The FELC is pleased to have reached a milestone of 30 members in our learning community. Our 3oth member is Dr. Korus Byron Korus, Ed.D., CEC., CCE., AAC. Byron has a storied and interesting background and will be a great addition to the learning community.
He received a Bachelor of Science degree from North Dakota State University in Pharmacy. In addition, he received a culinary certificate in applied food science in culinary arts in Moline, Illinois and worked in various hotels in Illinois to hone his art. Moving to Minneapolis, Byron was the executive chef for the Minneapolis/St.Paul Airport Hilton Chef Korus. Previously he has been an executive chef for many large hotels, restaurant and entertainment complexes; the Hotel Pere Marquette in Illinois, the Jumer Chateau Hotel in Bloomington, Illinois, and the Illinois Boat Works Project. He has also served as the food and beverage director for "Mississippi Live", and worked as a sales manager for Kraft Food Service. After starting his own company, Special Events Catering, Chef Korus went on to purchase Chuckwagon Catering in 1994. Chef Korus is a certified culinary educator and a certified executive chef, and was inducted into the Academy of Chefs in 2001. His previous awards include winning the National Taste of Elegance contest, winning many statewide Taste of Elegance contests and others, being voted Chef of the Year in Illinois and Minnesota, and receiving the Four-Diamond Award while employed at the Minneapolis Airport Hilton's Biscayne Bay Restaurant. Byron started teaching culinary art at the Art Institutes International Minnesota in 1998 where teaching became a new passion. Korus attended St Mary’s University receiving a M.A. and continued on for his doctorate. from Hamline University in St. Paul Minnesota. Byron’s dissertation focus is how team-based learning enhances knowledge building in a culinary environment.
Welcome aboard, Byron!
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