Wednesday, November 22, 2006
PRINCESS ANNE, MD – Susan Callahan joins the UMES Department of Hotel and Restaurant Management. With 25 years of experience in food service, education and training, she brings a wealth of knowledge to the position of food and beverage management instructor.
Callahan has held positions as chef and manager in catering, institutional food service, restaurants and non-profit food rescue programs. Her experience includes varied tours of duty like cooking and serving meals with former president of the United States Bill Clinton in a community kitchen in the District of Colombia to cooking and serving for the Olympic Ski Team on an Alaskan mountain.
She was the architect of the training program for the nationally recognized workforce development program at D.C. Central Kitchen. She developed training and quality assurance programs for the Marriott Corporation and has taught culinary and food service management courses for Stratford University, L’Academie De Cuisine, Montgomery county public schools, private business and various social groups.
Callahan received her Bachelor of Arts degree in foods and nutrition at Mount Saint Mary’s College in Hooksett, NH; completed a theory and techniques course in culinary arts from L’Acedemie de Cuisine; and received a master’s certificate from Le Cordon Bleu in gastronomy.
Callahan is a member of Les Dames D’Escoffier and was the recipient of their Community Service Award in 2000. She is a visual artist working in textiles, having participated in the Washington D.C. arts programs and Party Animals, a public art program and showing works in Chicago, Houston, Cincinnati and many cities around Maryland.
As a chef/lecturer, Callahan will design the food and beverage course curriculum and teach culinary courses at UMES. Other courses she will provide include restaurant design and food cost control.
####
Suzanne Waters Street, UMES Office of Public Relations, 410-621-2355, sstreet@umes.edu.
