Melanie Goricanec is a junior in The School of Hotel Administration from San Jose, California. Melanie's passion for hospitality arose from her involvement in theatre and love of food. In addition to hospitality, Melanie is studying for a minor in Food Science and plans to concentrate in either food and beverage or special events. During January 2021, Melanie took a 3-week culinary immersion course at the Culinary Institute of America to refine her fundamental culinary technique.
Melanie started her HEC journey freshman year, as the Breakfasts Pastry Function Manager for HEC 95. In this role, she developed and tested two full breakfast menus, but unfortunately was not able to showcase them due to the pandemic. The next year, Melanie was honored to serve as the Executive Pastry Chef for HEC 96. In this role, she oversaw all pastry efforts and led the execution of a shortbread cookie assortment included in the guest amenity boxes. This year, Melanie will lead as the Executive Chef for HEC 97. Melanie is excited to combine new opportunities developed during the pandemic (such as meal boxes and a merchandise line), with previous traditions (such as all the in-person events that were forgone this past year) to make this HEC the best ever.
Outside of HEC, Melanie is heavily involved in hospitality, food, and theatre organizations on campus. Melanie is a member of the Hotel Leadership Development Program in the Banquets Culinary department. Melanie is also a Resident Advisor and active member of Risley Residential College for the Visual and Performing Arts on campus. Melanie is on the leadership team for The Shakespeare Troupe at Cornell and is a member of The Food Science Club at Cornell. Melanie has also collaborated with the Hotel School as a TA for various classes including: HADM 2360 (Food Service and Culinary) and HADM 2210 (Managerial Accounting).