Teacher Profile
Culinary Arts & Hospitality Technology
Chef Nancy Iannacone

Chef Nancy S. Iannacone loves teaching Hospitality and Culinary Technology because, “when you teach,” she notes, “you do what you love to do, which is to create and cook, while bringing it all down to the art for the students.” Chef Iannacone finds a great amount of satisfaction in working with her students and watching them grow, and her impressive background in the industry enables her to impart knowledge with a real-world perspective.

Chef Iannacone began her culinary arts career working for a caterer in New York City’s SoHo neighborhood. After working for seven years as a dental hygienist who always enjoyed cooking, she decided to change her career path after having dinner and then registering for classes at the New York Restaurant School of The New School in Manhattan. Chef Iannacone earned a Professional Chef’s Training Certificate at the school and went on to become executive chef and business owner of Elodie Caterers, Inc. in Manhattan; and executive chef and business owner of Filbert and Bean’s Restaurant in Chatham, N.Y.

Chef Iannacone learned that she loved teaching as much as cooking after volunteering in her son’s school as a mentor. She returned to college through the State University of New York at Oswego and earned permanent certification in 2001 as a Teacher of Trade Subjects. She joined the faculty of the Capital Region BOCES Career & Technical School, Schoharie, in 2000, as a teacher of Hospitality & Culinary Technology.

Since becoming a teacher at the Career & Technical School, Chef Iannacone has led her students to several impressive championships, including 1st place at the 2007 New York State Restaurant Association’s ProStart Culinary Arts Competition and seventh place at the national competition, and top awards in regional and state competitions held by the New York State SkillsUSA organization and regional baking and culinary contests. Chef Iannacone credits the ProStart curriculum with providing her students with a well-rounded, broad and hands-on education in the hospitality industry, which in turn prepares them for success in the field and college. Articulation agreements with several colleges and universities give her students an edge in furthering their education after high school, as does their ability to become ServSafe certified in her class.

Chef Iannacone remains in touch with many of her students after they graduate. A number have advanced their professional education at the Culinary Institute of America, Paul Smith’s College, Schenectady County Community College and SUNY Cobleskill. Successful Hospitality & Culinary Technology alumni can be found throughout the state and the nation, making their professional mark on cities including Las Vegas.

When she is not teaching, leading, coaching and cooking alongside her students, Chef Iannacone enjoys spending time with her family.


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