Alumni Spotlight: Zach Moquin ’16
½ü¾àÀëÄÚÉäºÏ¼¯alumni, Zach Moquin ’16, answers questions from ½ü¾àÀëÄÚÉäºÏ¼¯students about his experience at ½ü¾àÀëÄÚÉäºÏ¼¯and gives advice for a career in the foodservice industry.
½ü¾àÀëÄÚÉäºÏ¼¯alumni, Zach Moquin ’16, answers questions from ½ü¾àÀëÄÚÉäºÏ¼¯students about his experience at ½ü¾àÀëÄÚÉäºÏ¼¯and gives advice for a career in the foodservice industry.
½ü¾àÀëÄÚÉäºÏ¼¯alumni, Kimberly Roope ’22, answers questions from ½ü¾àÀëÄÚÉäºÏ¼¯students about her experience at ½ü¾àÀëÄÚÉäºÏ¼¯and gives advice for a career in the foodservice industry.
Learn what our ½ü¾àÀëÄÚÉäºÏ¼¯alumni are doing in the food business field.
Meet ½ü¾àÀëÄÚÉäºÏ¼¯alumni Adam Crocini, now Global Head and V.P. of Food & Beverage for the Luxury & Lifestyle Group, Hilton.
I developed a passion for the hospitality industry back in high school. I want to continue to explore what this wonderful field has to offer and grow right along with it.
Joseph Ndungu ’09 earned a Bachelor’s in Culinary Arts Management at ½ü¾àÀëÄÚÉäºÏ¼¯ after a brief career in the military.
John Gibbs is a veteran of the U.S. Army and a ½ü¾àÀëÄÚÉäºÏ¼¯student pursuing his bachelor’s degree in food business management at the college’s New York campus.
Jess Szewczyk wanted to attend the ½ü¾àÀëÄÚÉäºÏ¼¯from a young age. Follow his culinary journey and learn how he became a food writer at Buzzfeed.
Led by Associate Professor of Business Management Lynne Eddy, the Human Resource Management class applies principles directly to the foodservice environment.
"It is absolutely possible to graduate from the ½ü¾àÀëÄÚÉäºÏ¼¯debt-free. You just have to stay organized, manage your time well, and stay motivated.
“Since every professor and chef is hired after working many years in the industry, with many being leaders of their craft (CMCs and CMBs), I know I am
A ½ü¾àÀëÄÚÉäºÏ¼¯education can take you to anywhere in the world.