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IUP has assembled an exceptional team of world-class chefs
and educators to serve as faculty members. Our award-winning chefs excite and inspire their classes with their creative skills and wealth of knowledge.
The student's learning experience is greatly enriched by these
seasoned culinary arts
professionals.
Meet the IUP Academy of Culinary Arts Faculty:
Front Row:
Martha Jo Blake, Hilary DeMane,
Lynn Pike,
Timothy Brown |
Back Row:
Clifford Klinger,
John Kapusta,
Barbara Elkin,
Mindy Wygonik,
Gary Fitting,
Albert Wutsch |
Not Shown:
Anthony Battaglia, Andrew Nutter, Barbara Hanley |
Albert
Wutsch
Certified Executive Chef, Certified Culinary Educator
Department Chairperson
Chef Wutsch is a Certified Executive Chef and a Certified Culinary Educator
and has been with Indiana University of Pensylvania
since 1991. He previously held the positions of department chairperson and chef instructor for the University of Montana College of Technology
and chef instructor for the Florida Culinary Institute.
Chef Wutsch owned and operated catering businesses in
Montana and Florida. He catered upscale events
throughout Palm Beach, Florida, including a fund-raiser
at Donald Trump's Mar-A-Lago estate.
He has received numerous Outstanding Instructor awards,
a Best of Show award in the Taste of Montana competition
and was recognized by the local ACF Chapter as "Chef of
the Year" in 2001. Chef Wutsch has been retained by Simon
& Schuster Publishers to review culinary book
manuscripts, and has self published two cookbooks, "The
Art of Barbecuing And Grilling Game" and "The Art of Cooking Venison".
In addition, he writes cooking columns for national
magazines, conducts cooking seminars at national
conventions and conducts radio and television interviews
and demonstrations.
Chef Wutsch was a presenter at the National American Culinary Federation Convention Educational Seminar on Teaching Methods. He graduated with honors from the Culinary Institute of America
and earned a Bachelor of Science in Education, Summa Cum
Laude from Indiana University of Pennsylvania.
Earlier this year, Chef Wutsch demonstrated cooking and
butchering at two Outdoor Shows- the National Pheasant Fest
in
Des Moines, Iowa and the Eastern Sports & Outdoor Show
held at the Farm Show Complex in Harrisburg,
Pennsylvania.
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Anthony Battaglia
Certified Executive Pastry Chef, Certified Culinary
Educator
Chef Instructor
Chef Battaglia has a B.S. degree in Accounting from IUP
and is halfway through the IUP Masters program in Adult
& Community Education. He earned his culinary degree
from Pennsylvania Culinary Institute.
In addition to having worked in a private club and a
country club, Chef Battaglia was pastry chef at the
Pittsburgh Hilton and Towers for 6 1/2 years. His
teaching experience comes from Pennsylvania Culinary
where he was both a pastry and culinary arts instructor
for over 7 years.
Having twice attended the World Pastry Championships in
Las Vegas and a participant in many workshops with
premier pastry chefs in the industry, Chef Battaglia has
much knowledge and experience to share with his
students. He also enjoys golfing and running and has
ompeted in 11 marathons.
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Martha Jo Blake
Certified Culinary Educator,
Certified Sous Chef,
Food Management Professional
Chef Instructor
Chef Blake is starting her 12th year of teaching culinary arts. She has taught at the Art Institute of Seattle School of Culinary Arts and here at IUP Academy of Culinary Arts. She received American Culinary Federation certifications of CSC (Certified Sous Chef) and CCE (Certified Culinary Educator) in 1997.
Chef Blake has industry experience at historic inns, country clubs, golf resorts, theatres and nightclubs. Her background also includes
experience with Swiss cuisine, catering, and employment as a private chef. Her work has taken her
from Maine to Alabama, and from New York to Colorado. She completed her education at the Cordon Bleu School of Cookery in London,
England. In addition, she graduated fourth in her class from the Culinary Institute of
America where she remained after graduation for a fellowship position in both the American Bounty Restaurant and the Escoffier Room.
Chef Blake is very active in the Pittsburgh chapter of the American Culinary Federation.
She has competed in the ACF Hot Foods Contemporary
Competitions since their start in 1996 and has won
numerous medals and trophies including three golds and
one bronze. Chef Blake is also a faculty
advisor for the Ice Carving Club, a student activity at the Academy of Culinary Arts.
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Hilary DeMane
Certified Executive Pastry Chef,
Certified Culinary Educator,
Chef Instructor
Chef DeMane is one of only approximately 165 individuals in the nation to be certified as an Executive Pastry Chef and she has also earned the Certified Culinary Educator rank. Chef DeMane's experience includes corporate executive pastry chef for Premier Cruise Lines and executive pastry chef for the Sheraton Royal Waikoloa Hotel, Hawaii, and the Biltmore Hotel, Los Angeles. As a pastry chef aboard the S.S. Rotterdam, she was the first American and the first woman to hold such a position for Holland America Cruises. She has owned and operated a gourmet bakery in Palm Springs, California, and has cooked meals for President Reagan, numerous governors and movie stars.
Chef DeMane was a chef instructor at the Florida Culinary Institute. She also developed the curriculum for a separate associate degree program titled International Baking and Pastries and was chairperson for the department. She earned IUP's prestigious Senate Teaching Award and was a presenter at the National American Culinary Federation Convention Educational Seminar on Curriculum Development. Chef DeMane graduated fifth in her class from the Culinary Institute of America with an
A.O.S. degree.
Most recently, Chef DeMane developed the curriculum for
the Advanced Baking & Pastry Arts Program at IUP. She
also serves as chef instructor for this second-year
program.
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Barbara
Elkin
Coordinator of Academic Support
Services at the Culinary Academy
Part-time Faculty
Ms. Barbara B. Elkin has a B.S. Ed. in Health and
Physical Education from Slippery Rock University and the
Texas A&M University – Corpus Christi. Presently she is
completing her M.A. in Community Counseling, Adult and
Adolescent Tract.
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Gary Fitting
Certified Executive Chef,
Certified Culinary Educator,
Certified Culinary
Administrator,
Member of the American Academy of Chefs
Chef Instructor
Chef Fitting is a Certified Executive Chef and Certified
Culinary Administrator and is a member of the
prestigious American Academy of Chefs.
He has held the following prestigious positions: executive chef and general manager for the Fountain Springs Country Club, Ashland, Pennsylvania; Food and Beverage Director for the four-star, four-diamond Kiawah Island Resort, Charleston, South Carolina; Food and Beverage Director for the 800-acre Sea Palms Resort, St. Simons Island, Georgia; and executive chef for the five-star, five-diamond The Cloister Hotel, Sea Island, Georgia.
Chef Fitting is an active member of the American
Culinary Federation. He assisted in the development of
the ACF requirements for the Culinary Administrator
certification. He also dedicates time to scholarship
development for culinary students through the local ACF
chapter and through the American Academy of Chefs.
Interested in expanding educational options for culinary
students, Chef Fitting developed articulation agreements
between IUP and DCT International School in Luzern,
Switzerland. Because of his work, IUP culinary students
are eligible to transfer credit toward DCT culinary
programs where they have the opportunity to earn
European diplomas in culinary arts or baking and pastry.
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John Kapusta
Certified Executive Chef,
Certified Culinary Educator,
Foodservice Management Professional
Chef Instructor
Chef Kapusta brings to his students a broad range of
teaching and industry experience. Prior to joining IUP
in 2003, he taught culinary, pastry arts and hotel
/restaurant management.classes for Le Le Cordon Bleu at
Pennsylvania Culinary. His industry resume includes
experience with Marriott where as chef, he was
responsible for increasing his hotel restaurant rank up
to the top 5 properties. He held positions with the Top
of the Triangle Restaurant in Pittsburgh as well as
other country clubs and fine dining restaurants.
Culinary Competion is also an interest of Chef Kapusta
and he has won gold and silver medals in both local and
national competitions.
Chef Kapusta has a Bachelor of Science degree in
Computer Science from the University of Pittsburgh. He
also earned an Associate Degree in Culinary Arts from
the Pennsylvania Culinary Institute where he was
Valedictorian (Ranked 1st in class) and was a recipient
of the Master’s Achievement Award.
Most recently, Chef Kapusta has been completing graduate
work at Indiana University of Pennsylvania and is
scheduled to graduate in May of 2006 with a Masters in
Adult and Community Education. He will begin work in the
Doctor of Education program in the summer of 2006.
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Clifford Klinger
Certified Executive Chef,
Certified Culinary Educator
Chef Instructor
Chef Klinger is a Certified Executive Chef who previously held the position of executive chef for the four-star and four-diamond Hershey Lodge & Convention Center, Hershey, Pennsylvania, where he was responsible for $7 million in annual food sales. He has over 29 years experience
and has cooked for five Governor Inaugural Balls, 50 state governors, and former presidents Ford, Carter, Reagan, and Bush.
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Andrew Nutter
Certified Chef de Cuisine, Certified Culinary Educator,
Foodservice Management Professional
Chef Instructor
Chef Nutter studied Food and Institutional
Administration at West Virginia University and received
his Bachelor's Degree in Hospitality Administration from
Robert Morris University. After earning an Associate's
Degree in Specialized Technology from The Pennsylvania
Institute of Culinary Arts, Chef Nutter completed
training and study in Paris, France at Le Academie du
Vin, Hotel Ritz, Le Cordon Bleu, and La Varenne.
Chef Nutter worked for Westin Hotels and Resorts at
their property in Hilton Head Island, SC. He returned
to the Pittsburgh area where he became Saucier and later
Executive Sous Chef at Allegheny Country Club in
Sewickley, PA.
Chef spent 9 years as a lead chef instructor in the
Hotel and Restaurant Management program at the
Pennsylvania Culinary Institute's Le Cordon Bleu
program. He has been a coach/advisor for both
professional and student ACF
Knowledge Bowl competition teams, winning 2 bronze, and
3 silver medals, including one regional and two national
championships.
Having joined IUP in August of 2006, Chef Nutter is
currently teaching sanitation
management, purchasing, Introduction to Garde Manger,
Farinaceous Products and Vegetable Cookery, Pork &
Lamb/Spa Cuisine. In his spare time, he enjoys
fabricating and building bass guitars. He plays tennis,
enjoys music, movies, and loves to read to his
daughters. Chef Nutter was born and raised in Weirton,
West Virginia and currently resides in Coraopolis, PA
with his wife Susan and daughters, Maura, 5, and Brenna,
2.
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Lynn Pike
Certified Executive Chef,
Certified Culinary Educator,
Registered
Dietetic Technician, Food Management Professional
Chef Instructor
Chef Pike has served as Executive Chef for Culinary
Service Network, now Morrison Foods, at Longwood at Oakmont Retirement Resort,
the Wood Company and as Executive Sous Chef for the Top of the Triangle Restaurant in Pittsburgh. Her previous experience also includes employment at Shadyside Hospital in Pittsburgh and management positions with Marriott
Restaurant Corporation.
Chef Pike serves as Certification Chairperson for the
American Culinary Federation Pittsburgh Chapter and has served as past
Chairman of the Board and past President. She was the first woman to be elected to
the position of President and the first woman to sit as
Chairman of the Board for the over 500-member chapter of
restaurant and foodservice professionals.
Chef Pike is an avid competitor and a mentor for students
interested in culinary competition. She and her students
have won Gold, Silver and Bronze medals at
local and regional culinary competitions. Some of the honors conferred
on Chef Pike include first place awards from the Pennsylvania State and National Beef Challenge, a silver medal from the ACF Pittsburgh Chapter Culinary Salon; a silver medal for the Regional Hot Food Team while acting as team manager, and ACF Regional Member of the Year winner. Chef Pike
participates in numerous charitable functions and she lectures locally on culinary nutrition.
Currently, Chef Pike is working on her Master of Arts
degree in Adult and Community Education.
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Mindy Wygonik
EdD, Certified Hospitality
Educator
Computer and Business Instructor
Dr.
Wygonik earned Bachelor of Science and Master of
Education degrees in Business Education from Indiana
University of Pennsylvania where she received the
Outstanding Student Teacher award. She also completed an
educational doctorate in Instructional Design and
Technology at the University of Pittsburgh. Dr. Wygonik
has taught numerous business and computer courses at
IUP. She has also designed and conducted Internet and
Instructional Design workshops for educators. Dr Wygonik
further earned the Certified Hospitality Educator (CHE)
designation from the Educational Institute of the
American Hotel and Lodging Association. This
certification recognizes professionalism, commitment,
and expertise in the field of hospitality education.
She is a member of AECT, the Association for Educational
Communications and Technology and serves on the Board of
Directors for the YMCA of Indiana County. In January of
2005, Dr. Wygonik began serving as Associate Director of
the Instructional Design Center at IUP, located in
Stabley Library.
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Faculty may be reached through the Academy's e-mail address:
culinary-arts@iup.edu
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