Culinary and Baking graduates of the IUP Academy of Culinary Arts have many success stories to share. Here is our latest alumni news!
If you are a graduate of our program, please update your alumni information and we will include your profile in our next Class Notes news post.
is currently the retail and catering manager at AVI Foodsystems at Lakewood Hospital in Lakewood, Ohio.
is the central kitchen production team leader for Giant Eagle in Pittsburgh, Pa. In his current position, he manages 25 team members and supplies fully cooked gourmet products for all five Market District stores in the Pittsburgh area. His numerous positions at Giant Eagle over the past seven years have given him the opportunity to work both in the front and back of the house, which he enjoys.
is the culinary supervisor at the Lake Tahoe Resort, Spa, and Casino–Hyatt Regency in Lake Tahoe, Nev. Adam manages the Sierra Café and the Cutthroat’s Saloon, two of the properties’ more casual restaurants.
Eric McHughrecently joined the staff of the Refinery as sous chef. The Refinery is located in Tampa, Fla. The Refinery produces a new menu each week with items that are fresh and available from local farmers and suppliers.
Valerie Watt McHugh
is the campus executive chef at Eckerd College in St. Petersburg, Fla., where she is employed through Bon Appétit Management. Valerie is responsible for three cafes and catering on campus. She has been employed with the company since 2009.
Bruce Baumannis the executive sous chef at Parkhurst Dining Services at Lycoming College in Williamsport, Pa. Along with the executive chef, Bruce oversees dining and catering operations at Lycoming College. Lycoming College has a yearly enrollment of 2,000.
Jeffrey Millerrecently accepted a position as a line cook at Blackberry Farm in Walland, Tenn. Blackberry Farm’s dining venue, the Barn, specializes in fresh on-the-farm cuisine and has been featured in Food & Wine, Gourmet, and Bon Appétit magazines. Blackberry Farm is a luxurious hotel located in the Great Smoky Mountains.
Elizabeth Williamsrecently accepted a position as a pastry cook at Blackberry Farm in Walland, Tenn.
is currently the demi chef at the Bistro at the Biltomore Estate in Asheville, N.C. Ryan also works with other Culinary Academy alumni at the Bistro, which includes grill demi-chef John Solomon ’09 and cook 2’s Jess Bower ’10 and Nate Elkovitch ’10. In January 2011, Ryan competed in the Les Chaine Jeunes Commis (Young Chef) Competition.
Jeremy Mannersis the culinary and nutrition director at West Haven Manor–Quality Life Services in Apollo, Pa. Jeremy recently earned the Foodservice Management Professional credential. He currently serves as the state chapter president for the Association of Nutrition and Foodservice Professionals.
Courtney Ickescompleted her baking externship at Marriott Macro Island in Florida. She is currently a cook 3 at Nemacolin Woodlands Resort and Spa in Farmington, Pa.
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