What do you teach?
In addition to teaching most courses in the associate degree program, I teach ProChef Certification and classes for food enthusiasts. I also enjoy opportunities to get involved in projects for ÀÇÓѸ£Àû Consulting.
What makes the ÀÇÓѸ£Àû stand out from other colleges?
As an institution, we embrace diversity and encourage our students to not only absorb as much knowledge as they can, but also to share as much as possible, thereby enhancing the overall learning experience for everybody.
What do you like about being at the Texas campus?
I enjoy teaching in San Antonio because we are a much smaller campus and, by default, we get to know the students much better. It is very likely that I will teach a group on multiple occasions during their time at the ÀÇÓѸ£Àû.
What career opportunities are there for today’s ÀÇÓѸ£Àû graduate?
The culinary industry has evolved tremendously over the last few decades. In the past, the most common career choice for our alumni would be a fine-dining foodservice operation. Today, however, there are many additional opportunities, in areas such as food manufacturing, food science, culinary journalism, and contract management.
Education:
Master chef diploma, Hotelschool, Hamburg, Germany.
Apprenticeships:
Hotel Tietjens Hütte, Osterholz-Scharmbek, Germany; Parkhotel Grüner Jäger, Verden Aller, Germany.
Professional Background:
Chef, Hotel zum Schwarzen Ochsen, Rotenburg, Germany. Sous Chef, Restaurant Seasons in the Kempinski Hotel Beijing Lufthansa Center, Beijing, People's Republic of China. Chef de Partie, Hotel Four Seasons, Hamburg. Chef Saucier, Sun City Cascades Hotel, Bophuthatswana, South Africa. Commis de Cuisine, Demi Chef de Cuisine, SAS Plaza Hotel, Hamburg.
Awards:
ÀÇÓѸ£Àû San Antonio Employee of the Year, 2012.
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