Mon, Feb 6th, 2012
Alfonso Contrisciani, one of only 67 Certified Master Chefs in the U.S., has joined the Hocking College McClenaghan Center for Hospitality Training. Contrisciani has 32 years of culinary experience, including orchestrating several presidential dinners in Washington D.C., as well as President Obama's Inaugural balls, and has been featured on the Food Network.
He will teach savory, baking and pastry; and meat, poultry and fish fabrication classes, and will serve as Director of Continuing Education and Contract Food Service.
"Hocking College culinary program currently has all the elements key to training the chefs and hospitality operators of tomorrow," Contrisciani said.
He earned an associate's degree and a bachelor's degree in culinary arts from Johnson and Whales University. In 1996, Contrisciani earned the title of Certified Master Chef from the American Culinary Federation, a distinction only 67 chefs in the U.S. can claim, involving rigorous training, including an eight-day examination.
Contrisciani has held numerous vice president and director positions in some of the country's leading hotels, restaurants, universities and food service companies. As Vice President of Culinary Development for Centerplate, Inc., he directed several of the largest convention centers in the country.
He has garnered more than 75 national and international awards and competed as a member of Team USA in the International Culinary Olympics. Contrisciani is a member of the American Culinary Federation, World Master Chefs Societies, Global Master Chefs Society and the International Food and Beverage Forum.
Contrisciani believes in sustainable foods and green initiatives and applies them to his daily operations. He is an active member of the Ohio Community Agriculture System and believes our future is in a sustainable, organic farming system to preserve our ecosystem.
"Sustainability, farm to table, all natural and organics is the way of the future. Hocking's program is continually improving to meet the needs of tomorrow's food service industry," Contrisciani said.
See The Athens Messenger for additional information.
He will teach savory, baking and pastry; and meat, poultry and fish fabrication classes, and will serve as Director of Continuing Education and Contract Food Service.
"Hocking College culinary program currently has all the elements key to training the chefs and hospitality operators of tomorrow," Contrisciani said.
He earned an associate's degree and a bachelor's degree in culinary arts from Johnson and Whales University. In 1996, Contrisciani earned the title of Certified Master Chef from the American Culinary Federation, a distinction only 67 chefs in the U.S. can claim, involving rigorous training, including an eight-day examination.
Contrisciani has held numerous vice president and director positions in some of the country's leading hotels, restaurants, universities and food service companies. As Vice President of Culinary Development for Centerplate, Inc., he directed several of the largest convention centers in the country.
He has garnered more than 75 national and international awards and competed as a member of Team USA in the International Culinary Olympics. Contrisciani is a member of the American Culinary Federation, World Master Chefs Societies, Global Master Chefs Society and the International Food and Beverage Forum.
Contrisciani believes in sustainable foods and green initiatives and applies them to his daily operations. He is an active member of the Ohio Community Agriculture System and believes our future is in a sustainable, organic farming system to preserve our ecosystem.
"Sustainability, farm to table, all natural and organics is the way of the future. Hocking's program is continually improving to meet the needs of tomorrow's food service industry," Contrisciani said.
See The Athens Messenger for additional information.
