Title: Assistant Professor of Hospitality Management
Teaching Focus: Culinary Arts
Chef Robert Stricklin brings a wealth of experience and culinary excellence to College of the Ozarks. In 1981, he received his associates degree in business from Lansing Community College and entered the American Culinary Federation (ACF) Chef Apprenticeship program thereafter. From 1984 to 1985, he completed an internship at the Grand Hotel du Park, Villars, Switzerland. Throughout his career, Chef Stricklin received specialized culinary training from a variety of notable institutions including, the Notter School of Confection in Zurich, Switzerland, the Carpigiani Gelato University, the Shanghai Cooking School in Shanghai, China, the Ngon Cooking School in Hanoi, Vietnam, and the Barry Calleaut Chocolate Academy. Chef Stricklin is an ACF Certified Executive Chef and a member of the prestigious American Academy of Chefs. He currently serves as the Executive Chef for the Keeter Center at College of the Ozarks and assistant professor of culinary arts.