Biography: Scott Brunson
Born: La Mesa, CA

Tappan Zee H.S. Orangeburg, NY. Diploma 1975
University of Colorado, Boulder, CO. BA Environmental Biology 1979
California Culinary Academy, San Francisco, CA. Highest Honors 1989

Work History:
Orion Alpha Corp. Production Manager
Air Products Inc. Technician and Shift Manager
California Culinary Academy Baker
Icing on the Cake Bakery, Los Gatos Baker
Canteen Corp. Cafe Manager various locations
Opportunities Industrialization Center West, Menlo Park Executive Chef, Instructor
Certified Instructor National Restaurant Association ServSafe Food Safety Course
Sodexho Marriott Corp. Cafe Manager, LSI Logic, Santa Clara, CA.
Mission College Hospitality Management Dept. Chef, Instructor

After working in electronics and liquefied gasses for 5 years each, I decided to follow a career in the food service industry. My mother was a great cook and was always trying the latest recipes from Sunset Magazine. Having grown up in California, New York and Colorado I was exposed to many types of cuisine. When I attended university I began to cook for myself to save money and eat well. As time passed I became more interested in food and wine. I became an accomplished home cook and decided that it would be great to do something I truly love for work. I attended the California Culinary Academy where I graduated first in a class of 78 students. Since 1990 I have been employed in the food service industry. While attending the CCA I received the nickname "The Professor" from fellow students. I enjoy sharing my knowledge with others, which has made me a natural as an instructor. When asked what my specialty is, I find it hard to give a short answer. As a real generalist in the kitchen I enjoy cooking and pastry work. Self taught in many ethnic cuisines I enjoy cooking Italian, Spanish, Greek, Middle Eastern, Indian, Thai, Chinese, Japanese, American, Mexican and of course Classic French foods. I look forward to a lifetime of teaching and learning about food and the hospitality industry.