![]() As Fabulous Food’s Executive Chef, Skip Hause oversees all aspects of the business. His experience includes the noted Williamsburg Inn (Williamsburg, VA), corporate work for Omni International Hotels (Atlanta, GA), and 16 years as Executive Chef for a leading Phoenix catering company. A graduate of New York’s renowned Culinary Institute of America, Hause has stellar credentials in all facets of the culinary world. called Restaurant du VillageĪllen “Skip “ Hause “ Is co-owner and directing executive of Fabulous Food, which he and his wife founded in 1995 to fulfill their vision of unique custom catering. She and and her husband Chalie van Over opened and ran an award winning restaurant for a number of years in their hometown of Chester Ct. She also works with the American Almond Products Company as Culinary Research Director and she has taught as an adjunct at Connecticut Culinary Academy and Boston University. ![]() She’s a prolific freelance writer, and her articles have appeared in a number of newspapers and magazines such as Cooking Light, Food and Wine and Flavor & Menu magazine. Priscilla Martell is a graduate of Brown University, and currently operates a consulting business called All About Food, that services the food, baking and restaurant industries. She is Mom to three Rhodesian Ridgebacks, two Weimaraners and four cats of questionable pedigree. In addition to good food, Chef Sarah is passionate about travel and animals. Sarah is originally from Murray, Kentucky, and has also lived in Phoenix and Nashville. degree in Political Science and Public Administration from Murray (Kentucky) State University and a Culinary Certificate from Scottsdale (Arizona) Community College. She has been repeatedly included in Marquis’ Who’s Who in the World, Who’s Who in America and Who’s Who of American Women. degree from Vanderbilt University. She also holds a B.S. In her former life, Sarah was a practicing attorney, with a J.D. She is active in several professional organizations and is a Past President of the 4,000-member International Association of Culinary Professionals. Sarah purchased The Green Olive Italian Restaurant, located in northwest Columbus, MS in September 2006. In April 2006, Sarah purchased The Front Door and Back Door restaurants, located in downtown Columbus, MS. She quickly expanded the operation to add a gourmet retail shop and an evening fine dining restaurant. Black-line masters included for many of the strategies allow teacher candidates to practice the strategies and then take them into their own classrooms.Ĭhef Sarah Labensky, CCP was Founding Director of the Culinary Arts Institute at Mississippi University for Women. She taught cooking and management courses, and administered the school’s four-year baccalaureate degree program in Culinary Arts. Prior to joining MUW’s faculty, she was a Professor of Culinary Arts at Scottsdale (Arizona) Community College. Before teaching, Chef Sarah spent many years as a working pastry cook and caterer. ![]() Modifications for English Language Learners include specific, concrete ideas for ensuring effective teaching with all students in the classroom. ![]()
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