A graduate of The Culinary Institute of America, Chef Swasey began teaching classes in The CSCA's Recreational Program in the spring of 2007. He now teaches the Food Basics component of both the Professional Chef's Program and Culinary Certificate Program. In addition, he teaches American cuisine and the Food Management and Butchering seminars. His prior experience includes working as sous chef and garde manger at The Chilton Club, Boston; garde manger and tournant at the Hotel DuPont, Wilmington, Delaware; and tournant and pastry cook at The Terrace Restaurant at Longwood Gardens, Kennett Square, Pennsylvania. He also holds a BA from the University of Delaware and a Certificate in Wine from Boston University.