Culinary Academy
Est. 2007
Est. 2007
| “We must open the doors of opportunity. But we must also equip our people to walk through those doors”. Lyndon B. Johnson |
Years ago when opening Star Cruises in Singapore, our strong and
effective training programs in food & beverage were once cornerstone for
the company’s success in achieving brand recognition quickly. On the
Asian market we soon grew a reputation of training and developing skilled
and knowledgeable service professionals as well as culinarians with a
high degree of professionalism, executing total quality service with full
engagement.
While at EPCOT Center, we would heavily rely on the Disney Culinary
Apprenticeship Program, accredited by the American Culinary Federation it
was an integral part of food & beverage, with three full time instructors, an
administrative assistant and many of the chefs in leadership positions
functioning as coordinators, adjunct per se.
Located at the Disney's Village Resort — which later became the Villas at
Disney Institute; and then Saratoga Springs Resort & Spa.
When the DCA ceased operations, culinary classes were integrated into
the Disney Institute curriculum for the resort guests; the Institute remains
the only professional development company where you will literally step
into a "living laboratory" at Disney Theme Parks and Resorts for guided
behind-the-scenes field experiences.
Later in Cancun I was able to build onto my training programs during the
opening of several resorts and theme parks on the Riviera Maya for
Palace Resorts with great success, achieving not only great team
member retention but outstanding employee loyalty.
By far the biggest impact came through my involvement in developing and
steering the Opryland Culinary Institute in Nashville during my tenure there.
effective training programs in food & beverage were once cornerstone for
the company’s success in achieving brand recognition quickly. On the
Asian market we soon grew a reputation of training and developing skilled
and knowledgeable service professionals as well as culinarians with a
high degree of professionalism, executing total quality service with full
engagement.
While at EPCOT Center, we would heavily rely on the Disney Culinary
Apprenticeship Program, accredited by the American Culinary Federation it
was an integral part of food & beverage, with three full time instructors, an
administrative assistant and many of the chefs in leadership positions
functioning as coordinators, adjunct per se.
Located at the Disney's Village Resort — which later became the Villas at
Disney Institute; and then Saratoga Springs Resort & Spa.
When the DCA ceased operations, culinary classes were integrated into
the Disney Institute curriculum for the resort guests; the Institute remains
the only professional development company where you will literally step
into a "living laboratory" at Disney Theme Parks and Resorts for guided
behind-the-scenes field experiences.
Later in Cancun I was able to build onto my training programs during the
opening of several resorts and theme parks on the Riviera Maya for
Palace Resorts with great success, achieving not only great team
member retention but outstanding employee loyalty.
By far the biggest impact came through my involvement in developing and
steering the Opryland Culinary Institute in Nashville during my tenure there.
