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We are looking forward to seeing you next year.

“Wow, what a great time! I’m still tryiing to take it all in. God opened so many doors. And so many people gave their time to see this thing happen. Though we made the effort to thank folks by name at the event, there were so many more. Too many to name. (You know who you are.) I hope new friends were made and new partnerships were fostered Sunday night. We will need the encouragement of relationships to go down the road of service to our community in these most challenging of times. May we all meet again soon on that common road.¨

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This is an evening of Gourmet food & wine tasting with a full cash bar, live music and general hobnobbing. Dress for the occasion. No flip-flops, sandals or shorts.

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Do not let this chance pass you by. Buy your tickets now for this phenomenal event!

Get yours now and avoid the crowds at the door.

Chef Lawrence Liptak

Education:
Associates of Occupational Studies – Culinary Institute of America
Bachelor’s in Business Administration – American Intercontinental University
Personal Commitment to the Students and Teaching:
 Live your Life and Career with Passion- Passion is the unstoppable force that motivates you forward in life. Many things will catch your eye, but only a few things will catch your heart. Pursue those things that catch your heart.
Specialties:
Classical Cuisine
Awards/Affiliations:
Certified Executive Chef, ACF
Approved Culinary Evaluator, ACE
Experience:
38 years in the Hospitality Industry in Hotels, Resorts, & Country Clubs throughout the U.S.
Current: Lead Chef Instructor at Le Cordon Bleu – Miami

Chef Philippe Boutemy

Education:
CAP: Certificat D’aptitude Professionalle (Paris,France )
BEP: Brevet D’etude Professionelle (Paris,France)
Personal Commitment to the Students and Teaching:
Take all my years as a chef and pass on my knowledge and experience to my students to make them successful. To be a successful teacher you need to challenge your students and yourself every day.
Specialties: Classical Cuisine
Awards/Affiliations:
Certified Executive Chef, ACF
Approved Culinary Evaluator, ACE
Experience:
34 years in the Hospitality Industry in Hotels, Resorts, & Country Clubs throughout the U.S and Europe

Chef Alan M. Lazar

During the 1980’s, Chef Lazar owned, operated and worked for many food businesses in New York, California and South Florida in order to taste many different cuisines. During his tenure with Albertson’s Supermarket, he completed his Cornell Meat Management & Operation certificate in 1984. It was there that he earned his journeyman level of experience in Butchery.

In 1994, Chef Lazar joined Johnson & Wales University in Miami, trained in Providence R.I. and headed south to instruct students at the North Miami campus. His expertise is in the skills of Meatcutting, Sanitation and Chef Choices classes such as the “Thrill of the Grill”. In 2001, he earned the prestigious CCE (Certified Culinary Educator) from the American Culinary Federation.

Chef Lazar has been active in the culinary field. He participated in the ‘98 & ‘99 Sea-Pak competition and won best of show. He received the 2000 ACF Greater Miami/ Achievement award , and was recognized as 2003 Chef of the Year from the ACF Greater Miami Chapter. He was the 2000 FRA President (Miami –Dade), Vice-President of the local ACF chapter 2001-2004, and has been the Advisor for the ACF student Chapter since 2000.