Todd Rymer, M.S., C.E.C.
Professor, Culinary Arts
- Florida International University, Masters of Science in Hotel and Food Service Management
- New College of the University of South Florida, Bachelors of Arts in Religious Studies
- Robert Morgan Vocational Technical Institute, Certified in Cooking and Baking.
Chef Instructor Todd Rymer worked almost 20 years as a cook and chef in numerous restaurants and hotels in Miami. After he earned his Master’s Degree, he became a Chef Instructor for Johnson & Wales University and then moved to Vail as Director of Johnson & Wales University’s Vail Campus in 1995. Four years later, he became director of culinary education at Colorado Mountain College Culinary Institute, Edwards.
Chef Instructor Rymer is passionate about sustainability and pushes students beyond facts and figures. He led the charge in developing the Sustainable Cuisine program and was instrumental in creating the school gardens. Rather than telling people what not to eat or do, he believes solutions to the many problems of our food system can be solved simply by offering delicious alternatives that are healthy for people, the planet and our prosperity.