Office Hours


  • 12:00 PM - 1:00 PM B. Robert Burdo Culinary Arts Center 5017 Santa Rosa Campus

Spring 2018

Section 4553 of CUL250.1
Culinary Arts Survey -- : Jan 23 - Mar 13 2018

Section 4565 of CUL254
Introduction to Baking and Pastry -- : Jan 17 - Mar 16 2018
The above section will not meet on 2/14 & 2/15.

Section 4566 of CUL254
Introduction to Baking and Pastry -- : Mar 28 - May 18 2018

Section 4960 of CUL275.2
French Cuisine: Paris -- : Apr 02 - May 21 2018

Fall 2017

Section 0532 of CUL254
Introduction to Baking and Pastry -- : Oct 18 - Dec 15 2017

Section 0544 of CUL255
Production Baking -- : Aug 21 - Aug 21 2017

Section 0545 of CUL255
Production Baking -- : Oct 23 - Dec 11 2017

Summer 2017

Section 9093 of CUL250.1
Culinary Arts Survey -- : Jun 19 - Jul 24 2017

Section 9094 of CUL250.1
Culinary Arts Survey -- : Jun 23 - Jul 28 2017

B.A. in French Language from Stanford University (1980)
Culinary Grand Diplome from Ecole de Cuisine, La Varenne in Paris, France (1982)
I have worked as a chef and pastry chef for 31 years.

My career began with training in Paris then cooking at Restaurant La Borderie in Southern France. Highlights include working as assistant pastry chef at the Campton Place Hotel in San Francisco, line cooking at the Flea Street Cafe in Menlo Park, and catering with Taste in San Francisco.

I taught baking and pastry for 10 years at Tante Marie's Cooking School in San Francisco.

18 years ago, I came to SRJC to teach in the most wonderful world of food, Sonoma County.

Je parle francais couramment, y estudio espanol con el objetivo de hablar con fluidez.

Professional Areas of Interest: 

In the Culinary Arts Department, we get to teach people the entertainment side of the food business while influencing eating habits and improving awareness of serious food system issues. We are training students who will affect the future of food and its relationship to cultural shifts, agriculture, the economy, and the environment. It is an exciting time to be involved in training a food force whose skills will lead people to more fulfilling and healthier eating.

Professional Involvement and Community Service: 

Fellow, Leadership Institute of Economy and Ecology (2009)

Member, Slow Food, Russian River Convivium

Member, Sonoma County Culinary Guild

Presentations and Publications: 

Contributing author for the Williams Sonoma book, Essentials of Baking, 2003.

Honors and Awards: 

NISOD award for excellence in teaching, 2007.

Welcome to our new home!

The B.Robert Burdo Culinary Arts Center is open, and classes are thriving.

The bakery's regular hours are Wednesday thru Friday, 7:30 to 2:00.

The Cafe hours are Wednesday thru Friday 11:30 to 2:00.

We close for all College holidays.

Please call 522-2796 for confirmation of our opening, and for Cafe reservations.