Phone: 972-947-9443, ext. 22151
Degrees and Certifications:
Master of Fine Arts (Summa Cum Laude equivalent) - Producing Film & Television - University of California - Los Angeles (UCLA) Bachelor of Arts (Cum Laude) - Film (major) & Photography (minor) - Southern Methodist University (SMU) Certificate of Culinary Arts (Graduate of the Year - Career Colleges of Texas) - Le Cordon Bleu Additional Education: - [Juvenile] Forensic Psychology Scholar - Masters Program, Chicago School of Professional Psychology - Photojournalism Scholar - King’s College, Kensington Campus; London, England Certifications and Professional Organizations: - ServSafe Certified Food Manager - NEHA Certified Food Manager - American Culinary Federation - Member - Texas Chefs Association - Member - American Photographic Artists - Member - American Society of Media Photographers - Member - PADI Certified Rescue SCUBA Diver
"Chef G" - Gina Marie (Gandy) Parry, MFA
Originally from Jackson, MS, Gina Marie (Gandy) Parry studied film and photography at Southern Methodist University and then received her Masters in Film & Television Producing from UCLA, where the thesis film she produced was nominated for an Academy Award® (Student - Drama). Mrs. Parry spent about a decade in the film industry in Los Angeles, first as the late Penny Marshall’s creative assistant, then working primarily for Universal Studios in DVD Special Features.
Mrs. Parry moved back to Dallas in 2010 to be closer to her parents who still reside in MS, and decided to pursue a much more personally fulfilling creative career in Culinary Arts. She attended Le Cordon Bleu College of Culinary Arts (Dallas), where she met and later married her Baking and Pastry lab partner, John. During culinary school, Mrs. Parry worked at the Dallas Country Club and later earned her Chef title as Executive Chef for Simply Fit Meals.
After graduation, Chef Parry was hired by Le Cordon Bleu as their High School Specialist, visiting DFW-area high schools to provide information sessions about culinary college, as well as cooking demonstrations for the students.
Once Le Cordon Bleu campuses began their teach-out and closure, Chef Parry went on to teach Culinary Arts on the college level at The Culinary School of Fort Worth. But she missed being in high schools, working with young people to help them determine for themselves if Culinary is their passion and the career they want to pursue, and what steps should be taken to achieve that goal. So, when The Art Institute of Dallas needed a Culinary College Representative to give culinary demos at DFW-area high schools, she jumped at the opportunity.
In four years of visiting high schools, Chef Parry’s favorite was always Little Elm, not only because everyone at LEHS is so kind, but also because the CTE’s kitchen facility is simply extraordinary! So, it was a no-brainer when the opportunity presented itself to become part of the FamiLE!
"Chef G," as she is known by her students, enjoys helping young people determine if they want to take the next step in pursuing a career in culinary arts by approaching the classes as though they are professional, real-world scenarios often seen in this cut-throat industry. Through the Culinary classes, students will develop an understanding that this career path requires accountability, respect, responsibility, time management, professionalism, team-work, self-motivation, organization, efficiency, punctuality, follow-through, trustworthiness, and a strong work ethic. Whether students decide to pursue a post-secondary education and career in Culinary Arts, these are transferable skills that will help students succeed in any field or industry they choose!
In her spare time, Chef G manages social media for a large DFW veterinary practice. She loves to read, and to spend time with her husband, step-daughter, Godchildren, and three spoiled-rotten Boston Terriers - Moxie, Jackson, and Seymour. (See Puppy Gallery below!)
Class Schedule SY 19-20
1st - Lifetime Nutrition & Wellness
2nd - Introduction to Culinary Arts
3rd - Introduction to Culinary Arts
4th - Introduction to Culinary Arts
5th - Culinary Arts
6th - Introduction to Culinary Arts
7th - Conference