Erich H. Ogle

Background

About Erich H. Ogle

With over 20 years of experience as a chef and a culinary instructor, I am passionate about sharing my knowledge and skills with the next generation of culinary professionals. As an assistant professor at The University of Memphis, Kemmons Wilson Culinary Institute, I teach courses on gastronomy, and culinary arts, and mentor students on their academic and career goals. I have a MA in Gastronomy from The University of Adelaide / Le Cordon Bleu, where I studied the history, science, and philosophy of food and wine. I also have a BS in Culinary Arts and a BFA in Graphic Design from Mississippi University for Women, and a certification from the Court of Master Sommeliers. I have worked as an executive chef, a private chef, and a culinary recruiter in various settings, such as restaurants, hotels, resorts, and catering companies. I have also taught culinary courses at Hinds Community College and MUW Culinary Arts Institute, where I served as the director and associate professor. I have skills in hospitality, social networking, banquets, food preparation, event management, and team building. My mission is to inspire and empower my students and colleagues to explore and appreciate the diversity and complexity of food and wine, and to create memorable and meaningful culinary experiences. I am always eager to learn new things, to collaborate with other professionals, and to contribute to the culinary community. I am a member of the National Technical Committee of SkillsUSA Culinary, where I help design and evaluate the national culinary competitions for high school and college students. I am also involved in various research and outreach projects that promote gastronomy, food education, and food security.