Demonstration Stage

Chef Collen Engle, M.S., M.B.A., CEC, CCE, ACE, CHE, CFBE

Chef Collen Engle had his first culinary job while attending college, working for Abigail Kirsch Catering in New York City. After several years in private business he decided to attend culinary school. He then held several sous chef and chef positions in Louisville, KY before owning and operating his own restaurant, The Meridian Café. His experience includes catering for the Governor’s train in Kentucky, Earth Save events, March of Dimes Star Chefs celebration, cooking with celebrity chefs as a fund raiser for the Louisville Orchestra, cooking at the 2008 Beijing Olympics for the U.S. athletes, coaches, and training partners, and participation in Guy Fieri’s Road Show Tour in 2009. He is a partner in Bloomer Creek Winery in Hector, NY.

Chef Engle holds an Associate’s in Culinary Arts, a Bachelors of Science in Recreation Administration, a Master’s in Business Administration from Boston University, and a MS in Human Nutrition from the University of Bridgeport. He has achieved Certified Executive Chef and Approved Culinary Evaluator through the American Culinary Federation and Certified Hospitality Educator and Certified Food and Beverage Executive through the American Hotel and lodging Association. He has been published in Food and Dining, Escoffier.com, Sizzle Magazine, the Encyclopedia of Appalachia, and Bon Appétit.

Chef Engle is a member of the American Culinary Federation, The World Association of Chefs, The council on Hotel, Restaurant, and Institutional Education, and Slow Foods.

Chef Timothy Tucker

www.cheftimothytucker.com

Chef Timothy Tucker is a graduate of Sullivan University’s Culinary Program and former PM line cook at two upscale restaurants (The Mansion on Turtle Creek in Dallas and The Painted Table in Seattle). In 2005, he returned to his hometown of Louisville, KY, where he invigorated the Salvation Army’s Center of Hope meal service. Faced with the daunting task of cooking for 400 homeless and low-income men, women and families, he started The Culinary Training Program, a 10-week curriculum and 4-week internship at a local restaurant kitchen. Chef Timothy was recently awarded the Distinguished Alumni Award and the Community Service Award by Sullivan University for his tireless efforts to improve the lives of those less fortunate. In 2011, he opened “Good Food Gathering”, a business that delivers locally prepared food using the principles of the Caveman Diet to people with medical needs. Chef Timothy came to Miami Culinary Institute in September 2012 and has since started a culinary training program inspired by his work in Kentucky.

Chef Canella-Rawls A.D, B.D, M.D

Chef Canella-Rawls, has spent the past 20 years working as a pastry chef, executive pastry chef and head baker, perfecting her skills and techniques, while making her primary home in the US. Professor Canella-Rawls has taught at The Professional Culinary Institute of the Silicon Valley, California, Orlando Culinary Academy (Le Cordon Bleu), SENAC Sao Paulo, SENAI Sao Paulo, San Ignacio College Miami, among other schools. Chef Canella-Rawls is the author of Pao: Arte & Ciencia, a book about breads and doughs, which was the recipient of the “The Best Bread Book of 2005” award by the Gourmand Association in Germany, celebrating its 5th edition. This award winning book captures her zeal for the baking & pastry arts. Currently, Chef Canella-Rawls is working on the her second book, Proteinas & Polissacaridios: os espessantes na confeitaria”, to be released soon.

John L. Richards CEC, CCA, CWPC, MBA

Chef John Richards is a visionary entrepreneur with ownership and management experience in a variety of foodservice, entertainment and educational enterprises in Louisville Kentucky, Los Angeles California and Miami Florida. An American Culinary Federation Certified Executive Chef, Certified Culinary Administrator and Certified Working Pastry Chef with more than 30 years of industry experience Chef John Richards knows the key ingredients for success in culinary arts.

Building upon his extensive culinary expertise, Chef Richards honed his business acuity by earning his MBA in business leadership from Sullivan University. Having performed his roles as executive chef, CEO and bassist, he joined the Miami Culinary Institute as director in 2010. Through this role, he looks to enrich the minds of the culinary masters of tomorrow and evolve Miami’s food culture.