Chef Direct 2U is a hands-on company providing on-site consulting, training and culinary services for the food and beverage industry. Guided by professionals with a wide range of experience and industry know-how, we work with you to achieve the best in guest service and to streamline operations.ChefDirect2U is now doing Disaster Relief Feeding for major utility companies across the United States as well as forming a relation with R&R Global Hotels with over 15 billion in assets.

Letters of Reference | Reviews

 
Accreditation, Accomplishments and Certification of Our Team

• Culinary Institute of America Continuing Education Recipients
• American Culinary Federation Members
• Chef of the Month—Restaurateur of Las Vegas Magazine (November 1993)
• Cluster Lead/Marriott Lodging Western Region Menu Development
• Culinary Diploma/Four Culinary Salons/Las Vegas
• Bronze Medal—Chicago ACF/NRA Show
• Consultant/Sunstone Hotels/Marriott Lodging
• Executive Safety Committee Member/Marriott Lodging
• Extern Coordinator/Marriott Lodging Western Region (1998/1999/2000)
• Food Borne Illness Certified Consultants
• ASI Certified/HACCP (1999)
• Food Protection Certified/EDC
• Marriott Lodging/QCT: (Quality Certified Trainer)
• Marriott Lodging Western Region Culinary Counsel (Executive Chef) (1998/1999)
• Partnership in Education Counsel/Program Leader
• Active with Chef and Kids—ACF
• Certified in Serve Safe Managers Training
• California Educator of the Year Presenter—CYA (2002)
• Culinary Institute of America: Hyde Park, NY/Associate Professor of Culinary Arts
• Associate Professor Culinary Institute of America
• Member of Culinary Institute of Americas Team (2000)
      5 Silver Medals—Erfurt, Germany/Grand Buffet
      3 Gold Medals—Hotelympia, London, England/Grand Buffet
      1 Silver Metal—Hotelympia, London, England/Parade de Chefs—Hot Food
• Silver Medal from Society Culinaire Philanthropique (1998)
• Silver Medal—Modified Hot Food 3 Man Team Compitition (1998)
• National Chefs Championship—Chicago (1997) Gold Medal—Poultry/Silver Medal—Pork
• Chefs Championships—New York (1996) Silver Medal—Pasta/Silver Medal—Poultry
• 4 Hour Hot Food Market Basket—New Hampshire (1996) Silver Medal/Best of Show
• Member of Chef’s Collaborative (2000)
• Certified Hospitality Educator—Education Institute of America (1996)
• Development Participant in Culinary Institute of America Cookbooks:
      The New Professional Chef 6th Edition
      Garde Manger the Art and Craft of the Cold Kitchen
• Development Participant in:
      Foie Gras a Passion by Michael A Ginor
• Zagart Survey Reciepient
• Bon Appetit Magazine Recipe Presenter
• A.A.S. Certified/Nutrition
• L’Ecole du Moulin Graduate/Mougins, France
• New Orleans Chef of the Year (1986)
• Southern California Restaurant Writers Gold Award (1990/1991/1992/1993/1994)
• Best and up coming Chef of the Year—West Coast Magazine (1989)
• Food Service Manager—San Diego Health Department
• American Federation of Teachers Guild
• Le Toques Blanches—ACF