Adriana Tortorello joined the Career Academy of New York in August 2004 as the career services coordinator for the Hotel Division of the Hotel and Restaurant Management Program. She then became an instructor and, in 2006, assumed the responsibilities of chair for the Hotel and Restaurant Management program.
Prior to joining CANY, Adriana was the front office manager at Registry Resort in Naples FL, a luxury resort on the Gulf of Mexico, managing and developing all front-of-the-house staff and operations within the Rooms Division Department.
While pursuing her Bachelor’s Degree in Hotel and Restaurant Management from New York University, she worked in entry-level positions in housekeeping, the front desk and Concierge Services and continued to grow in various capacities in hotels in New York City, such as group reservations manager and resident manager. Upon earning her degree in 1997, she joined Millennium Broadway Hotel as guest relations manager and, after a year, became assistant director of guest services in charge of three concierge levels for Millennium Broadway and its new addition, The Premier, as well as overseeing the front office and Shipping and Receiving Dept. for the Millennium’s conference center and guest rooms. She has also acted as manager on duty. In 2000, Adriana pursued her dream of opening her own luxury bed and breakfast in the South of France. The five-room retreat maintained 95% occupancy in high peak season and appeared in Travel + Leisure magazine for outstanding quality and service in 2006.
Having lived in various countries, she learned to speak four languages, connect with diverse groups and cultures as well as develop an insatiable desire to grow within the hotel industry.
Ms. Tortorello was promoted to Director of Education in the Summer 2008 and assumed the position of Executive Director in the Fall of 2008.
Chef Christopher Burgos Culinary Chairperson
The fact that Chef Burgos is a chef/instructor is proof of a career that has gone full circle. After starting out as a pot washer, advancing to prep cook, going to school and earning his culinary degree, Chef Burgos believes that giving back to future chefs is only fitting. He graduated from the Culinary Institute of America in 1984 and landed his first line cook job at the Marriott Hotel at the World Trade Center, NYC. Soon after, he moved to San Antonio, TX, and worked at numerous restaurants and hotels, most notably The Four Seasons’ Anaqua Dining Room. There he worked as a sauté cook, roundsman and banquet chef. He also freelanced as a cook for several conventions in North Carolina. However, his hometown, New York City, beckoned and Chef Burgos returned.
His diversified background includes jobs at every level of the kitchen at many types of dining establishments, from fried fish houses to bistros to three-star fine dining restaurants. He has worked as the Executive Chef of Charlton’s in midtown Manhattan, Kitchen Manager at the Fulton St. Café at the South St. Seaport, Executive Sous Chef at Cave Canem in the East Village, a catering chef at Dean & DeLuca in SoHo and a seasonal chef at Matthew’s Seafood on Fire Island, NY.
After a long and distinguished tenure in the kitchen “trenches”, Chef Burgos decided it was time to share his knowledge and experience. He joined the staff of the Career Academy of New York in 1999, when it was known as the NY Food & Hotel Mgt. School. He served as the Culinary Chairman from 2001 through 2005. He left to pursue a career in the retail sector, at WholeFoods Market, but the teaching bug bit him again and he has since returned to the current illustrious staff. Chef Burgos believes that, “Teaching people how to cook professionally is a dream job. It combines the excitement and spontaneity of restaurant life with the satisfaction of seeing someone learn and develop. Recalling my experiences as a student, I definitely have an appreciation for what is going on in my students’ minds. I understand their anxiety to do well and I know how good it feels to create a feast from scratch. Watching a person grow in confidence is very rewarding. I strongly believe that food should be respected and taken seriously, but on the other hand it should be enjoyed and celebrated to the fullest.”
Chef Frank Condenzio
Director of Student Services
During Frank’s years of training for priesthood much of the curriculum was geared towards sensitivity training and guidance. As a young cleric, Frank was exposed to at risk youths during summer programs. This peeked his interest in people that have obstacles preventing them from having a full life.
The last two years of his time at Educational Training Institute, Frank was made Assistant Director for the entire culinary program where he oversaw all aspects of student life at six different sites. Frank also became certified in violence prevention and attended many required continuing education classes in student behavior and management.
As an instructor Frank was very involved in the students’ outcomes and assessments and did a great deal of advising after class. He eventually became a leader in afterschool and parent-teacher activities at the Department of Education.
Chef Bob Pertusi Culinary Arts Instructor
Chef Bob Pertusi’s love for food began early. Everyone, friends and family alike, always congregated in the kitchen. Bob was fascinated by all the knowledge of food that surrounded him. At age 15, he started working as a dishwasher and before long found the kitchen environment just like home. His co-workers were part of his extended family.
Functioning well in a structured environment, Bob enlisted in the Air Force, where he worked as a cook in the service clubs at his base. The tough training taught him to be disciplined and to take pride in what he did. Through an honorable discharge and the G.I. Bill of Rights, Bob was able to pursue a culinary college education at the prestigious Culinary Institute of America, a sort of culinary “think tank,” where he earned his associate’s degree.
Bob’s first job was as an apprentice at the world-famous Four Seasons restaurant in New York. From there, he worked as a vegetable chef on the S.S. Rotterdam cruise line and then took on chef responsibilities at the Garden City Hotel, the Oyster Bar at Grand Central Station and the landmark Amber Lantern restaurant. For the next 10 years, he was chef-owner of the Culinary Kitchen, a fine-food and catering establishment in New York City, and, since 2002, has been a senior chef-instructor at the Career Academy of New York.
Chef DeVoria E. Simmons
Culinary Arts Instructor
DeVoria Endean Simmons was born in Detroit, Michigan where her dream was and still is to have her own restaurant. She expressed her passion at an early age when she opened her “backyard” restaurant at the tender age of eight, specializing in good country food.
At 17, she went to work at the Sheraton hotel as a bus girl. Growing up in the sixties as an African American woman, there were no female chefs to look up to, only the women in her family. On a whim, she went to the Executive Chef and asked if she could transfer into the kitchen. He agreed but placed her in the pantry as Garde Manager, telling her the hot line was for men only.
Chef Devoria decided to become formally trained in culinary arts at Oakland Community College. After graduating, she moved to Houston where she became the Garde Manager Chef at the Houstonian Country Club and went on to become Chef de Cuisine at Ma Maison Restaurant.
She then moved to Chicago, where she honed her culinary skills. She became Sous Chef at Monique’s, a French Bistro, and the Garde Manager at the Ritz Carlton and the Four Seasons Hotel. She further developed her culinary skills and went on to work for Chicago Caterers as Executive Sous Chef, executing on-site catering productions. Here, she was able to cook for former President Jimmy Carter, Coretta Scott King, Michael Jordan, Oprah Winfrey, Mike Dittka, among others. She was also responsible for functions given by the Sara Lee Corporation.
Chef Devoria also worked with celebrity chef Wolfgang Puck at Spago Catering. She acted as Chef Consultant, helping to open three restaurants in Chicago and was also involved with Share Our Strength fundraisers to feed the hungry. She mentored some of Chicago’s inner city youth, teaching them about nutrition and cooking through the Kraft Food Mentors program.
In 2000, Devoria moved to New York and held a position with Sodexho Management. Most recently, Chef Devoria has come to the Career Academy of New York to continue to make a difference in the lives of students. It gives her great joy to be teaching and sharing her craft with the future chefs of her community.
Chef Elaine Mamary
Culinary Arts Instructor
Chef Elaine began her culinary adventure as a little girl who avidly read her mother’s vintage Gourmet Cookbook from cover to cover. The photo of a whole poached ox tongue coated with pink tinged chaud-froid and decorated with ham and leek “flowers” was particularly mesmerizing. After graduating from Fordham with a degree in Art and Psychology, she became famous with her friends for her impromptu multi-course dinner parties.
Unexpectedly, she began cooking at Ruelles Restaurant launching her decades long journey into professional food services. Her early experience also includes being Executive Chef at Gill’s Seafood Restaurant on East 50th street. She owned and operated Pizza Oasis, a gourmet pizza restaurant on East 14th street offering vegetarian specialties, whole wheat and dairy-free pizza, as well as standard pizzeria fare.
Elaine worked several years at The Palm House, the exclusive on-premise caterer in the Brooklyn Botanic Gardens, supervising the preparation and expedition of hors d’ouerves as well as other facets of banquet food production. Her last major food service project was operating the food service concession (Novella Café cafeteria, coffee bar, and on and off-premise catering) at the Brooklyn Public Library at Grand Army Plaza. Her concept for the cafeteria was to produce delicious and inexpensive food with minimally processed fresh and natural ingredients.
Elaine is now pursuing a Master Degree in Natural Health. Her interest lies in integrating the relationship between food, health and happiness and in challenging the cliché of “healthy” food being boring, tasteless and unsatisfying. She has also rediscovered her passion for her art and photography, joining and exhibiting with the Brooklyn Waterfront Artist’s Coalition (BWAC).
In between all projects, Elaine works as a party planner, caterer and private chef with a regular clientele as well as helping her caterer friends. As a culinary coach and consultant, she offers support and practical guidelines for all culinary issues and the holistic handling of food with the emphasis on fun, flavor and presentation.
Chef Lawrence DeSimone
Culinary Arts Instructor
Chef Lawrence DeSimone started working in the restaurant business when he was 16 years old. After graduating from college with a degree in Political Science and Fine Arts he moved to NYC and attended school at the French Culinary Institute where he was under the guidance of Alain Sailhac and Jacques Pepin. After graduating, he specialized in classical French cuisine and worked for such New York City institutes as La Metairie, Chez Josephine and The Saint Regis Hotel. He has had the opportunity and privilege to work for some of New York City’s finest Chefs including Jeffery Zacharin at the Royalton Hotel and David Walzog with his ventures at Arizona 206 and Tapika which were well know for their 3 star Southwestern cuisine. Lawrence’s cuisine has grown to include everything from friendly comfort food to classical French cooking. In 2005 he left his last full time position as a Chef for Fauchon Paris, which he helped the company establish in New York. Before leaving Fauchon he was given the opportunity to be an invited guest Chef to the French Consulate on 5th avenue. His comment about the night - “Nice place!”
Chef Steven Oatis Culinary Arts Instructor
Steven Oatis was born and raised in Detroit, MI and began his culinary career while attending Oakland Community College when he landed a prep cook job at Opus One in downtown Detroit. After years of hard work, he was promoted to night sous chef. After leaving Opus One, he moved to New York City in 1999 and worked for Restaurant Associates at the Metropolitan Museum of Art as a chef manager for the employee cafeteria, serving 2,000 customers daily. In 2003, he left Restaurant Associates to become the executive chef at Hacienda de Argentina, preparing authentic Argentinean cuisine. After a year, he left there to become the executive sous chef at Old Homestead Steakhouse, the oldest steakhouse in New York City. In 2006, he became the executive chef at Nikki Beach International New York, based out of Miami, FL. Under Chef Oatis’ reign, the restaurant had more than $1 million in catering sales, up 40% over the previous year. In June 2007, Chef Oatis joined the faculty at Career Academy of New York as a full-time chef instructor.
Chef Gene Ponsini Culinary Arts Instructor
At the age of 15 Chef Ponsini pursued his dream of becoming a culinary professional. He began his career as a busboy for a local restaurant. Starting at the bottom just further ignited that fire in him to become a Chef.
In 1973, Chef Ponsini attended the Paul Smiths College and two years later graduated from the Culinary Institute. Over the next 15 years, he worked as a Chef in the Hamptons as a restaurant owner and a part-time culinary consultant. He also dabbled in the fisherman business for 2 years and worked in various clubs such as Union League, The Riverton, Meadow Club and Maid stone in the Hamptons as well as in many other prestigious clubs and restaurants in Long Island.
Chef Ponsini had the opportunity to travel to France for 7 years and Spain for 2 years and was introduced to different styles of cooking. “Becoming an instructor is a way for me to pass on the knowledge and experiences that could help to further student’s careers. I just want for my students to have the same passion for food and to never stop learning!”
Chef Bernie Pittman Culinary Arts Instructor
Bernie Pittman originally comes from Tennessee; he went to New York in 1990 to attend the Culinary Institute. He then moved to New York City for a brief time in 1991 to apprentice at China Grill. Upon graduation from CI, Bernie then worked at the Four Seasons Restaurant, which in turn led him to the opportunity to work in Switzerland. Bernie worked in Zurich for 18 months, returning to New York City in 1995. Bernie worked for such great restaurants as Union Square Café, Patroon, Raouls, Capsouto Freres and most recently taking on a new venture as Chef at Elka Park for the summer of 2008. This is where he discovered his love for private cooking, much more intimate settings and where his primary focus is always on the best cuisine possible.
Bernie is competent in many different cuisine styles which range from French to German, American, Southern Creole, Alsatian, Mediterranean, Italian and Asian.
Bernie has a natural ability to communicate with a client to make their dream dish into a reality.
With Bernie’s extensive resume and love for cooking, it is sure that he will be able to design a menu around your needs and lifestyle that is cooked to your taste.
With his skills and talent, Bernie loves to teach others who share his passion for cooking.
Chef Neal Cain Culinary Arts Instructor
Chef Neal Cain’s career highlights with Fortune 500 companies include; Personal Chef to Richard Branson - Virgin Atlantic Europe/America, Corporate Executive Chef - US HealthCare Co-publishing the Healthy Eating program for 17 million HMO subscribers, Sales-Marketing and Distribution with the Sysco Corporation, and Prepared Foods Leadership with Organic Grocer Whole Foods Market in the Northeast Region. Chef Cain has procured a broad client base as an industry consultant for local and multi unit national restaurants and several catering projects in the sports, music, film and entertainment industry.
Chef Cain appreciates fresh seasonal ingredients that are treated with respect. He favors layering contrasts of bold clean flavors and incorporating classic methods and technique. Chef Cain looks forward to sharing his knowledge, wisdom and passion to facilitate, train and develop the culinary futures with our student body. Neal enjoys traveling, laughter with good friends, walking his hound, photography, ice hockey and live musicianship. He shares his personal time with his fiancée Emily, daughter Taylor and son Evan in NYC and Long Beach, NY.
Ross Friedman Chairperson for Hotel and Restaurant Management and
Managing Director of the Medical Assistant Program
Ross Friedman, a graduate of Cornell University’s Hotel School, has been working in the hospitality industry since high school, where he served as a front desk clerk. During Ross’s time at Cornell, he worked in Housekeeping and then in the accounting office at the Statler Hotel. Ross then worked with both the Marriott and the Ritz Carlton as an assistant director of finance and accounting. He also worked with Ernst & Young as a hospitality consultant. He then switched paths to hotel operations. He obtained his first general manager position at a Holiday Inn Express and then returned to the Statler Hotel to train then-current Cornell students in front office operations, the bell stand, reservations and concierge services.
Next, Ross set his career sights on cruise ships, where he spent nearly four years as chief purser and hotel manager on different high-end ships, including the American Glory, which, under his watch, was named in Cruise Travel magazine’s October 2004 issue as “Cruise Ship of the Month.” He was also the opening hotel manager of the American Spirit. With his dedication to training, Ross moved on to education. He began teaching at Stratford University and then joined the Career Academy of New York team in April 2007.
Debbie Lewis Hotel and Restaurant Management Instructor
Debbie joined the Career Academy of New York as a part-time hospitality instructor in May 2006. In September 2006, she became a full-time instructor. She came to CANY with 27 years of experience in the hotel business and many years spent in the food & beverage industry during high school and college. She became interested in this field at the age of 15 when she held her first job in a restaurant as a dishwasher and prep cook. She continued to work in restaurants throughout her college years.
Debbie graduated Boston College and also attended Johnson & Wales Universityin a part-time capacity. She began her hotel career as a management trainee at the Sheraton Universal Hotel and continued to work for the Sheraton Corporation for the next 10 years. During this time, she worked as a front office manager and in sales & marketing management.
Since leaving the Sheraton Corporation, Debbie has made New York City her home and has worked at various properties in the city, as both a director of sales & marketing and as a general manager. Presently, she has her own consulting company and teaches at CANY.
Kayma Lee
Hotel and Restaurant Management Instructor
Kayma Lee owned and operated Lee’s Laundry in Queens for 10 years while raising two children. When she found a brochure for the New York Food and Hotel and Restaurant Management School at the laundromat, she decided it was time for a career change. Upon completion of her externship, she accepted a position as a restaurant manager at the Crowne Plaza United Nations, where she spent the next five years.
During major construction and conversion to the Crowne Plaza United Nations, Kayma accepted a position as housekeeping manager for the 300-room hotel. She came on board at a time when the hotel was undergoing major changes and she was involved with all aspects. She handled purchasing new furniture, hiring and training new staff members, selecting wallpaper and stocking rooms with every necessary amenity. Kayma continued in her role as housekeeping manager for seven years.
There came a time when Kayma wanted to give back to the school that gave her a start 12 years earlier. After giving several lectures at the Career Academy of New York, she decided to get her teacher’s license and become an instructor in the two fields in which she always excelled: food and beverage operations and housekeeping management.
Lauren Scott Medical Assitant Lead Instructor
Lauren Scott began her career in allied healthcare to provide efficient medical assistance to practitioners and quality care to patients. She attended the Mandl School of Allied Healthcare, where she received her certification in medical assisting.
Upon completion of her externship, she was employed as a phlebotomist with Quest Diagnostic Clinical Laboratories, gaining the expertise and competency to handle specimen collection and processing with high patient volumes.
Subsequently, Lauren obtained a medical assistant position within a prestigious cardiology practice. She performed administrative and clinical duties on a daily basis and proved to be an effective liaison between her employer and his patients. In addition to her daily routine, she provided patient education, placed cardiac devices, such as Holter and blood pressure monitors, and actively assisted the physician with examinations. Lauren has accumulated more than five years of experience as an allied healthcare professional.
Lauren was given an amazing and exciting new career opportunity to work as a medical assistant instructor with the Career Academy of New York, where she is currently teaching courses related to the allied healthcare field.
Velma Freeman Medical Assitant Instructor
Velma Freeman attended the Mandl School in New York City, where she earned a medical assistant diploma. She is now a registered medical assistant. “Since stepping into this fabulous field, I have had the pleasure of working in some interesting places,” says Velma. Her first job, which was where she did her externship, was a multi-specialty clinic that included a general surgeon, a cardiologist, a gynecologist, a chiropractor, an internist and a visiting audiologist and pulmonologist. Later, she went to work for a cardiologist who demanded accuracy as well as speed. That doctor’s perfectionist requirements improved her phlebotomy and EKG techniques greatly. Her years of experience in the field have helped her be able to provide more that book knowledge to her students. She truly enjoys teaching because it affords her the opportunity to share what she has learned—not just from books and doctors but also from patients and life’s experiences.
Olga Garcia Medical Assitant Instructor
Olga Garcia finished her Medical Assistant Program at MTI and upon completion she attained a certificate. She embarked on her medical career a year later. Her medical expertise entails working with nurse practioners as well as general practioners in the fields of urology, gynecology, and infectious diseases. She worked for ten years in Newark, NJ in high volume offices. In the process she went from being a receptionist, MA, in charge of billing and collections, to Senior MA. She trained new employees, showed residents how to draw blood and was promoted to Assistant Manager in an office of 12 employees.
Her extensive career is filled with knowledge of different specialties, as well as clinical and administrative duties that she performed on a daily basis. Subsequently, her drive to educate led her to become an instructor in NJ. Her passion to teach and energetic personality gave her the opportunity to begin her journey at Career Academy.
“The life I touch for good or ill will touch another life, and that in turn another, until who knows where the trembling stops or in what far place my touch will be felt.” –Frederick Buechner
Jose Mora Medical Assitant Instructor
Jose Mora has over nine years in the medical field. Mr. Mora started his career as an EMT where he quickly learned to deal with a variety of medical, psychiatric and trauma emergencies. Within the first year he quickly developed a passion for the medical field. Soon after devoting his time as an EMT, he started a career at Hoboken University Medical Center within the E.R. department. This experience gave him the opportunity to work side-by-side with excellent physicians and RNs, which enhanced his knowledge of the medical field. He later transitioned into the education department at Hoboken University Medical Center. While there, he took on many responsibilities including assisting with nursing in-services and training staff on how to use new equipment. In addition, Jose was the lead instructor for many classes and he oversaw the development and scheduling of the curriculum. While dedicating his time to teaching within the hospital, Jose also assisted with corporate and public classes within the community. Today he serves as an instructor for Career Academy of New York, St. Michaels Medical Center, and New York Presbyterian. He currently has several certifications such as Basic Life Support (BLS), Advanced Cardiac Life Support (ACLS), Pediatric Advanced Life Support (PALS) Advance Burn Life Support (ABLS), Pre-Hospital Trauma Life Support (PHTLS) and has proficiency in many more specializations.
