Fall 2025
Section 0515 of CUL230
Introduction to Culinary Arts -- : Aug 18 - Oct 13 2025
No class 9/1.
Section 1517 of CUL100.1
Meal Prep Like a Chef -- : Oct 18 - Oct 25 2025
Spring 2025
Section 4983 of CUL230
Introduction to Culinary Arts -- : Jan 14 - Mar 04 2025
Section 6269 of CUL230
Introduction to Culinary Arts -- : Mar 26 - May 15 2025
This section is for IGNITE students, offered at the county jail and is restricted.
B.A. in French Language from Stanford University (1980)
Culinary Grand Diplôme from École de Cuisine, La Varenne in Paris, France (1982)
I have worked as a chef and pastry chef for 40+ 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 loved teaching baking and pastry for 10 years at Tante Marie's Cooking School in San Francisco.
30 years ago, I came to SRJC to teach in the most wonderful world of food, Sonoma County.
Je parle francais couramment, y estudio espanol.
It's an exciting time of change for the food business and the domestic & global food systems.
SRJC Culinary Arts offers cutting edge training toward a fulfilling career in the beautiful world of food.
I look forward to seeing you in class.
CAREER HIGHLIGHTS
- Apprenticeship training at École de Cuisine La Varenne in Paris
- Apprenticeship at Restaurant La Borderie in the Dordogne region of France
- Building the Baking & Pastry Program at Tante Marie's Cooking School in San Francisco
- Establishing SRJC's Baking & Pastry program
- Collaborating on building SRJC's current Culinary Arts Department
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.
Fellow, Leadership Institute of Economy and Ecology (2009)
Member, Slow Food, Russian River Convivium
Member, Former Sonoma County Culinary Guild
Please call 707-522-2800 for current information about our Cafe & Bakery.
For general information & updates, visit our website:
https://culinary.santarosa.edu/
Contributing author for the Williams Sonoma book, Essentials of Baking, 2003.
NISOD award for excellence in teaching, 2007.
Fellow of the Sonoma County Leadership Institute for Ecology and Economy, 2008