Culinary Institute of Savannah Hires Two New Chefs

Chef Jean Yves Vendeville
Chef Jean Yves Vendeville

The Culinary Institute of Savannah at Savannah Technical College is proud to announce the hire of two new faculty members. Chef Jean Yves Vendeville will serve as the new Department Head and Instructor for Culinary Arts. Chef Matt Cohen joins the Culinary Institute after having been recruited for the position of Associate Instructor.

Chef Vendeville received his formal culinary training in his native country of France. He is a Certified Executive Chef and a Certified Executive Pastry Chef with the American Culinary Federation and a member of both the National Pastry Committee and La Chaine de Rotisseurs.

Vendeville brings years of international experience to the classroom, having served as the Executive Pastry Chef at the Landmark Ritz Carlton in Montreal, Canada, and the Corporate Pastry Chef for the Four Seasons and Bristol Place Hotels.

In most recent years, he has held teaching and administrative positions for culinary programs in Canada and the United States.

A passion for the culinary arts has earned Vendeville numerous professional

awards. He has been a member of several associations,

including having served as the President of the American Culinary Federation, NECI Chapter. In September 2008, Chef Vendeville was inducted as Chef Rotisseur with the prestigious Chaine Des Rotisseurs.

Chef Matt Cohen, a native of Savannah, is the owner of The New South Café & Professional Chef

Chef Matt Cohen
Chef Matt Cohen
Services. He received his formal culinary arts training at the Culinary Institute of America in Hyde Park, NY and holds an undergraduate Degree in Hospitality Management from Florida International.

Cohen has many years of industry experience in Savannah and Atlanta, as well as in Florida, Texas, and New York. Most recently, Cohen founded the Coastal Catering Alliance, a professional hospitality co-op that offers catering services for up to 30,000 people. In 2008, Cohen formed Savannah Destination Management, a hospitality organization that provides event services for visitors to Savannah. Cohen often donates his time and talents to raising money for nonprofit organizations.

“We’re honored to have two incredibly talented chefs in addition to Chef Torrance Williams who will continue at the Culinary Institute of Savannah,” says Michael Patterson, Dean of Business and Services for Savannah Technical College. “These outstanding professionals will build on the foundation left by Chef Marvis Hinson who recently retired. This is an exciting time for the Culinary Institute of Savannah as we look toward the future of the program.”

The Culinary Institute at Savannah Technical College is accredited by the American Culinary Federation. The program emphasizes technical and theoretical knowledge combined with the practical application of basic food preparation and service techniques, sanitation, equipment use, and safety. There are currently over 70 students enrolled in the Degree and Diploma programs.

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