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 the food and beverage coordinator at the Intercontinental Hotel in Cleveland, Ohio. Employed by Intercontinental Hotels for seven years, Ashley’s current responsibilities include booking events and assisting the food and beverage director.
is the kitchen manager at Casper Restaurant in Jackson Hole, Wyo. Casper Restaurant is a ski-in\ski-out restaurant located in the Teton mountain range at the base of the Jackson Hole Resort’s Casper Lift. The restaurant has been rated by Ski Magazine as one of the Top Ten Best Resort Restaurants in the country. Travis spends his summers in Alaska, where he has been using the ice carving skills he developed at IUP to sculpt stone, whale bone, mammoth ivory, and other Alaskan materials.
is the baker for Dornans Resort in Moose, Wyo. Dornans is a family-owned and operated resort located in the heart of the Jackson Hole valley, on the Snake River inside the boundaries of Grand Teton National Park. Thomas says, “It's awesome to be doing what I love in such a beautiful area.”
is a supervisor for Aramark Corporation at the Susquehanna University in Selinsgrove, Pa. Kirsten has been employed there since 2007.
is assistant head cook at Robert Packer Hospital, a Level II Regional Trauma Center and division of Guthrie Health located in Sayre, Pa. Nicole’s department is responsible for providing food service for 1,500 patients, visitors, and staff each day. Nicole is gaining catering experience as well; her department caters hospital and medical staff events, including luncheons, elegant dinners, weddings, and everything in between.
is a production chef for the Olive Garden.
is the executive chef at the U.S. Hotel in Hollidaysburg, Pa. He has been employed by the hotel since February 2011. His sous chef is Daniel Dillier, ’10.
was recently promoted to pastry chef at the Giant Eagle Market District in Robinson, Pa. One of Janice’s responsibilities as pastry chef is to formulate and create recipes for the Giant Eagle Market District franchise.
is currently employed at the Soergel Orchards Family Farm Market in Wexford, Pa., while attending classes at Robert Morris University. Ryan completed his externship at the Ocean Reef Club in Key Largo, Fla.
is sous chef at the U.S. Hotel in Hollidaysburg, PA. His executive chef is Zachary Ford, ’08.
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