Ed Sherwin is recognized as one of the country's top food safety trainers. He is president and founder of Sherwin Food Safety, which provides consulting and training to food service and lodging companies throughout the United States, Canada, and the Caribbean.
Sherwin was Chair and Professor of Hospitality Management at Essex Community College from 1976-1994. He holds numerous awards for teaching excellence, including the 1987 Maryland Teacher of the Year, and the 1989 National Teaching Excellence Award. Sherwin served as President and Chairman of the Board of the Council on Hotel, Restaurant, and Institutional Education (CHRIE) from 1991-1993. He was founding Executive Director of the Maryland Hospitality Education Foundation, and is an Accredited Certification Instructor with the American Hotel & Lodging Association.
Ed Sherwin was raised in the food service industry. His family owned and operated the Sherwin Baking Company and Sherwin's Party Center in Cleveland, Ohio. He moved to Baltimore, Maryland in 1974, where he was Senior Vice President of Martin's Caterers, the largest social catering company in the United States. He earned a Bachelor of Science degree from Kent State University in Ohio, a Master of Science degree from The Johns Hopkins University, and an honorary Doctorate of Food Service from the National Association of Food Equipment Manufacturers.
Debra Sherwin, Co-Founder of Sherwin Consulting Group and Chief Financial Officer, is Chair of the Management Department at Goucher College. She has a B.S. from Kent State University, an MBA from University of Baltimore, and M.Ed from Goucher College. Mrs. Sherwin also serves on the Board of Directors for the Trestle Group, an international search company based in Zurich, Switzerland.
Allan Sherwin serves as Director of Culinary Services for Sherwin Food
Safety. He is currently the Dr. Lewis J. and Mrs. Ruth E. Minor Chef and
Professor of Culinary Business in The School of Hospitality Business at Michigan
State University in East Lansing, Michigan. In addition to a distinguished
academic career, Sherwin has extensive experience as past owner and operator of
a large catering business and award-winning restaurant in Cleveland, Ohio. His
professional designations include Certified Executive Chef (CEC) from the
American Culinary Federation and Foodservice Management Professional (FMP) from
National Restaurant Association Educational Foundation.
Sherwin earned a B.A. degree with High Honor from the School of Hotel,
Restaurant, and Institutional Management at Michigan State University, and a
Master of Science in Food, Hotel, and Tourism from Rochester Institute of
Technology. He served in the United States Marine Corps as a Naval Flight
Officer in Vietnam, and Naval Flight Officer, earning 28 Air Medals, Navy
Commendation Medal with combat “V” and Combat Action Ribbon
.
Christopher Herrmann earned his Bachelor of Science degree from the School of
Hospitality Management at Florida International University and a Master of
Library and Information Science from the University of Maryland. His experience
in hotel and restaurant management spans over thirty years.
During his career Mr. Herrmann has had the opportunity to work with national
restaurant chains and independent establishments. His hotel experience has
included positions with regional hospitality management companies and ten years
of senior food, beverage and convention management with several Hyatt Hotels and
Resort properties.
Mr. Herrmann has served as an associate professor for the University of Maryland
Eastern Shore, School of Hospitality Management and is a certified trainer and
administrator for both the ServSafe and the National Registry of Food Safety
Professionals food safety certification programs.
Jim graduated from Miami University, Oxford, Ohio, with a bachelor’s degree in Zoology. He served as an officer for two-and-a-half years on active duty in the U.S. Air Force and was honorably discharged.
Jim worked for more than 31 years in public health and has been a Registered Sanitarian in Ohio for 27 years. In addition to routine food inspections, Jim has investigated outbreaks of food-borne illness and other food related complaints. His other duties included inspections of restaurants after fires; plan review of new food businesses and inspections of temporary and mobile food stands at fairs and festivals.
Leonard Singleton earned his Bachelor of Science degree in Health Science and a Masters of Science degree in Health Science with a concentration in Administration from Towson University. He has more than 30 years of experience in the field of public health. As a Registered Sanitarian in the State of Maryland for over 20 years, he has inspected various food facilities and investigated outbreaks of food-borne illness and many sanitation related complaints. While working in the Plan Review Section for the local health department, Mr. Singleton examined blueprints and equipment specification documents for many food facilities, swimming pools, schools, septic systems, animal hospitals and shelters, assisted living facilities, day care and foster care centers.
During his career, Mr. Singleton was selected by the Governor of Maryland to serve as a member on the State Board of Environmental Sanitarians for a period of five years. He was elected by the Board members to serve as Vice President. Mr. Singleton has served as the Chairman of the Environmental Health Committee during his career as an employee of a local health department. His teaching experience includes training entry level sanitarians, developing training materials, and teaching various health courses for the American Red Cross. He is a member of many professional public health associations.
Joe Otterbein has worked in the hospitality industry for over 35 years. He
started his career in his father’s bakery and continued at several other
Baltimore bakeries. He later worked as a Chef for a large caterer and as Banquet
Chef at Baltimore’s famed Belvedere Hotel.
He started and ran a gourmet-to-go kitchen in a retail food market and later
helped install and run one of the first pasteurized-chilled food production
systems on the East Coast. For twelve years, he directed a large food program
that produced and delivered over 5000 meals-a-day. He later worked for a
national nursing-home chain and for several years directed a large, private,
fine-dining establishment in Maryland.
His professional certifications include Certified Professional – Food Safety
(CP-FS) from the National Environmental Health Association, and Foodservice
Management Professional (FMP) from the National Restaurant Association Education
Foundation. He is a NEHA registered trainer, and is approved to teach ServSafe
and NSF HACCP Manager certification courses.
SFS instructors are qualified and credentialed industry professionals. Each instructor is a National Environmental Health Association (NEHA) Registered Trainer and Certified Food Safety Professional. Sherwin Food Safety, is approved by the Interjurisdictional Committee on Foodservice Manager Certification. All SFS instructors have years of professional management experience in the food service and lodging industry, which is valuable in applying theoretical concepts to practical work place applications.
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