Philip J. Cafasso

M.S., Hotel Restaurant Management, Fairleigh Dickinson University
B.A., English, Kean University
A.A., Culinary Arts, Hudson County Community College

Classes: Tableservice I, II, III, IV; Production Kitchen I, II, III; Pantry and Breakfast; Intro to Garde Manger; Hospitality Management; Purchasing; Sanitation; Menu Planning; and in Humanities – Food and Culture.

Professor Cafasso has been teaching at HCCC for 32 years. He developed the College’s Food and Culture course as part of his Master’s degree program studies. Professor Cafasso returned to the classroom after servings as HCCC Associate Dean of Humanities and Social Sciences, from 2014 to 2015 and 2017 to 2020.

Professor Cafasso has also worked as a consulting chef for several New Jersey and New York restaurants as well as caterers highlighted by the U.S. World Cup venue and annual Professional Golf Outings. His interest in food history has long been a fascination. He believes that without food there would be no history, and that diets of the world’s communities provide insight into behavior, and cultural and religious development.