Brendan Cronin completed his culinary studies in Ireland and is a graduate of City and Guilds Institute of London. He later studied in Switzerland while working in various hotels and restaurants. He has worked for major international hotel companies in Ireland, Switzerland, Africa, Thailand, Macao, Malaysia and Singapore. He taught at the Swiss Hotel Association School Les Roches in Switzerland before joining Endicott College in 1995. During his stay at Les Roches, he obtained his Certified Swiss Master Chef qualification. Brendan has contributed to many hospitality books, especially in the translation field and completed the translation of “précis de cuisine” from French to English for the Swiss food company Nestlé.
He is a member of The American Culinary Federation (ACF), The Council on Hotel, Restaurant and Institutional Education (CHRIE) and the Massachusetts Restaurant Association (MRA). He has a Master of Business Administration from Endicott College where he teaches Event Management, Culinary Arts, Internship Seminars and Initiating Hospitality Ventures. A two-time nominee for the Endicott excellence in teaching award, he serves on several campus committees and is the chapter advisor for Eta Sigma Delta, the International Hospitality Management Honor Society.
Brendan Cronin's area of expertise includes: culinary arts, food, emerging food trends
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