User:Samuel T. Johnson/sandbox

Born on March 14, 1958 in Trofani community in Sagbama local government area of Bayelsa State, Nigeria, Samuel Timi Johnson is a French trained Chef/Food Safety and Certification Instructor, with over thirty years of culinary skills.

He is a consulting director of education and research, at the newly established International Institute of Tourism and Hospitality, Yenagoa, Bayelsa-Nigeria.

Mr. Johnson holds a Degree in Culinary and Food Service Management, from the Burlington County College, Mount Holly, NJ, USA. He is a household name in New Jersey and New York City, where he has accomplished several food delivery service feats in areas where conventional kitchen operations could not reach. As a registered certified ServSafe instructor/examination proctor of the National Restaurants Association of America, USA, Mr. Johnson, has wide range of experience in managing food preparation, menu development, event planning/catering, and inventory purchasing/control. His areas of expertise include, international flavours, such as French, American, Caribbean, Cajun, and Italian style cuisine, with exceptional management skills in menu design, coordination, training, staffing, instructing, customer service, kitchen operations, supervision (staff/ volunteers) safety, sanitation, catering, banquets and international culinary/quality assurance. GOURMET TO YOUR DOOR STEP, his company,  was among volunteers involved in feeding the victims of the Super Storm Hurricane Sandy, in Staten Island-New York, during the Hurricane Sandy incident in the U.S., where an estimated 500 meals were served daily at the site of the Hurricane Sandy victims, with his food truck, stationed there for one and half month. Until his recent appointment, at the International Institute of Tourism & Hospitality, Yenagoa, Mr. Johnson was a Senior Lecturer/facilitator atPerecastle Catering Institute, Lagos, Nigeria, as food safety and certification instructor, responsible for international ServSafe Certification from the U.S. Before returning to Nigeria, Mr. Johnson had worked at the Trenton Area Soup Kitchen, Trenton, NJ, as Head Chef/Kitchen Coordinator, Executive Chef,  at “Feed The Heroes” Restaurant, New York, NY, Production/Banquet Chef, at Kat Man Du Restaurant, Trenton, NJ and Restaurant Chef, in Trump Taj Mahal, Atlantic City, NJ, Back in the U.S., he had served over 5,500 free meals a week to the homeless and the working poor, coordinated food donations and trained staff to adhere to food safety guidelines; designed and implemented creative weekly menu with the use of donated food in addition to opening five satellite kitchens in the U.S, where he lived. Johnson was the first black chef that rendered voluntary services during the unfortunate 9/11 World Trade Center incident, where he served over 4,000 hot meals to the World Trade Center relief workers daily, in addition to organizing transportation for over 1,000 meals daily, while scheduling kitchen staff and training cooks and volunteers at the World Trade Center site. He has been responsible for creating and presenting gourmet culinary banquets, managing all ordering of supplies and arranging special events, supervising kitchen staff and completed monthly inventory, providing training to cooks and staff on how to use kitchen equipment, providing chef services for company holiday dinners and at the elite Bengal Club, where he supervised twenty-five staff. The People's Magazine (Heroes of the Super Storm Sandy) 2012, recognized Mr. Johnson for volunteering and preparing free meals to victims and relief workers after Hurricane Sandy. USA Today, The Times and the Burlington County Times, had featured Mr. Johnson, on their headlines for serving free meals to emergency workers near Ground Zero, in New York. He was also honored by the Trenton NAACP for volunteering to feed emergency workers near Ground Zero.

He is married with children.