Culinary Arts and Nutrition
I have been teaching at the Thompson School for over 26 years. I left the industry to begin my teaching career in 1984 but have continued to work each summer at some of the area's local industries as a restaurant owner, executive chef for a fine dining restaurant on the Maine coast and most recently as a wholesaler of lobster meat and related products. I also serve as a personal caterer and write food articles for Chef Educator Magazine.
My main area of interest in teaching is food and food preparation with an emphasis on using fresh New England fish and shellfish to create my signature dishes. As a member and Certified Culinary Educator from the American Culinary Federation with over 37 years of experience in the industry, I still manage to learn something new every day. Through my affiliation with the University and the ACF, I have competed in regional hot food competitions with the UHS Culinary team and we have won medals for our efforts.
Charlie's Teaching Specialties:
I have managed to teach most of the courses in the curriculum at one time or another during my tenure at TSAS. However, my first love and the courses I have currently been teaching center around food preparation and presentation with an emphasis on American Regional cuisine and Garde Manger.
Charlie's Interests and Hobbies:
I enjoy spending time with my wife and two children who are in college, cooking, working out, coaching wrestling and lobstering on the Maine coast with my brothers who are local fishermen. I am also an active firefighter and a member of the York Beach Fire Department.
Charlie's Advice for First Year Students:
My teaching philosophy and advice for students is simple: "There is always something new to learn everyday in the kitchen, so come prepared to participate and challenge yourself to do your very best."