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From the Director's Desk

Chopped Magazine

As a Culinary Educator, and a Special Ambassador for Education for the World Master Chef Society (WMCS), I write about training highly skilled and educated Chefs with a commitment to professionalism, advanced technical culinary skills, innovation, critical thinking, accountability, and leadership.

I believe that food is a universal language, and that professional culinary art training is the passport to global kitchens. My vision is to promote the development of excellence in culinary arts training focusing on the importance of building a community and culture that are supportive, equitable, diverse and most of all employable in the ever-changing world of today.

Food and Drink is the 3rd largest global industry by employment in 2023! Therefore, more needs to be done to promote it as such.

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CHOPPED Ezine May 2023
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Chopped Magazine - Image - February 2024 - Top Toques Institute of Culinary Excellence
2024 - February
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Chopped Magazine - Document - Winter 2022 - Top Toques Institute of Culinary Excellence
2023 - August
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Chopped Magazine - Document - Winter 2022 - Top Toques Institute of Culinary Excellence
2023 - Winter
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Chopped Magazine - Document - Winter 2022 - Top Toques Institute of Culinary Excellence
2022 - Winter
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Chopped Magazine - Document - Autumn 2022 - Top Toques Institute of Culinary Excellence
2022 - Autumn
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Chopped Magazine - Image - Autumn 2021 - Top Toques Institute of Culinary Excellence
2021 - Autumn
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Chopped Magazine - Image - Summer 2021 - Top Toques Institute of Culinary Excellence
2021 - Summer
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Chopped Magazine - Image - Spring 2020 - Top Toques Institute of Culinary Excellence
2021 - Spring
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Chopped Magazine - Image - Winter 2020 - Top Toques Institute of Culinary Excellence
2020 - Winter
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Chopped Magazine - Image - Spring 2020 - Top Toques Institute of Culinary Excellence
2020 - Spring
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