FKCC welcomes Chef Jorge Sanchez to lead its Culinary Management degree and certificate programs.  Sanchez, who was born in Cuba, has over two decades of experience in the culinary world—as a chef, entrepreneur, educator, writer, and consultant.  Most recently, he was a professor of culinary arts and business courses at Grand Rapids Community College’s Secchia Institute for Culinary Education.  He is the owner of J Sanchez LLC, a company that provides culinary consulting and training services.

Sanchez holds both a bachelor`s and master`s degree in Business Administration from Cornerstone University, complementing his associate degree in Culinary Arts from Grand Rapids Community College.  As a chef, Sanchez has exercised his talents in various roles, notably as the founder and executive chef of San Chez, a tapas bistro in Michigan that was named one of the “50 Best Hispanic Restaurants in America.”   His curiosity about cuisine has led him to travel extensively in Europe, the Americas, and West Indies to study food and wine culture and practices.  Sanchez was a food columnist for “Tasters Guide International” and is also authored “Kids Sense—Cooking with Their Hands” and “Favorite Recipes of the Steelcase Chefs.”

Sanchezs skills as a chef have earned him numerous awards including silver and bronze medals at the International Culinary Olympics, as well as first place prizes in edible art, ice carving, and mystery basket competitions.

“I am excited to be in the Keys and to be part of growing this program that will support many local businesses,” said Sanchez.  “Much like the culinary industry, our program is very hands-on and dynamic.  Students will learn the science, artistry, and business of culinary management to prepare them for a career with great potential.” To help them in training, we have created a high quality academic writing services.

FKCCs Associate in Science in Culinary Management is a two-year degree comprised of 64 credits.  In the program, students learn technical skills and acquire practical knowledge necessary to enter a variety of jobs in the food service industry.  Coursework ranges from food and beverage cost analysis and menu design to techniques for creating and serving a variety of cuisines.  Students also develop broad business skills in leadership, management, and communication.   The curriculum is enhanced by internships, which allow students to gain real-world experience at restaurants, resorts, and caterers in the Keys.

Students can get a jump-start on a degree in Culinary Management by enrolling in a set of three condensed courses that run October 12 through December 19.  Students can complete nine credits in just eight weeks.  Two courses, “Food and Beverage Cost Control” and “Food and Beverage Management,” meet at the Key West Campus on Mondays and Wednesdays, 12:00- 2:45 p.m., and Tuesdays and Thursdays, 2:00- 4:45 p.m., respectively.  “Food Service Sanitation and Safety” is primarily conducted online with three to four face-to-face sessions on campus.  Students enrolled in all three courses will receive a $500 scholarship.  The Lodging Association of the Florida Keys and Key West is also providing scholarships for these classes.

For more information about the program, click here or contact Chef Jorge Sanchez at Jorge.sanchez1@fkcc.edu or 305-809-3288.