CULINARY ARTS MARY LOU ARANEO VICEPRESIDENT INSTITUTIONAL ADVANCEMENT EXECUTIVE

Culinary Arts

Mary Lou Araneo, Vice-President, Institutional Advancement; Executive Director, SCCC Foundation

Steven Bate, President, Long Island Wine Council

Kenneth Burr, Western Suffolk BOCES, Lewis A. Wilson Tech Center

Mark Casaburi, At Your Service

Charles Connolly, Director of Enrollment Services, SCCC Eastern Campus

Lenny DeFelice, President, Bar Boy Products

Bill Dougherty, C.E.C., J. Kings Food Service

Kim Folks, Marketing Consultant

Richard Freilich, C.E.C., C.C.E., Advisory Committee Chair, Instructor of Culinary Arts, Program Coordinator of Culinary Arts, SCCC

Judi Galluccio, Galluccio Family Wineries

George Gatta, Executive Vice-President, SCCC

Gunter Grossman, N.Y.I.T.

Steve Haweeli, President, Wordhampton Public Relations

Susan Hendee, Ph.D., C.C.E., Culinary Arts Department, New York Institute of Technology

Todd Jacobs, Owner, Tierra Mar

Paul Jensen, C.E.C., President, Jensen Catering

Bob Kern, Martha Clara Vineyards

Steve Kuhl, Eastern Suffolk BOCES

Sylvia Lehrer, Educator and Author, Cookhampton

Paul Magro, Barry Tech

Lou Manino, Harry B. Ward Technical Center

Giuseppe F. Mauro, Jr., Long Island Saucier

John Muzio, Director, ARA Services

Bob Palmer, Palmer Vineyards

Christopher Palmer, The Vanderbilt

Ari Pavlou, Executive Chef, Coeur des Vignes

Joyce Pellegrini, Pellegrini Vineyards

John Perry, Independent Wine Consultant

Lisa Rose, President and CEO, Clare Rose, Inc.

Barry Rosenthal, Chef/Instructor, BOCES-Islip Career Center

Robert Scavo, Chef/Instructor, Western Suffolk BOCES, Lewis A. Wilson Tech Center

Jane Shearer, Eastern Campus Associate Dean for Academic Affairs, SCCC

Richard Simon, Chef/Instructor, BOCES-Islip Technical Center

Donald Sullivan, Southampton Publick House

Lori Taggart, SCCC, Government Affairs I. R. Coordinator

Dr. Evon W. Walters, SCCC, Executive Dean/Eastern Campus

Vincent Winn, Consulting Chef