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Valencia Community College (Culinary Management )




. a phenomenal chef, a professional culinarian, dedicated and astute in the classroom, and with a sense of humor as well.

Students love him! Chef Pierre, Swiss-born and trained (in culinary arts at the Professional School, the Swiss Hotelier-Restaurant Association and Hotel Managing School in Switzerland), is the Program Manager for Valencia’s Culinary Management Program. After completing his studies and apprenticeship (Restaurant Movenpick, Zurich, Switzerland), Chef Pierre worked around the world: in Switzerland, Hilton Hotels in Spain, Kenya, Italy, and Tunisia (Executive Sous Chef), as Chef de Cuisine at Restaurant Moby Dick in Cannes, France, and Sous Chef and Chef-Garde Manger at the Cerromar Beach Hotel (Dorado Beach), Puerto Rico. In the United States, Chef Pierre worked as Chef de Cuisine at the Petroleum Club (Houston, TX), as Operations Manager/Executive Chef of Snowmass Corporation (Aspen, CO), and Owner/Manager/Executive Chef of La Reserve Restaurant at Snowmass/Aspen, CO. Moving to the Orlando area, Chef Pierre worked as General Manager at Adams Apple Restaurant, then as Executive Chef at the Grosvenor Resort (‘86 - ‘88), then at the Delta Orlando Resort (‘88 - ‘90), and Adam’s Mark Caribbean Resort (‘90 - ‘91). Chef Pierre began his teaching career at Mid-Florida Technical Institute in 1990. He became Senior Chef Instructor at Southeastern Academy (‘91 -‘92), then Lead Instructor at ITT Technical Institute (‘91 - ‘96). Since 1996, Chef Pierre has been teaching culinary management at Valencia’s Hospitality and Tourism Institute.

Steven A. Rujak, Baking and Pastries Chef-Instructor

. . . if you can bake it, he can make it . . . and everyone’ll want to taste it!

Chef Rujak, a two Gold Medal winner (1995 Culinary Food Salon, one entry being judged "Most Original") works in many mediums – sugar, pastilage, chocolate, cakes, pastries, pies, candies, tortes, and breads, just to name a few. After receiving an AAS Degree in Culinary Arts Chef Rujak worked as Assistant Pastry Baker and Line Cook at Willliams Country Club before coming to the Orlando area. Once here Chef Rujak became Lead/Sous Chef at Sea World of Florida’s Al’E Gators Restaurant (‘87 - ‘88). He moved to Demi Chef d’Partie at Walt Disney World Village (‘88 - ‘90), then became First Cook Pastry at Universal Studios (‘90). Chef Rujak is currently the Executive Pastry Chef position at Hyatt Regency Grand Cypress and works at Valencia Hospitality and Tourism Institute’s Culinary Management Program teaching Baking and Pastry courses in addition to his regular duties.



School name:Valencia Community CollegeCulinary Management
Address:P.O. BOX 3028
Zip & city:Florida 32802 Florida
Phone:407-299-5000
Web:http://valenciacc.edu/culinary/
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