Ms STORMS Suzanne
Assistant Professor
TEACHING AREAS
- Culinary Arts
- International Cuisines
- Food and Beverage Operations
- Menu Planning
- Food Safety
- Work-Integrated Learning
- Research Methods and Supervision
QUALIFICATIONS
Academic Qualifications
| 2018 |
University of Hong Kong, Hong Kong, China. Master of Education Curriculum and Pedagogy |
| 2013 |
Tulane University, New Orleans, Louisiana, USA. English Literature and Language, B.A. |
| 1998 |
Culinary Institute of America, Hyde Park, New York, USA. Culinary Arts, A.O.S. |
Professional Qualifications
| 2022 | Certified Hospitality Educator, American Hotel & Lodging |
| 2021 | Advanced Level USA Cheese Specialist, USA Cheese Guild |
| 2015 | Certified Executive Chef, American Culinary Federation |
| 2010 | Culinary Institute of America, St. Helena, California, USA. Wine Studies |
| 2007 | Emirates Academy of Hospitality, Dubai, United Arab Emirates. Financial Management, Advanced Culinary Management, PDT |
EMPLOYMENT
|
2022 - present |
Assistant Professor Faculty of Management and Hospitality, THEi |
|
2016 - 2022 |
Principal Instructor International Cuisine / Programme Leader International Culinary Institute, VTC, Hong Kong, China |
|
2014 - 2016 |
Assistant Professor Culinary Arts / International Internship Coordinator Woosong University, Daejeon, South Korea |
|
2013 |
Food and Culture Fellow Tulane University, New Orleans, Louisiana, USA |
|
2010 - 2012 |
Director of Food and Beverage Town & Country Clubs, The American Club Hong Kong, Hong Kong, China |
|
2008 - 2010 |
Executive Chef, Town & Country Clubs, The American Club Hong Kong, Hong Kong, China |
|
2005 - 2007 |
Executive Chef Le Meridien Al Aqah, Fujairah, U.A.E. |
|
2005 |
Executive Chef, Catering & Banquets The Mirage, Las Vegas, Nevada, USA |
|
2003 - 2005 |
Executive Sous Chef The Fairmont Chicago, Chicago, Illinois, USA |
|
2002 - 2003 |
Executive Sous Chef Aramark, New Orleans Convention Center, New Orleans, Louisiana, USA |
|
2000 - 2002 |
Restaurant Chef Emirates Towers Hotel, Dubai, U.A.E. |
PROFESSIONAL SOCIETIES
| 1983 - present | American Culinary Federation |
| 2019 - present | Advisory Board Member Food Made Good Hong Kong |
| 2019 - 2020 | Former Board Member World Food Travel Association |
| 2008 – 2012, 2022 | Hong Kong Chef’s Association |
CONFERENCE PRESENTATIONS
|
2018 |
Paper Presentation The Impact of Culinary Work Integrated Learning Placement on Career Success International Conference on Tourism and Retail Management 2018 (TRMC) Institute for Tourism Studies, Macao 2-4 December 2018 |
RESEARCH INTERESTS
- Hospitality Employment
-
The Impact of Culinary Work Integrated Learning Placement
on Career Success
-
The work culture of chefs
-
Hospitality Organizational Behaviour and Leadership Theory
-
The Digital Workforce in Hospitality