| September 12, 2006 – Dover , New Hampshire –
McIntosh College announced today that its Le Cordon Bleu Culinary Arts Program instructors Todd M. Sweet, Stephen Hunn , and Jay Curcio, have earned the prestigious designation of Certified Executive Chef from the American Culinary Federation (ACF). The status of Certified Executive Chef is awarded to chefs exhibiting a precise level of work and educational experience. They must also complete written and practical cooking examinations as well as completing current certifications in Sanitation, Supervision and Nutrition.
Jim Gallivan , Director of Education for McIntosh College's Le Cordon Bleu Culinary Arts Program, himself an Executive Chef and Certified Culinary Administrator, believes the title of Executive Chef represents more than just a culinary accomplishment. “The completion of requirements for this certification represents not only work, skill and knowledge but also a commitment to professionalism and on-going continuing education in the field of culinary arts.”
Executive Chef Todd Sweet , of Dover , NH , teaches baking and American Regional Cuisines in the Le Cordon Bleu Program. “Ultimately, I would like to become a Master Chef,” said Sweet. “The certifications and examinations that I completed in order to become a Certified Executive Chef have put me one step closer to my goal.”
Executive Chef Stephen Hunn , of Barrington , NH teaches several courses in the Le Cordon Bleu Culinary Arts Program, including basic skills, sanitation and dining room. He has been a culinary teacher since 1992 and joined McIntosh in 2001. For Hunn, reaching the level of Certified Executive Chef was well worth the time and effort it took to reach it. “This is a certification that sets you apart from other chefs as far as proficiency, knowledge and skill,” said Hunn.
“Working towards the goal of Executive Chef has helped sharpen and highlight my skills and has taught me lessons that I hope to impart to my students,” said Executive Chef Jay Curcio, of Hooksett , NH . Chef Curcio, who has a Bachelor's degree in Business Administration from American Intercontinental University and has taught at Atlantic Culinary Academy for 2 ½ years.
The internationally renowned Le Cordon Bleu Culinary Arts Program is one of the world's most intensive, practical and comprehensive culinary training programs. McIntosh College is one of only 13 schools in the United States to offer this coveted program.
About McIntosh College
McIntosh College is a career oriented institution, involved in its community and dedicated to the personal, intellectual, and professional growth of its students. The College has a century-long tradition of providing academic programs that integrate the acquisition of career-related skills with the development of critical thinking, effective reasoning, and preparation for lifelong learning. McIntosh College offers a variety of associate degrees and certificates in the areas of Accounting, Business Management, Criminal Justice, Le Cordon Bleu Culinary Arts, Fashion Merchandising, Graphic Design, Massage Therapy, Medical Assisting, Paralegal Studies, and Professional Photography. McIntosh College is accredited by the New England Association of Schools and Colleges (NEASC).
About Le Cordon Bleu Schools North America
Le Cordon Bleu Schools North America is one of the largest providers of quality culinary arts education. Few institutions possess the distinguished reputation of Le Cordon Bleu, which established its first culinary school in Paris in 1895. Today, Le Cordon Bleu operates schools in London, Tokyo, Ottawa and Sydney in addition to its Paris location, and offers programs in Australia, Mexico and Brazil . There are currently 13 schools in the Le Cordon Bleu Schools North America network, offering programs in Le Cordon Bleu Culinary Arts, Le Cordon Bleu Pâtisserie & Baking, and Le Cordon Bleu Hospitality & Restaurant Management. For more information, please visit http://www.lecordonbleuschoolsusa.com |
