Earl Arrowood

Earl Arrowood
photo of Earl Arrowood

Courses Taught

  • HRIM100:
  • HRIM110:
  • HRIM120:
  • HRIM121:
  • HRIM131:
  • HRIM132:
  • HRIM140:
  • HRIM141:
  • HRIM142:
  • HRIM143:
  • HRIM144:
  • HRIM145:
  • HRIM200:
  • HRIM202:
  • HRIM203:
  • HRIM210:
  • HRIM280:
  • MGMT120:


Earl has forty+ years of food-service and hospitality industry related experience. Background includes general cooking, sous chef, hotel and food and beverage auditing, food and beverage management, executive chef and hospitality industry, culinary arts educator. The past few years Earl was a regular American Culinary Federation featured lecturer on the topic of "Flavor Alchemy and Taste Theory". Earl has published numerous articles and training documents as well as served as a textbook reviewer. Prior to BCCC , Earl was Executive Chef – Boston Sea Party Restaurant , Willow Grove , Pa. , a past Kitchen Manager & General Manager – Seafood Shanty Restaurant,Warrington, Pa., also a past Executive Chef & Food-service Manager at the Homestead Nursing Home - Willow Grove, Pa. While enrolled in his undergraduate studies attending Florida International University he was a Hotel Night Auditor, Desk Clerk , Food and Beverage Auditor – Ramada Inn, Miami International Airport , Miami, Fl. During his tenure while studying at the Culinary Institute of America he was Sous Chef at the Old Drover’s Inn, Dover Plains, NY. His first experiences were with his father Earl, Sr.( a cook and Chef for 26 years ) as Pantryman, Cook, Garde Manger, Externship & Apprentice Cook at the Coach Inn Restaurant / Ramada Inn, Ft. Washington, Pa. and his summer externship was at the Lehigh Country Club, Allentown, Pa. Earl actually began his career, with his father, at the original R & S Diner, Line Lexington, Pa.

Shared Resources

http://www.acfchefs.org/ACFSource/Media/Chefpertise.aspx https://www.facebook.com/bucks.culinary

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