Jerome Drosos is a 1978 graduate of the Triton College Hospitality Industry Administration Program. Chef Jerome has had a long career in the culinary field beginning with his service in the Navy serving as a cook in the late 1960s. Upon his return home, Jerome began working and unfortunately was laid off. At that time, he thought back to his passion for cooking and decided to attend Triton College for training.
Chef Jerome quotes, “The training I received at Triton was directly responsible to the success I have achieved in the Hospitality Industry.”
Jerome has had a long career in the hospitality industry at various locations throughout Chicagoland. In his early years, he worked at locations including the Saddle & Cycle Club, Cape Cod Room at the Drake Hotel and the Whitehall Hotel. During this time, Chef continued to be committed to Triton College serving as a part-time instructor. In the 1980s his career led him west to Arizona where he served as an executive chef at the Wickenburg Inn and Biltmore Hotel.
In 1986 Chef Jerome returned to Chicago to serve as the executive chef at T.J’s in the Flamingo Hotel. His connection to and love for education brought him back to Triton to serve as a full time instructor and coordinator for the Hospitality Industry Administration (HIA) programs. Chef Jerome’s dedication to Triton is apparent in the quality of faculty and student work of the HIA program.
Chef Jerome’s philosophy on teaching and learning is, “I have a very good friend and mentor who says, 'It takes five minutes to look like a chef, but it takes a lifetime to learn how to cook.' This stresses the importance of strong fundamentals and an ongoing desire to keep learning. This is something I strongly believe in and teach in my everyday courses here at Triton.”
Back to Spotlight
2017 Triton College. All Rights Reserved.