Subsequently he created a new curriculum and class
materials for the inaugural Current Cuisine (Asian,
Pacific Rim and Fusion) Course. Miller holds a bachelor
of arts in East Asian Studies-Japanese from Washington
and Lee University in Lexington, Virginia. Additionally, he
obtained an Associate’s in Occupational Studies
Degree – Culinary Arts from the Culinary Institute of
America in Hyde Park, New York.

Areas of Expertise:
• Asian cuisine (Indian, Chinese, Japanese, Thai,
Vietnamese, Indonesian, Malaysian)
• Japanese language (B.A. - East Asian Studies –
Japanese)
• Japanese cultural and historical focus
• Garde Manger – hors d’oeuvres, charcuterie,
forcemeats, buffet production, cold food and
pantry operations/production.
• American Regional Cuisine
• Fundamental Culinary Skills instruction
• Culinary curriculum authoring, organization,
development and revision
• Classical French Cuisine
• Meat and fish butchery
• Culinary staff training (corporate training)

Courses Taught:
• Culinary Skills
• American Regional Cuisine
• Garde Manger (Charcuterie, Hors d'oeuvres
and Appetizers, Pantry)
• International Cuisine (Classical Cuisine,
International Cuisine,
• Mediterranean Cuisine)
• Current Cuisine (Asian, Pacific Rim, Fusion)