Chef Ashley Glenn Morehead grew up in South Florida surrounded by a family of talented home cooks. After graduating Cum Laude with a bachelor's degree in Psychology and a minor in Education from the University of Florida in Gainesville, she decided to attend culinary school to pursue her true passion: great food! Chef Ashley completed the Culinary Arts degree program at Florida Culinary Institute in West Palm Beach in June 2009. She has spent the past several years working with a variety of local chefs in private event catering, chef’s table demonstrations and culinary education.
During the summer of 2009, Chef Ashley developed and led a hands-on cooking program for kids at Cooks, Inc. in Abacoa along with Chef Carlino and Chef Doherty. She is excited to spend this summer sharing her knowledge and love of international cuisines with young chefs in the area!
Chef John Carlino
Chef Carlino attributes his love for cooking to his Italian family heritage which taught him the value of culinary traditions, respect for food, and the importance of the family meal. Graduating at the top of his class from Hyde Park's Culinary Institute of America, he earned the coveted Ford Tea Company Award for Academic Excellence but credits his success to a process of goal setting and implementation encouraged by his father during the early stages of his career.
For the past decade, Chef Carlino served as Chairman of Culinary Education and Associate Dean at the Florida Culinary Institute in West Palm Beach, Florida. During that time he had the opportunity to broaden his teaching experience in Nicaragua, as an educational consultant for a hospitality program developed by the University of Mobile.
Chef Carlino has earned the ranks of both Certified Executive Chef and Certified Culinary Educator by the American Culinary Federation. He is also a certified by the National Restaurant Association as a Foodservice Management Professional. He was awarded 1999 Chapter Chef of the Year, 1998/2004 Chapter Culinarian of the Year by the American Culinary Federation for his outstanding achievements in Palm Beach County, Florida. He serves on the Board of Directors for both the National Restaurant Association and the American Culinary Federation Chapters, as well as Educational Advisory Boards for local high school culinary programs. His voice is recognized on local radio in South Florida as a co-host of "Let's Talk Food", and is the contributing editor of a powerful book titled "Healing Gourmet, Eat to Fight Cancer".
As former owner of White Toque, Inc. he provided industry training and culinary coaching for some of the largest companies in South Florida. His current projects include Menu Development, Wait Staff Training, Food Safety Instruction, and Nutritional Coaching. As Research & Development Chef for Italian Rose, Inc., he develops new product offerings for major companies such as Sam's Club and Wal-Mart Nationwide.
Suzanne Otero, Educator
Suzanne Otero received her Bachelor’s degree in Elementary Education from Iona College in New York, graduated from Mercy College, also in New York with a Master’s of Science Degree in Learning Technology, has her Gifted Endorsement, and received a Specialist Degree in Teacher Leadership from Walden University. Ms. Otero began her teaching career with the New York City Board of Education, in 1990. For the past 20 years, Ms. Otero has worked as a District Staff Developer for the Integration of Technology in the NYC Public Schools, she has taught at the Elementary level, the Graduate and the Undergraduate levels both in the City University of New York (Lehman College) and Mercy College. Ms. Otero has presented at various professional conferences in both New York and Florida. Most recently at an international conference supporting the Social Emotional Needs of the Gifted Student.
She currently sits on the Board of Directors of the Florida Association for the Gifted (FLAG). In 2010, she was honored as a SMART Exemplary Educator (SEE) and has presented for SMART on the integration of SMART technologies into the elementary curriculum. In 2011 Ms. Otero was selected among a group of American educators to participate in an international group of Gifted Specialists led by Francis Hill of New Zealand, and currently meets via skype with this group on a monthly basis to discuss Gifted Education on an International level. Ms. Otero began teaching at The Weiss School in 2004. Ms. Otero is currently The Head of the Lower School at The Weiss School, and additionally serves as the Dean of Curriculum.
Chef Allan Doherty
Chef Doherty started his culinary career as a youngster working in numerous old world kitchens in Boston's historic North End. Upon graduating cum laude from Newberry College's School of Culinary Arts, Chef Doherty worked in 4- and 5-star hotels and country clubs in Boston and Palm Beach County.
He was Garde Manger Chef at Boston's Park Plaza Hotel and Towers where he trained as a competitive ice carver, The Breakers Hotel on Palm Beach and Donald Trump's Mar A Lago. In 1996, Chef Doherty began his teaching career at the Florida Culinary Institute where he taught the art of Garde Manger for seven years. During that time he brought passion to this classical field of study and, together with Culinary Dean David Pantone, re-wrote the school's Garde Manger curriculum.
Chef Doherty's business experience includes owning/operating City Point Caterers of South Boston, Boston's Ice Display Company, Kitchen Compliance LLC, and Table13, Inc. He is currently co-founder and co-owner of ChefCorp, Inc.
He has called Palm Beach Gardens home since 1988 and has two sons: Macklin and Zachary.