BSC Faculty/Program Instructors:
Chef Donald Schmitter specializes in the culinary aspects of hospitality, based on his many years of experience in the field. In addition to teaching catering, baking, and advanced food courses he also serves as the faculty advisor to the student special events catering club. He serves as the Lab Coordinator for the Hospitality Department. A current member of the American Culinary Federation of WNY and a Certified Culinary Educator, he began his career after graduating from culinary school by completing an ACF Apprenticeship under William Moser (Hilton Hotels) and Norman Hart at Brookfield Country Club. He went on to become an ACF Certified Chef de’ Cuisine from 1998-2003 while working as an Executive Sous Chef at Buffalo Hilton, Adam’s Mark Hotel, and The Glen Iris Inn (Rich Products).
Lori L. Till, Ed.D, has been an associate professor in the Hospitality and Tourism Department for the past 35 years. Dr. Till’s research focus incorporates cooperative education, food safety, responsible beverage service, human resources and legal issues in hospitality, Americans with Disabilities Act and service learning.
Dr. Till is a northeast regional food safety and training consultant. She is a certified ServSafe Instructor Proctor with her company Food Safety Plus with expertise in FDA Food Code, food allergies and food terrorism, and she has served as a food safety expert witness. Dr. Till provides multi-level food safety training to federal, state, corporate, healthcare, institutional, small business and underserved-communities.
Stephen Burgeson studies the multicultural and diverse aspects of hospitality, as well as prevailing culinary trends. A certified chef in the American Culinary Federation, he also serves as an adviser to the student chapter of the National Society of Minorities in Hospitality and as a co-adviser to the Club Managers Association of America. He has more than 15 years of professional culinary experience, including with the Adam's Mark Hotel, the Brookfield Golf and Country Club, and Just Pasta. Burgeson received the Students' Award for the Promotion of Respect for Diversity and Individual Differences in 2003.
Jeffrey Hirschfelt serves as Director of Campus House and lecturer in the Hospitality and Tourism Department.
Hirschfelt earned Hotel Manager Certification (CHA) through the Educational Institute of the American Hotel and Lodging Association in 2001. He is currently a Certified TIPS Trainer (Training for Intervention ProcedureS), Certified ServSafe® Instructor, and Registered ServSafe® Proctor.
Hirschfelt has experience in most hotel positions working for industry leaders including Hyatt, Holiday Inn, Red Roof Inn, and Days Inn Hotels. Hirschfelt also spent 16 years working at the Olmsted Center for Sight where was he was the Vice President of Academic Services and Workforce Development. During his time there, Hirschfelt led the Olmsted’s Statler Center hospitality training program for students who were blind, visually impaired, and otherwise disabled.
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