Saturday, November 21, 2009

Meet the Faculty

Tom Rosenberger Department Chair, Hospitality Management M.S & B.S. Hospitality Administration, UNLV A.A.S. Food Service Technology, Clark County Community College Chef Tom has been at CSN for 20 years and is the founder of the Culinary Arts Program at CSN. He is a Certified Executive Chef with the American Culinary Federation, a Certified Food Management Professional with the National Restaurant Association and a Certified Hospitality Educator with American Hotel/Lodging Association. Chef Rosenberger is serving in his second term as Department Chair of the Hospitality Management Department. Chef Tom has extensive industry experience in positions from Sous Chef to Executive Chef and Food & Beverage Director in Las Vegas properties including the Golden Gate Hotel, Castaways Hotel & Casino, Bally's (originally MGM Grand Hotel & Casino), Riviera Hotel & Casino, Tropicana Hotel & Casino, Paul Anka’s Jubilation Restaurant, Marina Hotel & Casino, Imperial Palace Hotel & Casino, and HCA Psychiatric Hospitals, Monte Vista. Chef Tom is currently a member of the ACF Chefs, Las Vegas and has served as an officer or board member for over twenty-five years. He serves on national American Culinary Federation committees, is the recipient of numerous local and national awards and serves as a site visit team member for the American Culinary Federation’s accreditation department. Chef Tom has presented numerous seminars for the American Culinary Federation’s regional and national conventions and for the National Restaurant Association .
David Hernandez M.S. Instructional Technology - American University B.S. Hotel Administration - U.N.L.V. A.A.S. Applied Sciences - Clark County Comm. College A native of Cuba, Professor Hernández has been involved in the Gaming industry most of his life. Professor Hernández began his career at CSN in 1995 and has an extensive supervisory and managerial background in the casino industry. Professor Hernández is a Viet –Nam war veteran and acquired his education with the help of the G.I. bill as he worked at various casinos in Las Vegas. Professor Hernández has been a speaker and presenter at seminars thru the U.S., South America and Europe. Currently he is involved in building several of the Casino Management’s courses into the Distance Education Program making CSN a unique learning environment in the Casino industry. Professor Hernández teaches Gaming Regulations (GAM-105), Supervision of Casino Games (GAM-106), Slots Management I and II (GAM-108 & GAM-109) and Introduction to Gaming Management (GAM-225). He also teaches various casino dealing classes.
Terri A. Jones Program Director, Hotel Management M.S. Hotel Administration, UNLV B.S. Education. SUNY, New Paltz, NY. Professor Jones has been with the College of Southern Nevada for 12 years. One of Professor Jone's achievement since she settled in at CSN in 2003 is the publication of her book "Culinary Calculations", a math book for culinary & food service students. Published by John Wiley and Sons, the second edition was published in the Fall of 2007. Professor Jones teaches Introduction to the Hospitality Industry and Housekeeping Operations “Teaching is the perfect job for me because I love to see the student's faces when they “get” it, and I love to talk.”
John Metcalfe Program Director, Culinary Arts Certified Hospitality Educator (CHE) Associate of Science, Culinary Institute of America Teaching Background (1997- Present): Director of Culinary Arts, College of Southern Nevada (CSN) since 2002; Professor in Culinary Arts, CSN Professional Background (1980-1996): Chef de Cuisine, Top of the World Restaurant/Stratosphere Hotel and Casino, Las Vegas, NV; Banquet Chef, Caesars Palace, Las Vegas, NV; Executive Chef, London Underground, Corning, NY; Chef de Partie, Victoria and Albert’s/Disney’s Grand Floridian Beach Resort, Orlando, FL; Sous Chef, L’Auberge du Cochon Rouge, Ithaca, NY; Pastry Chef, Blue Plate Catering, Inc., Chicago, IL; Line Cook, The Arlington Inn, Arlington, VT; Roundsman, The Equinox Resort and Spa, Manchester, VT; Sergeant, United States Army. Academic Advisory Positions (1998-Present):Faculty Advisor, CSN Culinary Club; Team Coach, Junior Hot Food Culinary Competition Team; Team Coach, Baron H. Galand Culinary Knowledge Bowl Team. Awards: Silver and Bronze American Culinary Federation Medals, Las Vegas Culinary Challenge, 2004; Two Bronze American Culinary Federation Medals, Las Vegas Culinary Challenge, 2003; Mentor of the Year, Nevada Restaurant Foundation, 2003; First Place Silver American Culinary Federation Medal, U.S. Foods Annual Culinary Arts Competition, 2002; Two Gold American Culinary Federation Medals and Best of Show Award, Las Vegas Culinary Challenge, 2002; Gold and Bronze American Culinary Federation Medals and Best of Show Award, Las Vegas Culinary Challenge, 2001; Gold American Culinary Federation Medal and Best of Show Award, Las Vegas Culinary Challenge, 2000; Second Place, Philip B. Connelly International Competition (Highest Military Food Service Award), 1988; U.S Army Achievement Medal, 1988; U.S. Army Commendation Medal, 1986.
Joe Quagliano Program Director, Food & Beverage Management Professor Quagliano teaches courses on Food Service Sanitation (ServSafe Sanitation Certification), Restaurant Management, Liquor and Bar Management, and Bartending. Professor Quagliano has over 45 years of hospitality and/or educational experience serving in all capacities of Management. He has been a Professional Chef/Owner, Director of Restaurant Management and Food Service and Consultant for such companies as John R. Thompson & Company, Henrici's, Playboy Clubs International, The Sahara Hotel & Casino, Las Vegas, Las Vegas Hilton Hotel, Triton College, and most recently CSN. Professor Quagliano is in charge of Russells's Restaurant, the Hospitality Department's training facility on the Cheyenne Campus, and works closely with other college departments to provide exceptional student services and professional restaurant management for a wide variety of private and college foodservice functions.
Vivienne Sario Program Director, Travel & Tourism M.S. Management and Human Relations, Webster University B.A. Business Administration, University of Texas, El Paso (UTEP) Professor Sario, joined CSN in 1998, following university teaching positions in Seoul, South Korea, Spangdahlem Germany and El Paso, Texas for such prestigious institutions as the University of Maryland, Troy State, and Embry Riddle. In addition to extensive marketing and business management backgrounds, Professor Sario has developed several Travel & Tourism programs for the department, including the most recent "Certificate in Concierge Management." Professor Sario, a Certified Hospitality Educator served on the Nevada State Board of Education, works tirelessly to develop student Internship programs, and has received many awards including CSN's Intenational Educator Award in 2006, and the Las Vegas Chamber of Commerce Community Service Award in 2002.
Levy Acosta Professor, Culinary Arts B.S. Buisness Commerce Far, Eastern University, Manila Philippines Chef Levy Acosta joined CSN in 2002 after many years of exemplary experience in the field of culinary arts. Chef Levy graduated from the Far Eastern University, Manila Philippines with a Bachelor’s degree of Science in Business Commerce. After graduation Chef Levy moved to Hawaii and joined the military where he received a certificate in Foodservice Specialist. While in the US Army, he finished the leadership courses through the Non-Commissioned Officers Academy and advanced Culinary Courses. In addition to his accomplishments, he received food handler’s certification through the State of Hawaii. While in the army, Chef Levy received Army Achievement Awards, Commendations, and Good Conduct Medals. He also received gold and bronze medals through military culinary competitions. After leaving the army with an honorable discharge, he accepted a job as the Dining Facility Manager in US Army Fort Shafter Hawaii. Chef Levy helped in opening the Japanese Cultural Center in Hawaii in 1994, specializing in Japanese breakfast, dinner, and banquets. In late 1994, Chef Levy moved to Las Vegas and accepted a job as a Sous Chef at the Fiesta Casino Hotel and assisted in opening of the hotel. He was then promoted to Assistant Executive Chef. In 1997 Chef Levy accepted a job at the New York New York Hotel as Executive Chef for Motown Cafe. In 1998 he moved to Circus Circus Hotel as Banquet Chef and during his tenure there, he received certifications through Federal Mediation and Union Workers seminar and HAACP Certification. In 1999, he accepted a job as an Assistant Executive Chef for Santa Fe Hotel & Casino. In 2000, he worked in the corporate office of Terrible and helped open their first Casino in Las Vegas as Assistant Executive Chef while working as a part-time instructor in CSN. In 2002, Chef Levy felt that it was time to give back to the community and became a full-time Professor at CSN. Chef Levy Acosta teaches International Cuisine where he developed curriculum for Southeast Asian Cuisine, established menus for Aromatics, Basic Garde Manger, Purchasing and Professional Cookery. He also coached the student culinary competition team. The team has achieved Gold and Silver Medals.
Rudi Eichler Professor, Culinary Arts Chef Rudi, C.M.P.C., C.F.E. was born and raised in Germany and studied at the prestigious European hotel management and culinary school, Hotelfachschule, in Bad Reichenhall, Germany. He received his Master Diploma Professional Baking and his Certificate Professional Pastry in Frankfurt/Main, Germany. Chef Rudi owned and operated a restaurant, bakery and pastry shop in Frankfurt. In 1976, he moved to the United States and worked at various establishments throughout the country; including the Las Vegas Hilton, in Las Vegas, the Hotel Eden Rock, in Miami, Florida, and the Broadmoor Hotel and Resort, in Colorado Springs, Colorado. Chef Rudi began teaching Baking and Pastries at the College of Southern Nevada in 1991. His background as a working European Certified Master Baker and Pastry Chef, being an active member of the American Culinary Federation, and also a Certified Food Executive, brings unique experiences to the Culinary Arts Program. Chef Rudi teaches students the fine art of baking and pastries. He creates unique course materials that keep the students interested and challenged.
John Geislinger Kitchen Manager & Instructor, Culinary Arts B.A. Accounting, Business & Mathematics, Western State College Professor Geislingers background is in accounting and he has worked in a variety of accounting positions for during his career. Chef John, who also has extensive Culinary Management experience in the Las Vegas area, joined CSN in 1996 after meeting the Director of CSN's rapidily growing Culinary Arts Program. Though he especially enjoys teaching cooking classes, Chef John also enjoys teaching hospitality accounting courses. "The day I met the director of CSN's Culinary Arts Program, I was hooked and have not been able to shake the line since (not that I would ever want to)."
Terry Jones Professor, Hotel Management Ph.D. Hospitality Management, UNLV 2000 A.A.S. Hotel Management, Clark County Community College, 1975 Professor Jones teaches classes in Front Office Operations, Human Resources, Housekeeping, and Hospitality Marketing. Returning to CSN in 2002 after a nearly 30-year career in the Las Vegas Hospitality industry, Dr. Jones has experience in nearly every hotel department from Housekeeping to Front Desk and Food & Beverage Operations. Over the years he held positions high and low, in Las Vegas hotels & casinos including the California, El Cortez, Jockey Club, Maxim, Dunes, El Rancho, MGM, and Stratosphere. He was a permanent member of the Las Vegas Hotel Managers' Association, and remains active in the college community and recruiting activities. Dr. Jones is conversant in several foreign languages and has taught Hospitality courses across America, in Mexico and in China. Dr. Jones says, "After beginning my hospitality career at this college, I am quite honored and proud to return as faculty to share my experiences with eager and energetic Hospitality students from around the world."
Jody Hyunmi Lee Instructor, Culinary Arts M.S. University of Nevada, Las Vegas Jodi Hyunmi Lee teaches courses in Culinary Arts.
Brian Lerner Instructor, Food & Beverage Management Brian Lerner teaches courses in Food and Beverage Management.
Jill Mora Professor, Culinary Arts Jill Mora teaches courses in Culinary Arts and is an expert in her field.
Michelle Scher Instructor, Hotel Management M.S.& B.S Hospitality Management, UNLV Michelle was born and raised in Las Vegas, graduated from Western High School, and joined the CSN faculty in 2008 after nearly 10 years working in local luxury hotels & casino properties. She has a diverse and broad range of industry experience in hospitality operations including Food and Beverage Management, Guest Services, Human Resources, Accounting, and Finance. Michelle discovered her passion for teaching while working as a part-time faculty memeber at the William F. Harrah College of Hospitality Management at the University of Nevada Las Vegas, and delights in sharing her personal industry experiences in the classroom. Her favorite thing about teaching is when former students come back and tell her they got the job they wanted! Michelle Scher teaches Introduction to Hotel Operations and Hospitality Accounting "I hope to put all my students on the right track to a successful career in the hospitality industry and I am very excited to join the CSN community and be a part of this exciting, growing program." Class websites: http://sites.google.com/site/csntca221/ http://sites.google.com/site/csnhmd103/
Gillian Silver-Rodis Instructor, Hotel Management Gillian Silver-Rodis, Ph.D., MAM, ABC serves as Hospitality Management Instructor for the College of Southern Nevada. A former hospitality and gaming industry executive, Dr. Silver was a corporate vice president and international director for leading organizations. Throughout her career, she developed strategic plans, created and led integrated marketing communications divisions, and launched numerous properties. Additionally, Dr. Silver is accomplished in the emergency and crisis arena. She has developed and facilitated American Marketing Association training in media relations, crisis communications and community affairs, and served on national industry committees. Dr. Silver's primary research interests include organizational leadership--especially in the demanding lodging and gaming arenas--and integrity customer service. A popular convention speaker and widely published writer, she has been recognized as the IABC Communicator of the Year, the Las Vegas Chamber of Commerce Community Achievement Recipient/Communications, and the NAWBO Woman of Distinction/Marketing. Additionally, she was inducted into the Nevada Women's Chamber of Commerce Hall of Fame as part of a select group during the program's inaugural year. Dr. Silver holds the prestigious Accredited Business Communicator designation, and has earned more than 200 writing, editing, campaign development/implementation awards. Dr. Silver-Rodis teaches Introduction to the Hospitality Industry, Hospitality Marketing, and Hospitality Law Class website: http://sites.google.com/site/csnfacultywebpage/Home
Steve Soltz Professor, Culinary Arts A.A. Degree, Culinary Arts, Orange Coast College Chef Steve joined the CSN faculty in 2004, and teaches courses in Basic Cookery and Hydroponic Gardening. He is a Certified Sous Chef with American Culinary Federation and serves on the ACF Las Vegas Board of Directors. Chef Steve is also a Certified Hospitality Educator with the American Hotel & Lodging Association. Chef Steve has extensive industry experience in large volume operations including the Los Angeles, Palm Springs, and Las Vegas Convention Centers, preparing gourmet sit-down dinners for as many as 6000 guests. Prior to joining CSN, Chef Steve was the vice-president of the California Culinary Olympic team from 1995 to 2000, where he also had the opportunity to work with Master German chefs, and helped to prepare a 5-course dinner for celebrated French Chef, Paul Bucose.
Lonnie Wright Professor, Hotel Management M.S. Post Secondary Education, UNLV B.S. Hotel Administration, UNLV Professor Wright is a distinguished member of the CSN faculty and has many remarkable administrative contributions to the local, national and international Hospitality industries. From positions as Dean of the Hospitality Institute to international lecturer and gaming consultant, Professor Wright has been frequently called upon by various state and federal governmental agencies to share his vast knowledge of Workforce Development, Gaming Regulations, Hospitality and Tourism Marketing, and Casino Operations. Professor Wright has traveled extensively to the Far East including China, Korea, and Singapore representing CSN and local gaming operations including the Bellagio Hotel & Casino and Caesars Palace Hotel & Casino. Professor Wright has extensive experience in gaming operations, having worked at major Las Vegas strip and Downtown casinos in positions of dealer, floorman, and surveillance. Professor Wright has made lasting friendships in the Las Vegas gaming industry with some of cities top executives who frequently speak in his classes.
Mark Distefano B.A. Resort and Recreation Service, Morrisville State College Mark DiStefano was born and raised in upstate New York and has worked in the gaming industry for over eight years. After attending dealer school in 2001, Mr. DiStefano earned his Associate of Applied Science degree in Gaming and Casino Management and a Bachelor of Business Administration in Resort and Recreation Service Management from Morrisville State College in New York. He has extensive gaming operations experience in premier resorts on the Las Vegas Strip. Mr. DiStefano has conducted various training seminars on casino game protection fundamentals and legal implications in the gaming industry for surveillance personnel, Native American Gaming Commission Agents, New York State Gaming Regulators, and New York State Police. Mr. DiStefano teaches hands-on technical dealing classes including Blackjack, Craps, Baccarat, Roulette, and Pai Gow Tiles. Additionally, Mr. DiStefano teaches Introduction to Gaming Management, Casino Cage Operations, Slot Operations, Survey of Gaming Regulations, and Supervision of Casino Games.