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At the University of Mississippi, my work as the athletic performance executive chef and manager of the NCAA Division I athletic training table dining program ... helped fuel the Athletics department on to many victories.“

Bio

Genny Komar graduated from Johnson & Wales University in Providence, RI, with a AS in Culinary Arts 2005 and a BS in Culinary Nutrition in 2009.

Upon graduation, Komar became a Certified Culinarian through the American Culinary Federation (ACF) and began her culinary career in Chicago, Illinois.

After working for almost 2 years in the highly competitive restaurant scene of Chicago — including a stint at a Chicago Sun Times 3-star restaurant — she decided to return to school in order to further develop and broaden her culinary nutrition skills.

In 2011, she was accepted into a highly competitive dietetic internship with Saint Louis University in St. Louis, Missouri, to complete her Registered Dietitian’s license. There she focused on developing and implementing healthy eating into a nutritious lifestyle within the Saint Louis community.

After obtaining her master’s in Food, Nutrition and Culinary Sciences at Clemson University, Komar expanded her unique culinary nutrition skillset at the University of Mississippi. There she worked as the athletic performance executive chef and manager of the NCAA Division I athletic training table dining program, where she provided delicious and healthy food for the many athletes at the university and helped fuel the Athletics department on to many victories.

Areas of Expertise

  • Food, Nutrition & Culinary Science

Sample Courses

  • CUL 1015: Intro to Culinary Foundations
  • CUL 1035: Culinary Fundamentals
  • CUL 1055: Cooking in Today’s Restaurant: Breakfast & Lunch 
  • CUL 1095: Cooking in the Global Marketplace