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The School of Hospitality Business at Michigan State University Names Allan Sherwin as the Dr. Lewis J. & Mrs. Ruth E. Minor
Chef de Cuisine in Hospitality Business


Chef Sherwin succeeds retiring Dr. Lewis J. & Mrs. Ruth E. Minor
Chef de Cuisine, Robert H. Nelson

EAST LANSING, Michigan (June 2004) – The School of Hospitality Business announces Allan Sherwin, MS, CEC, CCE, FMP as its new Dr. Lewis J. & Mrs. Ruth E. Minor Chef de Cuisine Endowed Chef in Hospitality Business.

After Chef Sherwin earned his 1964 Honors College degree in MSU’s School of Hotel, Restaurant and Institutional Management, he earned a Master’s degree from the Rochester Institute of Technology in New York.  This Chef Professor Alumnus returns to MSU with a wealth of industry and academic experience, and will oversee all the culinary aspects of The School’s bachelor’s degree program, and both of its Master of Science programs, as well as executive education and Les Gourmets and other special events.  

Most recently Chef Sherwin was program director of Hospitality/Culinary Arts & Service Management Division at Paul Smith’s College in Paul Smith’s, New York.  He supervised the 12 culinary instructors and the full time teaching of culinary and hospitality courses. He served on several College task forces and committees, including one which oversees the College-owned Hotel Saranac, a member of Historic Hotels in America, located in Saranac Lake, New York.  

Chef Sherwin has also served as chairman of the Department of Culinary Arts/Food Service Management at the University of Montana in Missoula, Montana, and chairman of the Department of Hotel, Restaurant and Culinary at Santa Barbara City College, where he was also director of foodservice, managing all campus food service operations for 16,000 students. He also combined academic and industry duties at the Paul Hall Center for Maritime Studies in Piney Point, MD.  There, he directed culinary education programs for United States registered ships, including deep-water cargo vessels, United States military ships, inland cargo ships, United States registered passenger liners and domestic cruise ships.  Additionally, he served as director of food service for the 350 room conference center.

As director of the School of Culinary Arts/Hotel, Restaurant Management for Stratford College in Falls Church, VA, Professor Sherwin initiated a culinary program at Quantico Marine Base to deliver competency-based skills, the first of its kind nationwide.  This led to an invitation from The Council on Hotel, Restaurant and Institutional Education to visit and assess hospitality training and make recommendations for implementing competency-based education in the Republic of Vietnam.  He presented his findings at a conference in Ho Chi Minh City in 1993.    
In addition to his administrative duties, Chef Sherwin’s teaching specialties have included courses in systems applications for hospitality programs, contemporary menu planning, and American Culinary Federation certification courses in nutrition, healthy cooking, and sanitation certification.  His own area of specialization is Advanced Patisserie and Artisan Baking.  He is the author of many academic papers and industry-related articles, published both in the U.S. and in Britain.  He has earned several professional distinctions, including “Chef de Cuisine” from the Midlands Association of Chefs in the U.K., Certified Executive Chef and Certified Culinary Educator from the American Culinary Federation, and Food Management Professional from the Educational Foundation of the National Restaurant Association.  

Chef Sherwin’s early industry experience is as impressive as his academic.   After serving from 1964 – 1970 in the Marine Corps as a Naval Flight Officer, he was executive chef and director of catering for the family-owned Sherwin Baking Company in Cleveland, OH.  In 1980, he became the chef/owner of Bliss, an award winning specialty restaurant in Cleveland, while also CEO of a food service company providing catering for private and public sector clients. 

Director and professor of The School, Ronald F. Cichy commented, “I have every confidence in Chef Sherwin.  He will more than live up to position which bears the Minor name.  His return to campus is greatly anticipated, and the students and faculty are all looking forward to working with this new professor who also happens to be the only endowed Minor Chef de Cuisine in the world.”

Chef Sherwin is likewise looking to the future.  “It’s nice to come full circle, and have a chance to make a difference at a School which had such an impact on my own life.”

About The School of Hospitality Business at Michigan State University

Founded in 1927, The School is celebrating its 77th year anniversary in 2004.  The School has more than 8,500 graduates worldwide, including a number of leading academicians and industry executives.  The mission of The School is to continually enhance The School’s leadership position in hospitality business education through teaching, research, and service.  Recognized as the top-ranked hospitality business school in the world, The School offers an exceptionally well-crafted curriculum, taught by innovative professors who are leading textbook authors, sought-after consultants, and respected researchers.

Lena Loeffler
The School of Hospitality Business
    (517) 353-9211
Also See: Chef Robert H. Nelson Retiring from Michigan State University; His Effect on Hospitality Education Spans Decades / September 2003
MSU The School of Hospitality Business Names Leadership Honorees / Nov 2002

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