GET TO KNOW THE DINING SERVICES TEAM AT COLLEGIATE SCHOOL
Jeimmy L. Frasser
Director of Dining Services
Migrating from Bogota, Colombia in 2002, Jeimmy began her professional foodservice and hospitality journey as a Banquet Captain for a prominent catering company. There she mastered the qualities and traits necessary to execute high-end private, corporate and social events, while she also honed her people management and customer service skills. Jeimmy left the industry on a two year hiatus while raising her son. She returned to the industry and joined CulinArt Group in ****. Her natural skills quickly became evident, and Jeimmy was promoted to a position at New York Law School. She spent ** years in a managerial position, overseeing foodservices at this renowned educational institution in NYC.
Jeimmy jumped at a chance to join the NYC district team, where she supported dining locations in and around the tri-state in training and development, financial management and culinary supervision. In August 2017, she was once again promoted. This time into her current role of Director of Dining Services at Collegiate School, where she manages the school’s cafeteria and catering services. Jeimmy finds each day at Collegiate School more exciting than the last. She delights in the smiles of the students and looks forward to the hustle and bustle of the energized meal periods. Collegiate School is a unique institution, and its meal planning and service are equally distinctive. The school is a community, and food is always an important part of community life. Jeimmy endeavors to make each meal special, and to always challenge her staff to deliver with a smile!
Chef Dining Services
Chef James has been the Executive Chef at Collegiate School since 2008. He is an active member of the CulinArt Chefs Network, with a special focus on sustainable initiatives. Chef James has been the driving force behind the farm to table dining programs at Collegiate.
Upon graduating from The Institute of Culinary Education in New York City in 2002, Chef James did his externship at New Jersey’s famed eatery The Frog and The Peach. It was there, under the guidance and tutelage of Chef/Owner Bruce Lefebvre, that Chef James was immersed in all aspects of fine dining, seasonal and sustainable ingredient sourcing, and farm to table menu development. After working his way up through the brigade system, Chef James accepted the position as Chef De Cuisine at SoHo on George in New Brunswick. During his tenure, the restaurant was awarded 2 stars by The New York Times. Chef James furthered his career by doing externships in legendary NYC restaurants LeBernadin, Blue Hill at Stone Barns, and with celebrity chef Tom Collichio at his flagship restaurant Craft. In 2005 Raffaniello accepted the Sous Chef position at the legendary caviar and champagne house Petrossian. In 2006, Chef James was promoted to Chef De Cuisine and his team was awarded 2 stars from The New York Times, as well as a mention in the Michelin Guide. During his career, Chef James has cooked at the James Beard House and was a featured chef performing cooking demonstrations for Williams Sonoma as part of their Best NY Chef series at Columbus Circle.
In 2008, Chef James re-routed his career to join CulinArt Group’s corporate dining division as Sous Chef at the firm Cadwalader, Wickersham & Taft. After six months of training Chef James was appointed Executive Chef at Collegiate School. He brought his extensive knowledge and experience to Collegiate by implementing sustainability, local ingredient sourcing, and seasonal menu development. Chef James’ free time is spent eating, traveling, and exploring with his wife and newborn son.
Our team members love working at Collegiate School because…
“…it is a multicultural environment. I have learned and obtained great knowledge from coworkers, as well as the students regarding their background, cultures and customs. Also working at the school gives me the opportunity to spend time with my family during the summer.”
– Ana Arcia Espinoza
“…teachers and parents work together. In activities I can see the strong relationship between them, and the people here are very easy going. They enjoy our service and I am proud to serve them.”
– Jose Torres
“…it gives me the opportunity to work with Chef James and expand on my skills, while enhancing the dining experience for the students.”
– Edgar Gutierrez
“…it gives me the opportunity to show my love for good food and because I get to share it with everyone at the School.”
– Luis Ricardo Mendoza
“…the Faculty and students are so nice and respectful. Working for CulinArt is interesting and I am always learning and growing.”
– Sean Allen
“…I have always had a very good relationship with my coworkers and Managers throughout the Years. All faculty, staff and students have been very good to me as well. I feel valued and appreciated.”
– Ramon Nunez
“…because the kids are very nice and the faculty and staff are marvelous. Every day is fun and interesting, and we get to serve them great food.”
– Maria Taylor