Chef Thomas Barnes is an alumnus of the Academy of Culinary Arts
where he completed the Culinary Arts and Baking and Pastry programs in 2007. He
also holds a bachelor of science in hospitality management and master of arts in employee and labor relations and a master of arts in instructional design and technology from IUP.
Following his baking externship at Moio’s Italian Pastry
Shops, in Monroeville, Pennsylvania, Barnes accepted a
position as sous chef at the Italian eatery
Nap’s Cucina Mia in Indiana, Pennsylvania and returned to his studies at
IUP where he entered into the Hospitality Management program.
During his tenure at Nap’s, Chef Barnes helped to develop
daily specials, created and executed dessert production, and worked the line.
It was here that he found his passion for scratch Italian cuisine- the
simplicity of fresh pasta, the sauces, and the Italian desserts.
After completing his bachelor degree, Chef moved west to
Wyoming to work in the Grand Teton National Park at Dornan’s, a family-owned, seasonal resort eatery. He spent time
traveling and exploring the food and culture of the Pacific Northwest before
returning home to his western Pennsylvania roots.
Barnes initially combined a part-time position at Nap’s with
a position as baker at the locally owned Doughnut Connection. Eventually he
stepped back into his position as Sous Chef at Nap’s and was offered the
opportunity to be involved with the development, design, and execution of
opening a second restaurant, Josephine’s Pizzeria and Enoteca.
His role in the opening of Josephine's involved menu development, kitchen
layout and design, and staffing. In the Nap’s kitchen, Chef Barnes also took on
supervisory responsibilities including hiring and training new employees and
managing daily production.
Chef Barnes credits family with instilling his love for
cooking and notes his hardworking mentality was influenced by the passion his parents
and grandparents had for the work they did every day.
In his position as chef instructor, Barnes teaches a wide
range of classes within the Culinary Arts curriculum including Introduction to
Garde Manger, Farinaceous Products and Vegetable Cookery, Product
Identification, Pork, Lamb and Game Cookery, Nutritional Cuisine and Poultry
Preparation and Cookery, Supervisory Management, and American Cuisine.
As co-adviser of the Academy of Culinary Arts Ice Carving
Club, Barnes teaches students to carve ice. He attends a seminar each year at Elegant
Ice Creations in Richfield, Ohio to hone his own carving skills and learn new
techniques to share with students.