Culinary Educator Summit Presenters

Dina Altieri, CEC, CCE, AAC, MSEd

Director of Education & Training | Catalyst Kitchens

Chef Dina Altieri, CEC, CCE, AAC, MSEd, is passionate about helping others thrive. Her 38 years in the hospitality industry began with cooking in restaurants and has evolved to include leading teams as a postsecondary chef educator and designing workforce development programs for individuals with barriers to employment. She is the Director of Education and Training at Catalyst Kitchens, a national network of nonprofit organizations leading a movement to end joblessness through foodservice training and social enterprise. She holds an associate degree in Occupational Studies degree from the Culinary Institute of America, a Bachelor of Arts degree in Liberal Arts from Johnson State College, and a Master of Science degree in Higher Education from Walden University. She is certified by the American Culinary Federation as an Executive Chef and Culinary Educator and a Hospitality Educator with the American Hotel and Lodging Association. Dina is a member of Les Dames d’Escoffier International and the American Academy of Chefs.

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Ken Celmer, MAEd, CFBE

Culinary Professional | Alpharetta, GA

Chef Ken Celmer, MAEd, CFBE, brings over three decades of culinary expertise to the table. With an extensive background as a corporate Food and Beverage Manager in prestigious hotels and country clubs, Chef Celmer's culinary experience also extends to previously owning and operating four successful restaurants in Atlanta, GA. Chef Celmer worked as a Chef Instructor and Department Chair at the International Culinary School of the Art Institute of Atlanta, where he dedicated 17 years to shaping culinary talent. Additionally, his passion for culinary education took him across the globe for over six years, teaching in diverse locales including Iran, Spain, and South Korea. Chef Celmer earned his master’s degree in Higher Education and is a certified Food and Beverage Executive by the American Hotel & Lodging Educational Institute. Chef Celmer has been a distinguished member of the American Culinary Federation for 18 years. Currently, he serves as a vital member of the ACF Accreditation Commission, and in his spare time, he assists as a lead evaluator for accreditation site visits.

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Sharon Daniel, MSOT, CRS

Mental Health & Recovery Advocate | CHOW

Sharon Daniel, MSOT, CRS owned The Fork at Twin Lakes Restaurant in rural Pennsylvania with her chef/husband for 32 years while also raising their two sons. After another three years of consulting, baking, bartending and starting a snack business, Sharon returned to school and her passion of working in the mental health and recovery field. She currently works for a local nonprofit offering recovery and support groups in the county jail as well as the Peer Support Supervisor for CHOW (Culinary Hospitality Outreach Wellness). CHOW’s mission is to support wellness within the hospitality industry and to improve the lives of our community through shared stories, skills, and resources.

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Christopher Galarza

Founder | Forward Dining Solutions LLC

Chef Christopher Galarza is the President of the Pittsburgh Chapter of the American Culinary Federation, bestselling author, distinguished chef, sustainability consultant, and foremost expert in commercial electric kitchens. Chef has been featured in many outlets such as Time, CNN, Bloomberg, and NOVA’s Documentary Chasing Carbon Zero. As the founder of Forward Dining Solutions LLC, he champions the integration of green technologies and sustainable methods in the food service sector. With years of culinary expertise, Chef Galarza melds his kitchen mastery with a fervent dedication to sustainability. He has steered prestigious kitchens, trained under Certified Master Chefs and Culinary Olympians, and earned a Bachelor of Science in Culinary Management. A captivating speaker and consultant, Chef Galarza partners with chefs, governments, and institutions to introduce sustainable initiatives. Through his writing, advisory roles, and activism, he aspires to lead a transformative wave in conscious hospitality.

Robert Hall, EdD, WCMC, CEC, CCA, CCE, CHE

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Robert Hall, EdD, WCMC, CEC, CCA, CCE, CHE

Culinary Department Chair | University of Arkansas Pulaski Technical College

Dr. Robert Hall, EdD, WCMC, CEC, CCA, CCE, CHE, began his culinary career in 1991, in an independent, full-service, family dining restaurant in Conway, Arkansas. From that auspicious beginning, Chef Hall worked in restaurants, resorts, healthcare, catering, and institutional dining in many locations around the United States and in various parts of the world. He fell in love with educating future culinarians when accepting an opportunity to teach part-time in 2009. To become a better teacher, Chef Hall sought advanced degrees in education, earning a Master of Education and Doctor of Education degrees, focusing on instructional design, educational technology, and community college leadership. His research focus continues to center on understanding postsecondary online culinary arts education. Chef Hall is the Online Learning Director, Quality Matters Coordinator, and Culinary Department Chair at the University of Arkansas Pulaski Technical College and serves the ACF as a member of the Accrediting Commission.

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Anthony Marsella, EdD, CEC, CCE

Culinary Arts Instructor | Regional Career Center @ Coventry HS

Anthony Marsella is a Culinary Arts Educator at a Regional Career & Technical Center and an Adjunct Professor at a University where he teaches graduate students Advanced Methods of Teaching Culinary Arts. Chef Marsella holds a Doctorate Degree in Educational Leadership and is a National Board-Certified Teacher. He is certified by the American Culinary Federation as a Certified Culinary Educator (CCE) and a Certified Executive Chef (CEC). Culinary Arts has been a lifelong passion and career for Chef Marsella. He has mentored many Career & Technical Educators over the course of his career in education and industry. His practical experience coupled with his education offers a unique blend of applying hands-on learning in educational settings. He is dedicated to fostering a positive learning environment where creativity, collaboration, and culinary excellence thrive. Central to his educational philosophy is providing students with relevant and cutting-edge knowledge that prepares them for dynamic careers in the culinary arts and hospitality industries.

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Meagan Ruffing, MS, LAC/LAMFT

Director - Counseling & Wellness Center | Northwest Arkansas Community College

Meagan is a dually licensed graduate from John Brown University with her Master of Science in Clinical Mental Health and Marriage & Family Therapy. She has additional training in Eye-Movement Desensitization and Reprocessing (EMDR) for those who are coming to therapy to process trauma. As a current doctoral student at the University of the Cumberlands, Meagan is working on her PhD in Counselor Education & Supervision. In her free time, she enjoys spending time with her kids and writing for regional parenting publications.

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Marshall Shafkowitz, MAT, CCE

Executive Director | Brightwater: Center for the Study of Food

With over 40 years of combined professional experience in culinary education and the restaurant and hospitality industry in the U.S. and Europe, Brightwater Executive Director Chef Marshall Shafkowitz, M.A.T, CCE, has built a career out of his love for food and a passion to share his knowledge. Prior to beginning his role as Brightwater’s Executive Director in 2019, Shafkowitz held the position of Executive Dean at Washburne Culinary and Hospitality Institute at the City Colleges of Chicago. He was the ninth chef in the school’s history to hold such a title. Shafkowitz also held various positions at Le Cordon Bleu Schools North America. Positions included Director of Academic Operations, where he managed the development of curriculum and instruction for 14 campuses, as well as the Executive Chef to the Vice President of Academic Affairs and Student Services for Le Cordon Bleu Chicago. Shafkowitz earned a Master of Arts in Teaching from the Alan Shawn Feinstein School of Teaching and a Bachelor of Science in Culinary Arts from Johnson & Wales University. Chef Shafkowitz currently holds a position on the SkillsUSA National Culinary Arts Technical Committee and is the Skills Arkansas Culinary & Baking Technical Chair.

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