From his days
working at the neighborhood Polish bakery to his 20 years as a Corporate Chef,
Andy Mikuszewski has garnered a wealth of both culinary and menu management experience.
He is a graduate of the Culinary Institute of America in Hyde Park, New York and the University of Massachusetts with a Master of Science Degree in Restaurant Management. Chef Andy started his career in fine dining that included owning an upscale French Restaurant. From there he went on to become Executive Chef at Kings Mill on the James in Williamsburg, Virginia, a four star resort and conference center with five food service outlets. Andy was lured to Cleveland when the position of Corporate Chef with Stouffer® Restaurant Company was offered to him. During his tenure there, he was responsible for product development, menu design, quality control, and recruiting for over 135 multi concept restaurants with a range from cafeteria to midscale to fine dining. This included extensive use of the industry original computer programs for recipe costing and menu engineering with a bank of over 2,000 recipes. Eight years later, he went on to serve as Corporate Chef for Nestlé Prepared Foods Company®. In this position, he was responsible for product development for the company's top frozen food brands including Stouffers, Lean Cuisine®, Hot Pockets®, and Buitoni Pasta and Sauces®, all of which have a multi-billion dollar combined sales volume. After spending two years as a culinary instructor at the University of Akron, he is currently an Associate Professor at Cuyahoga Community College where he teaches Culinary Arts. This wealth of experience has allowed Chef Andy to truly excel as a chef, manager, and organizer. He has a unique talent for thoroughly assessing a client's needs, and then developing and executing a plan that achieves results. Strong organizational abilities along with his passion for food and cooking have culminated into a recipe for success for both Chef Andy's business – and his clients. chefandym@menumanagementsolutions.com 216.346.4614 |
Kim McCarty has extensive business development and client management experience in corporate and non-profit settings. With over 20 years of experience working with a variety of clients that range from major corporations to small businesses, she has a strong understanding that different businesses operate differently but all share one fundamental goal – to grow revenue.
She has been an adjunct instructor in the Hospitality Management Program at Cuyahoga Community College since 2012 and also served as the Interim Program Manager from April 2013 to January 2014. In March 2012, she started her own company, 3 Works Consulting Company, which focuses on helping small to medium sized businesses strengthen their business development, client relations and strategic planning efforts. Prior to starting her own company Kim was the Director and then Vice President of Business Development for seven years at Positively Cleveland. In that role she worked with many businesses in the hospitality industry in providing marketing and public relations opportunities that promoted their businesses to local residents, national media, and visitors. While at Positively Cleveland she led the fundraising and programming for Spirit of Cleveland a 501c3 NFP focused on education initiatives and work study programs for people in the hospitality industry. Established and trademarked “Cleveland Culinary Challenge,” an annual event in conjunction with Cuyahoga Community College Hospitality Management Program which received Currents Magazine Black-Tie Awards for Best Benefits in 2011. McCarty has the proven ability to evaluate, refocus and execute programs and processes that will support your business no matter what the size, service or product you provide. kmccarty@menumanagementsolutions.com 216.392.8001 |
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