Jeremy Houghton shares with students his experience as a chef and/or manager in restaurants in Alaska, New Mexico, Massachusetts, Rhode Island, New York and Virginia. By far, his best culinary experiences have been in Alaska and New Mexico, where he has cooked bear, antelope, mule deer, elk and moose. Before moving to the Charlotte Campus, Houghton was assistant director of Admissions at the Norfolk Campus.Houghton is a certified food management professional through the National Restaurant Association and a certified master TiPS trainer through Health Communications Inc. He has also completed his level 2 certification in Sommelier from the International Sommelier Guild.