Renee Bence is the Sr. Lab Technician in the Food Lab at the Rosen College of Hospitality Management since May of 2004, where she assists the students learning quantity food preparation. She has attended the Culinary Institute of America, in Hyde Park NY, and Kent State University in Ohio. Renee has over 30 years of experience in the Restaurant Industry, most recently as a Saucier Chef and Corporate Trainer for The Cheesecake Factory. She enjoys cooking all types of cuisines, but specializes in soups and sauces. When away from the College, she enjoys golfing, the beach, and scuba diving.