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Cheryl Schaefer, What culinary School didn’t teach me

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Chef Cheryl Schaefer holds a Bachelor’s Degree in Culinary Management from the International Schools at The Art Institute of Salt Lake City. She has worked at such notable Utah restaurants as Faustina and Forage. Additionally, she rounded out her experience by working at bakeries, assisted livings and large-scale catering operations as well. After graduating culinary school she returned to her hometown in New Hampshire to open a 75-seat café serving breakfast, lunch and dinner. There for 3 years she received “Hot New Restaurant” and “Best of Changing Menus” by New Hampshire Magazine. Upon returning to Utah, Chef Cheryl taught cooking classes at Harmons Grocery and currently teaches at Park City Culinary Institute. Chef Cheryl is well traveled and specializes in American Regional cuisine.

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About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses, facilitates certificate courses for eCornell University and hosts the Business Chef Podcast.

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