Chef Collen Engle, M.S., M.B.A., CEC, CCE Chef Engle holds an Associate’s in Culinary Arts, a Bachelor’s of Science in Recreation Administration, a Master’s in Business Administration from Boston University, and a MS in Human Nutrition from the University of Bridgeport. He has achieved Certified Executive Chef and Certified Culinary Educator through the American Culinary Federation. Chef Collen Engle held several sous chef and chef positions in Louisville, KY before owning and operating his own restaurant, The Meridian Café. His experience includes catering for the Governor’s train in Kentucky, Earth Save events, March of Dimes Star Chefs celebration, cooking with celebrity chefs as a fund raiser for the Louisville Orchestra, cooking at the 2008 Beijing Olympics for the U.S. athletes, coaches, and training partners, participation in Guy Fieri’s Road Show Tour in 2009, Miami Book Fair International (MBFI), The Miami International Film Festival (MIFF), Feeding the Planet, Milan World’s Fair Expo kick off in 2015, The Red Dragon Scholarship Golf Tournament and the Coconut Grove Art Festival. Chef Engle has been teaching culinary arts at the college level in the Associates and Bachelor’s programs since 2003. He believes in giving students all the opportunities to succeed in the classroom, encourages work experience and shares his own experience through demonstrations and discussions. He puts an emphasis on culinary techniques, the current trends in the industry and the importance of recognizing personal interests and strengths. He has written many menus with a focus on innovation, seasonality and modern trends. Additionally Chef Engle has consulted in the opening of restaurants including Coal’s Pizza in Louisville, KY.