Fundamentals of Food Service

Jeffry Wierzbicki

Chef Jeffry Wierzbicki began his culinary career at age 14, washing dishes at a Central New York Country club. Food and cooking were always things he loved doing, but after spending time in a professional kitchen, he found that working with his hands was usually fun, pretty challenging and never ever boring. He knew he was hungry for more (pardon the pun, but it’s accurate!).   Chef Jeff opted to major in food and nutrition and attend BOCES vocational school in East Syracuse, New York. He continued to further his education at Johnson & Wales University, where he worked as a teaching assistant, and earned a Bachelor’s of Science in Culinary Arts with a concentration in leadership studies. Following graduation, he honed his craft in such esteemed kitchens as Boston Harbor Hotel, The Bay Tower Room and Select Restaurants.  Chef Jeff spent portions of his culinary career cooking his way through Philadelphia, New York, Belize and Biarritz France to name just a few of the inspiring locales that allowed him to enjoy a career that spans 32 years of luxury hotels and resorts, to high volume and casual fine dining restaurants. It has been a long and gratifying journey from humble dishwasher to Executive Chef and  with honors and accolades including NJ Seafood chef of the year.  No honor or position, however, has been greater than teaching and inspiring others to follow their own paths to success as a teacher.  Currently, Chef Jeff is the Food Service teacher at MCST, where he enjoys helping students explore their own passions, as they begin their lifelong journey.