TopicsBeverage Management Entrepreneurship Finance Food/Culinary Management Hospitality / Events and Tourism
- Cooking techniques
- Culinary nutrition
- Education and best practices for teaching and learning
- On camera cooking demos / interviews / inspirations
- Media personality
- Experiential education
- Food and beverage industry opportunities
- Curriculum / program development
- Vegetable forward cooking / sustainability / “future of food”
- Financial management
Shellie Kark, B.A., is the program manager of the Meeting and Events Incentive Program for the School of Hospitality at Metropolitan State University of Denver. In addition, Kark serves on the Culinary Council of Sterling Rice Group where she innovates and creates new product lines for the food and beverage industry. She is also the co-founder of KitchenCUE™, a series of technique-based videos that teach the fundamentals of food preparation and presentation through a simple, step-based approach. The KitchenCUE™ methodology has been utilized as a foundation for the development of an array of culinary programs spanning across diverse populations and has national recognition in a variety of publications, including O Magazine.
Prior to working at MSU Denver, Kark was a culinary professor at Johnson and Wales University Denver Campus and worked to establish the Cook Street School of Fine Cooking, where she was the Chef de Cuisine. She has spoken at the American Personal Chef Association annual summit, routinely develops and tests recipes for published cookbooks and consults with health and wellness organizations around nutritious, cooking and eating.
Kark received her bachelor’s in finance and accounting from Simmons University and procured her license as a CPA working for Arthur Andersen & Co. She graduated from the California Culinary Academy in San Francisco and has worked in a number of renowned restaurants including La Folie in San Francisco, Seattle’s Dahlia Lounge and The Palace Kitchen.
Tim Carroll, APR
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