My journey in hospitality education began with a love for food. I enrolled in an East Jersey culinary arts/hospitality management (Professional Management Development (Pro.Mgmt.) program and the rest is history. That program did not just focus on recipes and formulas that ensnared the senses: taste, smell, texture, and sight, it helped me to master the alchemy of operational efficiency and guest experience design. This academic foundation fused with hands-on mastery during a 3-year, 6,000-hour Chef Apprenticeship certified by the New Jersey Department of Labor & Workforce Development—a crucible where I navigated the pressurized dynamics of commercial kitchens while developing HACCP plans and optimized prime cost ratios through precision inventory controls.
Following my graduation from Rutgers University, where I graduated Summa Cum Laude, the classroom called me back. It was through Princeton University's ASAP Curriculum Development program where I reimagined culinary pedagogy using backward design principles, creating competency frameworks that bridged OSHA safety protocols with NRAEF skill standards. By utilizing the research skills developed in the social sciences, I have become fluent in marketing strategies. This dual expertise propelled my transition from kitchen brigade member to National Restaurant Association Certified Registered Instructor, where I have dedicated myself to teaching professionals in ServSafe® Food Protection Manager protocols and becoming one of the educators authorized to administer the ManageFirst® Program’s eight certifications, from revenue management to HR compliance.
In 2025, I channeled this accumulated wisdom into founding Imperial Hospitality Enterprises, where we’ve redefined industry training. From apprentice to architect of culinary education, my career remains rooted in transforming hospitality wisdom into scalable workforce solutions—one certified professional at a time.
I look forward to working with you.
Sincerely,
Patrick J. Pantusco, MFP, CFPM
Founder
