Chippewa Valley Technical College has hired two experienced executive chefs with extensive backgrounds in restaurant and food service management to lead its new Culinary Management program. Jonathan Fike and Kevin Brown are already working on curriculum and promotion of the program, which is accepting students for classes beginning in August 2018. A graduate of the Culinary Institute of America in Hyde Park, NY, Fike has worked as a chef at the Hyannisport Country Club in Massachusetts, operated a pop-up restaurant at festivals around Palm Springs, Calif. and served as executive kitchen manager for King’s Seafood Company in San Diego. He became executive chef at Eisenhower Medical Center in Rancho Mirage, Calif. before leading the Culinary Arts program at Davis Technical College in Kaysville, Utah. A 1995 graduate of New England Culinary Institute, Brown earned his bachelor’s degree in hospitality management from the institute in 2008. He served as executive chef at a Vermont resort, as a touring chef through all restaurant production areas at a Washington, D.C. restaurant and became manager at a busy restaurant in Maryland with a staff of 40. In 2006, Kevin began teaching culinary classes at Nicolet College in Rhinelander, Wis., later becoming faculty chef instructor. The full two-year CVTC Culinary Management program will be 60 credits, leading to an associate degree in Culinary Management. The program includes a 30-credit, one-year embedded technical diploma in Professional Cooking and a 15-credit, one-semester embedded technical diploma in Food and Beverage Safety.
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