Randy Emert

Randy Emert, CEC, CCA, CDM, CFPP and PCII has a long and varied culinary and operations career, having worked in restaurants and the Henry Ford Hospital as an Executive Chef and Director of Operations; as a food stylist for Cooking Light and Southern Cooking Magazines; and has been a culinary instructor for over 10 years. A multiple award winner in several international culinary competitions and a Malcolm Baldrige recipient, he leads culinary innovation and systems for Unidine.