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Joseph Amendola
Former President of the Culinary Institute of America Senior Vice-President Fessel International
Bert Cutino
CEC, AAC, Chair, Honorary Board of Trustees of the American Academy of Chefs, Co-Founder/COO the Sardine Factory Restaurant
Christopher Stanton
Director of Operations - Elegant Events Catering
Fredrick Dame
MS President of the Court of Master Sommeliers Worldwide, Master sommelier,
Director of Fine Wines, Allied Domecq Wines USA
Roland G. Henin
Certified Master Chef Corporate Chef Delaware North Companies
Harry Brockwell
CEC, AAC - Owner H.B. & Associates Culinary Consulting Western Region Vice President American Culinary Federation
Joseph La Lopa
Professor, Purdue University Department of Hospitality and Tourism Management
Robert Morgan
Executive Chef- Google
Jacques Hayes
Executive Chef / Owner- Elegant Events Catering
Socrates Inonog
Former director of Johnson and Wales and the first chef to become an ACF Certified Culinary Educator.
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