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Culinary Apprenticeship Establishes Advisory Board

Culinary Apprenticeship Establishes Advisory Board

The Culinary Apprenticeship Certificate program has established an Advisory Board comprised of chefs and hospitality industry professionals. The board was formed to enhance our culinary program by helping us to evaluate and develop new program ideas, secure donors, and build awareness about the value of the culinary certificate. The seven-member board brings in years of experience in the culinary field. They will also serve as advocates within the local community and with various hospitality industries.

The purposes of the board are entrenched in the reason for their creation, support and advice. Members will input curriculum on development, course changes and/or course improvements. They will also help within the community by building partnerships.

“Students will receive help as they go into the workforce through the board’s involvement,” Pam Moss, Culinary Program Manager, said. “Contributions to the program will help to purchase the latest equipment and donations will help future students through the establishment of scholarships.”

Culinary Apprenticeship Advisory Board

The Culinary Advisory Board Members are:

  • Matthew Basford, Executive Chef at Canoe
  • Beverly Holyfield, Career, Technical, and Agricultural Education Coordinator at the Georgia Department of Education
  • Robert Gerstenecker, Consulting Executive Chef at Four Season at Park 75 Hotel
  • Paulette Hopkins, Owner of The Hopkins Alliance
  • Kevin Taylor, CEO of Fire Stone and President of Eastbeck® Wealth Management
  • Jeff Whitney, Owner of Event Transportation Atlanta
  • Ian Winslade, Culinary Director at Murphy’s and Morningside Kitchen

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