Culinary Arts Faculty

Shared Time

Culinary Education Center

 

Chef Instructors and Faculty


 

George Beyer: A.A.S. from Johnson & Wales University: Jerry Beyer’s Matawan, Driftwood Cabana Club, Sea Bright NJ, Operations Manager, ServSafe Proctor and Instructor

 

Chris Bauer: A.O.S. Culinary Institute of America. Kenricks St. Croix U. S. V. I., Fromagerie, Rumson, N.J. (Tom twenty tables of N. J.) Sous Chef at Doris and Eds (Top twenty tables of N. J. and James Beard Award Winning Seafood Restaurant) Cooked at the James Beard House, New York City, Manager of the Center Food Market Gourmet Deli and off site catering company.  Executive Chef of Eagle Ridge Golf Club (Ala Carte lunch and dinner, golf outings and weddings). 



Anthony Eugenio: M.A. in Educational Leadership/Administration, Supervision and Curriculum from Georgian Court University; B. A. in Hospitality Management from Fairleigh Dickinson University; A.O.S. in Culinary Arts from New York Institute of Technology; Executive Chef – Ocean Beach Club, Elberon, NJ; Sous Chef – Della Femina Restaurant, East Hampton, NY

 

William Hahn: A.O.S. in Culinary Arts from The Culinary Institute of America; Executive Chef – Spring Lake Bath and Tennis, Warren Hotel, Spring Lake; Chef – Yankee Clipper, Sea Girt; Chef – Klein’s Seafood Restaurant, Belmar, NJ

 

Ellen Jaspan, Guidance Counselor: M.A. in Counseling Psychology from Georgian Court University, B.A. in Psychology from University of Scranton, Certified New Jersey School Counselor. H.R., Employee Support Services, Ford Motor Company.

 

Thomas Leavy: Ed. M. in Educational Administration and Supervision from Rutgers University, B.S.  in Labor Studies and Employment Relations from Rutgers University (Summa Cum Laude), A.O.S. in Culinary Arts from The Culinary Institute of America;  Chef/owner- Chefs and Companie Caterers, Chef/owner- Proud Mary’s Café; Food Service Director and Executive Chef- Marriott Management Services; Chef - Nocello, Northport, NY; Chef- Conklin’s Chop House, Huntington, NY. Thomas also holds NJ certifications for principal and supervisor.

 

Adrienne Longhitano: B.A. Computer Science / French, New York University; Pastry Arts Certificate from the New York Restaurant School; A.A.S Food Service Management Brookdale Community College; Pastry Chef – All Things Cranberry; Pastry Chef – Monmouth Beach Bath & Tennis Club; Pastry Chef Instructor Brookdale Community College Creative Cooking School

 

Tim Lutcza: M.A. in Educational Leadership/Administration, Supervision and Curriculum from Georgian Court University;B.S. in Food Service Management and A.A.S. in Culinary Arts from Johnson & Wales University; Chef –Ocean Beach Club, Long Branch;  NJ. Territory Manger for ECOLAB, Atlantic City, NJ; Culinary Manger – The Olive Garden, Toms River & Livingston, NJ; Legal Seafood, Warwick, RI; Bisque, Long Beach Island; Southwinds Grill, Lacey; The Dutchman’s, Long Beach Island, New Jersey; Primo’s Italian Restaurant, Hilton Head, SC; M&M Steam Bar and Fish Market, Long Beach Island, NJ

 

Cathy Mandel: B.A. from William Paterson University of N.J. A.A.S in Culinary Arts from Brookdale Community College, Manager of Bon Vivant Wine and Liquor Store Robbinsville, N.J.   Pastry Chef Doris and Ed’s Highlands, NJ Line and Prep Cook for Nordstrom’s Café Freehold, N.J.

 

Stephen Martin CEC, CCE: A.O.S. with honors from the Culinary Institute of America; A.A.S. in Social Science / Criminology from Ocean County College; Executive Chef – Ray’s Seafood Restaurant, Long Branch; Castle Harlan, Pt. III, Mountainside; Channel Club, Monmouth Beach, NJ; Beacon Hill Country Club, Atlantic Highlands, NJ; Sous Chef – Joe and Maggie’s Bistro, Long Branch, NJ; Office Restaurant, Toms River; Banquet Chef – Westchester Country Club, NY.



Antonia Mastrella:  A.A. S. in Culinary Arts from Hudson County Community College, NJ; Executive Chef Cafeteria Manager – Holy Innocents School, NJ; Culinary Instructor - Hudson County Community College, NJ; Culinary Instructor - Middlesex County College, NJ; Executive
Pastry Chef / Dining Room Manager – Luciano’s Ristorante, NJ; Executive Pastry Chef – DryDock Restaurants, NJ; Corporate Trainer - Pathmark Stores, NJ.
 


Darin Muly: A.O.S. in Culinary Arts from New England Culinary Institute; Wesley College, Dover, Delaware; Executive Sous chef – Spring Lake Bath and Tennis Club, Spring Lake; Sous Chef- Grenville Hotel and Restaurant, Bay head; Chef – Ocean Beach Club, Elberon; and Brandl. Restaurant, Belmar, NJ.

 

Barbara Roselli:  A.O. S. in Culinary Arts from Culinary Institute of America, NY; Harrah’s Casino and Resort Hotel, Lake Tahoe, NV; Chef – Lincroft Inn, Middletown, NJ; Banquet chef – Cornucopian Caterers, Colts Neck, NJ; Chef / Owner – Great Tastes Catering, Tinton Falls, NJ;  Banquet Captain, Branches Catered Affairs, West Long Branch, NJ.

 

Chad Schoonveld: B.A. in Hotel, Restaurant and Tourism Management from Fairleigh Dickinson University; Pastry Certificate from Brookdale Community College; Chad Schoonveld is the Executive Chef at Monmouth Beach, Bath, and Tennis Club; After completing the Associate Program at Brookdale Community College, Chad attended James Watt College in Greenock, Scotland for a semester and worked at the Royal Concert Hall, Glasgow.

 

Jaime Soto: B.S. in Food Service Management; A.S in Culinary Arts from Johnson & Wales University; Executive Chef – Eurest Dining Services; Director of Food Service, Lake VU Camp; Maitre D’ – Ultimate Caterer; Executive Chef – Sheraton Hotel, Food Service Director, Care One King James Adult Living Center, Middletown; Executive Chef, Lime Restaurant, Ocean Township; State Hospitality Coordinator SkillsUSA; ServSafe Proctor and Instructor, and Structured Learning Coordinator.

 

Michelle Zuppe, M.S.R.D.:  Department Chair and Assistant Professor at Brookdale Community College for Culinary Arts; M.S. In Hospitality Management from Farleigh Dickinson University, R.D. (Registered Dietitian) from the University of Medicine and Dentistry of New Jersey, B.S. in Foods and Nutrition from the University of Delaware; Serv-Safe Proctor and Instructor, ACF member; Adjunct Professor at Farleigh Dickinson University, Director of Food Services and Catering Operations– Marriott Corporation

 

Studio Lab Assistant


Elizabeth Tickner Lehmann, M.S.C.H.E.: M.S. in Hospitality Management, Fairleigh Dickinson University; B.A. Hospitality Management from Fairleigh Dickinson University; A.O.S, Culinary Arts from the Culinary Institute of America, CHE, Certified Hospitality Educator, Educational Institute. Adjunct Professor at Farleigh Dickinson University. Chef/Owner, TLC Catering, Inc.; Executive Chef, Wood Food Service Company; Chef Merri-Makers Caterers

 

Administration


Michael Sirianni: Principal / Director of the Culinary Education Center Monmouth County Vocational School District