Culinard in Baton Rouge - Culinary Arts School Faculty
Chef Lawrence J. Liptak
Chef Liptak has enjoyed a distinguished career as both an executive chef and culinary educator.
For over 30 years he held senior posts at restaurants such as Hotel Pierre and Brass Moon Café in New York City, the Registry Hotel in Dallas and the Sheraton Hotel in New Orleans. He served as Executive Chef at the Adam's Mark Hotel in Memphis as well as for Marriott hotels in Memphis, Boca Raton, Fla., Stuart, Fla., and West Palm Beach, Fla.
Chef Liptak brings extensive culinary teaching experience to Culinard from his tenure at Le Cordon Bleu College of Culinary Arts and other institutions. A lifelong learner, he built on his associate's degree in culinary arts by earning a bachelor's degree in business in 2010 and the MBA in 2012 from American InterContinental University. He is an active member of Disciples of Escoffier and the American Culinary Federation.
Chef Kevin Foil
Chef Kevin Foil has been in the culinary field for nearly 18 years, most recently as Executive Chef and Manager for DuPont's Specialty Meats. Prior to that, he was Lead Culinary Instructor for Northshore Technical Community College for five years.
Chef Foil was the Owner and Executive Chef of 124 Restaurant & Spirits in historic Olde Mandeville from 2002 to 2005, when he left to begin his career as an educator.
He was the second graduate from Chef John Folse Culinary Institute at Nicholls State University and holds an Associate of Science in Culinary Arts.
Chef Foil's education and experiences have brought him to Culinard, the Culinary Institute of Virginia College, to share his passion and knowledge with future chefs.
Chef Jeanne Mancuso
Chef Jeanne Mancuso joined the Culinard team in August of 2013. She is a graduate of Le Cordon Bleu in Scottsdale, Arizona. She holds a BA in culinary management/patisserie and a Masters in adult education and training from University of Phoenix. Chef Mancuso is ServSafe® certified as a dual role instructor and proctor with the National Restaurant Association. She is also an active member of the American Culinary Federation and Feed America.
Chef Mancuso worked for an upscale restaurant in Scottsdale as the pastry chef, training the Arizona and Pasadena restaurants on their desserts. Chef Mancuso discovered her passion for teaching while training these new pastry chefs.
Chef Mancuso inspires her students with her passion for baking and pastry, using her real world experiences as a chef to help students reach their goals and realize their dreams.
Chef Amy Lynn Queret
Chef Amy Lynn Queret, Vice President of the ACF Greater Baton Rouge chapter, has dedicated her career to professional development and training of adult learners. She started her 14-year teaching career in 2000 at Illinois Eastern Community Colleges (IECC), where she was the lead instructor over three facilities, four faculty members, and several hundred students. Chef Queret is a Certified Culinary Educator through the ACF.
In 2006, Chef Queret went to Vincennes University as an adjunct instructor. While there, she was instrumental in beginning several new programs including the Culinary Academy, a community-based certificate program offering professional development to working chefs.
Chef Queret is dedicated to working with the community to educate them on hunger issues, childhood obesity and other current issues.