School of Hotel Administration
Cheryl Stanley has been involved with food since the age of 10. Following her interest in food, she attended The School of Hotel Administration at Cornell University and graduated in 2000. While at Cornell she discovered her passion for beverages through the Introduction to Wines Course, Food and Wine Pairing, and Beverage Management. When she graduated, she continued this enthusiasm for beverages and food service in both hotel and restaurant operations on the west coast. Studying Hospitality and Retail Management, including Wine Marketing and Sensory Evaluation of Food, she received her master’s degree from Texas Tech University.
After teaching numerous courses on Food and Beverage at The Culinary Institute of America in Hyde Park, New York, she joined the Food and Beverage Operations area back at her Alma Mater. Cheryl teaches courses on specific elements within the field of food and beverage operations. Certified through multiple wine organizations, Cheryl has conducted research on beverage costing in hotels, bars, and restaurants as well as hospitality education and has presented at beverage related conferences. She is a member of the Society of Wine Educators and the United States Bartenders’ Guild.