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Topic: Hospitality / Events and Tourism

Jackson Lamb

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Jackson Lamb, MBA, is an emeritus professor in the School of Hospitality at Metropolitan State University of Denver. His areas of expertise include food insecurity, food waste, food rescue and food redistribution.

Lamb is a consummate professional in the hospitality industry who migrated into education fifteen year ago to make a difference in the future of students studying culinary arts and hospitality management. He takes particular interest in the effects of volunteerism on culinary skill competencies, customer service concerns in private club environments, global cuisine and hunger-related issues.

Lamb serves as a liaison between MSU Denver and the greater Denver and restaurant management communities and has built relationships in every sector of the food service industry, locally and nationally. He is a board member of We Don’t Waste, Food Bank of the Rockies, Colorado Restaurant Association and American Culinary Federation, Colorado Chefs Association. Lamb was honored as the 2016 Chef Educator of the Year by the Council on Hotel, Restaurant and Institutional Education.

He received a master’s in business administration from Colorado State University and an associate of applied science in hotel restaurant administration from State University of New York at Delhi.

Carol Krugman Maller

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Prior to joining the faculty at MSU Denver, Professor Krugman worked in the global arena for 30 years in a variety of corporate marketing and meeting/event planning positions, as well as owning and managing her own meeting management company specializing in international medical/pharmaceutical meetings and conventions. She is retired as chair of the Department of Hospitality, Tourism and Events at MSU Denver.

She is regarded as one of the meeting industry’s top experts in cross-cultural planning, global meeting operations, and risk management. Professor Krugman has successfully implemented programs throughout Latin America, Europe, Asia, Australia and the Middle East, as well as in the US and Canada. She has lived in France, Mexico and Brazil and is fluent in French, Spanish and Portuguese, with a working knowledge of Italian.

Named one of “The 25 Most Influential People in the Meeting Industry“ by Meeting News in 2004, Professor Krugman has written numerous articles for meeting and event industry publications and has co-authored two books: Mexico: A Planning and Information Guide, published by Meeting Professionals International and Global Meetings and Exhibitions, a textbook on international meeting planning published by John Wiley and Sons.

Professor Krugman received her BA from Goucher College and MEd from The Johns Hopkins University. She obtained the Certified Meeting Professional (CMP) designation in 1996 and the advanced Certification in Meetings Management (CMM) in 1998. Professional memberships include Meeting Professionals International, the Professional Convention Management Association, the International Medical Meeting Professionals Association, the International Association of Exhibitions and Events, and the International Council on Hotel Restaurant Institutional Education. She serves on a variety of committees and task forces for meeting and event industry associations.

Shellie Kark

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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.

Lincoln Davie

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Lincoln Davie, Ph.D., is an associate professor of outdoor recreation in the School of Hospitality at Metropolitan State University of Denver. His areas of expertise include outdoor recreation, adventure sports and curriculum and instruction. He joined MSU Denver in August 2018.

Davie teaches Colorado Tourism and Recreation; Recreation, Leisure and Well-Being; Sport in Society; Recreation Therapy; and Ecotourism and oversees student internships. His research areas include adventure-sports coaching, teaching and learning.

Davie received his doctorate in Philosophy and a Master of Education from Montana State UniversityBozeman in 2016 and 2014, respectively, and a bachelor’s in Psychology, History and African Studies from St. Lawrence University in 2007. He is also a licensed Emergency Medical Technician.

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