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Certified Sous Chef
Certified Culinary Educator
Food Management Professional
Chef Rupert is an experienced culinary educator. Prior to joining the faculty at IUP, she taught at the Art Institute of Seattle School of Culinary Arts. In 1997 she received American Culinary Federation certifications of CSC (Certified Sous Chef) and CCE (Certified Culinary Educator).
Chef Rupert has industry experience at historic inns, country clubs, golf resorts, theaters, 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 Rupert is an active member 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 one of two faculty advisors to the Ice Carving Club, a student activity group at the Academy of Culinary Arts. Chef Rupert also coordinates the Italian Studay Abroad experience for students interested in gaining international experience in the culinary arts.
A faculty member for fourteen years, Chef Rupert is a tenured chef instructor and has earned both a B.S. and a master’s degree in Adult and Community Education from IUP.
