Sami Khouzam

Professor, Culinary Arts

Sami Khouzam
Culinary Conference Center, Room 204B
Journal Square Campus

Classes: Production Kitchen Skill I & II, Pantry and Breakfast Cookery, Chocolate and Sugar, Culinary for Hospitality, and Introduction to Garde Manger

Professor Khouzam became a culinary instructor at HCCC in 1988. He states that as a result of his interaction with students and the opportunity to bring his life experiences to the classroom, this has been the most rewarding position of his career.

Professor Khouzam possesses more than 30 years of experience in the food industry. He worked in the cold food department at the Pegasus Restaurant in the Meadowlands Racetrack and later became Garde Manger Assistant at the Palmer House and Towers in Chicago, IL. Professor Khouzam was also a Banquet Chef at the Waldorf-Astoria in New York, and assisted the Ocean Palace in their grand re-opening.

In addition to his extensive corporate/hotel experience, Professor Khouzam has owned his own confectionary chocolate business, making him an extremely well-rounded and versatile chef.