“By the time you leave Monroe, you have become a lot more knowledgeable in other cuisines because you have worked with students from around the world.”
Attending Culinary School at Monroe offers major advantages due to its proximity to New York City, which was also a hub known for culinary infusion. This location provides access to everything needed to become a world-class chef. Monroe offered Kareem Meade the opportunity to gain knowledge in various cuisines by working with students from around the world, an experience that is hard to find elsewhere.
While at Monroe, Kareem completed an internship at the Ritz Carlton in White Plains. He was also part of the culinary team and vividly recalls a few smoke alarm incidents during some intense student competitions.
He earned an Associate in Culinary Arts in 2011. He then returned to Monroe and received a Bachelor’s of Business Administration with Hospitality Management and a minor in Culinary Management.
After Monroe, Kareem became the Chef De Partie at Cocos Hotel and then switched over to the same role at Keyonna Beach Hotel in Antigua where he currently works.
