Chef Griffiths gained his culinary experience from the kitchens of the Balsams Grand Resort Hotel, Pinehurst Resort and Country Club, The Crowne Plaza Hotel, and Legal Sea Foods of Boston. In addition to holding Executive Chef, Chef Garde Manger, and Banquet Chef positions, he brings many years of teaching experience to the students of EMCC. As an instructor he has coached student teams for the ACF Junior Hot Food Competition, as well as the winning team at the 2002 National Collegiate Ice Carving Championships. Steve earned an AAS in Culinary Arts from White Mountains Community College, a BAS from Arizona State University, and an M.Ed in Educational Leadership from Northern Arizona University. Further culinary training was received at the Notter School of Pastry Arts, The French Pastry School, and 2006 World Pastry Forum. He has won several awards for ice sculpture, including fourth place in the single block competition at the 2004 World Ice Art Championships in Fairbanks, Alaska.
M.Ed in Educational Leadership
Northern Arizona University
Bachelor of Applied Science
Arizona State University
AAS Culinary Arts
White Mountains Community College
Division Chair, Occupational Education: 5/2016-present