Ben Goh - College of Human Sciences

I am pleased to extend an invitation to you to join the School of Hotel and
Restaurant Administration as we celebrate the 2016-2017 Distinguished Chef
Scholarship Benefit Series.
This cornerstone event serves as a pivotal educational component for our
students’ academic and professional development and is one of the premier
events on the Oklahoma State University campus. In celebration of our 25th
anniversary, three of our highly accomplished alumni will join us. Additionally,
we will welcome the Executive Chef at Tulsa’s Southern Hills Country Club
plus a highly regarded educator from the Culinary Institute of America.
Please join us as we celebrate the long-standing tradition of HRAD students
and faculty working hand-in-hand with cutting-edge professionals to produce
an evening of hospitality at its finest. Chefs, restaurant owners, culinary
experts, vintners and our patrons have each played a significant role in
creating a truly world-class learning environment for our students.
I would like to extend a heart-felt thank you for your commitment to making this
event so successful and providing such meaningful support to our students!
Sincerely,
Ben Goh
Assistant Dean | Director
School of Hotel and Restaurant Administration
M EET THE Chefs
J.D. Baldridge
Chef de Cuisine
Ajax Tavern at The Little Nell
Aspen, Colorado
J.D. Baldridge first discovered his
love for cooking from his family
when they would prepare meals
together at home in Oklahoma.
J.D. attended Oklahoma State
University where he earned a
bachelor’s degree from the School of
Hotel and Restaurant Administration.
During his schooling, he spent time
abroad at the Caesar Ritz Hotelier
School in Le Bouveret, Switzerland.
Upon his return to Oklahoma, J.D. managed Joseppi’s Italian Kitchen until 2010,
when he moved to New York to study at the Culinary Institute of America in its
A.C.E. program — a fast-track program for students with industry experience.
In 2013 J.D. moved to Colorado to work at Ajax Tavern, one of two
restaurants at The Little Nell, Aspen’s only 5-star, 5-diamond hotel and was
quickly promoted to supervisor. A year later he was offered the position
of Sous Chef at element 47, The Little Nell’s fine dining restaurant. During
that time, the restaurant received its 5-star designation from Forbes,
and The Little Nell received its Relais & Chateaux affiliation. J.D. then
returned to the Ajax Tavern where he is currently the Chef De Cuisine.
Trevor Tack
Executive Corporate Chef
McNellie’s Group
Tulsa, Oklahoma
Born and raised in Oklahoma, Trevor
Tack began his culinary endeavors
while attending Oklahoma State
University. After that time, Trevor
joined the Chalkboard restaurant
in Tulsa. He worked under the
tutelage of the late Paul Caplinger
who instilled in him a strong belief
to pay forward the invaluable
lessons learned under a mentor.
Currently, Trevor is serving as the
Executive Corporate Chef for the
popular McNellie’s Group. This diverse and eclectic group operates 15 different
restaurants over several unique concepts in Oklahoma and is looking forward
to expanding into other markets very soon. Trevor was previously the Executive
Chef at the esteemed Bodean Seafood Restaurant. He has also served as the
Executive Chef of Sochey Jazz Café, R Bar and Grill, The Stonehorse Café and
Dalesandro’s. His cooking can best be described as having a focus on seasonality,
sustainability and blending regional and international fare with classic technique.
Jonathan Moosmiller
Executive Chef
Southern Hills Country Club
Tulsa, Oklahoma
Jonathan Moosmiller is an ACFCertified Master Chef (CMC) and
currently the Executive Chef of
Southern Hills Country Club in
Tulsa. He holds an associate degree
in culinary arts from Johnson &
Wales University in Providence,
Rhode Island, and apprenticed
under Roger Vergé at Le Moulin de
Mougins in Mougins, France. He
has held various positions, including
Executive Chef at Westchester
Country Club in Rye, New York, and Executive Chef at Genesee Valley
Club in Rochester, New York. He assisted the ACF Culinary Team USA at
the 2008 Internationale Kochkunst Ausstellung, or “Culinary Olympics,”
in Erfurt, Germany, as a Sous Chef. Jonathan was named ACF Northeast
Region Chef of the Year in 2008. He is also a member of ACF Tulsa Chapter.
Jonathan lives in Jenks with his wife Jessica and their three children.
Dr. Shahrim Karim
Associate Professor
University Putra Malaysia
Serdang, Selangor, Malaysia
Dr. Shahrim Karim joins us from
Kuala Lumpur, Malaysia, where he
obtained his associate degree in
culinary arts. He earned a bachelor’s
degree in hotel and restaurant
management from New York
University and an MBA in Malaysia.
He holds a Ph.D. with a specialization
in hospitality administration from
Oklahoma State University.
Currently, Dr. Karim is an
associate professor at University Putra Malaysia and focuses his research
on documenting and sustaining national heritage foods of Malaysia.
He has made numerous contributions to and appearances on television
and is often cited as an expert resource by the industry and media.
Dr Karim’s talent and interest in food brought him to the Raffles Hotel in
Singapore before moving to New York City in the ‘90s. After graduating
from New York University, he worked at the Sheraton New York and
Malaysia Tourism Promotion Board. At the same time he was also
responsible for promoting Malaysian cuisine in New York City at the
United Nations, the Malaysia Embassy and at several tourism events.
Dr. Karim combines a classical and contemporary approach in creating
exceptional tasting heritage foods. Now, he travels the world to showcase
Malaysian heritage foods and conducts cooking demonstrations from Saudi
Arabia to Kazakhstan to Thailand and Europe. In Malaysia, he is the food heritage
authority in the country. So far, he has published three cookbooks and has several
works in progress. He enjoys gardening and cooking for friends and family.
Dwayne Lipuma
Assistant Professor
Culinary Institute of America
Hyde Park, New York
Chef Dwayne Lipuma is an assistant
professor of culinary arts at the
Culinary Institute of America
(CIA) in Hyde Park, New York.
He holds an associate degree in
culinary arts from the CIA and
a bachelor’s degree from the
University of New Mexico in
Albuquerque. He has held various
positions, including Executive
Sous Chef at the Park Avenue
Café in New York City, at Iridium in New York City, at The River Café in
Brooklyn, New York, and he was Saucier/Charcuterie at Aureole in New York
City. He has also held positions at The Marriott and Four Seasons Hotels.
ST UDE N T Expe rie nce
Colten Wesley Hall
Front of House Manager
Distinguished Chef Series, 2016
“It was an unforgettable experience
to serve as the Front of House
Manager for the Distinguished Chef
Series in 2016. It was so rewarding
to be able to work in tandem with
such incredible chefs, faculty and
my fellow students to prepare this
experience for our patrons and guests. The knowledge that I
gained from the Chef Series will be unmatched in my college
career and I look forward to applying it to my future in the
industry. I am so grateful for learning opportunities like this
that prepare students for a future in the hospitality industry.”
201 6 / 2 0 17 Ca le n d a r
J.D. Baldridge & Trevor Tack
Joint cooking presentation
September 21, 2016 | 10:30 a.m.
Demonstration Luncheon
September 22, 2016 | 6:00 p.m.
Reception and Dinner
Jonathan Moosmiller
November 16, 2016 | 10:30 a.m.
Demonstration Luncheon
November 17, 2016 | 6:00 p.m.
Reception and Dinner
Dr. Sharim Karim
February 8, 2017 | 10:30 a.m.
Demonstration Luncheon
February 9, 2017 | 6:00 p.m.
Reception and Dinner
Dwayne Lipuma
April 19, 2017 | 10:30 a.m.
Demonstration Luncheon
April 20, 2017 | 6:00 p.m.
Reception and Dinner
365 Human Sciences North | Stillwater, OK 74078 | 405.744.6713 | hrad@okstate.edu