����ý

John

Certified Tutor

Registered Dietitian Nutritionist and Professional Chef with 10 years experience in the food service industry, including experience as a Sous Chef and Chef Garde Manger. Associate of Applied Science in Culinary Arts as of 2011, Bachelor of Science in Nutrition and Dietetics as of July 2018, and Master of Science in Clinical Dietetics as of 2019.

As a classically trained chef of ten years, the world of food has been crucial in the development of my personal and professional character. I entered the workforce in 2006 at the age of fifteen as a prep-cook for Glen Oaks Country Club in Farmington Hills Michigan. After two years of employment, I was promoted to Chef Garde Manger. In this position, I managed prep-cooks in the production of elaborate hors d'oeuvre displays for parties ranging from 50 to 300 guests.

After graduating high school in 2008, I enrolled in the culinary arts program at Schoolcraft College in Livonia Michigan, where I was trained in classical French cuisine by four of the seven Master Chefs in Michigan at the time. After graduation, I received one of the coveted sous chef positions at Schoolcraft College, under Master Chef Kevin Gawronski. My duties included ordering and managing kitchen par stock, managing sixteen students in the production of buffet style service, and performing daily demonstrations of fundamental French cooking techniques.

Apart from my classroom duties, I had the responsibility of managing a new project, testing the viability of two unique vending machines. These machines held refrigerated vacuum sealed meals prepared by chefs on campus. The machines had on-board microwaves that would cook the prepared meals to order, providing students with hot meals at any hour. As the chef managing these machines, my responsibilities included the development, testing, preparation, and pricing of different menu options. In addition, I acted as liaison between Schoolcraft College and the vending machine developer, where I regularly discussed the practicality and financial feasibility of the machines.

While employed at Schoolcraft College, another one of the Master Chefs offered me the opportunity to work under a French Master Chef, who was the personal chef of a family that spent their summers on their privately-owned cattle ranch and resort in Montana. Since working under a Master Chef directly from France is a once in a lifetime opportunity, I jumped on the offer.

Some of the proudest and most difficult work of my culinary career was done while working under Chef Robert. Chef Robert had the highest possible standards for his food and was uncompromising in the quality of every meal he prepared. With a staff no larger than Chef Robert and myself, we prepared completely different breakfasts, lunches, and dinners for fifty guests every day.

After returning to Michigan from Montana I enrolled in Madonna University's Bachelor of Science program in Nutrition and Dietetics and began my dietetic career. After graduating I enrolled in Grand Valley State University's coordinated Master of Science program in Clinical Dietetics where I received my Master's Degree and conducted my dietetic internship rotations (primarily in Michigan's Upper Peninsula) and Master's research analyzing food insecurity among 5th grade student populations across Michigan. This research utilized data from the 2015 - 16 NHANES and Michigan State University's SPartners for Health program.