Contact

Domains of Expertise

Teacher Trainer

• Definition and elaboration of pedagogical programs
• Create training videos
• Evaluation and follow up of personnel
• Lecturer, jury member for diploma
• Classes in Gastronomy and Identity, Sociology and History of Food, Food Safety and Consumer Behavior, Restaurant Business, European Union and International Culture
  • Experience in management and human resources
  • Managed production, sales and distribution personnel
  • Development and follow through of new ventures
  • Communication and public relations
  • Wrote commercial sales manual
  • Liaison between the American Embassy and the company
    • Development of wholesale service
    • Opened stores in New York City
    • Managed chain stores and franchises
    • Collaboration with architects on concept and image
    • Realized marketing and packaging projects
      • Creation of French bakeries in New York
      • International desserts at the United Nations
      • Produced a line of “Light” frozen desserts
      • Consultant for: Cointreau America, Lenôtre Paris, Chocolat Valrhona, Disneyland Paris, SEB, Cassis Boudier, Danone, Lacanche, Tupperware.

Manager –  Sales – Pastry Chef

Initiator/Organizer of Special Events

• Thanksgiving Dinners for 250 people as a Benefit in several cities in France.
• Conference on French and American Culinary Historical Relations at the American Ambassador’s Residence in Paris with food and wine tastings.
• 4-14 Festival: Celebration of the Music and Food of France and America. World famous musicians and starred chefs from both countries shared their talents with an enthusiastic public in Dijon. www.4-14-festival.org
• Public & press relations, raise funds from the public and private sector.

PROFESSIONAL CAREER: 1978 – 2011

• Organizer of the 4-14 Festival 2009 in Dijon www.4-14festival.org
• Professor and Lecturer: Burgundy School of Business, Dijon; Université de Bourgogne, ENSBANA; ISIPCA; ENSIA; ISAB; EHESS; Sciences Po Paris; Université de Toulouse, CETIA, ERIT; New York University; and the American Embassy in Paris.
• Member of Pilot Committees, “Dijon Ville Santé”, for Dijon and “Bien dans Mon Assiette” for the Burgundy region
• Culinary instructor in classic French and international cuisines
• Researcher for the European Commission on “Animal Welfare”
• Research Associate, Sociologie: Université de Toulouse, Mirail
• Writer : « Arts & Gastronomie Magazine »
• Radio Show Host: interview authors of books about food on RCF Parabole
• Sales Trainer: Ecomarketing, Chenôve
• Regional Director: Société Cjys, Gevrey-Chambertin
• Owner Operator: La Bonne Pâtisserie, New York City
• Pastry Chef: United Nations Hotel, New York City
• Commercial Administrator: Lenôtre Paris, Plaisir
• Sous-Chef & Pastry Chef: Domain Chandon, Yountville, California

EDUCATION:

1983                      Certificates in Human Resources Management  and Management Communications – ESSEC, France (IMHI, Cornell University)

1982                          Certificat D’Aptitude Professionnelle, French Government Certificate in Pastry Arts

1982                      Certificat Escoffier- Ecole Hôteliére Jean Drouant, Paris

1980                      Certificates in Pastry, Cooking, Catering, etc. Ecole Lenôtre

1970                      Bachelor of Arts in Sociology and Education, City University of New York

Publications : « Ces hommes qui cuisinent », éditions Agnès Viénot, 2005, « On Baking »,  Labensky, (contributor), éditions Pearson, 2005.

Préface « A La Découverte des aliments » de Charreau, Etienne et Ingagriola, Educagri, 2006. « Scènes Gourmandes », J-J Boutaud, (contributor), J-P Rocher, 2006. Articles in « le Bien Public » and « Papilles ».

Birth Date: August 27, 1947                                   Marital Status: Married

Nationality: American and French