Baking, Culinary & Hospitality

Graduate Job Placement

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  • Alamance Community College - Brian Bailey, Department Head and Chef Instructor
  • Angus Barn, Raleigh - James Long, Executive Sous Chef
  • Armadillo Grill, Wake Forest  - Terry Chapman, manager
  • Cary Embassy Suites  - Charissa James, Catering Department Sales Manager for Events
  • CJ’s Street Food, Raleigh- Mark Thomas, Chef/ Owner
  • Poole’s Diner, Raleigh – Jessica Tomaszewski, Sous Chef
  • Eurest Dining Service - Robbie Carver, Foodservice Director
  • Fiction Kitchen – Caroline Morrison, Chef/ Owner
  • Green Tree Country Club Midland TX- Karen Poole, Executive Chef
  • Hasentree Club, Wake Forest – Jimmy Strickland, Restaurant Manager
  • Hope Valley Country Club, Durham – Russell Neff, Executive Chef
  • Marriott Courtyard in Cary – Mike Shavah, Director of Operations
  • Marriott Hotel, Washington, DC  - Chris Zanzano,  Sales Manager
  • Marriott Townplace Suites, Cary – Nidal Alawar, General Manager
  • Mez, Durham - Aaron Stumb , Executive Chef
  • Bon Appetit Dining at SAS, Durham – Laura Baucom, Cook
  • National Golf Club, Pinehurst - Kim Folken, Executive Chef
  • Poppyseed Market Café and takeout market, North Raleigh  - Julia McGovern, Chef/Owner
  • PreGel America, Concord, NC -Jason Sturdivant, Assistant Corporate Chef
  • Sullivan’s Steak House, Raleigh – Robert Crawford, Executive Chef
  • Twisted Fork, Triangle Town Center – Richard Smith, Pastry Chef
  • Umami, Burlington – Roger Pelayo, Chef/ Owner
  • US Foods – Matthew Blaisdell, District Sales Representative