Joshua Rosenbaum has been in the food service business for more than 20 years. He started by serving the buffet at a southern-style AYCE buffet. He worked his way up to cook, eventually deciding to make a full career change by attending Johnson & Wales University (JWU) in his hometown of Norfolk, Virginia. After graduation, he worked as executive chef and innkeeper for a boutique hotel on Chebeague Island near Portland, Maine. He worked the busy summer season for two years before relocating to Charlotte, North Carolina. Once there he worked in a variety of positions from fine dining, large hotels, health service catering and even organic food retail.
In 2009, he had the opportunity to teach at his alma mater, which had relocated to Charlotte. He taught at JWU for eight years, instructing in both the culinary and baking & pastry programs. Much of his instruction time was in international cuisine and Garde Manger. In 2016, he took a job as director of academics for At-Sunrice Globalchef Academy in Singapore. He worked in southeast Asia for a year before returning to the U.S. and relocating to Colorado.
Currently, Rosenbaum works full-time as an instructional designer with the Office of Distance Education for CMU while teaching traditional and hybrid courses in culinary and baking & pastry programs at CMU Tech.
Rosenbaum prefers the hybrid method of instruction. This offers the students ample time in the classroom to engage with the material while delivering a lecture, video and other learning materials online. This delivery allows learners the time to practice skills and engage instructors with deeper inquiry.
Chef Rosenbaum's Curriculum Vitae