Culinary Academy of Las Vegas
Lorna Martinez is currently serving as an Executive Pastry Chef and Pastry Instructor at the Culinary Academy of Las Vegas. With a background in culinary arts and extensive experience in various prestigious establishments such as JW Marriott Las Vegas Resort & Spa and Tropicana Las Vegas Inc, Lorna brings a wealth of knowledge in cost control, menu creation, and overseeing large teams. Lorna's journey in the culinary industry began with roles as a Pastry Cook at Wynn Las Vegas and Bellagio, eventually working their way up to Executive Pastry Chef positions. Lorna holds a Bachelor's degree in Baking and Pastry Arts/Baker/Pastry Chef from Johnson & Wales University.
Culinary Academy of Las Vegas
The Culinary Academy of Las Vegas is the largest provider of training for entry-level and incumbent workers in the Las Vegas hospitality industry. As a labor-management trust, the Academy has invaluable partnerships with the Culinary Union 226, Bartenders Union 165, and 28 major properties on the Las Vegas Strip. Our goal is to provide high-quality training that will enable people to have great careers in the hospitality industry, with good wages, opportunities for career advancement, and health and retirement benefits. The Academy is an internationally recognized model for workplace education and vocational training. The vision of the Culinary Academy of Las Vegas is to reduce poverty and eliminate unemployment by providing employability and vocational skills to youth, adults, and displaced workers. Each year, the Academy trains several thousand people in 12 job classifications for the local hospitality industry: baker’s helper, bar back, bar porter, bus person, food server, fountain worker, guest room attendant, house person/utility porter, professional cook, sommelier, steward, and wine server. Our training model simulates actual working conditions wherever possible.