Culinary Department Head Chef Michael Carmel has over thirty five years of experience as an industry chef and educator in post-secondary education. He received his culinary education at the Culinary Institute of America and earned a Masters in Adult Education from National Louis University. Chef Carmel was Vice President of Education at Le Cordon Bleu College in Orlando, Florida, and a chef educator and culinary director at several prestigious culinary schools in in Chicago and Florida including Arts Institute and Kendall College. His experience in culinary arts has allowed him to teach and develop culinary program throughout the world, on cruise ships, and with major corporations. He continues to consult and manages an education company that provides teacher education and culinary seminars throughout the country.
Chef Carmel has served on the Board of Trustees for the American Culinary Federation and is an ACF Certified Executive Chef and Certified Culinary Educator. He serves as a Certified Certification Judge for all ACF testing. Chef Carmel is active in several organizations, including the Sustainable Seafood Initiative, Chefs Collaborative, National Restaurant Association Education Foundation ProStart, and the Foodservice Educators Learning Community.