Jacob Bandstra - Instructor

Jacob has worked in the Hospitality Industry since his Junior year in high school. He has Experience in family owned and corporate restaurants, boutique hotels and large scale catering.

His industry credentials include: 

  • Certified Chef de Cuisine - American Culinary Federation
  • ServSafe Instructor and Proctor - National Restaurant Association
  • ServSafe Manager Certification and Allergen Awareness Certification - National Restaurant Association
  • Certified Meat Cutter Program - Michigan State University

Education:

  • Bachelors Degree in General Management - Michigan State University
  • Associates Degree in Culinary Arts - Le Cordon Bleu North America
  • Ongoing Masters Degree in Career and Tech Education - Ferris State University