A 21 year Navy career included serving as a Chief Hospital Corpsman and a Lt. Commander, Medical Service Corps, hospital foodservice director. 8 years as Food Service Director of a 400-bed hospital in Florida was followed by 18 years as President of the International Food Service Executives Association.
In 2003, Ed begin teaching HACCP in Las Vegas and then answered a call from the Coast Guard to do some training at the Academy. Almost 200 four-day food safety symposiums have earned over 11,000 professional certifications for over 4000 students.
Initially we offered 3 certifications, Food Safety, HACCP and Food Service Management, then in 2010, we launched the current program which offers 8 days of training, 6 books for a professional library, and 8 professional certifications - 7 of those from the Global Foodservice Institute at the State University of New York, Morrisville, 1 from the National Restaurant Association and 1 from Prometric (food safety).
Ed is a graduate of the world famous Hotel School at Cornell University, and holds a Master of Science in Management.