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Chef's Profile

Alan Someck

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BIO

Alan Someck studied at California State University San Diego and Rensselaer Polytechnic Institute before managing restaurants and operations such as Millie’s Restaurant, Keystone Hospitality Solutions, and Green Restaurant Initiative. Someck started guest lecturing and substituting for other instructors at ICE in September 2008, and joined the full-time faculty in 2009. He also continues to work with restaurant start-ups, restaurants that need help growing or solving operational problems, and franchises. Fifteen years ago, Someck also launched a Special Olympics program, which sees about 40 or participate in other special events.

Courses by Chef Alan Someck

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