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Alan was trained at the Culinary Institute of America, Hyde Park, New York and graduated in 1991. He became HACCP certified at Ohio State University in 2011 and Seafood HACCCP certified in 2013. Alan’s experience in restaurants and restaurant management is vast. He served as Executive Chef for Ohio Valley Teen Challenge for 8 years where he responsible for serving 600-700 meals per day. During this time, Alan also managed a Catering Services business on weekends to serve commercial clients and private events catering throughout the year.
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