Receive a challenging, comprehensive, hands-on Le Cordon Bleu culinary arts education at Orlando Culinary Academy.
Few institutions of any kind possess the prestige of Le Cordon Bleu. Its internationally renowned culinary arts curriculum has become synonymous with expertise, innovation, tradition, and refinement--qualities painstakingly nurtured by the school.
Le Cordon Bleu was founded in Paris in 1895. Its name traces back to a high honor bestowed upon members of the Order of the Holy Spirit by King Henry III in the 1500s.
The awarded medallion, called the Cross of the Holy Spirit, was suspended from a blue ribbon (le cordon bleu).
At the end of the 19th century, a recipe collection called La Cuisiniere Cordon Bleu was published to much acclaim. The collection's success prompted its publisher to open a culinary school with the Cordon Bleu designation.
The reputation of the school spread rapidly throughout France and the world. Since then, students worldwide have trained in the culinary arts at Le Cordon Bleu.
Le Cordon Bleu and Orlando Culinary Academy
Le Cordon Bleu's partnership with Orlando Culinary Academy further expands this influence, and its arrival in the United States is significant beyond mere expansion. It combines classical European culinary techniques with industry-current American technology and training.
Consequently, there are many opportunities for students to gain the skills and knowledge needed to excel in the culinary world.
As a testament to their accomplishment, and in addition to their degree, graduates receive the coveted Le Cordon Bleu Diplôme, recognized locally and worldwide.
Eric André, CEC
Chef Instructor
Garde Manger I
Chef André was born in France, in the region of Bordeaux, and has been a part of the hospitality industry since the age of five when his parents owned a hotel and restaurant. Following graduation from the culinary program at St. Anne University in France, he worked in London, Switzerland and most recently in New York. Chef Andre joined the Orlando Culinary Academy faculty in October 2002 and teaches Garde Manger I.
Certificat d’ Aptitude Professionale, French Republic, Dept of Education
Richard Barth, CEC
Culinary Dept Chairman
Garde Manger II
With an international background that includes working at Club Med in Switzerland, Turkey, Morocco, Tunisia, Egypt, Mexico and the Ivory Coast, Chef Barth shares his worldly experience with students in Garde Manger II. Chef Barth specializes in French cuisine and draws from his heritage from a small town outside of Strasbourg, France in a region called Alsace which is known for its white wine and fine foods.
BS, Culinary Arts, Breyer State University
CAP, Cuisinier, Ecole Hotelerie, Strasbourg, France
Tyler Brassil
Chef Instructor
Tyler Brassil has been behind the scenes and behind the line since before he could drive, starting his career as a line cook at a family restaurant in his hometown of Warren, Rhode Island. Following formal training at Johnson & Wales University, Brassil explored various opportunities in the culinary field. In 2000, open the Empire restaurant and worked alongside future Food & Wine Best New Chef 2000, Loren Falsone. Then in 2001, Brassil was named one of the Top Ten Best Sous Chefs in America by Bertoli Olive Oil and Food & Wine Magazine in the first sous chef awards.
A.A.S. in Culinary Arts and B.A. in Food Service Management
Johnson & Wales University
Jennifer Carson
Associate Chef Instructor
Basic Skills I
Chef Carson teaches Basic Skills I at Orlando Culinary Academy and specializes in product identification and history. Chef Carson joined the faculty in March 2003 and previously worked in well-known restaurants including California Grill, EPCOT and the Wine Cellar Restaurant in North Redington Beach, Florida. Chef Carson is in the process of publishing an encyclopedia about different types of foods, their history, varietal types, nutritional values and other fun and interesting facts.
AA, St. Petersburg Jr. College, St. Petersburg, Florida
Disney Culinary Academy
Rick Florsheim
HRM Dept Chairman
Food & Beverage
Chef Florsheim’s career in culinary arts spans more than 20 years beginning with The Good Earth Restaurant in Arizona. Florsheim then pursued a career with General Mills and Darden Restaurants with a focus on three concepts including; The Good Earth, Olive Garden and China Coast. Florsheim graduated with an MBA from the Crummer School Business at Rollins College in Winter Park, Fla. and helps culinary students achieve their dreams by providing education to them utilizing his knowledge and many years of experience.
BFE, The School of the Art Institute of Chicago
MBA, Crummer School of Business at Rollins College
Joe Georges, CEC
Chef Instructor
Intro to Garde Manger
Chef Georges teaches Introduction to Garde Manger at Orlando Culinary Academy. His diverse experience includes the Winter Park Racquet Club, NASA and Disney’s Animal Kingdom in Orlando.
AAS, Culinary Arts, New York City Tech
Lynae Gurnsey
Chef Instructor
Intro to Basic Skills I
Chef Gurnsey specializes in gourmet American classical cuisine and teaches Intro to Basic Skills I. Prior to joining Orlando Culinary Academy in June 2003, Chef Gurnsey worked at the Zodiac Club in San Francisco, Dalts Grille in Nashville and was a private yacht Chef.
AAS, Hospitality Management, Volunteer State Community College
AOS, Culinary Arts, Pennsylvania Institute of Culinary Arts
Bill Lembke
Professor
Basic Math/Computer Science
Professor Lembke joined Orlando Culinary Academy in September 2002 and brings a worldwide academic experience to his Computer Science course. He worked at the NATO Headquarters in Brussels, Belgium, the Kennedy Space Center and The Pentagon in Washington, D.C.
M.Ed, Instructional Technology, American InterContinental University
BS, Cleveland State University, Cleveland, Ohio
Michelle Lucas, CCC, CCE
Lead Chef Instructor
Intro to Basic Skills II
Faculty Development Coach
Chef Lucas joined Orlando Culinary Academy as part of the opening team in June 2002 and serves as the Lead Chef Instructor and Faculty Development Coach in addition to teaching Intro to Basic Skills II. Her specialty derives from basic culinary techniques as shown through her experience at Flying Fish Café, Disney Culinary Institute and Johnson & Wales University in South Florida.
BS, Food Service Education, Johnson& Wales University
AS, Culinary Arts, Johnson & Wales University
Christian Markussen, CCC
Chef Instructor
Intro to Basic Skills
Chef Markussen specializes in culinary principles and fundamentals and teaches Intro to Basic Skills. His broad experience includes top restaurants such as Pietro’s in Vacaville, California, Restaurant Villa Angelica in Finland and Victoria and Albert’s, Jiko and Disney’s Yacht Club Resort in Orlando. Chef Markussen graduated from California Culinary Academy and joined Orlando Culinary Academy in September 2002.
AOS, Culinary Arts, California Culinary Academy
George Ojie-Ahamiojie, MA
Professor Hospitality Supervision/Interpersonal Communication
George Ojie-Ahamiojie joined Orlando Culinary Academy in January 2003.He brings an array of hospitality experience across the U.S. including the Walt Disney Resort in Orlando, Houston Marriott Westside and Hyatt Regency Hotels and Resorts in Houston. He has also won several awards including the 2002-2003 Star Team Award, Orlando Culinary Academy; 2002 Partner in Excellence, Walt Disney World and the 1998 Marriott International President Tiefel Award.
MA, Organizational Management, University of Phoenix
BS, Hotel and Restaurant Management, University of Houston
AA, Houston Community College, Texas
Dale Pyle
Chef Instructor
Eureopean and Asian Cusine
Chef Pyle has more than 33 years of experience in the hospitality industry. Prior to joining Orlando Culinary Academy he served as an Executive Chef and the owner of a personal Chef company, “At Your Service.” Additionally, Chef Pyle worked at the Embassy Suites, Heathrow Country Club and Waterman Village in Altamonte Springs, Florida.
Joe Ralph
Pastry Chef Instructor
Advanced Baking and Pastry
Chef Ralph joined Orlando Culinary Academy in December 2002 and teaches Baking and Pastry. With a passion and speciality in wedding cakes, gum paste flowers and small decorative work, his experience began at the Confectionately Yours Pastry Shop. Additionally, he worked at Rams Head Inn in New York, EPCOT and Gaylord Palms Hotel and Resort Convention Center in Orlando.
AA, Culinary Arts, Oakland Community College,
Farmington Hills, Michigan
Patrick Restifo
Chef Instructor
American Regional Cuisine
Prior to joining Orlando Culinary Academy in August 2002, Chef Restifo worked at La Gerre in New York, Disneyland in Paris and the Flying Fish Café at Walt Disney World in Orlando. His specialty is Italian American cuisine.
AOS, Culinary Arts, Schenectady Community College, New York BS, MS, Restaurant, Hotel, Institutional and Tourism Management, Purdue University, W. Lafayette, Indiana
Janet N. Smith, CC
Associate Chef Instructor
Basic Skills II
Before joining Orlando Culinary Academy in December 2002 as an Associate Chef Instructor, Chef Smith worked at several well known restaurants and resorts in Orlando including Victoria and Albert’s, Disney’s Grand Floridian Resort and Spa, Disney Institute, and Matt’s Tropical Grill in Satellite Beach, Florida. Chef Smith specializes in classical cuisine and now teaches Basic Skills II.
BS, Health Services Administration, Florida Atlantic University
AS, Culinary Arts, Florida Culinary Institute
AA,Health Information Technology/Medical Record, AlfredState College
Daniel Taylor, CEPC
P&B Dept Chairman
Intro to Baking and Pastry
Chef Taylor is a Certified Executive Pastry Chef and joined Orlando Culinary Academy in June 2002. Previously, he worked at Couch Street and A Tasteful Affair Catering in Portland, Oregon and Manuel’s on the 28th in Orlando. Chef Taylor’s specialty is breakfast pastries and he now teaches intro to baking and pastry.
BS, Business Administration, University of Phoenix
Certificate, Culinary Arts, Western Culinary Institute, Oregon
Eric Tran
Chef Instructor
Asian/International Cuisine
Chef Tran is a four-diamond AAA rated Chef and joined Orlando Culinary Academy in March 2003. He has a diverse background including China Coast Restaurants worldwide, Renaissance Hotel and Gaylord Palms Hotel and Resort Convention Center in Orlando. Chef Tran specializes in Asian fine dining and teaches International Cuisine.
BA, Economics, College of Economy, Saigon, Vietnam
David Weir, CEC, CCE
Director of Compliance
Chef Weir is a Certified Executive Chef and Culinary Chef Educator. He joined Orlando Culinary Academy in September 2002. He shares his knowledge and expertise through all culinary courses. Prior to joining the faculty, Chef Weir worked for Mid Florida Tech and Southeastern Academy’s Culinary Training Center in Orlando. Additionally, his practical experience includes The Island Room at Cedar Cover Beach, Yacht Club in Cedar Key, Florida and La Fourchette Restaurant in Pennsylvania.
BS, Business Administration, University of Florida
AS, Culinary Arts, The Restaurant School
Jimmy Wessman
Chef Instructor
Basic Skills 2
Chef Wessman grew up in Woodstock, NY. Before coming to Orlando Culinary Academy, he worked in San Diego, CA, Washington DC, Virginia, Maine, Ft Lauderdale, and Tarrytown NY. His specialty is making people happy.
AOS, Culinary Arts, The Culinary Institute of America
