 Jason Musel, Catering Chef |Jason.bisol@sodexo.comJason Musel was born in Washington State. In 1979, he moved to Germany with his family. Through his travels in Europe he picked up the passion for food. After returning from Germany in 1995 he started his career in the culinary field at the FBI Academy for Sodexho Marriott. While attending High School, Jason took some food occupation classes and won a silver medal in a state wide culinary competition. After graduating High School in 1998, while working for Sodexo, he attended Johnson and Wales University in Norfolk Virginia where he earned his Associates Degree in Culinary Art. Jason also was a member of the IFSEA where he competed in several culinary commutations taking both gold and silver medals. After obtaining his Associates Degree in 2000, Jason felt that his lamp of knowledge was not full. His quest for more knowledge took him to Providence, RI where he continued his schooling at Johnson and Wales University and received his Bachelor’s Degree in Food Service Management in 2002. While attending school in Providence, Jason got a job as the Supervisor in the kitchen at Providence College for Sodexo. After college, Jason returned to the Washington, DC Metropolitan area. Jason began working for Corporate Chef’s for two years. He earned a position at Arlington Hospital as the Executive Chef. After a year he took on the challenge of going to Columbia Hospital in Northern Maryland to help with the management team restructuring. While Jason was working for Columbia Hospital, he saw an opportunity for growth as the Director of Operations at St. Albans School in Washington D.C. at the National Cathedral. Within one year of being at this account, he was promoted to the General Manager where has been for the last three years. Jason’s current position is the Executive Chef of catering at Howard University and he looks forward to increasing customer satisfaction with his culinary expertise. |