Chef Laird Livingston, CCE, CEC, has joined The International Culinary School at The Art Institute of Ohio—Cincinnati as academic director.
In his former post as vice president of academic affairs at Le Cordon Bleu, Scottsdale Culinary Institute in Scottsdale, Ariz., Livingston was instrumental in the implementation of the Bachelor of Arts in business management program. His versatile background also includes teaching at Johnson & Wales University, Providence, R.I., and serving as director of education at the American Culinary Federation in St. Augustine, Fla. His private sector experience includes tenures with both Ocean Spray Cranberries Inc. and Campbell Soup Co.
His entrepreneurial credentials include serving as owner-operator for Truffles Café, Wok Works and Smuggler’s Cove. He possesses an M.A. in organizational management from the University of Phoenix, a B.S. in hospitality and restaurant ranagement from Johnson & Wales University and an A.S. in culinary arts from the Culinary Institute of America. Livingston, a published author and inductee into the American Academy of Chefs, earned a silver medal for the 1992 National Chef of the Year competition in Washington, D.C.
