Biography of Tamara Stelmach/Fisher
Formerly taught Pastry/Culinary Arts program at Monroe Career and Technical (https://www.monroecti.org) in Pennsylvania.The program is accredited by the American Culinary Federation Upon successfully completing the course passing a written and practical test the students would earn a Junior Chef Certification. She and her students ran a very busy 65 seat restaurant opened to the public called La Bistro & Bakery.
In 2015 Chef Tamara Fisher was one of 25 people worldwide to be accepted to the Hautes Études du Goût a multi-disciplinary program. Learning the higher studies of taste and food science. https://www.heg-gastronomy.com/en/heg-club/aumni-testimonias/item/303-tamara-stelmach
Chef Tamara Fisher was featured in 2 national culinary magazines. (The National Culinary Review 2015 and Sizzle magazine in 2012) https://www.poconorecord.com/article/20150109/NEWS/150109459
Fisher serves as chef lecturer and demonstrator at the Big Chocolate Show NYC. https://www.youtube.com/watch?v=eHIrfakb_kI
Fisher would Organize/customize a bi-annual international trip with EF tours for the culinary students to cook around the world.
Fisher and her students would present a cooking demonstration for the local television station Blue Ridge Communications on occasion as well do interviews and write recipes for the local news paper.
Fisher and the culinary students present educational workshops at the local fairs. The work shop help the students to earn money to teach nutrition to younger students during the school year. They would also use the funds for culinary competitions and scholarships.
Fisher classroom was a global one: Her students would interview chefs/food scientist and food writers from around the world via skype. They would net work with international chefs and gain insight on careers associated with food.
Chef Fishers Mentors/Coworkers
Pastry Chef Cher Harris: at the Hershey Hotel. Internationally renowned chef who won the global chef challenge.
Nicola Mersini: from northern Piedmont region borders France, the Franco-Italian influence is evident in his creations. He cooked for the Grammy Awards and has published two cook books
George Hendry: serves as chef lecturer and coordinates the Culinary Institute at Carolina, located in the Mc Cutchen House. Her recently published Essentials Lab Culinary Book
Joseph K. Poon: Master Chef from China - known for his Asian fusion foods.
Andre Renard: Master Pastry Chef from France - one of the most recognized chefs in the culinary world. He currently owns a school in Sedona, Arizona called Sugar Art.
Gabriella Gambini: Chef at Cordon Bleu of Florence - located in the heart of historical renaissance Florence.
Jules Pernell: Chef of the Mc Cutchen House at South Carolina University.
William Knapp: Executive Chef of the Wilcox House in Aiken, SC.
Antonios K. Boulos: Executive Chef and member of the Academy of Chefs, the High
Honor Society of the American Culinary Federation.
Industry Certifications –
Certified Secondary Food service Educator
Certified Culinary / Pastry Arts Instructor
Montana Teaching License
Universite Reims Champagne Ardenne Gastronomie
Temple University, certified in the “Art of Teaching”
Northampton Community College Social Work
Additional: It is my hope to bring these opportunities to Glacier High School. There are so many awesome chefs in the area that are willing to help our students learn, grow and mentor them.
(Educate Your Palate!!!!!!!!!!! Butter makes it better)