Nightclub & Bar 2016

Cheryl Stanley
Lecturer
Cornell University


Cheryl Stanley has been involved with food since the age of 10 when she started her own chocolate business, “Cheryl’s Chocolates”. Following her interest in food, she attended The School of Hotel Administration at Cornell University and graduated in 2000. While at Cornell Mrs. Stanley discovered her passion for beverages through the Introduction to Wines Course, Food and Wine Pairing, and Beverage Management. Upon graduation, she continued this enthusiasm for beverages and food service in both hotel and restaurant operations on the west coast where she worked for The Four Seasons Hotel, Newport Beach, and The Wine Cask in Santa Barbara, CA. Continuing her entrepreneurial journey, Mrs. Stanley started her own restaurant consulting company specializing in beverages and service in 2008, and she continues with it today. During this time, she was also presented an opportunity to become an adjunct instructor at The Culinary Institute of America where she taught courses ranging from Gastronomy to Food, Wine, and (Agri)Culture. Falling in love with teaching, she decided to pursue her Master’s degree in Hospitality and Retail Management from Texas Tech University. Heading back up north, Mrs. Stanley returned to The Culinary Institute of America in Hyde Park, New York, prior to joining the Food and Beverage Operations area back at her Alma Mater, Cornell. She teaches courses on specific elements within the field of food and beverage operations, including Introduction to Wines, Catering and Special Events, and Beverage Management. Mrs. Stanley combines theoretical education with practical operational applications.

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