Teaching

As an adjunct professor in the hospitality department of New York City College of Technology and for higher learning institutions in Paris, as well as a certified former culinary instructor in the French national apprentice system, I offer more than 25 years of experience in teaching. All of my exciting course content is designed to engage and enthuse students of all ages!

If students aren’t having fun, they’re not learning. So my goal, with a very specific set of skills, is to break down the walls of the traditional classroom. Adept at instruction in both English and in French, my range of students is international. My courses (see below for examples) combine academics with practical skills that are useful for all learners in the Food & Beverage and restaurant industry.

Consultancy missions include course content, program development, and syllabus creation.

To find out more about my teaching and development of Study Abroad programs, please click here. For private conferences and lectures, please click here.

Or, if you have a specific audience and/or food-related subject in mind, please get in touch with me to discuss your project.

My course load has included, but is not limited to, the subjects below.

• Principles of Bar & Beverages (history, fermentation, wine, beer, and distilled spirits)

• Restaurant Operations & Management

• Art of the Table & Culinary Trends (historical and current movements)

• Culinary Arts (practical and theory)

• Technical English for high-level students of culinary and pastry

• Wine Tastings & Workshops

• Outings and visits for learners of fine coffee and tea, food-related museum exhibits, micro-breweries

• HACCP