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Jamie Rotter has spent his entire culinary career in New York State, with early roles at The Brae Loch Inn, the Brewster Inn, and Hullar's Restaurant. He holds an A.A.S. in Restaurant Management and a B.B.A. in Hospitality Management from SUNY Delhi, as well as an M.S. in Service Management from RIT. Rotter is certified as a Certified Executive Chef and Certified Chef de Cuisine by the American Culinary Federation and as a Master Certified Food Service Executive by the International Food Service Executive Association. In 2008, he received the Chancellor's Award for Excellence in Faculty Service. He currently serves as the Culinary Arts Program Coordinator at FLCC and teaches public classes at the New York Kitchen.