Instructor, Food & Hospitality Management/Culinary Arts
- 570.320.2400 ext. 7813
- LEC, Rm.B2104
Chef Michael J. Ditchfield earned his Master of Science degree in Education from Wilkes University, a Bachelor of Science degree from the Pennsylvania College of Technology in Culinary Arts Technology, and an Associate’s degree in Applied Science from Paul Smith’s College in Hotel and Restaurant Management. Chef Ditchfield also studied at the Culinary Institute of America as part of their Continuing Education Program in Professional Chef’s Skill Development, Garde Manger, Baking and Pastry Arts, Seafood Cookery, and Sauce Cookery.
Chef Ditchfield was honored with a Distinguished Teaching Award in May of 2011. The award was “in recognition of excellence in instruction and quality service to students”. He presently teaches Regional American Cuisine, Catering, Meat and Seafood Fabrication, and Advanced Dining Room Management. He also serves as an internship coordinator.
Chef Ditchfield has worked in three Ritz Carlton properties for personal enrichment and skill development, most notably the Ritz Carlton, Buck Head in Atlanta during the 1996 Summer Olympic Games.
Chef Ditchfield works extensively with organic and sustainable farmers. He considers them to be primary sources of the fine ingredients needed to prepare excellent cuisine. His classes often involve trips to an organic farm, trout nursery, a winery, food demonstrations at local growers markets, harvest dinners, and sourcing out quality food and producers.