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Lyn Woodruff
(left to right: R. Spellman, J. LaBarge, B. Lassiter, B. Boll, J. Bowen, M. Gaultney, D. Cheatham, P. Overcash.)
| Lyn began her professional culinary career at the early age of 15 while working in country club kitchens. She decided to enhance her career academically through her attendance at the Culinary Institute of America in Hyde Park, New York, where she earned her Associate of Occupational Studies degree. After working with Marriott International Hotels, she moved to Europe to expand her culinary repertoire and opened a restaurant in Paris, France. Lyn returned to South Florida to complete a Bachelor of Science degree in Hospitality Management at Florida International University in Miami. Lyn completed an MBA at Lynn University in Boca Raton with a specialization in Hospitality Management. Lyn brings a plethora of experience to the college from her hospitality career that spans the industry and globe. She has been a working chef in many hotels, country clubs, and fine dining establishments in New York, South Florida, Georgia, North Carolina, and Paris, France. She enjoyed many years serving as General Manager of foodservice operations at ARAMARK Corporation. Lyn has won several awards at New York Culinary Food Shows. Her professionalism and impressive credentials “add value” to the classroom experiences she brings to her students. Chef Woodruff is a Certified Executive Chef (CEC), Certified Hospitality Educator (CHE), a Foodservice Management Professional (FMP), and a Master Certified Foodservice Executive (MCFE), Certified ServSafe Sanitation instructor and proctor. Just recently, the United States Sommelier Association certified Lyn as a Foundation Level Sommelier. She is currently affiliated with the American Culinary Federation (ACF), the National Restaurant Association (NRA), Women Chefs & Restaurateurs (WCR), Les Dame d’ Escoffier, Confrerie de la Chaine des Rotisseurs, International Food Service Executives Association (IFSEA), and Slow Foods Chef. |