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H. Haff
Last Seen : 10/15/2018 2:35:23 PM
Member Since : 8/23/2014
Chef Harry Haff (BA, MM) is a professional chef with over 20 years experience as a chef and wine instructor. He has a strong passion for the culinary arts, including most forms of cooking, baking, wine and beverages and he enjoys sharing his knowledge and expertise with students.

My Education

EDUCATION
 
• Wine and Spirits Education Trust, London, Advanced Certificate
• Culinary Institute Of America-AOS
• The Juilliard School- MM Degree, Trombone
• Montclair State College- BA, Education
 
CONTINUING EDUCATION:
 
• Center for Excellence in Education, 2010: Three on line trainings on student
retention
• LCB On line In services, 2010: Completed a series of online trainings relating to post
secondary education.
• Renewal of ServSafe Certification for 5 years, 6/24/2010--2015
• Earned CEC certification from ACF, 2009, CCA 2005, both lifetime certificates
• BMI 3 with Club Managers Association
• WSET Intermediate Course Certificate with Distinction, Spring 2005.
• WSET Advanced Course Certificate Fall 2005, Passed with Merit.
• CIA/Greystone, Napa Valley, “Great Wine Regions of Europe,” September 2008.
 
WRITING CREDITS:
 
• On line food and wine pairing editor/writer for a new web site,
Winetable.com
• Former six times yearly wine column for a series of life style magazines in north
metro Atlanta, cf. Forsyth Living, which recently ceased publication.
• Authorship of three articles to date on Appellation America.com, a trade/consumer
web site dedicated to the recognition of terroir in American wines.
• Former columnist and feature writer for Wine Report magazine, before its demise:
contributions on wine, spirits and wine education.
• Book entitled The Founders of American Cuisine published and released 2011,
McFarland Publishers
 
NOTEWORTHY:
 
• Selected for Award of Excellence, one of 15 nationwide, at le Cordon Bleu, for outstanding service to
the school and students.
• Presenter at the 2009 ACF National Conference in Orlando, FL, “Building a Menu and Wine List
Together”, a presentation describing how taste components in food and wine affect each other.
• April 2008. I was selected as a judge for the Northwest Wine Symposium held at the Mount Hood
Lodge in Oregon where we sampled and rated 1200 wines of the Northwest. There were 20 judges
from around the US and Canada.
• Developed a food safety course utilizing HACCP standards for the Vermont Specialty Food
Association.
• Specialty food product won a design award in the Atlanta Gourmet and Specialty Food
Show, 1998.

My Experience

PROFESSIONAL CULINARY EXPERIENCE:
 
November 2009-Present: On line instructor, Le Cordon Bleu On Line through
Scottsdale Culinary Institute
JANUARY 5, 2004-PRESENT: Chef Instructor at Le Cordon Bleu Culinary College of Culinary
Arts, Atlanta, GA. Teaching Wines/Beverages; Food/Beverage/Labor Cost control; Culinary Skills 1
and 2; Baking and Pastry 1 and 2 International Cuisine, Culinary Math, Computer Class.
FALL 2003: Free-lance food service management consultant.
March 2001-Fall 2003: Director and management troubleshooter for Compass Group NA
Tracked compliance, sanitation, safety, and budgetary controls in accounts in the southeast. Worked
on new account openings. Health care, Senior livng.
January 2000-February 2001: Food and Beverage Director, Radisson franchise hotel with
separate conference center. Opened new restaurant, developed catering menus.
September 1999-January 2000: Seasonal pastry chef, private club in Florida.
December 1996-June 1999: Food and Beverage Director new private club in Florida. Menus,
recipe development, wine and beverage lists, training for dining room and kitchen, hiring, catering.
June 1996-October 1996: Seasonal pastry chef at Blantyre Castle Hotel. Member Relais et
Chateaux Hotel Association. All items made from scratch in Michelin rated hotel restaurant.
September1984-June 1996: Co-owner of a retail bakery and specialty food manufacturing
company in Vermont.
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