Job Placement for Graduates

An Restaurant Cary- Mark Hornbeck, Executive Sous chef

Angus Barn, Raleigh - James Long, Executive Sous chef.

Armadillo Grill, Wake Forest - Terry Chapman, Manager.

Art Institute, Durham - Marci Oliver, Culinary arts instructor

Bloomsbury Bistro - Mark Thomas, Chef de cuisine

Cary Embassy Suites - Charissa James, Catering department sales manager for events.

Edible Piedmont - Kyle Wilkerson, Test kitchen executive chef

Empire Eats, Raleigh - Walter James, Sous chef

Escazu, Raleigh - Danielle Centeno, Chocolatier

Eurest Dining Service - Robbie Carver, Foodservice director.

Ford's Produce - Melanie West, Sales associate

Four Square Restaurant, Durham - Kyle Wilkerson, Sous chef

Green Tree Country Club Midland TX- Karen Poole, Executive chef

Hasentree Club, Wake Forest - Jimmy Strickland, Restaurant manager.

Heron's , Cary - John Childers, Sous chef

Highland Country Club, Fayetteville - Russell Neff, Executive chef.

House-Autry - Pat Walston, Corporate chef.

Marriott Courtyard in Cary - Mike Shavah, Director of operations.

Marriott Hotel, Washington, DC - Chris Zanzano,  Sales manager.

Marriott Townplace Suites in Cary - Nidal Alawar, General manager.

Mez, Chapel Hill - Aaron Stumb , Executive chef

Nasher Museum, Durham - Laura Baucom, Chef de cuisine.

National Golf Club, Pinehurst - Kim Folken, Executive chef.

NCDA Soybean Council - Caroline Morrison, Marketing chef.

Our Lady of Lourdes Catholic Church, Raleigh - Mary Dudas, Catering director.

Pie Bird Bakery - Jason Rhodes, Pastry chef

Pool's, Raleigh - Jessica Tomaszewski, Sous chef

Poppyseed Market café and takeout market, North Raleigh  - Julia McGovern, Chef/owner.

Simons Restaurant, Angier - Glenn Joslyn, Executive chef/owner

Sitti, Raleigh - Tim Bartelbaugh, Sous chef

Square Rabbit Bakery and Catering, Raleigh - Charlene Miller, Production manager and pastry chef

Sullivan's Steak House, Raleigh - Robert Crawford, Executive chef.

The Fiction Kitchen - Caroline Morrison, Chef/owner

The Preserves at Jordan Lake - John Lazarovich, Food and beverage manager

The Sienna Hotel, Chapel Hill - Ashley Cogdell, Sous chef

The Village Deli and Grill - Todd Oakley, Executive chef and general manager

Tir Na Nog, Raleigh - Aaron Vaughn, Executive chef

Twisted Fork, Triangle Town Center - Richard Smith, Pastry chef.

US Foodservice -Matthew Blaisdell, District sales representative.

Zest Café, Raleigh - James Castello, Executive chef