Established short- and long-term growth strategy, resulting in:

• increased annual revenues of  300 % in 4 years; reduced labor force and costs by 25%; increased media revenues through PBS series and increased cookbook publications

• raised $1 million to maintain accreditation and later raised $20 million for expansion; negotiated and the purchase of expansion site for Campus Two in New Orleans

• increased revenues by 30% while implementing new divisions of the College of Food and Student Housing, including leasing and build out of two hotel properties.

Led restructure of Board of Directors to better reflect shareholder interests.

• Prepared monthly Board updates, presided over quarterly Board meetings and annual shareholders meetings, providing direction and responding to questions.

Communicated with analysts and investors, prepared and approved the annual shareholders’ report and approved the 8k and 10k reporting.

Led academic credibility by spearheading leadership role in accreditation activities, curriculum development, setting criteria for enrollment and student loans and developing departmental measures of success.
 

• Established and implemented a new core curriculum based on the teaching techniques and flavors from the four major influences of the modern kitchen, Asian, African, European and Native American as a curriculum base.  This approach, approved by the Board of Governors, has now been adopted by several other major culinary schools in the United States.

• Outlined and contributed to new enrollment model to increase profitability.

• Established nationwide externship program, increasing opportunity from 1 to 3 months.

Led merger with Career Education Corporation, as a result of bids from 2 major NASDAQ educational companies, to benefit shareholders and protect value.