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LMSC stands out in the industry primarily due to our multi-talented consultants. Let’s meet them now.
Chef Curtis H. Hicks, Jr. began his culinary career at the age of 12 in Seattle, WA, when he walked into the Courthouse Café and asked for a job. The owner hired the 6 foot tall young man as a line cook on the spot. Two years later the café was sold and became Vercelli’s Pizza. Curtis easily made the transition from griddles to pizza ovens. While still attending high school and working at the restaurant, he found the time to attend cooking classes at North Seattle Community College. The very day following his high school graduation, Curtis began his apprenticeship with the Olympic Hotel. Over the years Curtis has worked his way from an apprentice to the Executive Chef and along the way has enjoyed living in cities across the country including Cincinnati, Tuscan, Tulsa, and Houston. He was asked in 1988 to work on assignment at the Westin in Pusan, South Korea for the Seoul Summer Olympics and had the pleasure to again host the Summer Olympics again here in Atlanta at the Westin Peachtree Plaza in 1996. While serving as an Executive Chef with Starwood Hotels and Resorts, Curtis was honored to serve as the Starwood Area Chef overseeing 27 properties in 9 states. In 2005 Curtis left Starwood after more than 29 years of service to work as a Consulting Chef for a local restaurant group with 10 units to assist them with their menu and staffing needs. LMSC, Inc. is extremely proud to have a chef with Curtis’s wealth of knowledge and experience on our team. .. Curtis Serves as President of the United Culinary Chefs Association holds both sliver and gold metals in culinary competitions. He is a certified ServSafe® Food Safety Manager and holds a ServSafe Alcohol® Advanced Certificate. ………………………………………………………………
Alan J. Miller, CFSM grew up in Jackson, OH, and left home to serve in the U.S. Air Force. Following his discharge, he returned to his hometown as a Frozen Food Manager with Big Bear Supermarkets. He joined Pillsbury / Green Giant in 1989 as a quality technician in a frozen food facility which gave him his earliest experience with HACCP and USDA requirements. The Green Giant lines were sold to J.R. Simplot and moved to Syracuse, NY. Alan was hired as the new plant’s Quality and Food Safety Manager and remained there until the plant closed eight years later. Mr. Miller then relocated to Atlanta, GA where he began his career as a Food Safety Consultant with LMSC, Inc. .. Along with a Bachelor’s degree in Computer Science, Alan holds HACCP certifications from Silliker Labs as well as AIB and recently obtained his ServSafe Alcohol® Advanced Certificate. He is a Certified ServSafe® Food Safety Instructor, a Registered ServSafe® Food Safety Proctor and a licensed pesticide applicator. ………………………………………………………………
Ronald G. Rickard, CTP hails from Fort Lauderdale, FL. He joined the United States Air Force and served for 8 years including service during the Viet Nam era. Ron has owned his own transportation company and worked for 23 years with Custom Carriers, LTD, an agent for Coca-Cola. He then served as a manager for American Woodmark’s transportation and shipping divisions for more than 6 years before joiningLMSC. Here, Ron uses his varied and extensive knowledge of transportation, safety, and D.O.T. regulations to consult with our customers who operate private fleets within the foodservice industry. .. Ron attended the University of Nebraska, Florida Southern, and Atlanta Area Tech. He holds the distinction of Certified Transportation Professional from the National Private Truck Council’s Institute for Truck Transportation Management. ………………………………………………………………
J. Stewart Singleton, CFSM was born and raised in Southern Georgia. He spent his earliest years learning business management first hand while representing the 4th generation in his family’s retail business. During high school he split his time between school, the family business and working in a local supermarket. While attending college, he found employment in the restaurant/foodservice industry and continued this after graduation upon moving to Atlanta and working with Collins Brothers Produce Company. Stewart then left foodservice to pursue a career with Charter Behavioral Health Systems. In 2002, he decided to return to the culinary industry by becoming the director of the newly formed World Chefs Scholarship Foundation (WCSF). He concurrently began using his knowledge of human resources, business management, health and safety, and adult education to work with LMSC where he helped to develop and continues to manage, the safety and education divisions of the organization. In his spare time, Stewart enjoys serving on the Advisory Boards of Chattahoochee Technical College, Le Cordon Bleu – Atlanta and Gwinnett Technical College. Stewart also serves as a board director for L.A.F.T.R. (Liberty Assistance Fund for Transplant Recipients) and UCCA (United Culinary Chefs Association). .. Stewart holds a bachelor's degree in Psychology from Georgia Southern University. He is a BLS CPR Instructor certified through the American Heart Association. Stewart is a member of SHRM (Society of Human Resource Management), an expert in Gluten-Free Education & Training, a Certified ServSafe® Food Safety Instructor, a Registered ServSafe® Food Safety Proctor and an Approved ServSafe Alcohol® Instructor. ……………………………………………………………… |
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