PAT TORTORELLO - CULINARY FACULTY
Culinary Instructor- Newark Campus
Pat was born in raised in Belleville NJ into a tight knit, food centric Italian family. From a young age, he watched his Mother and Grandmother cook and saw that food was the main thing that brought the family together and saw the joy they had in feeding people. This made Pat start experimenting in the kitchen at home and he took his first summer job as catering assistant and deli worker at the age of 15.
After graduating High School, he went to work as a line cook in full service restaurant and at age 18 he became a banquette chef at The Palace Ballroom in Lyndhurst, NJ. By the age of 20, he attained co-Head Chef Position at Ryan’s Place in South Orange, NJ. Realizing that Culinary Arts was his absolute passion in life, he enrolled at the Bergen Hotel Restaurant School in Paramus, NJ and excelled in all of his courses.
After leaving Culinary School, Pat has worked a variety of restaurants and food service establishments in management and supervisory positions and studied Business Management and Marketing. While owning and operating a food service business during the day, Pat spent 10 years as an officer with the Essex County Department of Corrections. As a member of the Special Operations team, Pat was trained in Hostage rescue and forced cell extraction and participated in numerous missions, dealing with gang issues and inmate disturbances. For a six month period, Pat was assigned to the Jail’s kitchen and got his first taste of Institutional cooking.
Pat’s style of cooking can be described as peasant food with a gourmet twist, with Italian cuisine being his strong point.
As a private chef and caterer, Pat has traveled the country and has cooked, or overseen the food and beverage aspects for many celebrity events and has a client list that includes countless professional athletes and television personalities.
Pat is also a skilled musician, playing drums in NJ cover band and is a former champion on the television quiz show, JEOPARDY! VICTOR J. MCNULTY – CULINARY FACULTY
Regional Culinary Chairman; Star Career Academy
2010 marks Chef McNulty’s 30th year in the restaurant business. He began his career on Long Island at The Southampton Inn, at the tender age of 13. Over the years he, has held various Executive Chef and Pastry Chef positions, from Florida to Massachusetts. He most recently opened two restaurants in Westchester County – The Cornerstone Grill and The Yellow Tomato – both with great success.
Throughout his career, Chef McNulty has received much praise from the media. Some highlights include Bon Appetit, Boston Magazine, several television appearances and consistently high ratings from The New York Times and Zagat’s.
He graduated the French Culinary Institute, 1988, top in class; New York University & N.Y.I.T., Hotel & Restaurant Administration programs, 1985; Culinary Institute of America Continuing Education, 1995; Coalition of Career Schools, New York State Teacher’s Certification, 2005.
Chef McNulty has been quoted many times as saying: “Always have respect for the food. No matter what you are cooking, from truffle-scented rack of lamb to a humble burger, you should approach it the same way – like a professional chef.” JOHN DESIMONE - CULINARY FACULTY
Culinary Chairperson- Newark Campus
John DeSimone is the Chef-Instructor and Program Chairperson at Star Career Academy - Newark.
John was born and raised in Brooklyn NY, a flight of stairs away from his Sicilian
grandparents. Their culinary heritage was an essential part of family life and John
began helping out in the kitchen at an early age.
Cooking, although close to his heart, was not his first career. After 10 years as a
telecommunication engineer for Verizon, John realized that his passion to be a
chef could no longer be denied. With the support of his wife Elin, John enrolled
in the Institute for Culinary Education on West 23rd Street in
Manhattan.
After graduating at the top of his class, John ventured to Rome to experience
the art of Italian cuisine, firsthand. Upon returning, John accepted a position at
Mario Batali’s Lupa Osteria in the heart of Greenwich Village.
John has further enriched his cooking repertoire by working in other restaurants
such as: Lumi, Pazo, AZ, and CornerShop. His non-restaurant work includes
working at the Italian Culinary Institute as Demonstration chef, recipe tester, food stylist,
and instructor to cooking classes. He Is Chef –Owner of Po Cucina, a private chef service and has spent the last 6 years as Executive Chef of the Manhattan Steamboat Company, a luxury yacht charter service.
John was always active in teaching, from private cooking classes to working With Literacy Partners, teaching adults to read. Coming to teach at Star Academy was a natural progression; He started at the Long Island campus, and migrated west to the Manhattan Campus and has now landed in Newark.
He looks forward to creating a great environment for learning at the Newark campus
BRIAN PANCIR – CULINARY FACULTY
Culinary Instructor; Manhattan Campus
Brian Pancir works with New York Events Incorporated. He is a culinary and business graduate with over 20 years in the food service industry. Of European descent, and being well traveled, this master chef has inspired techniques and flavors that have brought new light and a breath of fresh air to the culinary industry. He has published wild game and European-inspired recipes, and has recently completed a cookbook with an outdoorsman feel, to be published soon.
Known as “the” New York Yankee Chef, Brian has been cooking for the players of both clubhouses and Yankee executives for years. Yankee Stadium, Dallas Cowboy Stadium, FedEx Field, New Meadowlands and Petco Park – all of these venues have been influenced by his kitchen designs and high-end menu creations. He has hosted and catered numerous functions for high-powered executive, as well as official dinners for heads of state and 22 national leaders. His client roster includes NBC, Regis & Kelly, CBS, NHL, NFL, the Superbowl, Budweiser, Paul McCartney, the PGA US Open, the US Tennis Court Open, Mercedes, BMW, Audi, GMC, Tommy Hilfiger, DKNY, and former Presidents Clinton and Bush. Brian is currently contracted with 23 “A-list” movie celebrities while they are filming or vacationing in the tri-state area as their private chef.
Brian participated in a holiday cooking contest during the holiday 2011 against Art Smith, who is Oprah’s personal chef and WON! As the winner, he will now be opening a series of restaurants for Lady Gaga in NYC. The contest will appear in February 2012 on Oprah Network. KERMIT SULLIVAN - CULINARY FACULTY
Culinary Instructor- Manhattan Campus
After a short stint as a prep cook at Mariner’s Seafood Restaurant in Baltimore’s Inner Harbor, he headed back to New York to receive formal training at the French Culinary Institute. He quickly realized that while classroom learning was instructive, hands-on learning would be defining.
He learned about simple fresh cooking while traveling extensively in Italy, such as the impeccably fresh fish on the Amalifi coast, home-made sausage in Sicily, Rosotto Ai Seppie in Venice and terrior in Basilicata. With a full understanding of French and Italian cuisine under his belt, he returned to New York to begin his career in earnest.
Upon returning to New York City, Chef Sullivan began working as a line cook at Sara Beth’s Kitchen on the Upper West Side. In search of the diversity he loved, he moved on to become a Chef Tournant at Kokachin in the Omni Berkshire Hotel. After completing one final turn as an Executive Sous Chef at the Ritz Carlton – Central Park South, he assumed his role as Executive Chef at New York University’s famous Torch Club. SHAUN BUTLER – CULINARY FACULTY
Culinary Arts Instructor; Manhattan Campus
Shaun was born in Cleveland, Ohio and lived most of his life in Florida. He began working in the food and beverage industry at the age of 15 as a part-time dish-washer. He quickly moved his way up to prep cook and then on to line cook, where he stayed until deciding on going to culinary school at Johnson & Wales University in Miami, Florida. He worked at several restaurants and hotels during his four years at Johnson & Wales. Shaun has been employed for several companies, including Marriott International, Levy Restaurants, and Restaurant Associates. Some of the highlights of his career have included MTV Video Music Awards, The Superbowl, Nascar, US Open, Kentucky Derby and catering for many big name concert venues such as MSG, Jones Beach and Radio City Music Hall. BERNIE PITTMAN – CULINARY FACULTY
Culinary Arts Instructor; Manhattan Campus
In 1990, Bernie arrived at The Culinary Institute of America, direct from Tennessee. He then served his apprenticeship at New York City’s China Grill. Upon graduation, he worked at the Four Seasons, and then moved on to an 18-month stint in Zurich, Switzerland. After years of working in such great restaurants as Union Square Café, Patroon, Raoul’s and Capsouto Freres, he discovered a love of cooking for small and private events. He has perfected this style of cooking at Elka Park, a private and long time resort/residential community in upstate New York. His cooking skills encompass many cuisines, including French, German, American, and Southern Creole among others. GINNY BRADFORD – CULINARY FACULTY
Culinary Chair; Manhattan Campus
As a child, Ginny spent countless hours on the kitchen counter watching and learning about cooking from her mother and Grandmother. She began working in restaurants when she was fifteen years old. She worked her way up from baker, prep cook to Sous Chef at Bonterra Wine and Dining in Charlotte, which received numerous awards for its cuisine and extensive wine list. Wanting more experience in pastry arts, she applied to The Culinary Institute of America.
Upon graduating, she worked for Biagio Settepani, one of the top ten pastry chefs in the country. She work at Bruno Bakery and assisted him for two years preparing for the World Pastry Cup in Breckenridge, Colorado where his team took 2nd place.
She has worked at numerous fine dining restaurants throughout New York City including Per Se, Gramercy Tavern and Atlantic Grill.
JAMES GILLESPIE – CULINARY FACULTY
Culinary Arts Instructor; Manhattan Campus
James went into the food service industry in the early 1980’s at the age of 15, earning money for his summer vacation. He started at The Salty Dog in Southampton, New York – he was there for only a short while but it forever changed his life. He worked his way through numerous kitchens in the area and was a solid line cook by the age of 17.
Eventually, he found his way to Chris Bower at The Post House. This was his first introduction to fine dining and real cuisine. He worked there for many years before moving on to 75 Main restaurant with Chef Michael Schlow. James worked hard and was eventually asked to help open Ariel and Michael’s on 23rd Street. This place received great reviews and James then returned to 75 Main as the Sous Chef under Chef Kevin Kruel, where he continued to further his culinary knowledge. James was also the winner of Food Network’s “Chopped” in January 2011. STEVEN CRUZ – CULINARY FACULTY
Culinary Arts Instructor; Manhattan Campus
Steven began his culinary career in his grandmother’s kitchen. As a small boy growing up in Greenwich Village, he spent countless hours helping his grandmother cut and chop in preparation for family feasts. The seeds that she planted, teaching Steven all of her family culinary secrets, would germinate into a full blown passion for the culinary arts.
After high school, Steven spent many years working as a mentor in the New York City Department of Youth Services. He spent this portion of his career giving back to the community that had influenced him as a young boy. After several years, Steven found that his true passion for cooking could not be satiated solely as a mentor. In 1995, he took an internship with Iron Chef Bobby Flay in his world famous Bolo and Mesa Grill Restaurants. As he gained experience, he began to understand that cooking was his true passion. He enrolled in the Culinary Institute of America as a James Beard Scholar in 1996. Upon graduation, he worked in some of the finest kitchens in the United States, beginning with Croce’s Restaurant in San Diego. Returning to NYC, he took a job with his culinary mentor, Chef Neil Manacle. As time passed, he expanded his culinary expertise into various styles and cuisines, while working in the trenches of the New York City restaurant and corporate world. PAUL S. SENKEN – CULINARY FACULTY
Culinary Arts Instructor; Long Island Campus
Chef Paul Senken has over 25 years of experience in the culinary field. During that time, he has worked in a number of different environments in various positions. Chef Senken has served as Garde Manger Chef, Sous Chef, Banquet Chef, Executive Chef and Director of Food Services at places such as The Shelter Island Yacht Club, Gardiner’s Bay Country Club, Houlihan’s Restaurant, Knickerbocker Yacht Club, Manhasset Bay Yacht Club, The Hofstra University Club and the Bristal Assisted Living Center.
Chef Senken has also worked in the corporate environment. He has operated and managed cafes and internal catering departments for events in corporate headquarters both in New York City and on Long Island for companies such as Cablevision; Merrill Lynch; Weil, Gotshal & Manges, LLP and Nat West Markets.
Serving as an instructor at Star Career Academy’s Long Island school since 2006, Chef Senken’s philosophy is: “Creativity, organization, adaptability and attention to detail are the key elements found in a good chef. Remember, people not only eat with their sense of taste but with their eyes as well. Presentation and taste go hand in hand.” DEVORIA E. SIMMONS – CULINARY FACULTY
Culinary Arts Instructor; Manhattan Campus
Growing up in the sixties and being African American, there were no professional female cooks. With support from the women in her family and her grandfather, she gained confidence. The wisdom of family and the idea of community gave her passion and the commitment to make a difference for others. Devoria is a graduate of Oakland Community College in Michigan, and she traveled throughout the United States looking for culinary wisdom. She has worked in Chicago, Houston, Detroit and New York. ELAINE MAMARY – CULINARY FACULTY
Culinary Arts Instructor; Manhattan Campus
Chef Mamary began her culinary adventure as a little girl who avidly read her mother’s vintage Gourmet Cookbook from cover to cover. After graduating from Fordham with a degree in Art and Psychology, she became famous among her friends for her impromptu multi-course dinner parties.
Unexpectedly, she began cooking at Ruelle’s Restaurant, launching her decades long journey into professional food services. Her early experience also includes being Executive Chef at Gill’s Seafood Restaurant. She also owned and operated Pizza Oasis, a gourmet pizza restaurant.
Chef Mamary also worked for several years at The Palm House, the exclusive on-premise caterer in the Brooklyn Botanic Gardens. She then operated the food service concession (Novella Café cafeteria, coffee bar, and on and off-premise catering) at the Brooklyn Public Library.
In addition to her teaching duties, Chef Mamary works as a party planner, caterer and private chef. As a culinary coach and consultant, she offers support and practical guidelines for all culinary issues and the holistic handling of food with the emphasis on fun, flavor and presentation. MICK GEHNRICH – CULINARY FACULTY
Director of Education; Long Island Campus
Chef Gehnrich began his culinary career in Boston at Ken’s. While in college, he decided to follow his passion and attend CIA. Soon after graduation, he traveled cross-country to work as an Executive Chef in Alaska for five years, running the Executive Dining Facility for ARCO, and serving over 1,000 meals daily. Once he returned home to NY, he began working as a General Manager for Sodexho Marriott Services. He opened and oversaw such high-profile accounts as Ogilvy & Mather and ABC Studios in Manhattan, Northrop Grumman and Cablevision on Long Island. Chef Gehnrich has competed and won numerous medals in many cooking competitions.
In 2007, Chef Gehnrich was named Culinary Chairperson, bringing a fresh perspective and new ideas to an already strong program. His agenda includes more community involvement through charity events. His goal is to expand our industry affiliations with associations like the American Culinary Federation as well as our direct relationships with establishments that employ Star interns. He has updated the curriculum to ensure that our students are staying competitive in today’s market.
Chef Mick has also spearheaded several programs to promote and improve the culinary school, such as regular cooking demonstrations at the high school level, moving the school in a more “green” direction, and attending various speaking engagements.
He graduated from the Culinary Institute of America, AOS, 1984; Northeastern University, Business Administration, 1980; Coalition of Career Schools, New York State Teacher’s Certification, 2003.
Chef Gehnrich’s philosophy is: “Next to cooking, teaching is my passion. My goal is to pass my enthusiasm and knowledge on to the students, thereby encouraging them to excel. Enjoying what you do is the key to long-term success.” NICOLE ROARKE – CULINARY FACULTY
Culinary Arts Instructor; Long Island Campus
Chef Nicole Roarke is an honors graduate of the French Culinary Institute in New York, NY and the State University of New York at Stony Brook. While earning her Bachelor’s Degree in Psychology at SUNY Stonybrook, Chef Nicole began her career in restaurants in 1997. She succeeded at mastering many “front of the house” positions such as Captain, Expeditor and Banquet Manager before venturing into the kitchen. Chef Nicole honed her cooking skills in many restaurants, including the Bon Appetite favorite The Linkery, the glamorous Loews Coronado Bay Resort in San Diego, CA, the impressive Trattoria Aroma in Buffalo, NY and Jean Georges’ Spice Market in NYC. Chef Nicole acquired experience in executing show-stopping events such as the 2005 Chaine de la Rotisseur and the 2006 Taste of St. Augustine, while working for the Hilton Hotel Historic Bayfront in St. Augustine, Florida. She also served as the exclusive caterer of the Frank Lloyd Wright Davidson House in Buffalo, NY. Her nationwide work experience fuses various regional and cultural influences from Mexican, Southern, Italian, Asian and classic French. Most recently, Nicole was the proud Executive Chef of Sugo Cafe in Long Beach, as well as private Chef Instructor for “A la Carte” in Lynbrook, NY. In 2010, Nicole officially established NR Catering, specializing in off-premise catering, as well as private chef occasions. Many of Chef Nicole’s recipes have been published in Random House’s Country Comfort Cookbook Collection and the 2010 and 2011 “Chef’s Tips” Edition. In 2010, Chef Nicole joined the elite team of Chef Instructors at the Culinary Academy at Star Career Academy in Syosset, where she continues to exude her passion for cooking, as well as her love to teach!
Her philosophy: Cooking is a full body experience...all of your senses should be awakened! ROBERT EHRLICH – CULINARY FACULTY
Culinary Arts; Long Island Campus
Chef Ehrlich’s career spans 30 years, his culinary journey beginning at age 16. After his first 10 years in the field, he moved to Stockholm, Sweden, where he studied at the Kristina Berg Culinary Academy, training in classic European.
Chef Ehrlich has owned and operated successful restaurants in New York and Atlanta, including Wild Honey in Oyster Bay, The Watermill in Smithtown and Trios in Huntington. In addition to his faculty position, he has a thriving career as a private chef, caterer and consultant.
Chef Rob has been involved in many charity events, including “Chef's Secrets” which benefits Long Island Association for AIDS Care and “Evening of Good Taste”, a major Long Island food industry event that supports South Nassau Community Hospital.
He graduated Kristin Berg Culinary Academy, Stockholm, Sweden, 1987; AMU Center, Stockholm, Sweden, Culinary Arts and Swedish language programs, 1985; Coalition of Career Schools, New York State Teacher’s Certification, 2005.
Chef Ehrlich believes: “Within all of us lies an artist waiting to emerge. As an instructor of culinary arts it is my intention to draw out the creative nature of one’s heart and mind. In the final analysis, if you are to read, read great books…if you are to eat, eat great food!” GEORGE SCHNEIDER –CULINARY FACULTY
Culinary Arts, Certified Executive Chef; Long Island Campus
Chef Schneider’s extensive long career began in 1970 at Bonanza’s in Oyster Bay. By the age of 20, he had worked in the kitchens of the Pine Hollow Country Club, Whaler’s Inn, Link’s Log Cabin and The Sandpiper. Then it was time to travel.
Chef Schneider moved to the West Coast, where he held Executive Chef positions at such premier properties as NorthStar at Tahoe, Squaw Valley Ski Resort and the Santa Cruz Hotel, as well as catering to the stars with Bill Graham Productions in San Francisco.
In 1985, he moved back to New York and began a 20-year career in Airline Catering, working as Executive Chef for Ogden Aviation and L.G.A. SkyChefs.
Since joining the staff, Chef George has brought his vast knowledge of cooking for 120,000 people a week, 24 hours a day, and imparted that unique perspective upon his students: “First class all the way.”
He graduated the Culinary Institute of America, AOS, 1976; Coalition of Career Schools, New York State Teacher’s Certification, 2007.
Chef Schneider offers a simple philosophy: “Enjoying what you do is the key to success. Success is the realization and the accountability of the result.” BRETT MCKINNEY – CULINARY FACULTY
Culinary Arts, Director of Purchasing; Long Island Campus
Chef McKinney has worked in the kitchen since 1973. Early on, he cooked at some of the finest locations in upstate New York, including the famous Beekman Arms in Rhinebeck. He then attended CIA, graduating top in his class and then moving to Dallas, Texas.
It was there that he became an Executive Chef with SFUZZI, Inc., an upscale Italian eatery that was one of the hottest and most progressive restaurants of the era. He then opened locations in Southampton, NY; Atlanta, GA; Nashville, TN; Scottsdale, AZ and Washington, DC.
Since joining Star, Chef McKinney has been instrumental in the school's continued success. His abilities, commitment and diligence with hundreds of future chefs are partly why the school had to move to a much larger facility in 2004.
As our Senior Instructor, Chef Brett is also the Director of Purchasing. His knowledge of food is second to none. He is continually striving to find the best quality food at the best prices; a trait he imparts to both students and teachers.
He graduated the Culinary Institute of America, AOS, 1987; Coalition of Career Schools, New York State Teacher’s Certification, 1998.
Chef McKinney believes “The importance of the fundamentals of cooking and cooking methods must be stressed to the students rather than trying to memorize recipes, and to develop the skills necessary to be able to think and make decisions on their own.” FRANCESCO MARTORELLA – CULINARY FACULTY
Culinary Program Chair for Philadelphia
“International cuisine” has new meaning when applied to the culinary creations of Chef Francesco Martorella, as the blending of Italian, Asian and French flavors have become one of his signature specialties.
A graduate of the Culinary Institute of America in Hyde Park, NY, Chef Martorella’s 30-year career has ranged from serving as Sous Chef for Philadelphia’s The Four Seasons, to co-ownership of the Ciboulette, to Owner and Executive Chef for Bliss (named “Best New Restaurant” by Esquire Magazine in 2004). His most recent venture has been as Opening Executive Chef for Capital Grille in Cherry Hill, NJ. His talents have earned him additional recognition from Food and Wine Magazine (“Best New Chef”), and The James Beard Foundation.
But creativity and passion are not all that make the successful Chef/Restaurateur. Practicality and responsibility also must be accounted for. Chef Martorella has a sharp business sense, having managed start-up plans, daily financial activities, budgeting, forecasting, and capital expenditure.
It is noteworthy to add that Chef Martorella’s late father was a chef, having served at the Bellevue-Stratford Hotel in Philadelphia. Fittingly, it was near this hotel that the restaurant Bliss was opened to the public in 2003.
Finally, Chef Martorella’s approach to his culinary career is to create an atmosphere “where both the guest and the staff are in a comfortable, friendly setting,” with food reflecting this Chef’s particular passion for cooking. This is equally a most appropriate attitude for the instruction of up-and-coming chefs. JOHN MCGRATH - CULINARY FACULTY
Culinary Arts Instructor; Philadelphia campus
Chef John McGrath began his culinary career at the age of 16.
”Of course at the age of 16 my primary goal was not to go on to become a professional chef,I was only concerned with putting gas in my 1966 Volkswagen Beetle.”It wasn’t until a chance encounter with a group of people who just graduated from the Culinary Institute of America.They were just hired to open a brand-new luxury resort hotel called the Intercontinental Hotel Fort Lauderdale.It was an inspirational time in my life; these brash new culinary graduates seem to have an encyclopedic knowledge and were driven to succeed.After securing a position at the hotel working side-by-side with these new mentors, I was eventually promoted to work the Garde Manger station at the prestigious Renaissance room under the guidance of Chef Michael Clark.
“I remember my insatiable thirst for knowledge prompted me to ask so many questions that it almost brought Chef Clark to the breaking point!” Luckily Chef Clark bore the burden of my apprenticeship with distinction. Even to this day I reflect upon my training with Chef Clark as one of the most profound experiences of my career. After earning an AOS degree from the Culinary Institute of America Chef McGrath went on to work in New York City. A pivotal experience in my young career was working at Arizona 206 (New York Times. Rated 3 Stars). The level of professionalism and dedication demonstrated by every member of that staff told you loud and clear, You better bring you’re “A+” game to work every day! After that Chef McGrath went on to lead his own brigade as Executive Chef at The Washington Square HotelOther successes followed including Bliss Restaurant Sunnyside NY. Chef McGrath has received accolades from The New York Times, Nations Restaurant News, New York Magazine, Manhattan Style Magazine and Zagat.
Chef McGrath’s philosophy:
The Era of the celebrity chef has been very beneficial in bringing attention to our industry, but it's time to let it go. This singular superstar icon is great for selling TV shows! In reality a great leader knows that it takes dedication and professionalism from every member of your staff to deliver that perfect dining experience, no one person alone can accept credit for the success that was borne by many. JOHN M. DEPINTO - CULINARY FACULTY
Culinary Instructor; Philadelphia Campus
Chef John DePinto hails from the Philadelphia area being influenced by the various cultural ethnic neighborhoods. Chef DePinto attended and graduated from Johnson & Wales University in Rhode Island and since then has established his culinary acumen through his balancing personal goals in kitchens along with his time in the US Navy Reserves.
In addition to Chef DePinto’s schedule as Chef Instructor with the Star Career Academy at the Northeast Philadelphia campus, Chef DePinto owns and operates his own BBQ Catering company working alongside extended family members providing mouthwatering delights to events in and around the Philadelphia, and South Jersey map. This venture comes as a result to the 17 years of rewarding experiences that Chef DePinto has encountered working under such world renowned Chefs to include Chef Jean Jacques Dietrich and Chef Jean Pierre Tardy, in addition to manning kitchens for such notable companies and hotels as the Park Hyatt, Victors Club as well as being an integral team member of kitchens for the Food Network, Zoellner Arts Center Mayoral Ball, and the Philadelphia Opera Society.
Chef DePinto has been professionally recognized in Philadelphia Magazine and Philadelphia Style Magazine. His most rewarding experience centered on his being the personal Chef to the Dali Lama on his visit to Lehigh University in 2008.
It is safe to say that Chef DePinto’s experiences have brought him to the Star Career Academy as a very qualified addition to the team of Chef Instructors on the Philadelphia Campus. He, along with the other instructors decided to take his own experiences in the field, now transferring them to the kitchen-classrooms, to hopefully influence students in their career choice to enter the food service industry. His example of long hard work and determination is seen on a daily basis by the production of his students which is helping to mold future changes in the approach to the information and curriculum of Star Career Academy. Chef DePinto is seen as a young chef who is ready to set the bar higher even for his co-instructors so that they may all help to bring Star Career Academy into a bright and shining future. CHEF BECKY PIACENTE - CULINARY ARTS FACULTY
Culinary Instructor - Philadelphia Campus
Chef Becky Piacente’s career might have had its ignition as a kid being a Sicilian American kid growing up in New York. Her last recognition of kitchen time was spending time with her mother watching her prepare breakfast, lunch and dinner for her family on a daily basis. She would run to the grocery store with her dog to get whatever it was her mom needed to create the meals that she grew up with.
In addition, Sunday was the day that she would go to her grandparent’s house for Sunday meal. Sitting at the kitchen table she would watch her grandmother do the traditional blessing of the water and oil before cooking the pasta. Her grandfather was the man of the house but the baker of the cakes and goodies. All of these memories all have had a very underlying influence on Chef Piacente’s love affair with food.
Originally Chef Piacente was accepted to SUNY to approach a teaching career as an English Professor. Cooking was not the original path that she has anticipated for her future. It wasn’t until Chef Piacente had met a few male students who frequented the local McDonald’s she worked at, invited her to go to the campus for a tour and see where they were attending school. Chef Piacente then decided to attend the Culinary Institute of America which at that time was the premier Chef training school of the country. Having no real commercial experience she decided to take her artistic side of who she was and work with an entirely different medium than she was used to…Food.
Throughout her career at the Culinary Institute, Chef Becky decided that she was on the path to something great. Working in kitchens under the tutelage of some of the world’s most renowned Chef Instructors, putting her to the test of constant rigorous challenges when at that time women in professional kitchens was still a bit of a taboo, she worked hard and learned to accept the hurdles that were going to be the training and discipline she would need to be successful in the field.
Since graduation, Chef Piacente has embarked on a career path that is the stuff that books and movies are written. Having had the privilege of working on a commercial fishing boat, private yachts, hotels and restaurants in resort towns and ski areas, Chef Piacente parlayed her experience into being able to move around the world with her career choice and take every opportunity presented.
Chef Becky has worked for the US DoD Army in Heidelberg Germany, South Sudan Africa, for the US Navy in Guam in addition to holding the position of Chef Instructor with three schools around the United States. Chef Becky has worked both the Front of the House and Back of the House and every aspect of operations as a consultant and hands- on management giving her a great understanding of all positions that comprise a food service operation.
Chef Becky Piacente prides herself in having taken something that seemed so creative to levels of which she never would have imagined working with staff from around the world, learning different cultures and food and now becoming a member of the Star Career Academy Culinary Team of Chef Instructors. As a member of the Chef Instructors with SCA, it is her hope that the students that she works with during their career at SCA, she will help be a mentor and guide them to be the best they can be both professionally and personally. MILLARD HOLLEY- CULINARY FACULTY
Culinary Instructor- Newark Campus
Chef Millard Holley’s hospitality career began at the age of 16 working for a private country club in Indianapolis, Indiana. A 1977 graduate of the Culinary Institute of America with over 35 years in the Hospitality Industry.
He has held Executive Chef Positions at Opus Creative Dining and Events- Los Angeles/Chicago, Chef Instructor at Le Cordon Bleu College of Chicago, Executive Chef at The University Place Hotel and Conference Center Indianapolis, In, The Austin Country Club-Austin, Mn. and Sycamore Hills Country Club- Ft. Wayne, Indiana. Chef Holley served as the opening Executive Chef at Sycamore Hills Golf Club a Jack Nicklaus signature -designed course perhaps the finest in the Midwest and Classical French King Cole Restaurant- Indianapolis, Indiana.
Millard A. Holley is an American Culinary Federation Certified Executive Chef and past member of the Chicago Windy City Chefs Association and past President of The Upper Midwest ACF. Chef Holley is an outstanding Garde Manger Chef and member of The National Ice Carvers Association with numerous ACF Awards of Excellence ACF and Gold and Silver Medals.
A dedicated Culinary Arts Instructor in Classical French, and The Art of Garde Manger, Chef. Holley considers his current position at Star Career academy to be one of the most rewarding experiences of his life and he continues to look forward to mentoring students in the same passionate fashion he was taught at the C.I.A.
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