Teacher Profile
Culinary Arts & Hospitality Technology
Chef Paul Rother C.E.C.

Experience:
24 years in the food industry at various Capital Region country clubs, restaurants and hotels including the Albany Marriott, the Patroon house and Yono’s, as well as serving as sous chef for former Waldorf Astoria saucier Chef Andrew Delpezzo at the JJ Phillips restaurant.

Executive chef for Colonie Country club, executive chef for Tatiana’s restaurant and the Balsam Shade resort in the Catskills.

Chef de cuisine for La Pasch restaurant for the Stag Lodge in Park City, Utah.

Chef owner of au Jeannine, an in-home food and wine experience.

Contributing food writer for Hudson Valley newspapers and Capital Region Living magazine.

Culinary arts instructor at the Glenmont Job Corps academy.

Participates annually in American Culinary Federation competitions, earning Gold, Silver and Bronze medals.

Professional certifications
Certified Executive Chef, American Culinary Federation, NYS teacher certification, National Restaurant Association ServSafe certification. Certified in CPR.

Education
Vocational teacher preparation program, SUNY Oswego.
AOS degree, Professional Chef major, SUNY Cobleskill

Professional, civic and community involvement
Advisory board member, SUNY Cobleskill culinary program; Capital Region/Central New York Chapter of the American Culinary Federation, current chairman of the board as well as past president, 2000 Chef of the Year and Culinarian of the Year 1999. Donating chef at the annual Northeastern Food Bank, Living Resources and Cuisine Magic fund-raising dinners.

Advice for students
"In this field, choose your mentors wisely. It takes 5 minutes to look like a chef, and a lifetime of learning to become a great cook. Travel and immerse yourself in the food and culture."

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