Professor Michael Pardus has
worked with food for over 35 years
as a cook, chef, consultant, writer
and teacher. He is a Certified Hospitality Educator,
has a BS in Restaurant Management
from Johnson and Wales University
and an AOS in Culinary Arts from The Culinary Institute of America,
Hyde Park, NY
where he currently teaches Asian
Cuisine.
At the CIA, he is also the faculty
advisor to the Global Culinary Society,
a student organization devoted to exploring
world food and culture. In this capacity,
he has organized and led culinary tours
of Vietnam for students and professional
chefs and has published several articles about
his travels.
Pardus created the “Asian Food Pyramid”
by translating the food groups into Asian ingredients. |
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