, each time building on the educations begun at school and adding the experience of real world application of my skills.  I eventually moved into an Executive Chef role at a small fine dining restaurant and quickly developed a reputation for providing not only the best food possible, but the best service as well.  I also began to see the importance of developing not only myself, but those around me.  Not everyone had the opportunity to go to a great school like IUP, but my expectations were very high.  I quickly realized that he only way to continue to provide our guests with the best levels of food and service was to become a teacher as well as a chef.  This skill has continued to be the most important, second only to my knowledge of food, in developing myself and continuing my professional career.
      
  My education is IUP opened many doors for me.  I even owned my own restaurant for about one year!  Unfortunately, due to a number of uncontrollable events, this was a short lived experience.  It did help me to continue my real world education and since then I have moved into a more corporate setting.  I now work for Sodexho, an international company that specializes in food service management.  I am currently at Ursinus College as the Assistant Director of Dining Services.  Even though my current duties generally keep me out of the kitchen, the experience I have in back of house operations helps me daily.  My knowledge of the day to day operations of service, culinary and even utility departments help me to be a better manager.
      
  I can honestly say that the education I received at IUP’s Academy of Culinary Arts has significantly propelled my career.  It gave me an early advantage over other people and has allowed me to grow personally and professionally much faster than I would have been able to on my own.  I would recommend that anyone who truly loves food and would like to begin or better their career in food services should attend IUP’s Academy of Culinary Arts!

• Ashley E. Martin, '02
  Pastry Chef
  Classic’s Restaurant ~ Cleveland, OH
   
  I am currently the Pastry Chef for the only 5 Diamond restaurant in Ohio.  I was part of the original team to establish the 5 Diamond Ranking.  I really enjoy my job and the title I hold.  I have learned so much at this job and learn something new everyday.  My education at IUP was the bst thing I could have done for myself.  One thing they stress that I learned when I graduated was that, "It is not the school you go to, but it is what you get out of it when you are there."  That is so true!

• Jennifer L. McCracken, '02
  Pastry Cook
  Grove Park Inn Resort and Spa ~ Asheville, NC
  
  I started at the Grove Park Inn on August 29, 2002.  My first role at the inn was an extern and my goal was to rotate through as many of the different kitchens as I could.  The Pastry Shop was the last kitchen on my rotation and I liked it so much that I stayed on full time once my externship was finished.  After some additional training in the different areas of the Pastry Shop, I was promoted to work in the "Restaurant Room".  I have recently been learning to make and decorate cakes for birthdays, anniversaries, and weddings.  I also have a beautiful son who was born on March 8, 2004.  

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

• Christopher W. Meager, 04
  Broiler Chef
  GSI ~ Manassas, VA
   

• Robin J. Midlam, ‘95
  Postal Service Employee
  Post Office ~ Cheyenne, WY
  
  I am working for the post office while I search for a culinary job. Prior to this, I was in the Air Force cooking for thousands of troops overseas. My days at IUP prepared me well for basic training.
   

• Larry Mondi, '92
  Executive Chef
  The Calvin House ~ Altoona, PA
   

• Scott Moonan, ‘04
   

• 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.
   
• 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.
   
• 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 perform 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 Saturdays, as part of my next art exhibit.
  
  In my career, I have helped "re-invent" restaurants, run my own catering company and continue to create original music, paintings and sculpture. Some of my recordings are in rotation near various colleges in the US and Europe.
  
  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..."

N

O

P

• Wesley Popp, '02
  Student, Family & Consumer Science major
  Messiah College ~ Halifax, PA
  
  I now attend Messiah College in Grantham, PA, where I am pursuing a degree in family and Consumer Science Education.
   
• John W. Prencipe, '03
  Sous Chef
  Seneca Allegany Casino ~ Johnsonburg, PA
  
  I have been here for seven months and find it a great challenge and good experience. I am the night supervisor of a fairly big operation. We serve 15,000 per week, plus 1,000 employees everyday in the employee dinning room. If it wasn’t for the education I received at the academy, I would not be in this position today. I am proof that hard work and perseverance does pay off.
   

Q

R

• 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.
   
• Thomas H. Richards, '00
  Cook
  St. Barnabas

• Michael A. Romagna, '95
  Stay at home dad
      
  I just started a group on line for IUP Academy of Culinary Arts students and alumni.  http://groups.myspace.com/iupculinary, Be sure to check it out!  You can also read up on me at
  http://www.myspace.com/mromag.

• Michael Russell, '96
  Sous Chef
  Atherton Hotel ~ State College, PA
   

• David Ryba, ‘04

S

• Jean-Claude Zarzar Safie
  Licenciado en Comercio Exterior ~ San Salvador
  
  Hello...I am very happy here in San Salvador, El Salvador my home town...and I am also very proud of coming from the US from having been and worked with people so wonderful as yourselves. Thank you for everything. You are the best. I am writing today to let you know that I entered a food tournament competing with the top hotels, restaurants and pastry shops in the country. There were different categories and I entered in desserts. In this category I won first prize in taste and third prize in presentation. My recipe was an original - Basil Mousse with Dried Tomato Sauce and Creme Anglaise. I received two trophies, two medals, two diplomas, and $ 6oo USD. 

  Thanks again for everything, you have been of great value to me, and I always remember you.
   

• Erin Sargent, '98
  General Manager of Foodservice
  Metz & Associates at Harbor creek 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.
   

• Julie Ann Schmitt, '02
  Lead Line Cook
  Harvest Restaurant ~ Madison, WI
  
  I have worked at the Striped Bass in Philadelphia, Pennsylvania, then Everest in Chicago, Illinois, and I am currently working at Harvest in Madison, Wisconsin as a lead line cook where I develop menus and print recipes for the restaurant.  I work all the stations at the restaurant.  The best part about my job is the freedom to have a large input on menu development and specials.  At my current job, the computer classes I took at IUP ACA have proven their worth.  Aside from the cooking classes, the computer and career development classes I have valued the most and have helped shape my career for the better.  IUP is a great place for serious students who need a good overview on the culinary industry.  Of course, the majority of what I learned was at my various jobs in the past 3 years, but IUP built my confidence enough to accept such challenging positions at the restaurants I chose to work.  My advice to students is that you take out of school what you choose to put into it.  The talent is there teaching, but it is the students' responsibility to make the most of the knowledge in front of them.  Ask questions and challenge yourself and your teachers!
   

• Lee R. Sedon, '02
  Executive Chef/Assistant Director of Food & Beverage
  Kenmure Counrty Club ~ Flat Rock, NC
   

• Jeffery Alan Severance, '95
  Sous Chef
  Seneca Allegany Casino ~ New York
   

• Brett Smalley, ‘99
  Culinary Instructor
  ~ Tioga, PA
   

• Delcie Smith-Alt, '95
  Massage Therapist
  Self-Employed ~ Clearfield, PA
   

• Jennifer Stake, ‘01
  Sous Chef
  Cura Hospitality ~ Huntingdon, PA
  Since leaving Penn State after 3 years I have been working with a Company called Cura Hospitality! We deal with only retirement communities. I have been a Sous chef for them for over a year now.
   

• Andrew M. Stewart, '02
  Culinary Specialist
  U.S. Navy (USS Columbia) ~ Pearl Harbor, HI
   

T

• Constancia S. Taber, ‘98
  Personal Chef
  Self-employed ~ Tucson, AZ

• Michele Tarquinio,
  Manager and Head Baker
  Cakewalk Paia Bakery~ Maui, HI

  I have been in Maui, Hawaii for 2 years and 3 months working at 3 different places but, the one that I have stuck with is the Cakewalk Paia Bakery. In Hawaii, the cost of living is very high and so, for the first year and 10 months I worked 2 jobs. Both of those places were restaurants where I was the sole dessert maker and bread baker. However, in the end, the bakery has my heart. With my solid work ethic and culinary skills that I acquired from the academy, I have been able to become the manager and head baker of the Cakewalk. Because of that promotion in June, I was able to quit my second job.

  The bakery is fairly small but very personal which I love. Many of my customers know me by name, as I them.

  In the bakery myself and my four other employers make small batches of many different products making quality, not quantity very high and consistent. Wedding and other cakes are also a large part of our business. The owner, Heidi Cramer, spends most of her time doing the “business paperwork” part now that I can manage the bakery and because of that, our business has grown tremendously. We now offer mail order of our products and people from the mainland are contacting us for our wedding cakes. I say “our business” because the bond I have with Heidi and how well we work together makes it feel like it’s mine too. Partial ownership for me is also something in the works but that’s another day.

  My responsibilities include opening the shop and completing 90% of all the baking, all ordering and inventory, maintaining my employees and product consistency and of course dealing with customer issues, good or bad. Having an open kitchen is really fantastic; again it creates that one-on-one level with customers.

  I would like to offer all of you the best piece of knowledge and advice I can that perhaps the Academy just doesn’t have time to explain. Being “successful” in the culinary industry is not about who you work for or with or where you work. It’s about being able to feel your passion at work everyday. Fact is, we all have to work for the rest of our lives but as soon as it becomes “work” and that passion dissolves, you are no longer successful. Do not stay somewhere that your heart is not into. I promise you, you’ll make the worst food of your life. It may take some time but you’ll find your niche. Be patient, humble, and open minded.

  
   

• Jason L. Teears CSC, CPC, ‘98
  Executive Chef/Production Manager
  Morrison Management Specialists ~ Roslyn, PA
  
  I am a 1998 graduate of IUP Academy of Culinary Arts. Upon graduation, I moved on to Ocean City, MD, to complete my externship at the Princess Royale Hotel. After a six-month stay, I accepted a Sous chef position with Phillips Seafood Restaurants in Ocean City. During my two-year stay with Phillips, I became an active member of the ACF and earned “CC” status. I then went back to Princess Royale Hotels in an Executive Chef role. After a year of that, I moved on to Reading, PA, as corporate chef at Sweet Street Desserts. During my three-year employment with Sweet Street, I earned both “CSC” and “CPC” status, I also silver-medaled in an ACF competition. Currently I am with Morrison Management Specialists, a contract foodservice company. I have a lot of responsibility at my unit (a CCRC) including the daily production of 1,100 meals.

  I have been very grateful of the education that I received from IUP ACA. It prepared me for all of my past, present and future challenges. The education shapes students into professionals. It has also allowed me the opportunity to work in carious sectors of foodservice, such as restaurants, hotels, manufacturing, corporate dining, contract catering and senior dining. I am proud of the education that I received, and eight years later, I’m just starting back at IUP on the way towards a four-year degree.
   

• Jill N. Tiffany, ‘98
  Catering Manager
  Sodexho Campus Services - University of Pittsburgh at Johnstown ~ Johnstown, PA
  
  I am a 1998 IUP Culinary graduate. I decided to go to Ocean City, MD, to do my externship at the Princess Royale Hotel and Convention Center. I worked there for seven months and completed my externship. When my externship was almost complete I decided that I wanted to go to the management end of the business. I was applying for different positions in Ocean City. I was offered a position as restaurant manager of the Angler restaurant. I accepted the position and now am responsible for the hiring, scheduling, cash reports and much more. After about 16 months of that, I was ready to move back home. There was a position that opened at the University of Pittsburgh at Johnstown. I was hired as the Resident Dining Manager. The foodservice there is contracted to Sodexho. This was a great move for me. There was a lot of variety. We had retail, catering and board operations. After working there for four years, I was offered a General Manager position with Metz & Associates. I worked as the General Manager for Richland School District. I was a 1500 enrollment account. I decided after a year that this was not the job for me. It was a great learning experience, but catering is where I belong. I went back to Sodexho as their Catering Manager. I am doing what I love to do.
  
  The education that I received at IUP is something that I wouldn’t change for the world.

  The instructors strive on key information that you use everyday in the industry. Everything that I have learned I use in my career today. I am very thankful for the wonderful education that I received at IUP. I know that IUP has a lot to offer to incoming students.
   

• Matthew J. Tisler, '96
  Contracts Representative
  Science Applications International Corporation ~ Charles Town, WV
  After attending IUP I quickly rose up the culinary food chain. At my intern site, I was asked to stay on and did so for eight months before be promoted to PM Sous Chef. Living in Washington DC was very helpful as I had my choice of fine dining and private clubs to choose from for my next job location. I chose to become a Garde Manger Chef for a private club that catered to the who’s who of the nation’s politics. I got to rub elbows with some of the top administrators of President Clinton’s cabinet. And with this boost to my abilities, I moved to Green Bay, WI, to be the Garde Manger chef for a private golf and riding club that hosted all the Packers Front office as well as a majority of the players. After working and ice carving, a skill I acquired at IUP, for quite a few NFL Charity Golf Tournaments, I moved back to the Washington area and went back to the hot side of the kitchen as a Sous Chef for a large hotel. Unfortunately 9/11 put the brakes on the food service industry in the Washington area – as we rely heavily on the tourists – so I looked into family restaurants and business services. I chose business services and was hired as the Executive Chef of Science Applications International Corporation and worked for them for a year. The contract between SAIC and the company I worked for ran out, and I found myself unemployed. I ended up applying to and being accepted for a position within SAIC as a contracts representative. For SAIC I manage some multi-million dollar contracts for Homeland and Physical Security. If it weren’t for the management, organization skills and self confidence that IUP instilled in me, I would never have thought that I could be doing what I am doing today. I tell people that I do the same thing I did as a chef, just now it’s IT people and security cameras instead of carvery chefs and fillet mignons. I miss the culinary arts tremendously and am currently looking to revive my culinary career. I am hoping to open my own place in Charles Town, WV, -- now a suburb of DC – or to go back to work in the hotels. Without the knowledge and skills that I learned at IUP, I know that I would never have been able to do the things that I have done or go to the places I have gone.
   

• Joseph E. Toth
  Assistant Manager
  Bob Evans ~ Oil City, PA

U

V

• John Venuto
  Chef
  Parrot Key Caribbean Grill ~ Fort Myers Beach

W

• Donna Wells, '03
  Sales
  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.
   

• Randell Lee Whetzel Jr., '02
  Foods Manager/Sous Chef
  Sodexho Healthcare Division ~ Cleveland, OH

  After graduating from the Culinary Academy, I moved to Florida and worked at The Breakers Resort and Spa.  After working there for a year, I returned to Pennsylvania and went back to work with Eat n Park restaurants as a manager of food service.  After two years there, I have moved to Cleveland, Ohio, where I am a Foods Manager/Sous Chef for Sodexho Health Care Division.  I oversee a staff of 50 cooks and servers, who prepare about 300 meals a day for patients and about 500 meals a day in the employee cafeteria. 

   

• Christopher T. Williams, ‘00
  Pastry Cook II
  Biltmore Estate ~ Candler, NC
  
  I am currently working at the Deer Park Restaurant on the Biltmore Estate. My position is a Pastry Cook II which is right below a Demi-Chef. I am an Alumnus of IUP from the ’00 class. I did my externship at the Ocean Reef Club in Key Largo, Florida. I have been all over the Eastern United States. I was in FL for my externship, then went back to NJ, where I am originally from, and worked at Bally’s Hotel and Casino for 4 years. I then moved to Concord, VA, and work at a local bakery. And now I am at the Biltmore in Asheville, NC.  I have been married and divorced within my four-year stay at Bally’s. 
  
  IUP has given me such a great learning experience, and it has also offered me a great network of people to go to whenever I need something, whether it be a job or just to ask a question or find a recipe. I have noticed one thing about our students that no other school has, and that is when we graduate and do our externships, we already have the knowledge of how a kitchen works and runs and we are able to step right in and do the job like we have already been working there for a while. The experience and dedication for our jobs are so much better then students from other schools.

• Brad Winters, ‘92
  Dinning Services Director
  Luthercare Retirement Community ~ Lititz, Pa
   

X

Y

Z

• Ginny L. Zorn, ‘99
  Pantry Chef
  Best Western ~ Manitowoc, WI