Culinary Arts

Chef Alexander Erdmann, CMC

Chef Erdmann is a German Certified Master Chef. Also holds a Master Certification by the World Association of Chefs Societies. He is a certified Hospitality Educator through the American Hotel & Lodging Educational Institute and holds a Post Graduate Diploma in International Hospitality Management from the International College of Hospitality Administration, Brig, Switzerland.

Most recently Chef Erdmann worked at Disney Cruise Lines and Royal Caribean Cruises as a Corporate Traveling Executive Chef and Culinary Trainer. He was formerly Dean of Culinary Arts at Baker College of Muskegon, Michigan. Chef Erdmann has been a Culinary Instructor at Washburne Culinary Institute, was the Executve Chef at The Manor Restaurant in West Orange, NJ and has worked at hotels including the Ritz Hotel, London, England, Kempinski Hotel-The Bristol, in Berlin, Germany, King Solomon's Palace Hotel, Eilat, Israel, and La Palma uo Lac-Treff Hotel in Locarno-Muralto, Switzerland.

Chef Cheryl Brookhouzen

Chef Brookhouzen holds a Bachelor of Fine Arts degree from Millikin University, has Baking and Pastry Certificate coursework from the Cooking and Hospitality Institute of Chicago and an Associate of Occupational Studies degree: Baking and Pastry from the Culinary Institute of America.

Chef Brookhouzen is the Executive Pastry Chef at the Chicago Marriott Downtown where she is responsible for a 24-hour pastry kitchen. She was formerly the Corporate Pastry Chef at Lettuce Entertain You Enterprices, Banquet Pastry Chef at the Marriott Marquis, New York City, and at several restaurants including the Alternative Baker in Kingston, New York.
 

Lexington College

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