Claudine is a native of Great Britain and has lived, worked, and traveled throughout the UK, Europe, Australia, New Zealand, Africa, North America, Central America, South America, Lesser Antilles, West Indies, Bahamas, Tahiti, Fiji, and the Hawaiian Islands. She has more than 28 years experience within the: Hospitality, Tourism, Food Service and International Banking industries.

Highly motivated, culturally diverse hospitality educator and operations-management executive and consultant; possessing expertise in building and optimizing organizational systems and teams. April 2014 she received two awards from University of Memphis School of Hospitality and Resort Management and Mr. Kemmons Wilson, Jr. She was recognized and given their "Most Valuable Educational Partners" award and also received the "Distinguished Service" award.

Experienced professor who has taught for colleges and universities in the USA and served on several college advisory boards for both hospitality and business. In her past position as Lead Faculty of the Jeremy M. Jacobs Hospitality Program and Food Service Management at MSCC successfully created the first and only SACS accredited seamless 2+2 program in the country into The Kemmons Wilson School of Hospitality and Resort Management. Additionally created two additional Hospitality Management Degree programs approved by the Arkansas Department of Higher Education including a TC in Food Service Management, and a CP in Hospitality Management.

She received her formal classical French training in Europe and awarded a diploma in Food and Wine from the Academy of Culinary Arts in Jersey off the North Coast of France. In 1999, she had the opportunity to work with the famous British Chef Gary Rhodes on the BBC Minneapolis Food Show. 2010 was 1 of 8 chefs selected by PTLA to take part in their annual "Pennsylvania Palate Competition" and guest speaker at Drexel University NPHW presenting on "Current Issues in Food Safety". Additionally she has provided many educational cooking demonstrations; highlighting healthy food choices, cooking techniques, and safe storage methods to employees at a large international corporation including the fire department. She has also been advisor for both the YWCA" Meals on Wheels Program" and Hamot UPMC "Center for Healthy Living" and interviewed by a local radio channel in reference to "Food safety over the holidays".

Currently VP of Chapter Development for the Gulf Coast of H.S.M.A.I. and past President of the Minnesota Chapter from 2007 through 2008 where she also served an additional five years in various executive positions on the advisory board. She is also a member of the HEC Network, Florida premier West Coast resource for the Hospitality, Entertainment, and Cuisine industry.

Cooper has a BA in Hospitality Management with a focus in Quality Assurance and a MS (AASCB Accredited) in Hospitality and Tourism Management from the UW-Stout, is a ManageFirst NRAEF, Instructor/Proctor - ServSafe Food Protection Manager, holds the NSF International Allergen Awareness Certification, Train the Trainer" and two further ManageFirst NRAEF certifications in both Professional Baking and Nutrition for the Foodservice Manager.