University of Wisconsin Stout | Wisconsin's Polytechnic University

Education

I have been teaching food and beverage courses at University of Wisconsin-Stout for the past 27 years. Stout is known for its hands-on minds-on philosophy of instruction and is a national leader in its programs. My expertise is in the area of full-service restaurant management, culinary management, wines and spirits, wine and food pairing, and professional dining etiquette. I am also the director of "Rendezvous", a full service restaurant managed and operated by senior students in the Hotel, Restaurant, and Tourism Management program.

Before joining Stout, I graduated with a BS degree in Hotel and Restaurant Management and a MS degree in Specialized Hotel Management from the Institute of Hotel Management, Catering Technology and Applied Nutrition in Bombay, India. I was a Chef for Taj Mahal Intercontinental Hotel in Bombay, India and specialized in French, Continental, and Indian Cuisine. I then obtained my Master's degree in Hospitality and Tourism and Education Specialist courses in Adult Education from UW-Stout.

Some of my accomplishments have been the recipient of a gold medal at the National Restaurant Association Culinary Salon in Chicago, and a bronze medal at the International Culinary Olympics (IKA-HOGA) in Frankfurt, Germany. I am also the recipient of the "Chef Herman Breithaupt Foodservice Educator of the Year Award" by the Council of Hotel, Restaurant, and Institutional Educators (CHRIE). I have taught the International Wine and Food Pairing course for the last 13 years at University of the Balearic Islands (UIB) in Madrid and Majorca, Spain and at Southern Cross University, Coffs Harbor, Australia. Plans are in place to teach Wine and Food Pairing in Paris and Bordeaux, France in Summer 2012.

Office Hours: M-Th, 10-12

Research Interests

Wine and food pairing

Dining trends

Dining etiquette

Wine and Food culture

Wine and food tourism

Courses Taught

HT-426-Restaurant Operations Management

HT-423-OS1-Wine and Food Pairing in Spain

HT-423-OS1-Wine and Food Pairing in France

HT-326-Wines and Spirits

HT-121-Principles of Foodservice Operations