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 a winning team at 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 completed at the Notter School of Pastry Arts, The French Pastry School, and the Institute of Culinary Education. 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.