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Jae Gruber-Price, MSM, CCE, SHRM-CP

Jae Gruber-Price, MSM, CCE, SHRM-CP

Chef, Educator, Author, International Consultant

Dacula, Georgia

An enthusiastic, versatile, and self-motivated business professional dedicated to surpassing colleague and customer expectations. A strategic leader who advocates ongoing initiatives, identifies opportunities, and facilitates change management.

As a Chef Instructor for several Culinary Arts Programs and a Professor for a Bachelor of Science in Hospitality Program, Jae has instructed more than a dozen different classes in culinary technique and hospitality education. She has served as a member of Academic Leadership teams and has lead as an Interim Director of Education. Her scope has included: conducting bi-annual employee evaluations, faculty instruction observations, classroom, syllabus, rubrics and student customer service quality control, curriculum development and syllabus standards, payroll responsibilities, coordinator of faculty development activities, talent acquisition, student retention initiatives, accreditation preparation, regulatory compliance, and scheduling for an average of forty instructors during four shift periods for over 70 classes. She has evaluated English analysis essays in conjunction with the rubric standard for individual U.S. states complying with National Standardized Testing. Jae has also focused on developing excellent winery tasting room experiences and wine education in the American Viticultural Area known as the Dahlonega Plateau. Chef Jae is also part of the Hyatt Task Force Team via Powell Hospitality.

After Executive Chef roles for several Greater Atlanta Area restaurants, she branched out to gain extensive experience in high-end exclusive catering, kosher catering, as a personal chef, in private culinary and in wine instruction for enthusiasts, and also had the opportunity to cook at the James Beard House in NY, NY. Jae was a restaurant consultant in Atlanta and Central America, specializing in menu and wine list development, training, and sanitation improvement. She also was a culinary and hospitality curriculum consultant for the Galilee Culinary Institute in Israel. Jae has hosted culinary talk radio shows, was invited to other radio programs to discuss farm to table cuisine and culinary education, and has written food and travel related articles. Jae is the author of the online MaxKnowledge course: Introduction to Culinary Instruction.



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