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 executive chef at Sequoia National Park in California. He works for Delaware North in the Parks and Resorts division, a global leader in hospitality and food service.
is fresh group leader at Giant Eagle Market District in Pittsburgh, Pennsylvania. He is a member of the cooking school staff. Tom holds a B.A. in Hotel and Restaurant Management and has been with Giant Eagle since 2005.
is a banquet chef at Omni William Penn in Pittsburgh, Pennsylvania, which is famous for its award-winning cuisine.
is chef of the Village Summit at University of Georgia Food Services. There, she serves 4,000 or more customers a day in a modern university food service operation.
is pastry chef at Wine Cask Restaurant in Santa Barbara, California. Wine Cask specializes in great food featuring the freshest local ingredients and an extensive wine list.
is head baker and assistant manager at Papa J's Ristorante in Carnegie, Pennsylvania. The restaurant specializes in “beautiful food simply prepared to be shared with family and friends.”
is a pastry cook at the Continental Midtown in Philadelphia, Pennsylvania.
is a cook at Ocean Reef Club in Key Largo, Florida. Robert received the Associate of the Quarter award.
is a pastry chef at Hilton Garden Inn- SouthPointe in Canonsburg, Pennsylvania. She makes everything from breakfast pastries and cookies to buffet-style and plated desserts for up to 1,000 people.
“I did my externship in Asheville, N.C., at the Biltmore Estate. It was a great experience, and I worked there for nearly two years! I then moved back to Pennsylvania and got a job at a Hilton Garden Inn as a pastry chef. I work for the banquet side of the kitchen and make everything from breakfast pastries and cookies to gourmet cupcakes and plated desserts for up to 1,000 people. The people I work with/for are awesome, and this is a great company to work for.”
is a cook at Stable Café at Biltmore Estate in Asheville, North Carolina. The Stable Café is located in an historic building that was transformed from a noneteenth-century stable into a fascinating restaurant where guests dine on traditional Southern fare in a comfortable setting.
“Basically, food is my passion. Just cooking every day...it’s amazing.”
is a garde manger and pastry cook at Grand Bohemian Hotel in Asheville, North Carolina. She also does weddings and banquets as part of her position there.
is a cook II at Omni Bedford Springs Resort and Spa in Bedford, Pennsylvania. He works at the 1796 Room, an upscale signature steak and chophouse. Omni Bedford Springs is a four-diamond resort and a national historic landmark.
is a pastry cook I at Biltmore Estate in Asheville, North Carolina. The Biltmore has a four-star inn and an award-winning winery, six restaurants, and event and meeting venues.
“I enjoy having to change the menu for the seasons because it helps me learn more about foods that I haven’t worked with very much before and how to adjust to changes and solve problems that arise.”
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