It's time to get your creative juices flowing RECIPES Our extensive collection features hundreds of classic and creative recipes. DRINKSPIRATION From classic cocktails, to honing your highballs, seasonal serves and more. Stanley was selected as one of Wine Enthusiast Magazine’s 40 Under 40 Tastemakers. MASTERCLASS Get inspired, enhance your skills and connect with the community in the Diageo Bar Academy live Masterclasses. She is the faculty advisor for Cornell Cuvée, the blind wine tasting competition team, which has won first place at multiple international wine competitions. from Peru, and this cocktail is the classic cocktail of the entire country. Stanley is a member of the Society of Wine Educators and the United States Bartenders’ Guild. World-class bartenders Lynnette and Ryan (aka Mr Lyan) teach you how to make. In 2015, she was awarded the Ted Teng ’79 Dean’s Teaching Excellence Award. Stanley has conducted research on beverage costing in hotels, bars, and restaurants, as well as hospitality education, and she has presented at beverage-related conferences. Stanley teaches courses on specific elements within the field of food and beverage operations, including “Introduction to Wines,” “Catering and Special Events,” and “Beverage Management.” She combines theoretical education with practical operational applications.Ĭertified through multiple wine organizations, Ms. Heading back north, she returned to CIA prior to joining the food and beverage operations area back at her alma mater. Stanley decided to pursue her Master’s degree in hospitality and retail management from Texas Tech University. During this time, she was also presented an opportunity to become an adjunct instructor at the Culinary Institute of America (CIA), where she taught courses that included gastronomy, food, wine, and (agri)culture. They are: Wade Cleophas, 29, South Africa: Norwegian Cruise Line. Stanley started her own restaurant consulting company specializing in beverages and service in 2008. competitions: World Class Bartender of the Year. Stanley discovered her passion for beverages through the courses “Introduction to Wines,” “Food and Wine Pairing,” and “Beverage Management.” Upon graduation, she continued this enthusiasm for beverages and food service in both hotel and restaurant operations on the West Coast, where she worked for the Four Seasons Hotel in Newport Beach and the Wine Cask in Santa Barbara.Ĭontinuing her entrepreneurial journey, Ms. Following her interest in food, Ms Stanley attended the School of Hotel Administration and graduated in 2000. She has been involved with food since the age of ten, when she started her own chocolate business, Cheryl’s Chocolates. Cheryl Stanley is a Senior Lecturer in food and beverage management at the Nolan School of Hotel Administration, Cornell University.
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