Chef Dennis Glover
Dennis Glover joined Baker College’s Culinary Institute of Michigan in 2004 as an adjunct instructor. After an absence he returned in 2010 as a culinary arts lab instructor and was named Purchasing Manager in 2012. Through time spent in kitchens, both in New York and Michigan, Dennis’ experience with high-volume, historical restaurants provides students with valuable insight to the industry he has loved for over a decade. His professional background includes:
- Pantry Chef, Spring Lake Country Club, Spring Lake, Michigan
- Line Cook, Lundy Brothers Restaurant (one of New York’s oldest seafood restaurants), New York, New York
- Pantry Chef, The Loeb Boathouse, New York, New York
Chef Dennis received an Associate Degree in Culinary Arts and Restaurant Management from the New York Restaurant School—now the Art Institute of New York. He is an active member of the American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122, as well as a Student Advisor to the West Michigan Lakeshore Student Chefs Association. Dennis is also ServSafe Sanitation Certified.