About our authors Sarah R.
Chef Hause is involved in day-to-day food production, planning and execution of catered events, as well as overseeing restaurant operations..
He also launched and operates Gertrude\'s Restaurant at the Desert Botanical Garden in Phoenix.
For the past 20 years he has owned and operated Fabulous Food Fine Catering and Events.
Upon graduation, Chef Hause worked in both restaurants and hotels before settling in Arizona.
Hause is a graduate of the Culinary Institute of America in Hyde Park, NY.
Alan M.
Today, she operates All About Food, which holds several baking patents and collaborates with food manufacturers and restaurants to create innovative products, menus and marketing programs.
She honed her cooking skills at Restaurant du Village, a country French restaurant opened in Chester, CT, in 1979.
Martel is a professional chef, educator and food writer with a special interest in Mediterranean cuisines, artisan baking and the pastry arts.
Priscilla A.
Before teaching, Chef Sarah spent many years as a working pastry cook and caterer.
Previously, Sarah was founding director of the Culinary Arts Institute at Mississippi University for Women (MUW) in Columbus, MS, and was a professor of Culinary arts at Scottsdale (Arizona) Community College.
She is currently on faculty at Woosong University\'s Sol International Culinary Arts School (SICA) in Daejeon, Korea.
Labensky is a Culinary educator and academic administrator with an extensive background as a restaurateur and caterer, Textbook author and dedicated advocate for Culinary professionalism.
About our authors Sarah R
