Chef Daniel Hinder has joined the faculty as Director of Culinary Arts. He was classically trained in Switzerland and has been Executive Chef at a number of hotels throughout the world including New York, Ecuador, Trinidad, & Peru. Chef Hinder is quite excited to be at Monroe. "The beauty of the Monroe Culinary program is that there’s room to grow," he said. "Not only is the hospitality industry growing by leaps and bounds, but because of the unique combination of culinary skills and business academics taught in our program, students also will be able to grow exponentially."
In a lighter moment, Chef Hinder admitted that his own culinary forte is in fine seafood. "Ceviche is one of my specialties. Marinated raw fish with lemon juice and a dash of hot pepper… mmm, delicioso!"