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Kirk Bachmann – President
of Education and Corporate
Kirk Bachmann - Vice President of Education - Corporate
Executive Chef for Le Cordon Bleu Schools North America
Vice President of Education and Corporate
Executive Chef for Le Cordon Bleu Schools North America, Kirk T.
Bachmann is Career Education Corporation.s culinary ambassador and
corporate liaison to Le Cordon Bleu International. He travels throughout
the United States, to Career Education Corporation.s 13 culinary
programs, ensuring the integrity and high standards of the Le Cordon
Bleu Program. Chef Bachmann, a fourth generation chef, began his
culinary career at a very young age in the pastry kitchen of his
father, a master pastry chef, trained in Germany. As a young teen,
Chef Bachmann spent much time training at the Hotel Waldshanke;
a resort in Northern Germany owned and operated by his uncle, also
a classically trained chef. After graduating from the University
of Oregon, with an honors degree in International Studies, Chef
Bachmann went on to receive his formal culinary training at the
Western Culinary Institute in Portland, Oregon. Later, Bachmann
earned his Masters in Education from American Intercontinental University.
Bachmann honed his front-of-the-house skills while working with
acclaimed Portland, Oregon Chef, Xavier Bauser, at the world class,
Mobile 5 Star, Benson Hotel in Portland. Chef Bachmann then owned
and operated his own restaurant in Colorado where he earned restaurant
of the year accolades in 1990. Chef Bachmann is a Certified Executive
Chef through the American Culinary Federation as well as being a
Competition Medalist. He is also a member of the International Association
of Culinary Professionals. In 1992 Bachmann was chosen for Citations
.Who.s Who Among Rising Young Americans.. He has cooked for Heads
of State and Celebrities. After a culinary career that began more
than 20 years earlier, Chef Bachmann returned to the Western Culinary
Institute in 1995 as a Chef Instructor. While at Western, Chef Bachmann
was instrumental in the implementation of the Le Cordon Bleu Culinary
Program. In January of 2000 Chef Bachmann accepted the position
of Education Director, Le Cordon Bleu Schools North America and
with it, the responsibility of maintaining the standards and quality
of the Le Cordon Bleu Program. (Through a partnership formed between
Le Cordon Bleu International, Paris, and Career Education Corporation,
the world.s largest provider of quality culinary education, the
culinary schools of Career Education Corporation have the exclusive
rights to offer the prestigious Le Cordon Bleu Culinary Program.)
Today, Chef Bachmann continues to ensure the highest level of professionalism
at Le Cordon Bleu Programs throughout the United States. He has
also been very instrumental in the implementation of Le Cordon Bleu
Pâtisserie and Baking Program as well as the Le Cordon Bleu
Hospitality & Restaurant Management Program.
Chris Day – Corporate Chef, Mercer Tool
Christopher Day
Corporate Chef
Mercer Cutlery
"Innovations For Chefs"
Christopher Day, considered one of the
country’s foremost authorities on knives, is the corporate
chef for Mercer Tool Corp, a knife manufacturing company known widely
for supplying the majority of fine culinary schools in North America.
Author of Prentice Hall’s best seller “The American
Culinary Federation, Knife Skills for Chefs” Christopher is
a 1988 graduate of The Culinary Institute Of America, Christopher
received his passion for food and cooking early in life working
alongside his mother Patricia in the family kitchen. In addition
to the years spent cooking in New York and Chicago, He has spent
much of his career teaching others how to select and use the right
knife for the job at hand as well as how to maintain them. Christopher
lives in the Chicago area with his wife Tina, three daughters Hannah,
Gabrielle and Ella Grace.
Dr. James E. Griffin - Johnson & Wales University
Dr. James E. Griffin,
Johnson & Wales University
8 Abbot Park Place
Providence, RI 02903
401-598-2626
jgriffin@jwu.edu
Dr. James E. Griffin is a professional educator with over seventeen years of experience in higher education. He is Associate Provost at Johnson & Wales University in Providence, Rhode Island. Griffin holds a Doctorate in Education from Boston University with a concentration in Curriculum and Instruction and earned a Master of Science Degree in Hospitality Administration at Johnson & Wales University. His expertise lies in culinary and hospitality education, educational administration and finance, curriculum development and instructional design and he is also an Associate Professor teaching courses in hospitality management, culinary arts, education and ethics. He served two consecutive terms on the US culinary team (1992-1996), and is the recipient of over 15 national and international gold medals including two gold medals from the Culinary Olympics.
Mr. Griffin is also a noted consultant and speaker. Since 1990 Mr. Griffin has appeared three separate times on NBC’s Today show and presented over 30 seminars and written or appeared in over three dozen articles relating to higher education, leadership and the hospitality and foodservice industry. Mr. Griffin has served as a consultant to several colleges and corporations including Braun Inc., Walt Disney Co, and Slade Gorton & Co. Additionally, Mr. Griffin is a member of the National Restaurant Association and the American Culinary Federation, Phi Delta Kappa, CHRIE, and ASCD. Griffin has previously served on the board of the Colorado Restaurant Association Educational Fund, Public Education Business Coalition, Rhode Island chapter of the AIWF and the Educational Services Committee of the American Culinary Federation.
Dr. Kathy Merget - Dean of Liberal and Management Studies
at The Culinary Institute of America
KATHLEEN M. MERGET,
Ph.D., C.H.E.
Dean of Liberal and
Management Studies
The Culinary Institute
of America
Dr. Kathy Merget is the Dean of Liberal and Management
Studies at The Culinary Institute of America (CIA). Dr. Merget is
responsible for the development and quality of the faculty and staff,
curricula, budget, and policies for business management, front of
the house operations and liberal arts. In addition, she is responsible
for the college’s library and learning strategies center.
Prior to her position in the college administration, Dr. Merget
was a faculty member, teaching Interpersonal Communication and Psychology
of Human Behavior, both junior year courses for students pursuing
their baccalaureate degrees. She also has taught freshman and sophomore
level Nutrition and Introduction to Management courses at the CIA.
She had previously taught at Marist as an adjunct graduate instructor.
Kathy Merget earned her Ph.D. and masters degrees in Applied Developmental
Psychology from Fordham University, Bronx, NY. She also holds a
masters degree in Counseling/Community Psychology from Marist College,
Poughkeepsie, NY, and a bachelor of science from the State University
of New York (SUNY) at Cortland. Dr. Merget is a Certified Hospitality
Educator(C.H.E.).
Dr. Merget won the 1993 Sigma Xi Award from the Scientific Research
Society. She is co-author of Anorexia, Bulimia and Compulsive Overeating
(1990). Dr. Merget had been in private practice as a psychologist
for 15 years in the Hudson Valley.
Dr. Merget is a member of the International Council on Hotel, Restaurant,
and Institutional Education (CHRIE), Executive Committee of the
Mid Hudson Association of Women in Higher Education, and is a former
Board of Director of Women Chefs and Restaurateurs (WCR) She has
appeared on both CNN and the Food Network.
Bill Nolan Director, ProStart Program
National Restaurant Association Educational Foundation
Bill Nolan is Director of the ProStart Program at the National
Restaurant Association Educational Foundation (NRAEF). ProStart
is a career-building program that gives high school students a taste
for success in the restaurant and foodservice industry by blending
both classroom learning and work experience to produce the future
culinary and management leaders o f tomorrow. It is a two-year program
currently offered in 45 states and territories with more than 53,000
students participating nationwide.
Bill has also served on various advisory boards at the
NRAEF involving development of the ServSafe Program and FMP certification
exams. Bill is a member of Share Our Strenth's (SOS) Taste of the
Nation Advisory Committee, the Foodservice Educator Network International
(FENI) Editorial Advisory Committee, and serves on the Advisory
Board for Elgin Community College's Hospitality Program. Bill received
his culinary training at Elgin Community College's School of Hospitality
Management.
Michelle Hassan – Chicago Public Schools
Michelle Hassan, a graduate of Washburne Culinary Institute, has been the Hospitality & Culinary Arts Career Cluster Manager for the Department of Education To Careers in the Office of High School Programs at Chicago Public Schools since 2003. She manages curriculum and program development, professional development, facility design and equipment procurement for twenty four high schools.
Before serving in her current capacity, she was a Hospitality Program Coordinator at Roosevelt University in the School of Hospitality Management. She taught culinary arts over the course of eleven years at Dawson Technical Institute, Lexington College, and Westinghouse Career Academy. Her industry experiences include working with Pearadise Productions Catering, Hotel Sofitel, under Executive Chef Christian Gaborit, Levy Restaurants, Chicago Dining Authority, and the Whitehall Hotel.
She holds a baccalaureate degree from Chicago State University in business administration with a concentration in hotel and restaurant management and a master's degree from Roosevelt University in hospitality management.
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