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Scott Sharkey, Chef Instructor
Typically, when mom was busy, she would designate one of her children to look after the younger children. Such
was not the case for Chef Scott. Instead, he took over the responsibility of cooking for the family. Chef Scott has
been interested in cooking since age 14. When he was in the 9th grade, he attended a vocational school for culinary
arts in Massachusetts. A few years later, Chef Scott made cooking his profession and worked at various restaurants
and country clubs in the Boston area. He was determined to upgrade his skills and expand his culinary background,
so he enrolled and graduated from the Culinary Institute of America in Hyde Park, New York.
Consequently, he joined top-rated hotels, including the Ritz Carlton in Naples, Florida, Ritz Carlton Boston,
Caesar’s Palace Las Vegas, Starwood Hotels in Orlando, Florida, and until recently, he was the executive chef at
the Venetian Resort & Casino Las Vegas. Chef Scott says his transition to becoming a chef instructor at Le Cordon Bleu College of Culinary Arts Las Vegas is very rewarding.
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