Our culinary and baking faculty members bring a wealth of experience to the classroom. They have managed multimillion-dollar restaurant operations worldwide and prepared meals for presidents, royalty, CEOs, and movie stars. They have taught and developed programs at culinary schools across the United States, and they are gold, silver, and bronze medal winners in ACF-sanctioned local and national culinary competitions.
In addition to their broad industry and teaching experience, all IUP chef instructors have either advanced degrees or multiple professional certifications. 90 percent of IUP chef instructors are dual-certified by the American Culinary Federation as certified culinary educators and in their specialty (certified executive chef, certified executive pastry chef, etc.).
Experience counts, but teaching is their passion. That means you learn not only from a pro, but also from someone who loves teaching.
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“All the chefs are with you for a two-week period on rotation. I use cooking methods for stocks and sauces from Chef Fitting, pastry skills from Chef Kapusta and Chef Price, organization and preciseness from Chef Rupert, professionalism from Chef Pike, keeping calm during service from Chef Nutter, and personal hygiene from Chef Wutsch.” Takafumi Mitsuzuka, Culinary Arts, Chef, Kempinski Hotel Aqaba Red Sea, Jordon, Aqaba
“All the chefs are with you for a two-week period on rotation. I use cooking methods for stocks and sauces from Chef Fitting, pastry skills from Chef Kapusta and Chef Price, organization and preciseness from Chef Rupert, professionalism from Chef Pike, keeping calm during service from Chef Nutter, and personal hygiene from Chef Wutsch.”
Takafumi Mitsuzuka, Culinary Arts, Chef, Kempinski Hotel Aqaba Red Sea, Jordon, Aqaba
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