W. Pearce Miller Appointed President, Pennsylvania Culinary Insitute
Miller, 50, has more than 24 years experience in higher education and the culinary industry, most recently as the interim president and, previously, as vice president of academic affairs at Pennsylvania Culinary Institute (PCI).
Pittsburgh, Pa. (Vocus/PRWEB ) October 15, 2007 -- W. Pearce Miller, of Pittsburgh, has been named president at Pennsylvania Culinary Institute. Miller, 50, has more than 24 years experience in higher education and the culinary industry, most recently as the interim president and, previously, as vice president of academic affairs at Pennsylvania Culinary Institute (PCI).
At PCI, Miller is responsible for all operations including education, admissions, finance, student accounts, career services, library, human resources, and compliance. His goal is to make Pennsylvania Culinary Institute the best experience possible for students, faculty, employers and the community and a model school from admissions to graduation to employment.
Established in 1986, Pennsylvania Culinary Institute offers a quality culinary education steeped in the history and methods of the world-renowned cooking school, Le Cordon Bleu Paris. This association has enabled the school to offer the Le Cordon Bleu Culinary Arts, the Le Cordon Bleu Pâtisserie & Baking programs and the Le Cordon Bleu Hospitality & Restaurant Management program.
“Pearce is an involved, dedicated and resourceful leader,” said Robert J. Sheridan, vice president of Concept Food Sales and a member of the PCI advisory board. Sheridan added, “He has had enormous impact on some of the finest chefs, culinary advisors and successful restaurant owners in a very competitive marketplace. I can say with confidence that these individuals are better professionals because of Pearce’s influence.”
Miller has also served as the dean of retention, dean of academic studies and instructor at PCI. His industry experience includes three years as founder and managing partner of Sigmund’s Nut House, Pittsburgh, and five years as general manager of Metromedia Steakhouses, West Mifflin, Pa. Miller is a doctoral candidate, in curriculum and instruction, at Indiana University of Pennsylvania, where he also earned a master’s of education in 2005. His bachelor’s degree is from Slippery Rock University, Pennsylvania. Miller is an active member of the Pennsylvania Restaurant Association and Association of Supervision and Curriculum Development.
About Pennsylvania Culinary Institute
Located in the heart of Pittsburgh’s Cultural District, Pennsylvania Culinary Institute strives to ensure that its chef instructors and programs are current with the progressive styles, skills and industry current technology used in the culinary world today. Through its partnership with the prestigious Le Cordon Bleu Paris cooking school and association with Le Cordon Bleu Schools North America, the Institute’s curriculum is based on Le Cordon Bleu’s internationally renowned programs. Accredited by the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT), the Institute offers an Associate of Specialized Technology (AST) degree in Le Cordon Bleu Culinary Arts and Le Cordon Bleu Pâtisserie and Baking, and an Associate in Specialized Business (ASB) degree in Le Cordon Bleu Hospitality and Restaurant Management; as well as an 8-month diploma program in Le Cordon Bleu Culinary Techniques; and is located at 717 Liberty Avenue, Pittsburgh, PA 15222. For more information, please visit www.pci.edu or call (412) 566-2433.
About Le Cordon Bleu Schools North America
Le Cordon Bleu Schools North America is the largest provider of quality culinary arts education. Few institutions possess the distinguished reputation of Le Cordon Bleu, which established its first cooking school in Paris in 1895. For more information about Le Cordon Bleu Schools North America, go to: www.lecordonbleuschoolsusa.com.
MEDIA CONTACT:
Jessica Sanders
412 325 3210
jsanders @ paculinary.com
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See the original story at: http://www.prweb.com/releases/2007/10/prweb560997.htm
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