Biographical Information
Biographical Information
I am married to the former Laura Baum and have one 17-year-old daughter Irene, (or Scout as we call her). I was born in Evanston, Illinois in 1951 and raised in Barrington, Illinois. My mom was from Texas when I was a boy I was a cowboy and a little league catcher. I studied, had fun, played football and wrestled in high school when I was not writing for the student paper, reading poetry or discussing politics. I also learned to cook. The first thing I learned to cook was French toast. I attended the University of Wisconsin where I met my future wife, was active on the student political front, and started to cook seriously.
I left school and went to Washington, D.C. where I found a job cooking at Clyde's on M Street for John Latham and the late Stuart Davidson. I also worked at Tammany Hall for OB Obrien and the late Harry Kelly. I left D.C. for the wilds of Alaska where I climbed mountains and cooked for construction crews. My next stop was Oahu and Molokai, Hawaii where I learned to dive lived on a beach and cooked Italian food at Rudy’s Italian Restaurant. My best friend there was Charles Lewis Best. After stops cooking in Death Valley, Los Angeles and Jackson Wyoming, I began to work quality resorts.
My first position was at the Sugarbush Inn in Warren Vermont. Tad Michel was the General Manager and he truly gave me a great perspective on the industry and was my first true mentor. I then went to work for Rockresorts at the Grand Teton Lodge Company in Moran, Wyoming working under Chefs Wolfgang Kofler, the late Alfred Fahndrich, Bob Walton and corporate chef Walter Blum. Managers at the Lodge during this time were Vernon Johnson, Clay James, Bernie Illiff, Mark Weber, and Doris Stalker. A few of the many great cooks I worked with were Leo Koeller, Bobbie Bush, E. J. Harvey, Charles Dekranis, Charles Atwood, Walter Brink, John Charuba, Darren Clark, Tom Stoner, Roscoe Tanner and great friends in the front of the house such as Steve Nace, Robert Williams, Tara Milpaut, Alice Scuitio and Blair Taylor. Good friends and good times in the seventies and yes I do remember some of it.
I apprenticed in all areas of the kitchen and hotel. I worked at the Lodge for six summers, rising to the position of Executive Sous Chef, marrying Laura, hiking climbing the Grand Teton and fishing and floating the Snake River. During the winters I skied and cooked at Sun Valley with Randy Richens and John Nelson, Big Sky with Thor Loberg and Big Mountain with Bob James while my wife attended nursing school in Bozeman and Butte Montana.
In 1979, we moved to Charleston, South Carolina and I became the Executive Sous Chef under Karl Wenzel. I succeeded Karl as Executive Chef in 1980. Wolfgang Baere was the General Manager, John Vogler (Mr. JV) was the Food and Beverage Director and Graham Asher was catering director before he replaced MR JV. Hank Hickox was the Executive VP, Dana Percival was the night manager. John Comber replaced Baere as GM in my second year. I received numerous awards while at Kiawah including a write up in Gourmet and selection as President of the ACF of South Carolina. I was also invited to join the Resort Food Executive Committee in 1981.
A few of those who moved on to great successes that worked with me were Robert Pounding, John Charuba, Dave Manz, Roger Bismore, Karl Reisenberger, Don Helmbold, Daniele Strueli, Darren Cobb, Mark (Marko Middleton), Mark Thomas, Steven Frietas, John Huston, Ron Kuralt, Gary Brier, and the late Frank Adams. Wayne Pace also followed me to Kiawh and my great apprentice was James McCallister.
In 1982, I moved the Mills House in Charleston and worked with Denis Connolly, General Manager and Craig Hunt District Director for Holiday Corporation. I was featured as one of the outstanding chefs of the Southwest in a number of publications including Pace, The New York Times, The Chicago Tribune, and Resort Management. I worked with Art Kraznik and Bob Burns Food and Beverage Directors. I also began working as a corporate training chef for Holiday Corporation opening the Miami Crowne Plaza and corporate meetings in Orlando and Cocoa Beach. I was selected ACF Carolina Chef of the Year in 1984 and was honored as a recipient of the US Dept. of Labor Bureau of Apprenticeship and Training Outstanding Achievement Award for my work in developing training for culinarians and was especially indebted to James H. Lee of the BAT. I also enjoyed fishing, sailing and camping on the beach in Charleston.
In 1985, I left Charleston and went to work at the Hilton Salt Lake City for the Pearson Corp. The situation was not pleasant but I ran my first marathon. By the end of the run, I was ready to leave Utah and moved to the Charlotte, NC Raddison to work with Joe Falcetto. Joe left shortly after I arrived. I did run my second marathon in Charlotte and again decided I wanted to return to Holiday Corp. The bright spot in Charlotte was Chef Gary Needham my Sous Chef.
I moved to Memphis and prepared to open the Crowne Plaza with Bill Mead General Manager, Bernard Viola F&B and Bob Harrington Sous Chef. Daniele Clark was the dining room manager. I worked in the corporate offices and test kitchens prior to the opening. I had the honor of serving a unique clientele ranging from Jerry Lee Lewis to Barishnakov. After serving several international events in Memphis, I accepted a position at the Crowne Plaza in Houston with Pieter Lion and Huber Herre. I worked with Phillipe Gunther regional F&B to develop culinary training programs for F&B's. I attended the Short course in Hotel Management at the Hilton College and received certification as an F&B from Holiday Inn University. I completed my certification as an Executive Chef and received Associates in General Studies from Houston Community College. I also ran the Houston Marathon in 3 hours and thirty minutes and did not quit my job. I received awards as top contributor in the hotel and employer of the year for my work with the hearing impaired. I also continued my education at St. Edward's University.
In 1989, our daughter Irene was born. I completed my bachelor's degree at St, Ed's and applied to the Masters Program at the Hilton College-University of Houston. Ted Waskey Ed.D was my advisor. Needing more time to spend with my wife, daughter, and school I left the Crowne Plaza. I found industry work at Memorial Hospital. I started as the chef and food manager of an upscale retirement center working with Dan Wilford, Joe Lamendola, Shannon Flynn, Donna Kline, and Bill Schwab. I soon was promoted to Director of Corporate Services. I began teaching Hospitality Management at Houston Community College with Ezat Moradi and Michael Nennes. I completed my masters specializing in financial management. I developed a small business model for the development of food service in economically challenged areas.
I enrolled in the Doctoral program at the University of Houston with Dr. Hercsher and Dr. Robert P. Craig. My doctoral degree was in Educational Leadership and Cultural Studies and my dissertation topic was The History of the Professional Culinary Education prior to World War II: The Washburne Trade School. I began teaching part time at the Art Institute of Houston in its new School for Culinary Arts in 1993. In 1996, I took a leave of absence from my position at Memorial and traveled to Westville, Indiana to accept a temporary professor's position at Purdue University North Central working with the late Anna Marie Herndon, Karen Lieberman and. Much of my research was located in Chicago and I presented a paper at CHRIE in the summer of 1997 titled Lessons from the Depression. Returning to Memorial and Houston after my leave of absence, I was informed my job was eliminated.
As a result, in the fall of 1997, I accepted a position at the University of Missouri in Columbia working with under Dean Mitchell, Dr. David James, Robert Sobieraj, Doug Holt and Michael Keene. I taught financial management, leadership, lodging and the senior seminar. I completed my doctoral dissertation in April of 98, received my Ed.D and accepted a job at New Mexico State University School of Hotel Restaurant Management with Dr. Pat Moreo Dept. Head, Dr. Deborah Brieter, Dr. Gregory F. Blanch, Michael Cerletti, Dr. Ron Cox, Dr. Priscilla Bloomquist, Dr. Terry Jones, Frank Cordero, John Hartley, Janet Green and Judy Story.
I think one of the best moves I ever made was to move my wife and daughter to New Mexico. I love teaching as a tenured professor in a great hospitality management program. We love New Mexico. Irene Mandabach, Scout as we still call her, attended Las Cruces High School and graduated in 3 years. She is now a freshman at New Mexico State. I am very proud of the way she is in control of her life, her love of art and music and the way she goes out of her way to do little nice things for her friends. She is truly a great daughter and I look forward to watching her continue to blossom. She even got me to start my own myspace account.
My wife Laura works as a school health advocate with the New Mexico dept. of Health. Laura truly makes a difference in the health of the children of New Mexico and it is great that she is so happy in her job. She enjoys her book clubs, working out and hanging with her friends, daughter and even me.
I teach my classes and think that my students are the best things about New Mexico State. I research, write and enjoy life working with a great bunch of people. In addition to the folks in the School of HRTM, (Janet Green is the director of the school and provides support and guidance. Dr. Priscilla Bloomquist provided research and advising mentorship and Dr. Greg Blanch is fun to write with), I am fortunate to have some great friends and collaborators from around the country. Dr. Robert J. Harrington of the University of Guelph was my Sous Chef at the Memphis Crowne Plaza and is another chef who has a doctorate. Dr. Dawn VanLeeuwen at NMSTATE is my statistical rock and assists me in analysis as well as being a good friend and sounding board. Dr. Wallace Rande and the entire faculty at Northern Arizona University have also provided mentorship during my career change. Robert Sobieraj formerly at Mizzou, now at Johnson County Community College continues to provide intellectual and emotional support. Dr. Mick LaLopa of FENI and Purdue, Mary Peterson of CAFÉ and Dr. John Bowen at U of H are among the many colleagues from around the nation who have all been very helpful to my career.
I have learned to love the desert and the outdoors of this great state. We go up to Santa Fe for the Opera every year and continuing a family tradition I try not to fall asleep for more than 5 minutes. I like to spend time with my daughter and wife, Friday night potlucks, read the paper, cook, read history, read literature, read mysteries, hike, run, walk, swim, play tennis, hunt, play golf, paint, go to church on Sunday, listen to good music (from country music, to Opera to Rock), go to concerts and interact with friends and entertain. I believe world peace will occur one child at a time. Most importantly I always tell folks to keep loading the wagon even if the horse is dead.