Shared Time

Administration

Jaime Soto

Principal of the Culinary Education Center since 2019. His career began as a culinary instructor in 1996 and is marked by dedication and excellence. Jaime holds an M.A. in Educational Leadership and Administration/Supervision from Georgian Court University, a B.A. in Food Service Management, and an A.S. in Culinary Arts from Johnson & Wales University. His remarkable achievements include serving as Executive Chef for Mulberry Street Catering/Live Nation, where he had the privilege of cooking for world-famous musical artists and holding leadership roles such as Director of Food Service at Lake VU Camp and Care One King James Adult Living Center.

Jaime's expertise is further demonstrated through his work as a Maitre D' at Ultimate Caterer, Executive Chef at Lime Restaurant, and State Hospitality Coordinator for SkillsUSA for 30 years. Certified as a ServSafe Proctor and Instructor, Jaime has also been a pivotal Work-Based Learning Coordinator. In his role with the Second Chance program, he embodies the spirit of transformation, equipping ex-offenders with the skills and support needed to rebuild their lives, secure meaningful employment, and reduce recidivism. His work profoundly impacts individuals and communities, proving that everyone has the potential to achieve greatness with the right guidance.

Chef Instructors and Faculty

Anthony Eugenio

Holds an M.A. in Educational Leadership/Administration, Supervision, and Curriculum from Georgian Court University, a B.A. in Hospitality Management from Fairleigh Dickinson University, and an A.O.S. in Culinary Arts from the New York Institute of Technology. He has extensive experience in the culinary field, having served as Executive Chef at Ocean Beach Club in Elberon, NJ, and as Sous Chef at Della Femina Restaurant in East Hampton, NY. Anthony is also the owner and operator of StarBar NJ, a mobile bar service specializing in hosting cocktails, mocktails, beer, wine, and sodas. Additionally, Anthony is an instructor for the Second Chance program, where he helps ex-offenders acquire the skills necessary to secure and maintain employment post-incarceration. This program is designed to facilitate re-entry, ensure accountability, and reduce recidivism.

Jack McGrath

A graduate of Johnson & Wales University, Jack was born in Nutley NJ, and grew up at the Jersey shore. He worked at a few local restaurants such as Eggimans Tavern, The Molly Pitcher Inn and Spring Lake Golf Club before heading to Providence RI for culinary School to enhance his skills. Upon Graduation, Jack was recruited by The Ritz Carlton Hotel in Washington, where he had interned as a student. He perfected his Garde manger skills and worked At the Famous "Jockey Club" Restaurant and further became Banquet Chef serving 5-star Cuisine to Washington's Elite and Visitors from around the globe. Jack made the jump from D.C. To N.Y.C. to work for New York Restaurant Group with Chef David Burke at Maloney and Porcellis and as sous Chef at The Regency Hotel. Jack purchased a small tavern in Bucks County and continued working in the kitchen preparing “gastro pub” cuisine. After several years, Jack returned to his home at the Jersey Shore and Opened Brick Oven Restaurant, a small Italian Bistro serving gourmet wood fired pizzas, local caught fish, creative pasta dishes and the finest meats and poultry dishes as well as homemade desserts and gelatos. Jack has won First place in the coveted "Boss of the sauce" competition two years in a row, competing against the finest chefs the Shore for this Award. Jack is a Culinary Arts teacher and works at Colts Neck Country Club as a Banquet Chef.

Amanda D’Apuzzo

 A talented pastry chef with a passion for cake decorating and sculpting. A fellow graduate of Brookdale Community College and Pennsylvania College of Technology, Amanda holds an AA in Baking and Pastry. Her dedication to her craft is evident in her impressive achievements, including the Leah Chase Award from PCT. Amanda has honed her skills by working in numerous bakeries around NJ, gaining valuable experience in wholesale production. Her expertise has led her to create stunning cakes for high-profile venues and clients, showcasing her artistic abilities and attention to detail. With a commitment to continuous learning, Amanda is always seeking opportunities to further her education and expand her knowledge. Her goal is to share her passion for baking and pastry with others, inspiring new generations of culinary enthusiasts.  

Darin Muly

Holds an A.O.S. in Culinary Arts from the New England Culinary Institute and has also attended Wesley College in Dover, Delaware. Throughout his distinguished culinary career, Darin has served as Executive Sous Chef at the Spring Lake Bath and Tennis Club, Sous Chef at the Grenville Hotel and Restaurant in Bay Head, and Chef at Ocean Beach Club in Elberon and Brandl Restaurant in Belmar, NJ. Currently, Darin is the Work-Based Learning Instructor for the Monmouth County Vocational School District (MCVSD), where he plays a crucial role in helping students gain hands-on experience in their chosen fields.

Barbara Roselli

Holds an A.O.S. in Culinary Arts from the Culinary Institute of America in New York. She has had a distinguished culinary career, working at Harrah’s Casino and Resort Hotel in Lake Tahoe, NV, serving as Chef at the Lincroft Inn in Middletown, NJ, and Banquet Chef for Cornucopian Caterers in Colts Neck, NJ. As the Chef/Owner of Great Tastes Catering in Tinton Falls, NJ, and Banquet Captain at Branches Catered Affairs in West Long Branch, NJ, Barbara has honed her skills and expertise. Currently, she is the Dining Room Instructor, where she imparts her vast culinary knowledge to students.

Ellen Jaspan

Holds an M.A. in Counseling Psychology from Georgian Court University and her B.A. in Psychology from the University of Scranton. She is a certified New Jersey School Counselor and has a background in Human Resources and Employee Support Services with Ford Motor Company.