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.

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