Fall 2024

Section 0515 of CUL230
Introduction to Culinary Arts -- : Aug 19 - Oct 14 2024
No class 9/2.

Spring 2024

Section 4556 of CUL250.1
Culinary Arts Survey -- : Mar 26 - May 14 2024

Section 5739 of CUL250
Sanitation and Safety -- : Jan 22 - Mar 11 2024


  • 12:00 PM - 1:00 PMB. Robert Burdo Culinary Arts Center5020Santa Rosa Campus

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.

Work and Consulting Experience


  • 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
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, Former Sonoma County Culinary Guild

Please call 707-522-2800 for current information about our Cafe & Bakery.

For general information & updates, visit our website:


Presentations and Publications

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

Honors and Awards

NISOD award for excellence in teaching, 2007.

Fellow of the Sonoma County Leadership Institute for Ecology and Economy, 2008