Joined :12/23/2010 | Video Recipes: 0 | Follow Chef
Newtown, PA United States
Earl has forty years of food-service and hospitality industry related experience. Background includes general cooking, sous chef, hotel and food and beverage auditing, food and beverage management, executive chef and hospitality industry, culinary arts educator. The past few years Earl has been a regular American Culinary Federation featured lecturer on the topic of "Flavor Alchemy and Taste Theory". Earl has published numerous articles and training documents as well as served as a textbook reviewer.
Since 1982 to present Earl is a Professor and the Chef Apprenticeship , Culinary Arts and Catering Certificate Programs Coordinator within the Tourism and Hospitality Management Programs at Bucks County Community College, Newtown, Pa.
Prior to BCCC , Earl was Executive Chef – Boston Sea Party Restaurant , Willow Grove , Pa. , a past General Manager – Seafood Shanty Restaurant,Warrington, Pa., also a past Executive Chef & Food-service Manager Homestead Nursing Home - Willow Grove, Pa.
While enrolled in his undergraduate studies attending Florida International University he was a Hotel Night Auditor, Desk Clerk , Food and Beverage Auditor – Ramada Inn, Miami, Fl. During his tenure while studying at the Culinary Institute of America he was Sous Chef at the Old Drover’s Inn, Dover Plains, NY. His first experiences were as Pantry man, Cook, Garde Manger, Externship & Apprentice Cook at the Coach Inn Restaurant / Ramada Inn, Ft. Washington, Pa. and at the Lehigh Country Club, Allentown, Pa. He actually began his career at the old R & S Diner, Line Lexington, Pa.
EDUCATION and CERTIFICATIONS
1991 – M.Sc. – Rochester Institute of Technology, Rochester, NY. School of Science and Technology - Hospitality Management
1977 – B.Sc. – Florida International University , Miami, FL. - School of Hotel, Food and Travel Services
1975 – A.O.S. – Culinary Institute of America , Hyde Park, NY.
CERTIFICATIONS and AWARDS
Certified Working Chef – American Culinary Federation 1983
Certified Culinary Educator - American Culinary Federation 1984
Certified Chef de Cuisine - American Culinary Federation 1994
Certified Foodservice Management Professional ( N.R.A. ) 1995
American Academy of Chefs – American Culinary Federation 1998
A.C.F. Philadelphia - “Chef of the Year” 1999
A.C.F. Philadelphia - “Educator of the Year” 2005
A.C.F. Central New Jersey Chefs Guild – “Culinarian of the Year” 1999
Bucks County Community College
Faculty “Professional Achievement Award” 2000
I.F.S.E.A. – Philadelphia Branch - “ Foodservice Executive of the Year “ 2006
ServSafe ® Sanitation - recertified - current to June 2013
Bucks County Dept. of Health - Certified Food Sanitation Manager
A.C.F. National Presidents Medallion Award- 2008 - presented by - John Kinsella, CMC, AAC
NOTED TEXTBOOK & MANUSCRIPT REVIEWS
On Cooking by: Labensky, Hause – Prentice Hall Pub. – 1994
Team Power – Managing Human Resources in the Hospitality
Industry by: Cullen - Prentice Hall Pub. – 1999
The Art of Nutritional Cooking – 2nd Edit. by: Baskette , Mainella
– Prentice Hall Pub. – 2000
Water to Ice, Ice to Art - A Guide to the Basics of Sculpting Ice
by: Earl Arrowood , John Goodacre ( self published ) – 2001
On Baking - 2nd Edit. by: Labensky, Martel, Van Damme –
Prentice Hall Pub. – 2008