Academics

Chef Bob Scherner

Name and title: Chef Bob Scherner, Executive Chef

Education: Associates in Occupational Studies for the Culinary Arts, Western Culinary Institute-Portland, OR; Graduated 1987

Professional Background: 40 year veteran of the industry; Flagstaff House-Boulder, CO; Charlie Trotters-Chicago, IL; 221 South Oak Bistro and Allred’s Restaurant-Telluride, CO.

Awards: Nominated for James Beard Award Best Chef, Southwest in 1996 and 2002; Voted Top 10 Restaurants in USA 2002 by John Mariani, Esquire Magazine.

Member Affiliations: American Culinary Federation, World Chefs Association

Accomplishments/Experiences: Invited to James Beard House for “Rising Star Chef Series”-2002; Featured in Gourmet Magazine, Wine Spectator, Food and Wine, USA Today

Favorite Dish: The one in front of me! (If it’s done well, of course)!

Escoffier Chef Instructor: Escoffier chef instructor since 2011; became Executive Chef in February 2019

Chef Michael Scott

Name and title: Chef Michael Scott

Education: Culinary Institute of America (CIA) 1986

Professional Background: Career development in South Florida including some of the most popular dining destinations between 1986-2000. Expanded culinary repertoire in Denver Colorado from 2000-2007. Began teaching career in Boulder Colorado in 2007 to present.

Awards: Best Seafood Restaurant, Fishbone Grill, Miami Florida

Member Affiliations: Disciples d’Escoffier

Accomplishments/Experiences: Pioneered the first Culinary Arts Farm to Table program in 2008; Inducted into the prestigious Disciples d’ Escoffier in 2011

Favorite Dish: Cassoulet

Escoffier Chef Instructor: Escoffier chef instructor 2007 – 2017, adjunct instructor/purchasing & facilities manager 2017-present

Chef Dan Widmann

Name and title: Chef Dan Widmann, Lead Pastry Instructor

Education: Associates of Applied Arts-Cape Atlantic Community College

Professional Background: Pastry chef for over 35 years; luxury resorts-Park Hyatt, Intercontinental and Ritz Carlton

Awards: Instructor of the Year-2016

Member Affiliations:

Accomplishments/Experiences: Featured and recognized in numerous national newspapers and magazines

Favorite Dish: Anything chocolate – only slightly obsessed!

Escoffier Chef Instructor: Teaching professionally for over 12 years, Escoffier chef instructor since 2011; Teaches various pastry courses; Additional experience in curriculum development and enthusiast classes

Chef Chris Scalia

Name and title: Chef Chris Scalia, Chef Instructor

Education: Graduated from PPCC in Colorado Springs, CO with an AAS degree in Culinary Arts

Professional Background: 5 years in various positions at Le Taverne at the The Broadmoor Hotel luxury resort-Colorado Springs, Co; Sous Chef at The Broadmoor Main Golf Club; Sous Chef at Morrison Management Specialists; Executive Sous Chef at Bent Fork Grill-Loveland, CO

Awards:

Member Affiliations: National Restaurant Association Educational Foundation (NRAEF)

Accomplishments/Experiences:

Favorite Dish:

Escoffier Chef Instructor: Escoffier chef instructor since 2016; Teaches: Culinary Foundations, Nutrition, World Cuisines, Culinary Arts

Chef Susan Yurish

Name and title: Chef Susan Yurish, Lead General Education Instructor

Education: Graduate of the University of Colorado, Boulder, CO; Culinary School of the Rockies, Boulder, CO

Professional Background: A hospitality/culinary industry career that spans over three decades starting in front of the house restaurant and bar positions. Eight years of hotel experience in upper food and beverage management positions and industry trainer in providing world class customer service. Ten years entrepreneurial experience owning and operating a boutique catering company and specialty food store. Nine years industry teaching as chef instructor and program director for Hospitality and Culinary Arts at Front Range Community College, Larimer Campus;

Awards: Specialty food store was recognized as a Best of the West award winner in Boulder, CO

Member Affiliations:

Accomplishments/Experiences:

Favorite Dish: Anything Italian

Escoffier Chef Instructor: Escoffier chef instructor from 2011-2013 and 2018 to present; Teaches Technical Writing, Business Communication, Culinary Entrepreneurship and Restaurant Operations.

Chef David Knight

Name and title: Chef David Knight, Chef Instructor

Education: AOS-New England Culinary Institute, Certificate in Baking and Pastry from Baltimore International Culinary Institute

Professional Background: 33 year veteran of the culinary industry; Worked at several luxury hotels in the Washington DC area including the Willard Intercontinental, The Inn at Little Washington (3 Michelin stars), The Inn at Sawmill Farms Relaix Chateaux (4 Stars,4 Diamonds); Owned and operated a Farm to Table Bakery (The Village Patisserie). Currently owns Kiltedchefllc.com.

Awards:
1st place 7th Annual Pastry Chef Competition NY, NY Best dessert with espresso.
1st place 7th Annual Pastry Chef Competition NY, NY Best sugar showpiece
1st place 7th Annual Pastry Chef Competition NY, NY Domino sugar award
1st place 7th Annual Pastry Chef Competition NY, NY Grand Marnier award
1st place Old Family Recipe culinary competition Baltimore, MD

Member Affiliations:

Accomplishments/Experiences: Served 6 years in Navy Seabees, 4 years in Army Field Artillery and 20+ years as volunteer with Search and Rescue

Favorite Dish: Kabob Juje with saffron rice

Escoffier Chef Instructor: Teaching professionally for 7 years; Escoffier chef instructor since 2018; Teaches culinary and pastry courses

Chef Richard Jensen

Name and title: Chef Richard Jensen, Lead Culinary Instructor

Education: AOS California Culinary Academy

Professional Background: Has vast experience working in fine dining restaurants in the East Bay and San Francisco area such as Aqua, Redwood Park, Masa, Rubicon, Blackhawk Grille; Chef de Cuisine at Meadowood, a world-class resort and Club in Napa Valley, CA; Director of Education/Executive Chef of the Le Cordon Bleu in San Francisco and Sacramento.

Awards: Napa Valley Mustard Festival 2009 People’s Choice Winner

Member Affiliations: American Culinary Federation

Accomplishments/Experiences: Traveled extensively through Europe, experiencing the cuisine and absorbing the culture each country introduces to their food

Favorite Dish: Abruzzo Porchetta, Beef Tartare

Escoffier Chef Instructor: Escoffier chef instructor since 2017; Teaches: Foundation, Culinary Arts, World Cuisines, and Farm to Table.

Chef Steven Nalls

Name and title: Chef Steven Nalls, Culinary Instructor

Education: Graduated with honors and perfect attendance from the California School of Culinary Arts-Pasadena, CA

Professional Background: Spago Catering in Hollywood whose client list included the Oscars; Owner/operator of Three Sisters Farm & Ranch, LLC, a sustainable and regenerative agriculture whole diet farm

Awards: Won an ACF-certified culinary competition for NACUFS Central Region; Placed 2nd in the national competition

Member Affiliations:

Accomplishments/Experiences: Began in the industry at 15 years old washing dishes and busing tables

Favorite Dish:

Escoffier Chef Instructor: Escoffier chef instructor since 2012, Teaches culinary courses

Chef Suzanne Prendergast

Name and title: Chef Suzanne Prendergast, Culinary Instructor

Education: Culinary School of the Rockies-Boulder, CO

Professional Background: Industry experience,-primarily catering-spans 4 decades; Owns and operates a small catering company in Boulder, CO

Awards:

Member Affiliations:

Accomplishments/Experiences: Originally from Montreal. Lived in France as a child; A world traveler, she actively seeks out cooking classes in countries she visits

Favorite Dish: The list is too long!

Escoffier Chef Instructor: Culinary instructor for over 12 years; Escoffier chef instructor since 2010, Teaches culinary courses

Chef Benoit Coquand

Name and title: Chef Benoit Coquand, Culinary Instructor

Education: French Culinary School BEP-CAP Cuisine

Professional Background: Chef owner, Chef Manager, Private Chef

Awards: Winner of the creative Caesar salad competition in Houston, TX

Member Affiliations: ACF Certified Executive Chef

Accomplishments/Experiences: Running his own restaurant, Private chef for high profile clientele

Favorite Dish: Beef Wellington

Escoffier Chef Instructor: Escoffier chef instructor since 2020, Teaches culinary courses-World Cuisine

Chef Robyn McArthur

Name and title: Chef Robyn McArthur, Executive Chef

Education: BA, University of Arkansas-Little Rock, AR; AOS Culinary Arts, Johnson & Wales University; Pâtisserie Certification, École Lenôtre-Plaisir, France

Professional Background: 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

Awards: Best New Restaurant, Savannah Morning News; Best of Savannah, Savannah Magazine; Featured Wedding Caterer, Savannah Magazine; Winner, Girl Scout Cookie Recipe Contest, Girl Scouts of America; Featured Chef and Restaurant, Delta Sky Magazine; 3rd place Gingerbread Competition, Festival of Trees, Atlanta, GA; 31st Annual Chilly Chili & BBQ Cook-Off- 2nd Place

Member Affiliations: Slow Food; Farm and Ranch Freedom Alliance; Disciples d’Escoffier; FCCLA; American Culinary Federation; Sheldrick Wildlife Trust; Austin Food and Wine Alliance; Clinton Foundation

Accomplishments/Experiences: Atlanta Food and Wine Festival-Participant; Featured at Salute to Southern Chefs- Charleston, SC; Guest Speaker at Bullock Museum- Austin, TX; Chocoholic Frolic- Benefit to Fight Breast Cancer- Contributor; Mardi Paws-Benefit for Savannah Animal Shelters-Contributor; Austin Food and Wine Festival-Participant & Student Coordinator; Hot Luck Participant & Student Coordinator; Luck Reunion-Participant & Student Coordinator; FCCLA-Designer of Regional Menus and Judge Coordinator; America’s Test Kitchen-Boston Eats-Participant; Austin City Limits; Chefs Roll-Anti Convention; Austin Food and Wine Alliance Career Conference-Coordinator of High School Culinary Competitions; Chef of Wine Arts-International Wine and Spirits Guild; Stage-Institut Paul Bocuse; Wine & Swine; Official Drink of Austin; Live Fire

Favorite Dish: Gumbo or anything someone wants to cook for me (since I am usually the one who ends up cooking)

Escoffier Chef Instructor: Escoffier chef instructor since 2010; Head of Academics since 2013

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

Name and title: Chef Tammie Barnhill, Chef Instructor

Education: Diploma in Culinary Arts, Valedictorian & Student Ambassador, Auguste Escoffier School of Culinary Arts-Austin, TX; 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 to Meals On Wheels, March of Dimes, Communities in School-Midland, TX; Featured in Midland Reporter-Telegram

Member Affiliations: ACF, International Cake Exploration Societé, Capital Confectioners Club Association

Accomplishments/Experiences: Won best in show for petit fours at ‘That Takes the Cake’ Cake Show. One of her cakes was recognized in Bliss Bridal Magazine-June, 2020. Toured restaurants in Barcelona, Spain, July 2019, through CICD Center for International Career Development

Favorite Dish: French Fries

Escoffier Chef Instructor: Escoffier chef instructor since 2011; Teaches pastry, culinary, nutrition, restaurant operations and entrepreneur courses; Mentor of student philanthropic group 4UCrew

Chef Pavla Van Bibber

Name and title: Chef Pavla Van Bibber, Chef Instructor

Education:

Professional Background: Sous Chef & Pastry Chef, Longhorn Village-Austin, TX; Sous Chef, Westwood Country Club-Austin, TX; Pastry Chef, Lakeway Inn & Conference Center- Austin, TX; Pastry Chef, University of Texas-Austin, TX; Owner, Torts & Flours-Georgetown, TX; Pastry Chef, Dolazal Bakery-Zlin, Czech Republic; Owner, Pavla’s Catering- Austin, TX; Over 30 years of experience in technique, business logistics, menu development, budgeting, forecasting, and customer service

Awards: Unsung Hero Award; 19 various statewide pastry competition awards & medals; Employee of the Month and Employee of the Year, Westwood Country Club

Member Affiliations: American Culinary Federation; Disciples d’ Escoffier

Accomplishments/Experiences:

Favorite Dish: Poppy Seed Kolaches

Escoffier Chef Instructor: Escoffier chef instructor since 2011; Teaches pastry, culinary, and restaurant operations

Chef Clifton Dickerson

Name and title: Chef Clifton Dickerson, Chef Instructor

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:

Member Affiliations: American Culinary Federation (ACF) member, ACF Certified Executive Chef (CEC),

Accomplishments/Experiences:

Favorite Dish: A great quality steak

Escoffier Chef Instructor: Escoffier chef instructor since 2011; Teaches culinary, restaurant operations, and entrepreneurship courses

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

Name and title: Chef John Hummel, Lead Chef Instructor

Education: BS in Management & Human Relations, Mid America Nazarene University-Olathe, KS; MA in theology from Christian Bible College and Seminary Independence MO.

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-Kansas City, MO; Executive Chef, Milburn Country Club-Mission, KS; Executive Chef, The Brass Heron At Wexford Place-Parkville, MO; Executive Chef, Airport Hilton-Wichita, KS

Awards: 2006 Top Ten Finalist of 500 Teams, American Royal BBQ Contest; Recipes Featured in Bon Appetit Magazine; Best Clam Chowder from the Wichita Eagle Beacon

Member Affiliations: Butchers Guild

Accomplishments/Experiences: Cooked lunch for president Ronald Reagan and astronaut Neil Armstrong, He is a blacksmith and knife-maker,

Favorite Dish: Italian sausage and onion wood-fired pizza…with a cold IPA

Escoffier Chef Instructor: Escoffier chef instructor since 2013; Teaches culinary, Farm to Table, restaurant operations, and entrepreneurship courses

Chef Miguel Olmedo

Name and title: Chef Miguel Olmedo, Chef Instructor

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; Executive Chef, Midwest Regional Hospital-Oklahoma City; Executive Chef, Langston University-Langston Oklahoma; Executive Chef, Embassy Suites-Norman Oklahoma; Executive Sous Chef, Chateau on the Lake Branson Missouri; Sous Chef, Tarrytown House-Tarrytown New York; Roundsman, New York Hilton and Towers-New York City; Garder Manger, Long Beach Convention Center-Long Beach California; Lead Line Cook-Sheraton-Long Beach California; Lead Line Cook, Disneyland Hotel-Anaheim California; Roundsman/line cook/banquet cook/Dinner Cook-Queen Mary Hotel-Long Beach California, Over 36 years in the industry

Awards: Better Homes and Gardens “Top Ten Best BBQ Recipes” Ranking; Best New Concept Appetizer in the Austin Monthly Magazine; Gold Medal ACF Food Certified Food Show-Sacramento California; First Place, Judges Award, Bronze ACF Food Certified Food Show, Palm Springs California; Bronze Medal, ACF Food Show Oklahoma City

Member Affiliations: American Culinary Federation (ACF) and Texas Capital Chef’s Association

Accomplishments/Experiences: Several accolades from food show competitions. Appeared on a live news channel promoting menus and restaurants. High volume banquets up to 7,000 people.

Favorite Dish: Sushi, Favorite Cuisines: Japanese and Thai

Escoffier Chef Instructor: Escoffier chef instructor since 2016; Teaches culinary, restaurant operations, entrepreneurship, technical writing, regional cuisines, culinary arts, farm to table, and technology courses

Chef Jackie Parchman

Name and title: Chef Jackie Parchman, Chef Instructor

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 24 years in the culinary industry

Awards: Bronze Medal-ACF Salon October, 2007; Silver Medal-ACF Salon June, 2009; Silver Medal-ACF Salon September, 2010

Member Affiliations: American Culinary Federation (ACF)

Accomplishments/Experiences: Most memorable dining experience at Bocuse restaurant in Lyon, France 2001

Favorite Dish: Crawfish Etouffee

Escoffier Chef Instructor: Escoffier chef instructor since 2014; Teaches pastry and culinary courses

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

Name and title: Chef Cara Anam, Chef Instructor

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

Member Affiliations:

Accomplishments/Experiences:

Favorite Dish: Lobster and Fried Clams

Escoffier Chef Instructor: Escoffier chef instructor since 2017; Teaches pastry, culinary and entrepreneurship

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

Name and title: Chef Emily Maddy, Chef Instructor

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.

Awards: Legacy Award-Auguste Escoffier School of Culinary Arts

Member Affiliations:

Accomplishments/Experiences: Food and Wine Festival- Graz, Austria 2010

Favorite Dish: Seafood boils of any kind

Escoffier Chef Instructor: Escoffier chef instructor since 2019; Teaches culinary and entrepreneurship

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

Name and title: Chef Scott Moore, Chef Instructor

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; 19 years in industry

Awards:

Member Affiliations:

Accomplishments/Experiences:

Favorite Dish: Shepherd’s Pie

Escoffier Chef Instructor: Escoffier chef instructor since 2017; Teaches culinary, Restaurant Ops, and entrepreneurship courses

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 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 Luke Shaffer

Name and title: Chef Luke Shaffer, Chef Instructor

Education: Culinary Arts Degree, Le Cordon Bleu, Austin, TX; Bachelor of Science Radio-Television-Film, The University of Texas, Austin, TX

Professional Background: Executive Chef – 290 Grind; Chef de Partie – Swift’s Attic; Executive Sous Chef – Haddington’s

Awards:

Member Affiliations:

Accomplishments/Experiences: Chef Luke grew up learning southern-style cooking from his grandmother.

Favorite Dish: Chicken fried venison with black pepper gravy

Escoffier Chef Instructor: Escoffier chef instructor since 2016; Teaches CE160 currently; previously taught CU101, CU122, CE129, CE167, CE187

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

Name and title: Chef Sofia Kosturakis Forde, Chef Instructor

Education: Mississippi State University Bachelor in Applied Science (expected graduation 2022) Le Cordon Bleu (with honors), Externship, Luke New Orleans LA for James Beard Award winning chef John Besh

Professional Background: Line Cook Il Sogno James Beard Award Nominee Chef Andrew Weisman, San Antonio, TX; Lead Line CookCentral Market by H.E.B.-San Antonio TX; Executive Chef, Mosaic Tapas Restaurant, Ocean Springs, MS; Chef Instructor, International Cuisine-Mississippi Gulf Coast Community College

Awards:

Member Affiliations:

Accomplishments/Experiences:

Favorite Dish: Shrimp and Scallop Ceviche

Escoffier Chef Instructor: Escoffier chef instructor since 2016; Teaches all classes

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 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 Jennifer Kempin

Name and title: Chef Jennifer Kempin, Chef Instructor

Education: BPS Culinary Business Management-The Culinary Institute of America, NY; Masters in Food Studies, focusing on Food Systems, NYU-Summa Cum Laude.

Professional Background: In the restaurant and hospitality industry for over seventeen years. MIT, Manager In Training, teaching assistant position in Fish Fabrication and Seafood Identification-CIA, NY; Hudson Valley Foie Gras, QCS, Mongaup Valley NY; Fresh Cafe, Catering Chef, NY; Muse Executive Chef, Cincinnati OH;

Awards: Rising Star Chef of Cincinnati

Member Affiliations:

Accomplishments/Experiences: Starting as a busser and prep cook, she worked her way up through the ranks eventually becoming an Executive chef.

Favorite Dish: Pho

Escoffier Chef Instructor: Escoffier chef instructor since September 2019, Teaches: Currently CU122, GE110, CE167, CU132

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.

Chef Colette Christian

Name and title: Chef Colette Christian, Chef Instructor

Education: A bread baking class in high school inspired a lifelong love of baking. Trained as a chef at the New England Culinary Institute in Montpelier, Vermont. BFA from the School of the Art Institute of Chicago.

Professional Background: Chicago native who began working in restaurants at fourteen. Taught at Le Cordon Bleu College of Culinary Arts-Pasadena, CA and at the Art Institutes. In 2012, started teaching for Craftsy.com/Bluprint and currently has seven baking classes on Craftsy/Bluprint. Avocationally, she taught for Williams Sonoma and Sur la Table.

Awards:

Member Affiliations: American Culinary Federation, Retail Bakers Association

Accomplishments/Experiences: ACF Certified Executive Chef (CEC), ACF Certified Executive Pastry Chef (CEPC), ACF evaluator for certifications (CE), RBA Certified Master Baker (CMB)

Favorite Dish: I am obsessed with ingredient function because the more we know the better we bake. My mission is to help my baking students have successful outcomes and to enjoy their baking to the fullest.

Escoffier Chef Instructor: Escoffier chef instructor since 2020, Teaches Artisan Breads and Contemporary Pastry Arts

Chef Stefanie Bishop

Name and title: Chef Stefanie Bishop, Chef Instructor

Education: Associates Degree in Culinary Management, Fanshawe College, London ON Canada.
L’art de la Patisserie Certificate, The French Pastry School, Chicago, IL

Professional Background: I have 14 years of experience in the culinary industry, specializing in pastry. I have worked in all types of culinary establishments including hotels, restaurants, catering, bakeries and chocolate shops. I worked in several luxury establishments including the five star Langham Hotel Chicago, The Art Institute of Chicago and the Metropolitan Museum of Art in New York City.

Awards: Dean’s Honor List, CCFCC Peter Greuel Culinary Award

Member Affiliations:

Accomplishments/Experiences: Part of the pastry team at db bistro and Lumiere during the 2010 winter olympics in Vancouver Canada

Favorite Dish: Apple pie and bbq

Escoffier Chef Instructor: Escoffier chef instructor since 2020; Teaches pastry course

Chef Gregory Bonath

Name and title: Chef Gregory Bonath, Lead Chef Instructor

Education: Associates in Culinary Arts with a concentration in Baking from Paul Smith’s College 2004

Professional Background: Gregory has 17 years of experience in Culinary Management from positions of Culinary supervisor up to Chef Manager.
Gregory spent the majority of his career working in corporate hotels before taking a different direction into corporate dining. Throughout his career he has had the privilege of working for Ocean Properties, Hotel Water Parks Inc. Hyatt Hotels, Loews Hotels and Resorts, Wolfgang Puck Catering, Guckenheimer and Compass Group.

Awards: 2020 Escoffier Legacy Award, 2016 Manager of the Year Loews Hotels and Resorts, 2016 Hotel of the year Loews Hotels and Resorts, 2014 Manager of the Quarter Hyatt Hotels

Member Affiliations:

Accomplishments/Experiences: Opening Sous Chef, Great Escape Lodge, Opening Banquet Chef, Hyatt Morristown, Opening Senior Sous Chef and Creator of Corporate Concept Prairie Kitchen and Bar, Hyatt Hotels. Opening Restaurant Chef McCoy’s Kitchen, Hyatt Hotels, Opening Chef De Cuisine Precinct Bar, Loews Hotels and Resorts. Opening Chef Manager Barclays, Guckenheimer

Favorite Dish: Maryland Crab Boil

Escoffier Chef Instructor: Escoffier chef instructor since October 14th 2008

Chef Sinead Chardon

Name and title: Chef Sinead Chardon, Chef Instructor

Education: Associate Degree, International Culinary School at the Art Institute of Tampa

Professional Background: 15 years experience in various areas of the F&B industry with a focus in the pastry arts.

Awards:

Member Affiliations:

Accomplishments/Experiences: Former Pastry Chef of Tampa’s 2018 Best New Restaurant ‘People’s Choice’, Steelbach; Participated in catering the VIPs at 2015,’16,’17 Clearwater Jazz Festivals; Pastry Chef on the GFS team at the 2015 FRLA ACF Culinary Arts Competition

Favorite Dish: Full English roast chicken dinner

Escoffier Chef Instructor: 2 years in culinary education; Escoffier Chef Instructor since 2020; Teaches pastry and business courses

Chef Ashley Chen

Name and title: Chef Ashley Chen, Chef Instructor

Education: Baking and Pastry Associate Degree from The Culinary Institute of America, Hyde Park NY; Hotels Restaurant Management Degree from Pima Community College.

Professional Background: Baking and Pastry and Culinary Industry experience ranging from high volume hotels, pastry shops, caterings and fine dining. Culinary Instructor for The Garden Kitchen at The University of Arizona, Culinary Arts and Baking Pastry Instructor for the Hospitality Department of Pima Community College; Culinary Arts and Baking Pastry Instructor for the Culinary Arts Program of The Art Institute of Tucson; Curriculum Developer for ACTE; Culinary Consultant; Pastry Chef.

Awards:

Member Affiliations:

Accomplishments/Experiences: TV host for local Arizona television show focusing on the culinary community.

Favorite Dish: Double Chocolate Chip Cookies

Escoffier Chef Instructor: Escoffier chef instructor since February 2020. Taught CE 185, 125, 165, BK 101, 161 and 141.

Chef Rachel Cuzzone

Name and title: Chef Rachel Cuzzone, Chef Instructor

Education: Associates in Culinary Arts & Pastry Arts from College of DuPage, Bachelors in Hospitality and Tourism Management from Roosevelt University, Food Managers

Professional Background:
College of DuPage – adjunct faculty member for Intro. to Cake Decorating & Intro. to Hospitality
Sur La Table – Resident Chef (manager and full time chef instructor)
Marcel’s – part time instructor
North American Pizza & Culinary Academy – part time instructor
Delaware North Companies – kitchen team member at Soldier Field
TaDah – cake decorating apprentice
Madeleine & the Traveling Bakeshop – cake decorating, pastry, and catering side business

Awards:

Member Affiliations: IL ICES (International Cake Exploration Societe)

Accomplishments/Experiences: 2nd Place in the Student Chocolate Showpiece Competition – 2014, Assistant to Team USA for the Coupe du Monde de la Patisserie – 2015, Outstanding Graduate for College of DuPage – 2014

Favorite Dish: My favorite dish to cook is homemade pasta – cacio e pepe. My go to is try the kouign-amann and chocolate chip cookies at any bakery I go to.

Escoffier Chef Instructor: Escoffier chef instructor since 2020; Teaches baking and pastry courses (BK141, BK201, CE155)

Chef Krystal Dandie

Name and title: Chef Krystal Dandie, Chef Instructor

Education: Associates Degree in Culinary Arts & Food Service Management – Johnson & Wales University 2009

Professional Background: 15 years of culinary experience working everywhere in the front and back of the house. 8 years of management experience from team lead to general manager.

Awards: Servsafe Manager

Member Affiliations: n/a

Accomplishments/Experiences: Servsafe Instructor & Proctor

Favorite Dish: Pan Seared Salmon with a lemon butter sauce over leafy greens… YUMMMMM

Escoffier Chef Instructor: Escoffier Chef Evaluator since 2018, Chef Instructor since 2020 – Currently teaching CU101 but proficient in Pastry.

Chef JD Forde

Name and title: Chef JD Forde, Chef Instructor

Education: Associate Degree Culinary Arts, Le Cordon Bleu, Austin, TX

Professional Background: 10 years of industry experience and 3 years of teaching experience; fine dining background; worked in fine-dining restaurants in New Orleans, LA and San Antonio TX. Also have 3 years of experience in banquets.

Awards: Worked at James Beard semi-finalist Restaurant Gwendolyn in San Antonio, TX

Member Affiliations:

Accomplishments/Experiences: Worked in several James Beard nominated restaurants

Favorite Dish: Raw oysters with horseradish and lemon

Escoffier Chef Instructor: Escoffier chef instructor since 2020; Teaches culinary courses

Matthew Fowler

Name and title: Matthew Fowler, Business Instructor

Education: Masters Degree in Accounting, University of Phoenix, Ph.D. Management/Accounting, Capella University

Professional Background: Chief Financial Officer for RAA, Inc. in New York City, the largest exhibition and museum designer in the world. Since 2008, he has served as a Controller/CFO for professional service firms, logistics, architectural/engineering, SaaS, and design services. College professor for over 17 colleges/universities across the United States and China.

Awards: Professor of Year, 2017 Caldwell University

Member Affiliations: Association of Certified Fraud Examiners

Accomplishments/Experiences: Accounting Professor in Wenzhou, China

Favorite Dish: all veal dishes.

Escoffier Chef Instructor: Escoffier business instructor since 2020; Teaches general education courses

Chef Alisa Gaylon

Name and title: Chef Alisa Gaylon, Chef Instructor

Education: Associate of Applied Science degrees in both Le Cordon Bleu Culinary Arts and Baking & Patisserie Arts from the Cooking and Hospitality Institute of Chicago

Professional Background: An industry veteran with over 20 years professional experience, Alisa has run her own catering and personal chef business, as well as a small 26-seat farm-to-table restaurant that she co-owned with her former husband. She has worked as an independent industry consultant for several national food service operations, including Mondelez, Hershey’s, Kellogg’s, and Morton Salt. Prior to joining Escoffier, she taught Culinary Arts and Restaurant Management at Robert Morris College, Le Cordon Bleu College of Culinary Arts in Chicago, and in the Online Division of the Art Institute of Pittsburgh/International Culinary Schools of the Arts Institutes.

Awards: Certificate of International Gourmet (China Hotel Association, 2014)

Member Affiliations: N/A

Accomplishments/Experiences:
Lecture presentations, skills exchange and banquet table presentation, International Food Festival in Wuhan, China; September 21-28, 2014
Cooking demonstration, skills exchange and banquet table presentation, International Food Festivals in Fuzhou and Hangzhou, China; November 6-15, 2012
Cooking Demonstration, Taste of Chicago 2011; June 27, 2011

Favorite Dish: To eat: NY-style pizza; To cook: pot stickers

Escoffier Chef Instructor: 2020: CU222 Farm to Table, CU122 Culinary Arts & Patisserie, CE167 Purchasing & Cost Control, and CE187 Menu Design & Management

Chef Jason Goldman

Name and title: Chef Jason Goldman, Chef Instructor

Education: Johnson & Wales University, Providence, RI – A.A.A. Baking & Pastry

Professional Background: Worked in several aspects of the food industry including fine dining restaurants, hotel, retail bakery, and wholesale bakery. Experienced food service business owner including two commercial build-outs. Team leader to 40 person team in a large retail setting for both sweet and savory

Awards:

Member Affiliations:

Accomplishments/Experiences:

Favorite Dish: Simple fresh pasta dishes

Escoffier Chef Instructor: Escoffier chef instructor since 2019; Teaches: BK 201, BK 121, CE 155, CE 185, & CE 225.

Jen Gross

Name and title: Jen Gross, Chef Instructor

Education: Auguste Escoffier School of Culinary Arts, Boulder Online

Professional Background: Baker for a National Chain, Owner of a small baking business, Bakery General Manager of a National Chain, Baking and Pastry Tutor, Baking And Pastry Chef Evaluator, Baking and Pastry Chef Instructor

Awards:

Member Affiliations: The Bread Bakers Guild of America

Accomplishments/Experiences:
General manager and kitchen manager of commercial bakeries for a National Chain
Owned and operated a successful cottage baking business
Love of helping others in growing their baking skills to reach their dreams

Favorite Dish: Anything related to Baking or Pastries

Escoffier Chef Instructor: Chef Instructor since 2018 teaching Baking and Pastry Courses

Chef Todd Haramic

Name and title: Chef Todd Haramic, Chef Instructor

Education:
–BPS, Culinary Institute of America 2000
–AOS, Culinary Institute of America 1998

Professional Background: 30+ years Experience in F&B/Hospitality
–University of Florida – Chef Instructor (24 separate courses)
–Valencia College – Chef Instructor (6 separate courses)
–Le Cordon Bleu College of Culinary Arts – Chef Instructor (13 separate courses)
–Marriott International – Revenue Management 7yrs (10 separate hotels/resorts)
–Marriott International – Culinary Arts Management: 9yrs (6 separate hotels/resorts)

Awards:
–Certified Executive Chef, ACF
–Chef Rôtisseur, Chaine des Rotisseurs Int’l Gastronomic Association
–Certified Culinary Educator, ACF
–Certified Culinary Administrator, ACF
–Communications Chairman, Board of Directors, ACF Central Florida Chapter
–Food Protection Manager, ServSafe
–Instructor/Proctor, ServSafe
–Instructor/Proctor, ManageFirst, National Restaurant Association
–ManageFirst Professional Credential, National Restaurant Association
–Best Overall Student Experience Award (2x)
–Best Student Attendance/Retention Award
–Unsung Hero Award (2x)
–Cleanest Kitchen on Campus Award (3x)
–Eagle Scout with Gold Palm, BSA
–Judiciary Board Member, Culinary Institute of America

Member Affiliations:
–American Culinary Federation
–Chaine des Rotisseurs Int’l Gastronomic Association
–National Restaurant Association
–ServSafe
–American Hotel & Lodging Educational Institute
–Central Florida Hotel & Lodging Association
–Culinary Institute of America Alumni Association

Accomplishments/Experiences:
–UF: Student Avg 98% overall score
–UF: +51% pre/post exam variance
–LCB: Achieved 99th percentile Overall Teaching Matrix
–LCB: Averaged 96% Career Student Satisfaction Score
–MHI: Opening Team for $1,000,000,000 asset property
–MHI: Exceed Annual Revenue Goal by $8,800,000 (+21% increase)
–MHI: Generated $865,000 in incremental revenue for 1 calendar year
–MHI: Created Revenue Management documents that became Company Best Practices
–MHI: #2 Company-Wide Quality of Food (Orlando)
–MHI: #3 Company-Wide Quality of Food (San Diego)
–MHI: #2 Company-Wide Quality of Food (New Orleans)
–Ronald McDonald House Appreciation Award

Favorite Dish: Peanut Butter & Jelly Sandwich

Escoffier Chef Instructor: Teaching Professionally for 5.5 years, Escoffier Chef Instructor since 2020; Teaches culinary courses

Chef Paige Haringa

Name and title: Chef Paige Haringa, Chef Instructor

Education: Boston University, M.L.A in Food Studies, 2009
The Culinary Institute of America, Hyde Park, NY 2004
University of Rochester, BA Women’s Studies and Studio Art, 2001

Professional Background:
AUGUSTE ESCOFFIER SCHOOL OF CULINARY ARTS 2020 – Chef Instructor
TINY SPOON CHEF, Greater Boston, MA 2019-2020 – Personal Chef
NEWBURY COLLEGE, (School of Culinary Studies), Brookline, MA 2009-2019 – Associate Professor
THE FOOD PROJECT, Boston, MA 2008-2009 – Culinary Educator
GALLERY GRILLE, Tequesta, FL 2006-2007 – Chef
COMPASS GROUP, Boca Raton, FL 2006 – Executive Catering Chef
DEVOTAY, Iowa City, Iowa 2004-2006 – Sous Chef
GARRISON MARKET, Garrison, NY 2003-2004 – Café Baker
HARMONY VALLEY FARM, Viroqua, WI 2003 – Personal Chef

Awards:

Member Affiliations:

Accomplishments/Experiences:
Enriching More than Dough: Bringing Food Studies to Culinary School, Association for
the Study of Food and Society (ASFS), Burlington, VT, June 18-22, 2014
What’s Next for Food Studies Graduate Students? ASFS, Bloomington, IN, 2010
Eating Hip Hop, ASFS, State Park, PA, May 28-31, 2009
Gardening for Justice, ASFS, New Orleans, LA, June 4-8, 2008

Favorite Dish: Love to create craveable plant-based foods

Escoffier Chef Instructor: Escoffier chef instructor since 2020; Teaches culinary courses

Chef NaDean Johnson

Name and title: Chef NaDean Johnson, Chef Instructor

Education: Certificate in Culinary Arts/Hospitality Management; BA in Professional Communication; MA in Leadership in Higher Education

Professional Background: 25+ years in culinary arts and hospitality management, 17 years Chef/Baker-Owner Cafe/Bakery; 3 years culinary arts/hospitality management instructor

Awards: 2019 Voted Trip Advisor’s “Best Breakfast”; 2005-2008 “Local Who’s Who in Business”; 1999 “Local Business of the Year”

Member Affiliations: N/A

Accomplishments/Experiences: 5 years Creator/Chef Instructor, “Kids Cook!”; 3 years as ProStart Judge and Mentor

Loves sharing personal experience in business and hospitality with students and influencing their educations though a personalized approach

Favorite Dish: To eat: Shepherd’s Pie; To cook: Homemade Pumpkin Ravioli with Sage Brown Butter

Escoffier Chef Instructor: Escoffier chef instructor since 2020; Teaches baking and pastry courses

Chef Shannyn King

Name and title: Chef Shannyn King, Chef Instructor

Education: AS Culinary Arts The Art Institute of Atlanta

Professional Background: 30+ years experience in the culinary field; Teaching professionally for over 10 years.

Awards:

Member Affiliations: ACF

Accomplishments/Experiences:

Favorite Dish: Traditional Southern Pound Cake

Escoffier Chef Instructor: Escoffier chef instructor since 2020; Teaches baking and pastry courses

Chef Kareen Linton

Name and title: Chef Kareen Linton, Chef Instructor

Education: Le Cordon Bleu College of Culinary Arts

Professional Background: Professional with 30 years of experience within the hospitality, education and entertainment sectors. Started at two of New York’s top restaurants and hotels; such as Windows on the World and The Plaza hotel. An entrepreneur; interior decorator and fashion designer/stylist in the entertainment industry and photography. She brought all of these skills to the classrooms as a culinary educator at Le Cordon Bleu College of Culinary Arts and now Escoffier School of Culinary Arts. Food has become a great vehicle to inspire the world!

Awards: Top 100 Eductors 2020: GFEL, (Global Forum for Education and Learning), (ACF) Atlanta Chefs Association Humanitarian of the Year Award 2016, National Cutting Edge Award 2015: (ACF) American Culinary Federation.

Member Affiliations: (ACF) American Culinary Federation, Chaîne des Rôtisseurs, Disciples d’Escoffier.

Accomplishments/Experiences: 1st female 2nd VP, Atlanta Chefs Association,
Co-Chair: Chef to Child Foundation, Chairperson: Marketing Committee, Advisory Board Member, Les Peters Juvenile Academy,

Favorite Dish: Duck confit, risotto with mushrooms and parmesan cheese.

Escoffier Chef Instructor: Escoffier chef instructor since April, 2020; Class: CU 101 and CE 129. Escoffier Chef Evaluator from June, 2018 to April 2020.

Chef Karla Lomeli

Name and title: Chef Karla Lomeli, Chef Instructor

Education:
California School of Culinary Arts, Los Angeles, CA
Master of Education, American Intercontinental University
Bachelor of Arts, Cal State University, Los Angeles, CA

Professional Background:
Auguste Escoffier School of Culinary Arts, Chef Instructor
Le Cordon Bleu College of Culinary Arts, Chef Instructor
New School of Cooking, Dean of Education/Chef Instructor
Kitchen Academy, Chef Instructor
Lucky Devils Restaurant, Pastry Chef
A.O.C Restaurant, Line Cook
Koldo Royo Restaurant, Line Cook
Jackson Sommerset Catering, Line Cook
Wolfgang Puck Catering, Line Cook

Awards: Chef Instructor of the Month, Le Cordon Bleu, College of Culinary Arts.

Member Affiliations:

Accomplishments/Experiences:

Favorite Dish: Love to eat anything grilled, sushi, Indian food, breads, the list never ends!

Escoffier Chef Instructor:
Started at Escoffier in 2018
CU122 Culinary Arts and Patisserie
CE167 Purchasing and Cost Control
CU132 World Cuisine

Chef Larry Lujan

Name and title: Chef Larry Lujan, Chef Instructor

Education: High School Diploma

Professional Background: 20 years in culinary and management

Awards:

Member Affiliations:

Accomplishments/Experiences: Participated in growing a restaurant chain including opening new locations

Favorite Dish: homemade chili verde

Escoffier Chef Instructor: Escoffier chef instructor since 2020; Teaches culinary courses

Chef Anastasia Malone

Name and title: Chef Anastasia Malone, Chef Instructor

Education: Le Cordon Bleu Chicago, AAS Patisserie

Professional Background: I have over 10 years experience in the industry. I started out at a small local bakery in Chicago, then worked primarily in hotels, with some private club experience as well. The majority of my experience is from 5 years at a 5 diamond (AAA) rated fine dining hotel in Clearwater, Florida.

Pastry Instructor – Escoffier
Pastry Chef – Sandpearl Resort, Carlouel Yacht Club.
Pastry Lead – Westin (Cleveland).
Pastry Cook – Medici on 57 (Chicago) Innisbrook Golf Resort.

Favorite Dish: I love to cook and eat custards – creme brulee, anything with pastry cream and ice cream.

Escoffier Chef Instructor: Escoffier chef instructor since 2020; Teaches baking and pastry courses

Gina Marano

Name and title: Gina Marano PhD, Lead Instructor – FBO

Education: Doctor of Philosophy in Hospitality Administration, University of Nevada Las Vegas

Professional Background: Gina began her career in Food & Beverage brewing coffee and filling syrup dispensers for an all-day breakfast restaurant while she was in high school. She worked her way through every front of house position, and graduated with a Bachelor of Science in Hospitality Administration from the University of Nevada, Las Vegas. Gina managed several restaurants on the Las Vegas Strip, including House of Blues, and Foundation Room. Realizing how much she enjoyed training and developing staff, Gina returned to school to receive her MS and began teaching undergraduate courses at the University of Nevada, Las Vegas. Gina has taught at the University level for 5 years and has recently completed her doctoral degree in Hospitality Administration. During her time at UNLV, Gina developed curriculum for both undergraduate and masters level courses in the Hospitality College. She is a current Level 4 Diploma student with the Wine & Spirit Education Trust, and currently holds her Level III Award in Wines.

Awards: Certified Hospitality Educator, AHLEI
WSET Level III Award in Wines, Wine & Spirit Education Trust

Member Affiliations: Wine & Spirit Education Trust, American Hotel & Lodging Educational Institute

Accomplishments/Experiences:

Favorite Dish: All things bread!

Escoffier Instructor: Has taught professionally for 5 years. Escoffier adjunct instructor since May 2020, teaching General Education and Food & Beverage Operations courses. Lead Instructor – FBO beginning October 2020.

Chef Jennifer McClintick

Name and title: Chef Jennifer McClintick, Lead Chef Instructor

Education: BS, Indiana University of Pennsylvania;
Certificate in Professional Baking and Pastry Arts, Baltimore International College

Professional Background: 26 years as a Pastry chef and 14 years as an Instructor. Fine dining restaurants include Le Cirque 2000, NY,NY; Melisse, Santa Monica, CA; Mark’s Place, Miami, FL

Awards: Gold medal and Best in Show awards at 2 ACF Culinary competitions;
First, Second and Third Place awards at 2011 That Takes the Cake, Cake and Sugar Show, Austin, TX

Member Affiliations:

Accomplishments/Experiences: Responsible for making Julia Childs’ 90th birthday party dessert 2002; Participated in Chocolate Wars competition TV show on TLC 2010;

Favorite Dish: Anything Chocolate!

Escoffier Chef Instructor: Escoffier chef instructor since 2018; Has taught Pastry program courses

Chef Bryce Norblom

Name and title: Chef Bryce Norblom, Lead Chef Instructor

Education: Bachelor’s Degree in Hospitality Management, Minor in Business Administration

Professional Background: Corporate training chef for Snooze AM Eatery, Owner/Operator for The Butcher’s Bistro

Awards: Won the “Tasty” award out of 40 Chefs at Snooze for consistency, quality, and testing food for the company.

Member Affiliations: CRA (Colorado Restaurant Association)

Accomplishments/Experiences: Multiple television appearances for demonstrating/presenting Snooze’s food. Won multiple competitions in Denver for best bite. Events such as “Chicken Fight” and “Doo at the Zoo”

Favorite Dish: Butchering a dry aged or wagyu steak and grilling it to the proper temperature!

Escoffier Chef Instructor: Instructor Since February 2020. Taught CU101, CU122, CU222 CE167, CE187, and helped teach and design the Capstone Class.