I believe teaching is the most rewarding and beneficial job that there is. I love working with food and this “healthy obsession” comes forth in my teaching of culinary arts. I truly “walk the walk and talk the talk,” by practicing proper nutrition, maintaining a healthy lifestyle and through celebrating culinary arts.
A goal in my career, and my reason for teaching, is that I never want to stop learning. I truly believe that this is best accomplished through teaching. Whether it is reading the latest edition of the textbook, student research and presentations or questions that are asked that I seek to answer, the opportunity to keep learning and become a better instructor are among the endless rewards of teaching.
"When you do what you love you never work a day in your life." This passion for food and nutrition is contagious; it spreads to students and empowers them to seek their passions as well. This is why I desire to continue my legacy of teaching culinary arts and nutrition.
I am a certified Chef de Cuisine through the American Culinary Federation, and I have been teaching culinary arts for over 12 years. My work experiences have taken me to Alaska, California, Colorado and throughout most of New England.
My passions also include gardening, I am a Master Gardener and I work with teaching kids how to garden and to appreciate freshly harvested products such as herbs and vegetables. Nothing compares to the reward of having someone taste freshly harvested and prepared foods and passing on these skills to the younger generation.
I am a published author and my book, Cooking Maine Lobster…There’s More Than One Way, was published in 1997. I also developed a coloring book for children entitled, The ABC’s of Fruits and Vegetables, which is used by the NH Department of Education Nutrition programs to promote fruit and vegetable consumption in children.
M.Ed., Adult Education, Plymouth State University
B.S., University of Maine
A.S., Culinary Institute of America
CAN 202: Quantity Food Practicum
CAN 204: Baking and Pastry Products
CAN 292: Ind Stdy/Teaching Assistant
CAN 401: Food Preparation Fundamentals
CAN 403: Culinary and Baking Skills
CAN 404: Baking and Pastry Products
CAN 407: ServSafe Sanitation
CAN 422: Cuisine and Culture
CAN 443: Quant Food Prod/Display Cook
CAN 528: Culinary Nutrition
CAN 544: Catering and Garde Manger
TSAS 495: Top/Cooking & Baking 101
Guyette, J. (1997). Cooking Maine Lobster...There’s More Than One Way. Maine Lobster Promotion Council.