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Sarah R. Labensky is a culinary educator and academic
administrator with an extensive background as a restaurateur and
caterer, textbook author, and dedicated advocate for culinary
professionalism. She is currently on faculty at Woosong
University's Sol International Culinary Arts School (SICA) in
Daejeon, Korea. Previously, Sarah was Founding Director of the
Culinary Arts Institute at Mississippi University for Women (MUW)
in Columbus, MS, and was a professor of culinary arts at Scottsdale
(Arizona) Community College. Before teaching, Chef Sarah spent many
years as a working pastry cook and caterer.
Alan M. Hause is a graduate of the Culinary Institute
of America in Hyde Park, NY. Upon graduation, Chef Hause worked in
both restaurants and hotels before settling in Arizona. For the
past 20 years he has owned and operated Fabulous Food Fine Catering
and Events. He also launched and operates Gertrude’s Restaurant at
the Desert Botanical Garden in Phoenix. Chef Hause is involved in
day-to-day food production, planning and execution of catered
events, as well as overseeing restaurant operations.
Priscilla A. Martel is a professional chef, educator
and food writer with a special interest in Mediterranean cuisines,
artisan baking, and the pastry arts. She honed her cooking skills
at Restaurant du Village, a country French restaurant opened in
Chester, CT in 1979. Today, she operates All About Food, which
holds several baking patents and collaborates with food
manufacturers and restaurants to create innovative products, menus,
and marketing programs.
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