Steven L. Ingersoll
AOS Culinary Arts
Since 1973 to the present, I have been totally immersed in the food service industry. Beginning my career early in life, hospitality became my passion. My career thus far has spanned from a front of the house leader to a restaurant operator and business partner, and finally to chef and executive chef of several properties.I then went on to culinary school, where after graduating at the top of my class, I was hired on as a chef-instructor at the prestigious New England Culinary Institute and served in that capacity for nearly 10 years. Finally in 2004, I made the move to Kingsland, Georgia to become Assistant Professor of Culinary Arts at the College of Coastal Georgia.My unique background has enabled me to be a competent chef, leader, manager and mentor and has allowed me to adapt well to the challenges of this profession in any capacity.
The College of Coastal Georgia
One College Drive
Brunswick, GA. 31520
533 Moeckel Lane
Saint Marys, GA 31558
December 18, 1956
Drake University, Des Moines, IA. 1975-1977
New England Culinary Institute, Montpelier, VT. 1993-1995
Major: AOS / BA Culinary Arts, Graduated as Valedictorian with distinction
Educational Institute of National Restaurant Association.
Serv-safe certification. Recertified 2009
American Culinary Federation
CCC Certified Chef d’Cuisine
CCECertified Culinary Educator(in process)
CECCertified Executive Chef(in process)
Professional Achievements and positions
College of Coastal Georgia
Assistant Professor of Culinary Arts
- Brought American Culinary Federation accreditation to the curriculum in 2006
- Added additional hands-on instruction and increased overall educational quality of lab instruction.
- Effectively marketed culinary programs through public cooking demos, continuing
- education classes, community service events, judging cooking competitions., in addition to press releases and media advertising.
- Increased student satisfaction and retention.
- Bringing relevant professional experiences for the students participation, such as tasting dinners and wine pairings, off site catering opportunities, working with the Navy League of Kings Bay Georgia.
- Bringing student operated food service to the Camden Center where students prepare and serve lunch and dinner menus in both a buffet and bistro café setting.
- Attend professional conventions on a yearly basis from various organizations Such as; The American Culinary Federation, with in service classes
- Began serving “fine dining “meals to the public for increased lab experiences for both FOH and BOH students.
- Began offering catering services to college organizations
- The National Restaurant Association, with in service classes
- The Florida Hotel and Restaurant show, with in service classes
- FELC conferences
- Currently am finishing my term as Vice President of the local American Culinary Federation chapter in the Golden Isles of Georgia
New England Culinary Institute
- Commissioned to design, build and teach a unique certificate program in culinary.
- Was a proficient instructor in many capacities such as: tournant, saucier, Garde Manger,
- Chefs d’Partie, baking, pastry, and meat fabrication.
- Served as a Core faculty member
- Served on admissions committee
- Aided in student retention by teaching students initial skills needed to succeed.
College of Coastal Georgia, Brunswick, Georgia. 12/2004 – present
Position: Assistant professor of culinary arts. Non-tenured
Dining room F&B management
History of Food and Cuisine
New England Culinary Institute, Montpelier, Vermont. 11/1995- 12/2004
Position: Core Chef Instructor
Executive Chef/Owner, Maxson Manor Restaurant. Oregon, Illinois. 11/ 1984 – 07/1992
Professional development and continuing education
ACF national convention 07/2006
NRA national convention 6/2007
Southeast ACF convention 04/2009
FELC conferences 2010, 2011, 2012
Hospitality committee 2004-2010
Brunswick Stewbilee 2005, 2009
Chili Cook-off 2006-2008, 2010-2012
Shrimp and Grits Festival judge 2008-2009, 2012
Public cooking demos 2006-2009
Conversion of curriculum to Cohort format 2013-2014
Catered Navy League USS Georgia return to service gala 2007
Participated in DTAE annual reception 2006
Annual faculty staff banquet 2006-2012
St. Simons Land Trust banquet 2014
Statement of Professional Interests
As a professional chef and as an educator of future professional chefs, I have many professional interests which are included in my instruction. I encourage students to set their goals to go beyond the cook and aspire to be the best chef they can be. I urge students to be entrepreneurs and to understand that cooking is a viable business.
I want to inspire students to develop a passion for excellence. All food needs unique care and respect. This involves from whom to purchase and how to determine quality. I encourage students to explore taste, flavor, and the components of the palate. Students need to learn to appreciate the sources of our products and understand all aspects of agriculture, ranching, sustainable fisheries, and aquaculture, and what it takes to bring a meal to the plate. Students learn to support the sustainability of our food supply, while also striving for the best in all aspects of making a meal. Future Chefs are taught to understand ethics to combat the corruption that can be found in the food industry and tie professional integrity to those ethical behaviors and interests