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Allan L Sherwin

Allan L Sherwin

Dr. Lewis J. and Mrs. Ruth E. Minor Chef-Professor of Culinary Management
Department: The School of Hospitality Business

Office:

Telephone: 517-353-5170

Email: sherwin@broad.msu.edu



Allan Sherwin (BA '64), MSc., CEC, CCE, FMP, is the fourth generation of a family that has been in the restaurant and baking business since the early 1900's. He has owned award-winning restaurants and has a Bachelor's degree in Hotel, Restaurant and Institutional Management from the Honor's College in 1964 from MSU and a Master's degree in Food, Hotel and Tourism from Rochester Institute of Technology in Rochester, New York. He is certified as a Chef de Cuisine from The Midland's of England Chefs Association and a Certified Executive Chef and Culinary Educator from the American Culinary Federation. He is also certified as a Food Management Professional and an instructor in Foodservice Sanitation from the Educational Foundation of the National Restaurant Association, and in wines from the British Wine Trust in London.

Chef Sherwin has been Director of Culinary and Hotel Programs at Stratford University in Falls Church, Virginia; Santa Barbara City College in Santa Barbara, California; The University of Montana in Missoula, Montana; and Paul Smith's College in Paul Smith's, New York. He was Director of Culinary Education at the Paul Hall Center for Maritime Education in Piney Point, Maryland in charge of training chefs on American registered ships throughout the world. Chef Sherwin is the author of several professional papers and publications. He served in the Marine Corps as a Naval Flight Officer and flight instructor in F-4 Phantom aircraft.

Molecular Gastronomy. Application of chemistry and physics to contemporary innovations of food preparation. 
Fermentation of beverages including wine, beer and distillation.
Study of Flavor principles in pairing foods with fermented and non-fermented beverages.
Food Safety in commercial operations including auditing to insure compliance with local regulations of hazard analysis.

Books:

  • Culinary Entrepreneurship. Great River Technologies
  • HB 345 740: Quantity food Production Systems
  • HB 345 741: Quantity Food Production Systems

Eli Broad College of Business

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