USAi n Europe - now in association with Robert Kennedy University of Switzerland

As seen and read about in the

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Ramblin' Roostr' Sauces!


American Culinary Federation Member with approved courses


Custom Food Products


Lyons-Magnus Sauces


Certified Instructors via the International Food Service Executives Association

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MHA member


Life Awardee member of the AJCA

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Member World Association of Cooks Societies


American Culinary Federation Member with approved courses

 

Our faculty:

Other instructors are encouraged to apply and teach classes after a review of curriculum, work ethic and credentials is conducted.  There are many of you out there who are specialists in a particular area.  There is no need to be afraid, we all want to learn from each other!

     In all cases our primary goal, for faculty, is the teacher who "is friendly and educated" - who is willing to continue to learn from the student, and others, and who loves to teach and share.  Teaching and learning are two thoughts combined and neither ends with a Doctorate degree, or, "just because you cooked for a President, Kings and Queens."  A person must continue to learn until death - or you are dead already.  The "strict disciplinarian and master," who does not need to learn anything else, could never work at the American Institute - and you won't find them associating with us.

         We believe that love, care and education are best had when found together, in a peaceful setting, of friendliness and laughter.  Our faculty also understands that the highest classroom retention rate of information comes from SEEING, LISTENING, READING AND THEN DOING.  In all classes we strive to reach the DOING stage with students.  This allows us to achieve 80% and 90% retention rates.  Nothing is worse than going home and forgetting everything! 

    We also believe in actual care reflected in our email and written correspondence.  Students are not treated like "numbers."  And, we do not send out short, to the point, letters.  That is a problem in society today and is growing worse with email and the internet.  While it is a wonderful tool, it has been proven to isolate humans, from the world.  Traditional faculty are so bogged down with communication that the student ends up on the bottom of the list with "curt" or "matter of fact" messages, if any at all.  True interaction or care is considered something of the past.  This problem is also starting to spiral into the business world, where people no longer even read or respond to email or letters - unless it is self serving or cash laden.  We don't endorse these problems or support them at USAi.  Our faculty does the exact opposite and uses the honest methods of by gone days - i.e. well thought out letters that show instructor care and concern.  You'll find it refreshing and, possibly, shocking! 

OUR FACULTY:

-CEO Yasayuki Okamoto, MS

-Executive Chef: Martin CJ Mongiello, MBA, CFE, CEC, CHM, CPFM

-Independent Sous Chef: Thad Payne

-Traveling World Chef: Rick Scott, Ed, D. 

-Toastmaster: Alan B. Miller, CHM

-Independent Instructor: Mr. Nuno Tiexiera

-Arabia and Southwest Asia Linguist: Mr. Emad Al Jaiah

-European Linguist: Mr. Attila Privacz 

Other instructors are encouraged to apply and teach classes after a review of curriculum, work ethic and credentials is conducted.  

New USAi MasterWeb Search©, experience the power:

 

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The Cost of the Classes

Sante MagazineI.F.S.E.A. EU | Executive Chef Sous Chef | Coming by Bus

"Share a little bit of American with everybody"
" USAi - Where the student is treated like gold, not just another number."

 

Cooking classes held normally at Saint Anthony's Parish 23 - 25 Oudstrijderslaan 1950 Kraainem - Belgium while sometimes we travel to hotels, associations and students homes to have even more fun and sharing!

Contact us via email now for an immediate response, about classes, or call us at 0473.938.901

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