Le Cordon Bleu PARIS
Academie d’Art Culinaire
Cuisine de Base Certificate

New York University (NYU)
New York, NY
M.S. Clinical Nutrition

Mount Sinai Medical Center, NYU Dietetic Internship
New York, NY
Dietetic Internship (Requirement for Registered Dietitian [RD] Credential)

Culinary Institute of America (CIA)
Hyde Park, NY
Baking & Pastry Certificate

Universite d' Orléans
Orléans, France
Junior Year Study Abroad
French Language Certificate

University of Georgia (UGA)
Athens, GA
B.S. Consumer Foods/Food Science

ServSafe ® Certified Instructor
National Restaurant Association Educational Foundation

Created by the industry, for the industry, the ServSafe food safety training program is one of the industry's strongest educational tools administered by the National Restaurant Association Educational Foundation (NRAEF). ServSafe is recognized by more federal, state and local health jurisdictions than any other food safety training program in the United States. The restaurant industry has ServSafe trained and certified over 1.5 million foodservice professionals

NYC Food Protection Course
Food Handlers Certificate

The mission of the NYC Health Academy is to provide training and certification courses for individuals from the public as mandated by the New York City Health Code. This course satisfies the Health Code requirement that supervisors of foodservice establishments and non-retail food processing establishments be certified as having completed a course in food protection.

Rutgers University

HAACP Certified, December, 2005

The HACCP system provides a systematic approach for identifying and monitoring possible sources of microbiological, chemical and physical contamination throughout the entire food production process. What's more, a 2000 study published in the Agricultural Economic Report found that the HACCP program can actually have a positive effect on both household income and the larger economy, by reducing the costs associated with foodborne illness. But financial rewards are just one of the many advantages of implementing or an effective HACCP program in your food processing operation.