Culinary Fundamentals: 345 Lab Manual

Product Details
Author(s): John R Brown, ALLAN L SHERWIN
ISBN: 9781615498031
Edition: 1
Copyright: 2014
Available Formats
Format: Card w/Access Code for GRLContent

$90.00

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Culinary Fundamentals: 345 Lab Manual

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J. Rick Brown

John “Rick” Brown is the Culinary Coordinator for The School of Hospitality Business at Michigan State University in East Lansing, Michigan. Chef Brown has been the Culinary Coordinator since 2008 and is in charge of teaching hospitality students’ enrolled in food production systems lab courses in The School of Hospitality Business. He has over thirty years’ experience in the foodservice industry. Chef Brown has been the Executive Chef at The University Club on the campus of Michigan State University and was Food Service Director of Jacobson’s, a chain of high end fashion stores headquartered in Jackson, Michigan. He was in complete charge of food service operations at seven units where he initiated new menus and implemented quality control in purchasing and adherence to food safety procedures. Chef Brown has coauthored two books used as textbooks for courses at Michigan State; Culinary Entrepreneurship: A Business Approach and Culinary Fundamentals, a lab manual. Rick has an Associate of Science degree in Business from Lansing Community College. Chef Brown is a certified Food Safety Sanitarian. Rick has interests in fermented chili sauces, Molecular Gastronome, and recipe development. He is a member of The American Culinary Federation and an advisor to Les Gourmets, a student run annual black tie event at Michigan State. 

 

 

Allan Sherwin MSc., CEC, CCE, FMP

Dr. Lewis J. and Mrs. Ruth E. Minor Chef-Professor of Culinary Management

The School of Hospitality Business

Michigan State University

 

Allan Sherwin is the third generation of a family that has been in the hospitality industry since the early 1900’s. He is a graduate of Michigan State University Honors College. He has owned award winning restaurants and has been director of hospitality programs in California, Montana, New York and Washington, D.C. He has a Master’s Degree in Food, Hotel and Tourism from Rochester Institute of Technology and is certified as an Executive Chef and Certified Chef Educator by the American Culinary Federation.

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