Steven C. Gostin, M.Ed

Steve Gostin is an accomplished educator and has been a leader in the hospitality industry for over 20 years. Having worked his way through the industry; from host to bartender, to general manager, and director positions, Steve has managed multi-million dollar operations with great success. From independent startups to nightclubs and even California gaming, Steve has created a program of development that promotes training, coaching, and motivation in business.

 

As The Program Chair for Culinary Arts & Management at The Art Institute of California-Orange County, Steve is providing management and leadership training to students in the Culinary Arts and Hospitality Management Programs.  Steve has instructed: Food & Beverage Operations Management, Management & Supervision, HR Management, Purchasing & Costs Controls, and Intro to Hospitality Accounting as well as helped organize and plan many of the events on and off campus. 

 

Steve continues to work on projects but none more important than Culinary Networking Group.  CNG was created to help those who have a passion and a desire to start and thrive in the world of culinary but don't know where to begin.  These culinarians provide a networking group to help find solutions for a successful startup and future. 

 

Steve is also the founder and instructor for Intelliserve Responsible Beverage Service training program.  Intelliserve was designed to help servers and licensees of alcohol understand their roles with reasonable effort and is approved for training by the California Alcohol Beverage Control or ABC.

 

Gostin’s philosophy is one that he teaches and practices; “Managing is about people. We have to start with learning what people want, and then determine the most effective and effecient ways to provide this (service) to them.” Gostin also has said that, “you must learn to manage people; manage your team and your guests, not your business. You operate the business.”

 

                                                                   Chef Rufus Bloomfield

Born and raised in Jersey, Rufus never forgot the roots of his great grandparents from the South.  “Cooking has allowed me to keep my grandmother’s recipes and flavors alive and it all reminds me of simpler and tasty times,” says Chef Rufus.

 

Rufus Bloomfield served valiantly in the US Marine Corps.  He has fond memories of his time in the Corp, and never forgets what being a Marine has meant to him and taught him.  Once he left the Corp, Rufus worked in a variety of roles and spent several years in the rising tech industry.  But he was never fulfilled and felt lost in his ways.

 

Then, on the advice of his wife of over 20 years, Rufus enrolled in Culinary Management program at The Art Institute of California, Orange County.  It was here that Rufus found his passion and filled the void after all these years.  It was thru his food and his ability to combine flavors and food stylings that allowed him to fulfill lifelong goals and dreams.

 

Now, Rufus is the Personal Chef for one of the Real Housewives of Orange County and the Corporate Chef for Nobleman Magazine.  He is also one of the founding partners of OC Chef Concierge, a catering company that provides jobs and real-life experience thru catering and event management for other students at AiOC. 

 

The future is bright for Chef Rufus, as his clients know him, and thru his experiences and his current role as chef, Rufus is creating Warrior Grill; a concept to help other veteran’s looking for themselves.  Warrior Grill will combine culinary training and entrepreneurship and provide veteran’s an opportunity to build a life and achieve their own dreams and goals, as Chef Rufus has.

Chef Teresa Zamora

Teresa is a veteran of the culinary community.  She is a graduate of The Art Institute of California, Orange County's Culinary Arts program and has been an instructor there in Savory and Baking & Pastry for over a decade.

 

Having worked for some large restaurants in the industry and having owned her own successful catering business, Teresa brings her love of cooking, culinary skillset and enthusiasm for creating amazing food to the Culinary Networking Group.  

 

Her early career as an athlete led her to want to cook and create healthy foods.  Teresa was a member of the Mexican Olympic team as a  long-distance runner and has completed numerous Marathons. She has a zest for crafting amazing food and draws on her heritage to create unique and tasty Hispanic dishes as well as some sinfully delicious pastries and desserts.  Teresa brings a drive and desire to our team as she is focused on providing knowledge and education to others who crave a career in the culinary arts.  

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