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.
Matthew Cedro is the director of operations and head cheese maker at Firefly Farms Creamery and Market in Accident, Md. Firefly Farms produces approximately one hundred thousand pounds of handmade goat cheese each year. Matt attended classes at the University of Vermont’s Institute for Artisan Cheese in 2003.
Steven Kohlbusis currently the executive chef at the South Congress Café in Austin, Texas.
Brian Anstadt is the culinary arts instructor at Lycoming County Career and Technology Center in Hughesville, Pa. Brian loves his job and wouldn’t change anything about his career path.
David Burchis the executive sous chef for Parkhurst Dining at Bucknell University. Parkhurst Dining is a division of Eat'n Park Hospitality Group. David manages the residential and catering food operations for Bucknell University, which is the company’s largest account.
Thomas Barnes is the sous chef at Nap’s Cucina Mia in Indiana, PA. Thomas works on the line and prepares desserts for the restaurant. In 2010 one of the desserts Thomas helped create with Chef Nick Karas was voted one of the "Top Five Desserts of 2010" by the Pittsburgh Post Gazette.
Heidi Miller is currently the head baker at Sweet Tammy’s in Pittsburgh, Pa. Heidi was the April guest speaker for the American Culinary Federation (ACF) Groundhog Chapter meeting, where she spoke about cake decorating and competitions.
Peter Christoffel is currently working for Wegmans while completing his Nutrition/Dietetics degree at West Chester University.
Angela Held is currently working as a pastry cook at the Vanilla Pastry Studio in Pittsburgh, Pa.
Ann Colangelo is completing her Hospitality Management degree at IUP. While attending school she is employed as a line cook at Holiday Inn in Indiana, Pa. Ann is in charge of all prep work and specials. She also helps with banquets and manages the evening cook shift.
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