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Advisory for Special Projects
Michael Baskette, CEC, CCA is a hospitality foodservice consultant, manager, teacher and author with over thirty years of industry experience. Recently he has held various positions with the American Culinary Federation as Director of Operations, Director of Educational Development and Director of Certification. Currently Chef Baskette is working as a freelance business consultant for various hospitality and foodservice clients and teaching as an adjunct culinary instructor at the Art Institute of Jacksonville. Chef Baskette’s latest book, The Art of Nutritional Cooking, Third Edition was just released by Prentice Hall (co-author James Painter, Ph.D, RD). Chef Baskette also published The Chef Manager, Second Edition (Prentice Hall), and he has worked as subject matter expert on dozens of other published textbooks and national magazine articles.