If you want an insider’s view of the business aspects of the culinary industry, Chef Phil Carey is certainly someone you should talk with. Chef Carey’s experience blankets nearly every aspect of the food service industry, and he shares that expertise and perspective with students daily as a faculty member of the Culinary Arts program at Des Moines Area Community College.

His experience in the food service and hotel operations industries includes work as a food broker for a large, multistate company and as a sales manager for a national food distributor. He’s also been in charge of research and culinary product development. In his work as a research and development chef at Profile Foods, Chef Carey was instrumental in developing the Hazard Analysis and Critical Control Point (HACCP) program. He’s also worked as a chef for hotel restaurants and served in various chef positions while serving in the United States Air Force.

In 2004, Chef Carey joined the DMACC Culinary Arts faculty. Always looking to expand his own experiences, Chef Carey added an international culinary flair when he took part in a French Chef's apprenticeship in Le Cergne, France.

Chef Carey earned his Associate’s degree at DMACC’s Culinary Arts program and received his bachelor’s degree in Business from Upper Iowa University. In December 2007 Carey achieved Certified Executive Chef (CEC) status; in October 2008, Carey achieved Certified Culinary Educator status.

« Return to Instructors and Contacts