Academics

Chef Bob Scherner

• 35 year veteran of the industry
• Nominated for James Beard Award Best Chef, Southwest in 1996 and 2002
• Invited to James Beard House for “Rising Star Chef Series”
• Featured in Gourmet Magazine, Food and Wine, USA Today
• Voted Top 10 Restaurants in USA 2002 by John Mariani, Esquire Magazine
• Worked for Flagstaff House in Boulder, CO; Charlie Trotters in Chicago, IL; 221 South Oak Bistro and Allred’s Restaurant in Telluride, CO
• Escoffier chef educator since 2011

Chef Michael Scott

• After graduating from the Culinary Institute of America in 1986, he began his culinary endeavors with the infamous “Mango Gang” in South Florida where he honed his skills in the top restaurants and hotels from Ft. Lauderdale to the Florida Keys
• Pioneered the first culinary arts Farm to Table program in 2008
• Disciples d’Escoffier member since 2011
• Began teaching in 2007

Chef Carlos Ruiz

• Born and raised in Lima, Peru, where he developed a flair for Latin American cuisine
• Graduate of Johnson & Wales University
• Hotel Chef at prestigious properties including Four Seasons Palm Beach, Four Seasons Austin, Ritz Carlton, and Hotel Sofitel in Miami
• Executive Chef of the historic Stanley Hotel in Estes Park, CO
• Escoffier instructor since 2011

Chef Dan Widmann

• Has been a pastry chef for over 35 years (started as a child prodigy at the age of 10)
• Worked in primarily four star luxury resorts all over the country like Park Hyatt, Intercontinental, and Ritz Carlton hotel
• Teaching professionally for 12 years, with additional experience in curriculum development and enthusiast classes
• Featured and recognized in numerous national newspapers and magazines
• Slightly obsessed with chocolate

Chef Chris Scalia

• Originally from New Jersey, has lived in Colorado for the past 16 years
• Graduated from PPCC in Colorado Springs, CO with an AAS degree in Culinary Arts
• Industry experience includes 5 years at The Broadmoor Hotel in various positions in Le Taverne and Sous Chef at the Golf Club
• Has worked for Morrison Management Specialists as Sous Chef for 4 plus years before taking the Executive Sous Chef position at Bent Fork the Grill in Loveland, CO
• Been teaching professionally at Escoffier since 2016

Chef Nicole Barthlow

• Started working in and out of kitchens at the age of 15
• Graduated with honors from Auguste Escoffier School of Culinary Arts in Boulder, CO
• Worked for Concertos in Chocolate in Boulder,CO as Head Chocolatier
• Escoffier instrcutor since 2016

Chef Susan Yurish

• 9 years of industry teaching experience
• 10 years entrepreneurial experience with a boutique catering company and specialty food store
• 8 years hotel experience in upper food and beverage management
• Culinary School of the Rockies, Boulder and University of Colorado, Boulder graduate

Chef Tyler Sangermano

• Raised in the hospitaltiy industry with a chef father
• Began working in restaurants at 15
• Degree in Philosophy from the University of Missouri
• Worked under Chef Susan Spicer at her New Orleans restaurant, Bayona
• Sous Chef at Cane and Table, New Orleans
• Culinary Incubator Manager at Roux Carre in New Orleans

Chef David Knight

• 33 year veteran of the culinary industry
• Worked at several luxury hotels in the Washington DC area including the Willard Intercontinental and the five-star hotel, The Inn at Little Washington, from Relais & Chateaux
• Owned and operated a Farm to Table Bakery, The Village Patisserie, in Confier, CO
• Teaching professionally for six years
• Graduated with AOS from New England Culinary Institute and certificate in baking and pastry from Baltimore International Culinary Institute

Chef Richard Jensen

• Has vast experience working in fine dining restaurants in the East Bay and San Francisco. Most recently, as Chef de Cuisine at Meadowood, a world-class resort and Club in Napa Valley
• Traveled extensively through Europe, experiencing the cuisine and absorbing the culture each country introduces to their food
• Previously the Director of Education/Executive Chef of the Le Cordon Bleu in San Francisco and Sacramento.
• Teaching professionally for many years

Chef Steven Nalls

• Began in the industry at 15 years old washing dishes and busing tables
• Graduated with honors and perfect attendance from the California School of Culinary Arts Pasadena
• Was honored to do events at Spago Catering in Hollywood that included the Oscars
• Won an ACF-certified culinary competition for NACUFS Central Region and placed 2nd in the national competition
• Has been an instructor at Escoffier Boulder for 8 years
• Owner/operator of Three Sisters Farm & Ranch, LLC, a sustainable and regenerative agriculture whole diet farm.

Chef Suzanne Prendergast

• Originally from Montreal. Lived in France as a child
• Graduate of Culinary School of the Rockies, Boulder CO
• Has been a culinary educator for over a dozen years
• Industry experience, primarily catering, spans 4 decades
• Owns and operates a small catering company in Boulder, CO
• A world traveler, she actively seeks out cooking classes in countries she visits

Robyn McArthur

• Education: BA, University of Arkansas—Little Rock, AR; AOS Culinary Arts, Johnson & Wales University; Pâtisserie Certification, École Lenôtre—Plaisir, France
• Experience: Owner & Executive Chef, Caraway Café & Catering; Caterer-Food Network, QVC, Ralph Lauren, Better Homes and Gardens, Southern Living and Today Show; Chef de Cuisine, City Grill; Chef de Tournade, Charleston Grill; Owner Operator, Java Junction Food Truck
• Member: Slow Food, Farm and Ranch Freedom Alliance, Heifer International, Disciples d’Escoffier & FCCLA
• Awards: Savannah Magazine, Best of Savannah and Featured Wedding Caterer; Savannah Morning News, Best New Restaurant; Delta Sky Magazine, Featured Chef and Restaurant
• Favorite dish: Gumbo

Chef Gary Ackerman

• Education: Austin Community College, Austin, TX; Texas State University, San Marcos, TX
• Professional Background: Chef Instructor, Le Cordon, Bleu – Austin,TX; Chef and Owner, Gary-O’s Café – Bulverde, TX; Executive Chef, Emily Morgan Hotel at Alamo Plaza – San Antonio, TX
• Certifications and Memberships: FMP, CEC, American Culinary Federation Member, ACF Awards: Student’s Choice Award, Educator of the Year Nominee, Career Education Corporation
• Favorite Dish: Poulet Chasseur with Pappardelle

Chef Tammie Barnhill

• Education: Diploma in Culinary Arts, Auguste Escoffier School of Culinary Arts, Austin, TX – Valedictorian & Student Ambassador; International Sugar Arts, Certificates in Gumpaste, Fondant, and Icing Technique
• Professional Background: Executive Pastry Chef/Owner, Cake Artistry; Pastry Chef/Pantry Chef, Jaspers, Austin, TX
• Awards: Recognized For Contributions: Meals On Wheels, March of Dimes, Communities in School, Midland, TX; Featured in Midland Reporter-Telegram
• Member: ACF, International Cake Exploration Societé, Capital Confectioners Club Association & Slow Food Austin
• Favorite Dish: French Fries

Chef Pavla Van Bibber

• Professional Background: Sous Chef & Pastry Chef, Longhorn Village, Austin, TX; Pastry Chef, Westwood Country Club, Austin, TX; Pastry Chef, Lakeway Inn & Conference Center, Austin, TX; Pastry Chef, Aramark at University of Texas, Austin, TX; Owner, Torts & Flours, Georgetown, TX; Pastry Chef, Dolazal Bakery, Zlin, Czech Republic; Owner, Pavla’s Catering, Austin, TX; Over 21 years in the culinary industry
• Awards: Unsung Hero Award; 19 various statewide pastry competition awards & medals; Employee of the Month and Employee of the Year, Westwood Country Club
• Member: American Culinary Federation
• Favorite Dish: Poppy Seed Kolaches

Chef Clifton Dickerson

• Education: AOS Culinary Arts, The Culinary Institute of America; Secondary Teaching Certification, Texas State University
• Professional Background: Chef Instructor, Le Cordon Bleu — Austin, TX; Culinary Arts Instructor, Del-Valle Independent School District — Austin, TX; Executive Chef, Sodexho / Marriott — Austin, TX; Banquet Sous Chef, Omni Hotel — Austin, TX; Head Banquets Chef, Headliners Club — Austin, TX; etc.
• Awards: Certified Executive Chef, American Culinary Federation
• Member: American Culinary Federation
• Favorite Dish: A Great Quality Steak

Chef Pablo Guerrero

• Education: BS Hotel Administration, Escuela Mexicana De Turismo, Mexico City, Mexico; Culinary Arts, Escuela Superior De Hosterleria Y Turismo, Madrid, Spain
• Professional Background: Owner and Executive Chef, Mediterranean Restaurant; Executive Chef, American Medical International; Executive Chef, Country Club with over 2000 members
• Member: American Culinary Federation, Disciples d’Escoffier, Chaine De Rotisseurs, Ecuador Chef Association, Culinary Academy of the Americas, and WACS Pan-American Forum of Professional Culinary Associations
• Favorite Dish: Everything with Seafood!

Chef John Hummel

• Education: BS in Management & Human Relations, Mid America Nazarene University, Olathe, KS
• Professional Background: Owner, Culinary Expressions Catering, Kansas City, MO; Executive Chef, Bayview Plaza Hotel, Santa Monica, CA; Executive Chef, The Embassy on the Park Hotel; The University Club and Nabil’s Continental in Kansas City, MO; Executive Chef, Milburn Country Club, Mission, KS; Executive Chef, The Brass Heron At Wexford Place, Parkville, MO
• Awards: 2006 Top Ten Finalist of 500 Teams, American Royal BBQ Contest; Recipes Featured in Bon Appetit Magazine
• Favorite Dish: Italian sausage and onion wood-fired pizza with a cold IPA

Chef Miguel Olmedo

• Education: AOS Culinary Arts, The Culinary Institute of America; Culinary Arts Certificate, Long Beach City College
• Professional Background: Executive Chef, Lakeway Resort and Spa – Austin, TX; Executive Chef, Provident Crossings – Round Rock, TX;  Over 32 years in the industry
• Awards: Better Homes and Gardens “Top Ten Best BBQ Recipes” Ranking; Best New Concept Appetizer in the Austin Monthly Magazine
• Member: ACF and Texas Capital Chef’s Association
• Favorite Dish: Sushi

Chef Jackie Parchman

• Education: AAS in Food & Beverage Management, Le Chef College
• Professional Background: Assistant Pastry Chef, Shoreline Grill, Austin, TX; Assistant Pastry Chef, Lakeway Inn Resort & Conference Center, Austin, TX; Pastry & Baking Instructor, Le Cordon Bleu College of Culinary Arts, Austin, TX; Over 18 years in the culinary industry
• Awards: Silver Medal, ACF Salon June 2009 & September 2010; Bronze Medal, ACF Salon October 2007
• Member: American Culinary Federation
• Favorite Dish: Crawfish Étoufée

Chef Stephen J. Rafferty

• Education: AOS in Culinary Arts, The Culinary Institute of America, Hyde Park, NY
• Professional Background: Owner/Catering Chef, Yellow Submarine Foods, Austin, TX; Executive Chef, The Oasis Restaurant, Austin, TX; Chef, The Beverly Pavilion Hotel, Beverly Hills, CA; R&D Chef, Sun Mountain Foods, Manor, TX; Over 39 years in the culinary industry
• Awards: Certified Executive Chef, ACF; Level I Sommelier, International Wine Guild
• Member: American Culinary Federation and Slow Food
• Favorite Dish: Crawfish Etouffée and Dirty Rice

Chef Gregory Ritter

• Education: AOS Culinary Arts, California Culinary Academy; BA English Literature, UT Austin; MBA Sustainable Business, Colorado Technical University
• Professional Background: Chef Instructor, Le Cordon Bleu College of Culinary Arts – Austin, TX; Line Cook, Sienna Restaurant – Austin, TX; Kitchen Manager, Hayes St Grille – San Francisco, CA; Chef de Tournant, Postrio – San Francisco, CA; Over 30 years in the industry
• Member: American Culinary Federation; Sustainable Food Center Board of Directors
• Favorite Dish: Roasted Chicken

Chef Cara Anam

Education: AAS in Culinary Arts, Southern New Hampshire University

Professional Background: Le Cordon Pastry Chef Instructor/Lead 15 years; Sur La Table Chef instructor, Austin, TX; Wolfgang Puck Los Angeles, CA; Mansion on Turtle Creek Hotel, Dallas,TX; Four Seasons Hotel, Dallas, TX, Marriott Hotel, Dallas, TX; Frostyland Bakery, Manchester, N.H. 36 years experience

Awards: Certified Executive Pastry Chef, ACF; FMP

Favorite Dish: Lobster and Fried Clams

Chef Justin Richardson

Education: Texas Culinary Academy-Austin. TX

Professional Background: Executive Chef, Treaty Oak Dripping Springs TX; Chef, Hanzo, San Antonio TX; Executive Chef, Brigid/Francis Bogside San Antonio TX; Airborne Infantry U.S.Army; Chef, Sandbar, San Antonio TX; Sous Chef, The Driskill Hotel Austin TX

Awards: 2016 Best New Restaurant-Thrillist; Culturemap; 3 Army Achievement Medals; Outstanding Volunteer Service Medal-U.S. Military

Accomplishments: Cooked dinner for Chuck Norris and his family; Appeared on multiple morning news cooking segments

Favorite Dish: Chicken mole and saffron rice

Chef Emily Maddy

Education: Diploma in Culinary Arts, Western Culinary Institute, Portland, OR.

Professional Background: Chef de Cuisine, Boiler Nine, Austin, TX; Pastry Chef, Micheal’s Genuine Food and Drink, Grand Cayman, Cayman Islands; Chef de Cuisine, Stoneleigh Hotel, Dallas, TX; Sous Chef, Driskill Hotel, Austin, TX.

Favorite Dish: Seafood Boils of any kind

Chef Lyndsay Perez

Education: AAS Culinary Arts, The Art Institute of Houston; BT Hospitality Management, CUNY New York City College of Technology; MBA Sustainable Food Systems, Marylhurst University

Professional Background: Executive Chef, Port Royal Ocean Resort, Port Aransas, TX; Chef de Partie, Saks Fifth Avenue NYC; Banquet Sous Chef, PRINT./Press Lounge, NYC *Michelin-Recommended*; Executive Sous Chef, Lenox Hill Neighborhood House, NYC; Chef Instructor, Le Cordon Bleu, Austin, TX; Over 16 years in the industry

Awards: Experience abroad in Michelin recommended restaurants in Paris & Lectoure, France

Member: National Society of Collegiate Scholars, Slow Food, American Grant Writers Association

Favorite Dish: Mac & Cheese

Chef Scott Moore

Education: AAS in Culinary Arts, Texas Culinary Academy

Professional Background: Executive Chef, SFA Intercontinental Hotel-Austin, TX; Banquet Chef, Archer Hotel Domain;
Chef, Carillon Restaurant-AT&T Center at UT Austin; 18 years in industry

Favorite Dish: Shepherd’s Pie

Chef Chanel Martinez

• Education: AOS in Occupational Studies, Le Cordon Bleu.
  Experience: Owner, White Apron Catering; Chef Instructor, Kitchen Academy Hollywood; Lead Chef Instructor, Le Cordon Bleu
• Awards: L’Esprit de Excellence Award in 2009, LCB Educator of the Year nominations in 2013 and 2014, CWPC, ACF, Les Disciples d’Escoffier.

Chef Janet Rörschåch

• Since she was young, Chef Janet Rorschach wanted to travel the world and experience the cuisines of different cultures. She studied theater at Mount Holyoke College, but decided after graduating to move to Europe and enter the restaurant industry.
• From 1987 to 2006, Chef Janet worked at a variety of restaurants across the United States and Europe, most notably Clarke’s Restaurant in London, where she developed an appreciation for farm-to-table cooking. She wanted to give back more to the community than a restaurant chef can offer, so in 2006 she started teaching culinary classes.

Chef Anne Lanute

• Chef Anne began working in the restaurant industry 20 years ago while finishing Bachelor’s degrees in Psychology and Writing and later earning her Master’s before enrolling in pastry arts school.
• While in pastry school, Chef Anne sought out Atlanta’s top pastry chefs and worked with Christian Balbierer at Chocolate Pink, Jonathan Saint-Hilaire at Trois, and Mihoko Obunai at the highly-rated Japanese-French fusion bakery, Joli Kobe.
• Her efforts caught the attention of Kevin Rathbun, who brought her aboard as part of Pastry Chef Kirk Park’s team. She designed breads and desserts for the highly-acclaimed Rathbun’s, Krog Bar, and Kevin Rathbun Steak. She later moved to Virginia to take a position as Chocolatier, working alongside Tim Gearhart at Gearharts Fine Chocolates in Charlottesville before settling back in the Chicago area as a pastry chef at Bistro One West and DeEtta’s Bakery.

Chef Luke Shaffer

• Chef Luke Shaffer is proud to be joining Escoffier Online International Culinary Academy as a Chef Instructor. Born and raised in Texas, Chef Luke grew up learning southern-style cooking from his grandmother. On his twenty-second birthday, his friends bought him a grill, and he started hosting weekly dinners out of his apartment in college. From there, he decided to take his love of cooking and make it a career.
• Chef Luke has worked at everything from cafes to high-end sushi restaurants, including renowned Austin sushi restaurant Uchi, as everything from a dishwasher to an executive chef. As a chef, he discovered his passion for teaching and inspiring others, which led him into the world of culinary education. Despite his far-flung culinary pursuits, his love for Southern home cooking remains as strong as ever, and he cooks out of his custom-made barbecue trailer whenever he goes tailgating.
• As a Chef Instructor, Luke believes that education should be a journey of discovery for both teacher and student—a conversation between peers in which participants learn as much as they can from each other. He sees online culinary education as a way to bring together diverse learners from all across the globe, each bringing their own unique perspective to the table.

Chef Susie Wolak

Before coming to the school, Susie Wolak worked her whole career in the industry as a Pastry Chef. Starting with Hilton Hotels then going to work for Clubs Corporation of America at their Flag Ship Property, The Metropolitan Club in Chicago and then going back to work for Chicago Hilton.

Chef Sofia Kosturakis Forde

Sofia Kosturakis Forde was born in El Paso, Texas, and lived in Chihuahua, Mexico. Sharing quality family time over a delicious meal was a common occurrence in the Kosturakis home. The international cuisine they enjoyed was influenced by her Spanish mother and Greek/Mexican father.

Following her father’s footsteps, Chef Forde attended medical school at the University of Texas at El Paso where she soon realized cooking made her truly happy. Motivated to pursue her passion, she moved to Austin, Texas, to attend Le Cordon Bleu where she met her husband, also a passionate culinary arts student. Completing an externship with a James Beard Award winner and celebrity chef John Besh at Luke in New Orleans, Louisiana, provided valuable experience working in a fast-paced, first-rate culinary environment under the supervisor of an award winning chef.

After a successful externship in New Orleans, Chef Forde graduated from Le Cordon Blue with honors and relocated to San Antonio, Texas, where she was privileged to work for James Beard Award Nominee Chef Andrew Weisman and for Central Market by H.E.B. where she learned another side of the culinary industry: the mass production for a specialty grocery store.

A move to the Mississippi Gulf Coast brought Chef Forde and her husband closer to her husband’s family and to an area rich in culinary career opportunities. She first worked as an executive chef for a local restaurant where she oversaw all front-of-the-house and back-of-the-house restaurant operations.

For the past two years, she has been teaching International cuisine in the culinary program at the Mississippi Gulf Coast Community College. Coupled with her international heritage and travel throughout the world with her passion for culinary, she accepted this new assignment with the same energy she did her work as an executive chef. She has been teaching two years in the community college and is currently teaching at the Escoffier Online International Culinary Academy. Chef Forde is confident that teaching is a perfect fit for her and enjoys engaging students mastering the skills and knowledge needed to become chefs.

Chef Ryan Hodros

Ryan Hodros grew up in a small community in rural Ohio in a home alongside an enormous cornfield. There, he learned a love of cooking from his mother on rainy Midwestern evenings and snowy winter holidays, spending many days learning family recipes and experimenting to create new ones.

After graduating from Baldwin-Wallace College with degrees in English and Religion and gaining four years of experience in publishing, Ryan joined the Navy as a Cryptologic Technician Interpretive. After gaining fluency in Mandarin Chinese at the Defense Language Institute in Monterey, California, Ryan spent four years working for the NSA and Department of Defense as a translator, editor, and quality assurance manager.

After separation, Ryan attended the Auguste Escoffier School of Culinary Arts in Boulder, graduating from both the culinary and baking programs. Since then, he’s worked as a food and beverage critic, publishing articles in a variety of online and print publications, including 5280 Magazine, 303 Magazine, and Food & Beverage Magazine. He’s also worked as a server, an instructor, and high school cooking demonstrator.

Chef Cesar Herrera

Cesar Herrera has been a chef for 20 years, running food operations with different types of cuisines. He was introduced into the restaurant industry at a very young age. He began helping out at his dad’s friend’s restaurant, by the time he was in High School, he was a line cook at “1776 Restaurant” in Crystal Lake, IL, cooking fine dining American Cuisine. After a few years Herrera became the Sous Chef at “Pub on the Square,” another fine dining restaurant located in Woodstock, IL. After gaining great knowledge, he opened “Genovese’s Café,” an Italian cuisine restaurant, as the Executive Chef in Crystal Lake IL. His next project would be the Executive Chef at “Docks Bar & Grill,” located on Bangs Lake in Wauconda, IL. His latest venture would be the opening of a Irish Gastro Pub, “Middleton’s On Main” in Wauconda, IL, which in its first year was recognized as “Best New Restaurant in the Chicago land for 2012” and “Best Restaurant in Lake County” by the Daily Herald. After 25 years of experience as a chef, he would like to help other students achieve their goals through the Escoffier Online Culinary Program.

Chef Tom Beckman

• • Chef Tom Beckman learned cooking from his mother but pursued a career in the airline industry for nine years before deciding to go to culinary school at the Cooking and Hospitality Institute of Chicago. It was there that he found his passion for baking.

• He worked at several hotels in Chicago, most notably the Ritz-Carlton and the Mayfair Regent. He was the executive pastry chef at Tra Via, an Italian restaurant, under David Wennerlyn and worked as a private chef in the Lincoln Park neighborhood before finding his calling in pastry arts education 20 years ago.

Chef Tyson Holzheimer

• A native of Montana, Chef Tyson Holzheimer developed an understanding and love of food while learning to hunt, fish, and cook with his family.
• He spent the first few years of college in Alaska, where he first experienced working in professional kitchens and bakeries.
• Continuing his culinary career in fine dining at a resort near Big Sky, Montana, Chef Holzheimer was soon offered his first head chef position at a Spanish-influenced restaurant in Bozeman.
• He worked with a growing breakfast chain in Denver, CO to open eight restaurants including menu development, standardizing sanitation programs, and training kitchen employees.
• He is a partner in a small butcher shop and restaurant, working with local animals, making his own charcuterie and sausage, and training staff to manage all aspects of the restaurant.

Chef Christopher Diehl

Chef Christopher Diehl graduated from Johnson & Wales University in 2000 with a degree in culinary arts. After completing his education, he moved to Seattle and worked at the Rainier Club for three years, eventually earning the title of lead a la carte cook. He then traveled back to his native South Carolina to help with his family-owned restaurant in Columbia. After a brief stay there, he spent the next number of years traveling and exploring more culinary styles at Little Palm Island in the Florida Keys, the Outer Banks of North Carolina, and Pennsylvania, eventually leading him back home to South Carolina. Throughout his career, Chef Diehl has assumed all titles of the kitchen brigade system, including the role of Executive Chef for private clubs, restaurants, and healthcare services. He currently resides in Columbia, South Carolina.

Chef Paul Rocque

Prior to his current position as chef educator at Auguste Escoffier School of Culinary Arts, Paul Rocque held a number of prestigious positions throughout his 20+ year career including: pastry chef instructor with Le Cordon Bleu Pasadena and Hollywood locations, executive pastry chef at the Santa Anita Racetrack, pastry cook at the Peninsula in Beverly Hills, head cake decorator for Universal Studios and many more.

­­Additionally, Chef Rocque co-authored the cookbook “So Sweet!: Cookies, Cupcakes, Whoopie Pies, and More” published by Andrews McMeel. Chef Rocque received his Associate Degree in Culinary Arts from The New England Culinary Institute, his Bachelor’s Degree in Culinary Management from Le Cordon Bleu – Scottsdale and is a current member of the ACF and the Bread Bakers Guild of America.

Chef Eric Preuss

Eric Preuss began his career in the culinary arts while studying graphic design and illustration at the Center for Creative in Detroit, Michigan. First starting as a busser, he quickly worked his way up to a back of the house position. He spent the next three years working in various kitchen stations for Jamaica Joes before becoming a kitchen manager, a position he held for many years.

After a move to Denver, Colorado, Eric continued working in kitchens of various industry settings before pursuing an education at Auguste Escoffier School of Culinary Arts. Since obtaining his Certificate in Escoffier Online Culinary Arts Fundamentals, he has worked as a catering chef for corporations like Sodexo and Bon Appetit, as an Executive Sous Chef for Three Leaf Concepts at the Huckleberry and is currently a chef educator with Escoffier Schools’ online program.

Chef Jennifer Kempin

Jennifer Kempin has been in the restaurant and hospitality industry for seventeen years. Starting as a busser and prep cook in Arizona, she worked her way up through the ranks eventually becoming an Executive chef.

Chef Kempin is a graduate of The Culinary Institute of America in Hyde Park New York, where she received her bachelor’s degree in culinary business management. It was there she found her love for teaching. Upon graduation she was offered a position with the school as an MIT, assisting in the instruction of Fish Fabrication and Seafood Identification. She decided to continue her education and received a master’s degree from NYU in Food Studies, focusing on Food Systems, graduating Summa Cum Laude.

Chef Jennifer has worked in many capacities in the industry, from USDA farms to corporate restaurant management to fine dining restaurants. In 2017 she made the move from New York to Cincinnati to open a restaurant for a local restaurateur. Shortly after opening Chef Jennifer was named a Rising Star Chef of Cincinnati, earning her place amongst the Cincy food scene. She has since opened two other restaurants as the Executive Chef. Through all of her career moves, she has always felt her true calling was education and academia. Teaching the next generation of chefs and her passion for the industry is what has brought her to Escoffier.

Chef Richard Harvey

Richard Harvey is a professional chef with over twenty years of experience in the food industry. Throughout his career he has worked in all spectrums of the culinary world from corporate chain restaurants, to high end resort properties, and eventually becoming a chef owner of his own establishments.

Upon completion of his culinary degree at The New England Culinary Institute, he started his career as an intern on a private island in The Florida Keys called Little Palm Island cooking for many different celebrities and professional athletes. While working his way up through the kitchen ranks while traveling back up the east coast, he landed in The OBX of North Carolina as the catering chef. Eventually, he moved to Western New York and opened two restaurants of his own.

Chef Rich is now living outside of Buffalo NY and has just entered a new adventure in his career working for Auguste Escoffier School of Culinary Arts. He sees this as an exciting opportunity to pass along twenty years of knowledge and experience from the restaurant world to new and aspiring culinarians.