·                     the 2002 Le Cordon Blue/University of Adelaide scholarship recipient for the Le Cordon Bleu Master of Arts in Gastronomy through the International Association of Culinary Professionals (IACP). Albert received his Le Cordon Bleu Master of Arts from the University of Adelaide in 2006 with a dissertation topic of The History of Beer used in recipes in the United States. He also holds a Bachelor of Science from Charter Oak State College.

• Recently Albert spoke on Bourbon: American's Native Spirit, at the 2010 American Wine Society Conference in Cincinnati. At the 2009 American Wine Society Conference Albert presented The History of American Wine in eight glasses. Albert spoke at the 2007 IACP Conference in Chicago and the 2009 IACP Conference in Denver. In Denver he moderated a session on bourbon. The panel included Master Distiller Parker Beam, Adam Seger and Josh Hafer. Albert also moderated a session on bourbon at the 2010 Society of Wine Educators Conference in Washington, DC which included Master Distiller Craig Beam and Josh Hafer.  

·                     He is also the winner of two Sullivan University faculty grants to study how to Successfully Facilitating Active Learning Online (2006) and Successful Collaborative Learning Online (2008).

·                     Albert the author of The Hospitality Manager’s Guide to Wines, Beers and Spirits  (Pearson Education, 2004, 2008) and The Kentucky Bourbon Cookbook (University Press of Kentucky, 2010). Albert won a 2010 Gourmand World Cookbook Award for Best Book on Cooking with Wines, Beers and Spirits in the USA.

·                     Albert writes articles for Grilled! Magazine, www.chefs.com  and the Gold Medal Classroom related to Wines, Beers and Spirits and Food.

·                     He also serves on the editorial board for the Journal of Culinary Science and Technology.

Albert holds professional certifications as:

·                     Certified Culinary Professional (CCP)

·                     Certified Specialist of Wine (CSW)

·                     Certified Specialist of Spirits (CSS)

·                     Certified Hospitality Educator (CHE)

·                     Certified Food and Beverage Executive (CFBE)

·                     Master Certified Food Executive (MCFE)

·                     Certified Culinary Educator (CCE)

·                     Certified Executive Chef (CEC)

·                     Certified Culinary Administrator (CCA)

·                     Certified Online Instructor (COI)

·                     Albert also holds the distinction of knighthood through the Brotherhood of the Knights of the Vine as a Master Knight and as Master Commander of the Kentuckiana Chapter which he is a founding member.

·                     He also has Continuing Education credits from the Culinary Institute of America, Purdue University, and Eastern Michigan University, University of Wisconsin - Madison, LERN, and is a member of Society of Wine Educators and CHRIE in addition to memberships in the IACP and ACF.

·                     Albert has been teaching at Sullivan University’s National Center for Hospitality Studies since 1999, in both the day and weekend program, and holds the rank of Professor. He has taught Basic Culinary Skills and Theory (BFS 104 & BFS 106); Garde Manger (BFS 214 & BFS 216); Advanced Culinary Techniques (BFS 264); Wine, Spirits and Beers (HRM 244); Purchasing (CAM 124), and Sanitation (CAM 134). Albert also teaches Hospitality Supervision (HRM 164); Food and Beverage Cost Control (CAM 284); Wines, Beers and Spirits (HRM 244); and Gastronomic Tourism (HMS 305) on-line for Sullivan University’s growing online division and taught the faculty training class for instructors beginning to teach online.

·                     Albert was also been involved as a coach of the 1999 and 2000 culinary teams from Sullivan University’s NCHS which won 16 medals (7 gold, 7 silver, and 2 bronze), the Chef de Cuisine for six Winston’s Chef Table dinners, a chaperone for four international student trips one which visited London, Paris, Brussels and Amsterdam, and three others that visited Mexico. Albert also serves as a student academic advisor and mentor. He has also been the ice carver for school events, has appeared on local TV shows, and has served on the University’s Curriculum, Scholarship and Academic Appeals committees. He is on the Academic Council and Chairs the Hotel-Restaurant Management, Beverage Management and Hospitality Management Departments.

Previously, Albert worked as an executive chef in the Midwest and has been a member of the profession for almost 25 years. He has won awards relating to writing, ice carving and his work with chocolate.