Dr. Nancy Berkoff
Dr. Berkoff received a Bachelor of Science degree in Food Science from Rutgers University, a Master of Science in Food Science and a Doctor of Education from UCLA. Dr. Berkoff is licensed as a Registered Dietitian, a Certified Culinary Educator, a member of the American Academy of Chefs, and is a Fellow of the Institute of Food Technologists. In addition, she is a consultant to the culinary, food service and nutrition industries. She has been a professor and educational consultant at national and international universities. Her publications include culinary, nutrition and vocational training texts, over 500 industry journal articles, consumer foods and nutrition texts and consumer articles.
Mr. Collen Engle
Mr. Engle earned a Bachelor of Science in Recreation Administration from the University of New Hampshire, followed by an MBA from Boston University. After working in the business world he decided to change career directions and received an Associate’s degree in Culinary Arts from Sullivan University. He went on to become a chef and eventually own a restaurant. He followed this experience with teaching at Sullivan University for 5 1/2 years in the Culinary Arts program before taking a position with The Art Institute of Pittsburgh – Online Division teaching in the Hotel Restaurant and Culinary Management Bachelor’s programs. At the same time he achieved a Master’s degree in Human Nutrition from the University of Bridgeport. Mr. Engle is a Certified Executive Chef with the American Culinary Federation, a Certified Hospitality Educator, and a Certified Food and Beverage Executive with the American Hotel and Lodging Educational Institute.
Ms. Gaye Warren
Ms. Warren earned her MBA in Business Management from the University of Phoenix and her Bachelor of Science in Hotel and Restaurant Management from California Polytechnic University Pomona. She has over twenty-five years of hospitality management experience including serving as a Food Service Director with Marriott Corporation, the Business Manager for Ghirardelli Chocolate Retail Division, the Director of Catering for Westmont College (Compass Group), and the Director of Food Services for the Community Action Commission of Santa Barbara County. She has successfully managed multi-site operations, high volume sales, and a large, diverse staff of both managers and hourly employees. Ms. Warren is a certified instructor for the National Restaurant Association and the American Hotel and Lodging Association. She has over fourteen years of teaching experience at both the community college and university level in Culinary, Hotel and Restaurant Management degree programs.