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Faculty

MCI faculty blends culinary and educational expertise

The faculty of the Midwest Culinary Institute is known for its expertise in the culinary arts and hospitality technologies. Every faculty member’s focus is on guiding each student in achieving her or his goals, from learning new cooking techniques to developing the culinary and management skills required for professional success.

Many MCI faculty members are internationally respected and have attained the highest honors in the industry. All hold professional certifications.

Some faculty members serve as consultants to the hospitality and nutrition industries. They have competed in professional competitions, and have coached student and professional teams throughout the United States and in Europe.

In addition to the Institute’s full-time staff, instruction is supplemented by culinary specialists and other world-class chefs, who sometimes serve as guest instructors.

 

Jeff Sheldon

Jeffrey A. Sheldon CCE
Chair, Hospitality Management Technologies
AAB, Cincinnati State
BS, Miami University
MEd, University of Cincinnati
American Culinary Federation Certified Culinary Educator

 

Jim Myatt

Jim Myatt CCE, CWPC
Instructor, Pastry Arts Technology
Certified Culinary Educator, St. Helen's Technical College
American Culinary Federation Certified Culinary Educator
Certified Chef, City & Guilds of London Institute
Chef Patissiere, Union of Lancashire & Cheshire Certified Working Pastry Chef

 

Lilly Burdsall

Lilly Burdsall
Culinary Operations Manager
BS, Education, University of Cincinnati
BA, Communication, University of Cincinnati
AAB, Chef Technology, Hotel-Restaurant Management, Cincinnati State


 

Charalee Allen

Charalee Allen MEd, RD, LD
Instructor, Dietetic Technology
BS, Ohio State University
MEd, University of Cincinnati
Registered Dietitian
Licensed Dietitian

 

 

 

 

Kelly Harper
Co-op Coordinator, Midwest Culinary Institute

 

Meg Galvin

Meg Galvin CEC
Instructor, Culinary Arts Technology
Program Coordinator, UC bachelor’s degree program in culinary science
BA, Eastern Kentucky University
World Master Chef
LeCordon Bleu Cookery School
American Culinary Federation Certified Executive Chef
World Master Chefs Society

 

Laura Horn

Laura Horn, MEd, RD, LD
Program Chair, Dietetic Techology
BS, Purdue University
MEd, University of Cincinnati
Registered Dietitian
Licensed Dietitian (Ohio and Kentucky)
Certified Dietitian (Indiana

Scott Holubetz

Scott Holubetz
Co-op Coordinator, Hospitality Management Programs
AA, Culinary Arts, Culinary Institute of America
AA, Food Service Management, Owens Community College

 

 

Betsy Lasorella

Mary (Betsy) Lasorella, CEPC
Instructor, Pastry Arts Techology
AAB, Cincinnati State Technical and Community College


 

Patricia Huller

Patricia Huller CCE, MEd
Instructor, Culinary Arts Techology
BS, University of Kentucky
MEd, Xavier University

 

Grace Yek

Grace Yek
Instructor, Culinary Arts Technology
MS, Chemical Engineering, Vanderbilt University
BS, Chemical Engineering
American Culinary Federation Certified Chef de Cuisine


 

Alan Neace

Alan J. Neace Sr., CEC
Instructor,Culinary Arts Technology
AAB, Cincinnati State
American Culinary Federation Certified Executive Chef

 

 

Maureen Thie

Maureen (Mo) Thie
Cake Decorator, Manager, Bakery Hill
AAS, University of Cincinnati
AAS, Cincinnati State Technical and Community College
RBA Certified Cake Decorator


 

Paula Kirch Smith

Paula Kirch Smith
Instructor, Hospitality Management Technologies
BS, University of Dayton
MEd, University of Cincinnati

 

 

Ruthann Kanitz

Ruthann Kanitz
Events Manager, Midwest Culinary Institute


Donna Schmitt

Donna Schmitt
Dining Room Manager, The Summit Restaurant



For more information about Midwest Culinary Institute, please contact us.

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