Name: Chef Annie Greenslade
Room: K134 (the blu kitchen)
This year I teach Culinary Arts, Practicum of Culinary Arts I, and Practicum of Culinary Arts II. I am also the Executive Chef of the student-run restaurant, "blu Community Bistro." Parents and customers may dine with us in blu Thursday and Friday from 11:00am - 12:45pm. Our students work diligently to create the menu, stock the restaurant, and make the recipes from scratch to serve the public. The front of the house, led by DeAnna Donahue, and the back of the house, led by myself, work together to ensure our guests have the best possible experience dining with us. We are a non-profit restaurant that exists solely to benefit the students by training them for an honorable career path. Many of the students that work in the restaurant have aspirations of becoming chefs or working in the hospitality industry (in some capacity), upon graduation from high school. The students have the luxury of working in our awe-inspiring, multi-million dollar restaurant to gain the experience that will give them a leg up on their lifetime of success.
I have a wonderful husband and beautiful 13 year old daughter. I have my Bachelor's in Psychology from the University of Oklahoma and my Associate's in Culinary Arts from Le Cordon Bleu and have traveled to 31 countries. Being a Culinary Chef and Pastry Chef, I have been in the culinary industry for over 20 years, including being the Executive Chef of restaurants, owning my own Private Chef business, being a cake artist, being featured at the Texas State Fair, and even being the sole caterer for Governor Greg Abbott's private Electoral Party. I am a board member of the Texas Chef's Association, a member of the American Culinary Federation and often volunteer at many charity events. In addition to teaching at Allen High School, I also teach at Collin College. As a veteran, I served in Operation Iraqi Freedom for the United States Army. I am committed to improving our future generations.