William R. Knapp, F.M.P.,C.E.C., C.C.A.
Executive Sous Chef/Instructor
McCutchen House
School of Hotel, Restaurant and Tourism Management
College of Hospitality, Sport and Retail Management
Education
MIHTM, University of South Carolina, 2008.
BS, Pennsylvania State University, State College, PA 1993.
Expertise
Menu Management
Quantity Food Production
Restaurant Management
ServSafe Sanitation
Purchasing
Honors and Awards
Named to The National Restaurant Association Educational Foundation’s panel for reviewing ServSafe testing
Named to The National Restaurant Association Educational Foundation’s panel for reviewing ManageFirst testing
Biography
A graduate of the Pennsylvania State University, William Knapp has been working in the foodservice industry for the past 22 years in management positions in both the front and back of the house, including hotel front desk management. Emphasizing his skills in the kitchen, Knapp has been the Executive Chef at a number of hotels, free-standing restaurants, and private clubs along the eastern shore. He has also been the recipient of a number of local “Best of” awards from area publications. Knapp currently teaches in the quantity food production class and also instructs in the Culinary and Wine Institute. His current focus of interest in the culinary field involves management theory, restaurant efficiency, and food history.
Certifications
Certified Executive Chef, American Culinary Federation--one of the highest certifications awarded to chefs, which recognizes the experience and expertise that tests for proficiency in 24 categories, from the basic to the culinary master.
Certified Culinary Administrator, American Culinary Federation
Certified Food Service Management Professional--the highest certification awarded by the National Restaurant Association,shows proficiency in educational and hospitality operations.
Certified ServSafe Instructor, National Restaurant Association
Certified ServSafe Alcohol Instructor, National Restaurant Association
Professional Experience
Executive Sous Chef/Instructor
University of South Carolina, Columbia
2004 to present
Sous Chef
The Palmetto Club,
Columbia, South Carolina
2001-2005
Executive Chef
The Faculty Club, University of South Carolina, Columbia
2000-2001
Executive Chef
The Wilcox Inn, Aiken, South Carolina
1996-1999
Executive Chef/Assistant General Manager
Tiffany Dining Place and Gazebo, Centre Square, Pennsylvania
1994 -1995
Professional Accomplishments
The Culinary and Wine Institute at The University of South Carolina, Instructor
The National Restaurant Association, ProStart Management, Instructor
The National Restaurant Association, ManageFirst, Instructor
Helped to compile two cookbooks featuring recipes used at the McCutchen House
Contributing writer to the American Culinary Federation (Midlands Chapter) newsletter
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