Brendan McDermott

(Fine Dining); chef instructor of the fine dining outlet. One of the last classes before students go out into the field. An actual dining establishment to serve the public while still run as a classroom.

(Special Events/Knife Skills); chef instructor for the Special Events department, teaching hands on cooking classes to groups of 6 - 90 people. Also the main Knife Skills Instructor for the school. Responsibilities: ordering, prepping, class organization and instruction.

teach cooking basics, knife skills, healthy eating, one pot cooking, a well as classes on condiments, marinades and sauces.

responsibility of overseeing restaurant from front and back of house. Duties include menu design and specials, food quality, cleanliness, staffing, costing, scheduling and line work.

Chef Instructor; develop class curriculum, assist students with knife skills, recipes, cleanliness, work habits, and job placement.

kitchen organization, production, inventory and line work.

kitchen organization, expediting, inventory and customer service.