See Also General Education Faculty

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Christopher Koetke, CEC CCE Dean, The School of Culinary Arts Culinary Arts Christopher Koetke has been a culinary instructor at The School of the Culinary Arts of Kendall College since January 1998.  In 2002, he was named Associate Dean of the Culinary School.  Along with the move to the new Riverworks campus, he became Dean of the Culinary School in 2005. Christopher began cooking professionally in 1982, starting at local restaurants in his hometown, Valparaiso, Indiana. He soon moved to Chicago and procured a position at L'Escargot on Halsted.  Eager to expand his knowledge of fine cuisine, Christopher traveled to France where he worked in some of the country's finest kitchens: Pavilion Elysees, Pierre Gagnaire, Taillevent and Pierre Orsi. While there, he also made time for his second passion, wine. In Paris, he studied at L'Academie du Vin and with L'Association des Sommeliers de Paris. The last term of his European employment was spent honing his pastry skills at Patisserie Mage in Geneva, Switzerland.  Upon his return to the United States, Christopher began a 5 year tenure at the world famous Le Francais in Wheeling, Illinois. During this time, Christopher finished third in the U.S. finals of the Bocuse d'Or culinary competition. In 1992, Christopher became the Executive Chef of Chicago’s Les Nomades restaurant.  During the 5 years at Les Nomades, the critics and the public responded favorably to his cuisine: 3 stars--Chicago Tribune; 19.5/20--Sherman Kaplan; 26 points for food (excellent to perfect)--Zagat Survey; twelfth restaurant in Chicago--Gourmet magazine; ninth restaurant in Chicago--Wine Spectator; and 3 stars--Chicago Magazine. Also during this time, Christopher was voted Chef of the Year (1997) by the Chicago chapter of The International Food and Wine Society, and was the national winner of the Mapleleaf Duck Competition (1997). Christopher is a noted ice carver and was associated with one of the nation’s foremost ice carving companies, Nadeau’s Ice Sculptures, for 16 years.  He has also consulted for companies such as The Soyfood Council, Todd and Holland Tea Merchants, The Pampered Chef, Char Broil, and the Turover-Strauss Group. Christopher co-founded www.ChefTalk.com and for 4 years was a contributing editor to Chef, Fancy Food, Culinary Educator Today, and Local Palate publications. He has a B.A. degree in French literature from Valparaiso University and a Certificat de la Langue Francaise from the Sorbonne in Paris.  He is currently pursuing a MBA. Christopher is a frequent speaker at a wide range of forums.  Most recently, he has given presentations for the American Cheese Society’s national convention in Louisville, International Association of Culinary Professional’s national conventions in San Diego and Montreal, the Chicago Dietetics Association, the Ohio Dietetics Association, and the Ecole Hotellier de Marseilles/Provence, the national American Dietetics Association conference in San Antonio, the international Research Chef Conference in Montreal, the national American Culinary Federation conference in Orlando, and as part of the Iowa Department of Agriculture visit to Tokyo Japan.  He is a weekly guest on WGN TV in Chicago and a frequent guest on Chicago’s WGN food time radio show.  Email: ckoetke@kendall.edu Phone: 2302 Fax: 2303

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Renee Zonka, C.E.C., R.D., C.H.E., M.B.A. Associate Dean, The School of Culinary Arts Culinary Arts Renee Zonka began her culinary career as a young girl using her mother’s light bulbs to cook grilled salami sandwiches. It became quite apparent that cooking was her passion and mom better quickly find alternative cooking tools before the house burnt down. As time progressed, Renee’s career took a few side steps before reaching her true vocation of culinary arts education. The culinary/nutrition passion begins to take shape. While attending college, she had a catering and wedding cake business as a part-time job. She received her Bachelor of Science degree in Food and Nutrition from Mundelein College/Loyola University. A dietetic traineeship followed for 1 year to become eligible to sit for the Registered Dietitian exam. Renee practiced clinical dietetics at a local hospital. In practice as a dietitian, she would host cooking classes for patients and their families. She could often be found in the hospital kitchen making food for in-patients. She saw the gratification of the patients when the food and the diet would meet their medical needs but would also taste good. That was rewarding and reinforced the journey to combine nutrition and culinary. Back then, she saw the need of a private chef to help families with food preparation but knew people were not ready to engage in that type of service. She took a leap and became the Executive Chef of the hospital food service and opened a 90 seat public restaurant in the hospital lobby. She really enjoyed that venture and decided to investigate running restaurants. She joined Marriott Management Services to gain experience in restaurant operations. She ran multiple food service operations as Cook Manager to General Manager over the next eleven years. During her employment at Marriott, Renee began honing her teaching skills by providing various classes to Marriott employees on sanitation, nutrition and basic culinary skills. She received her MBA from Lake Forest Graduate School of Management. She then began a teaching position at The Culinary Institute of America as a lecturing instructor. . She has since been a chef instructor at The Illinois Institute of Art/Chicago. Renee has been past President of the South Suburban Dietetic Association and Education Chairperson of South Suburban Dietetic Association. She was selected as Registered Young Dietitian of the Year. She is currently the Co-Education Chairperson of the Windy City Professional Culinarians Chapter of the American Culinary Association. She was recently selected as the chapters Chef Educator of the Year. She is a Certified Hospitality Educator. She has consulted for nutrition and culinary services. Clients were The USA Rice Board, Gordon Hanrahan, Leona’s Restaurant Group, Home Run Inn Pizza, Southwest Vending, Food Performance and Gluten Intolerance Group. She has co-authored a book on nutrition for the National Restaurant Association Education Foundation. Renee is a frequent speaker at the Regional ACF conferences, Dietetic Associations, schools and the Gluten Intolerance Culinary Summit. She has been the topic of many magazine articles that features the education of nutrition in culinary schools. Her skill set which combines nutrition and culinary are in demand. Email: rzonka@kendall.edu Phone: 2302 Fax: 2303

Mike Artlip, Program Chair A.A.S. Culinary Arts Culinary Arts  Mike Artlip C.E.C., C.C.E  Chef Artlip has been in food service more than 33 years.  He apprenticed at Hilton and spent a number of years in the field before getting his AAS at The School of Culinary Arts at Kendall College.  He is certified in sanitation and has earned the titles of Certified Executive Chef and Certified Culinary Educator from the American Culinary Federation. The chef works with educational culinary arts organizations such as Skills USA, CCAP and ProStart.  He has served on the boards of several high school culinary programs.   He has worked with the Hilton Corporation, The Mill Race Inn, Northern Illinois University and Numerous restaurants and country clubs in the Chicagoland area.      Chef Artlip has been at Kendall since 1987, and is currently the Chair of the AAS in Culinary Arts Program.  He is also Chair of the faculty Senate and works on several committees.  But, he still finds time to follow his first love – teaching.  The Sears Foundation recognized him as Educator of the Year in 1991 and The United Methodist Church recognized him as an Exemplar Teacher in 1998.   He has taught Courses in Product I. D., Meat Cutting, Basic Skills, Meat & Fish Cookery, Garde Manger, Purchasing, Cost Control, Banquets & Volume feeding and International Cuisine.   Email: martlip@kendall.edu Phone: 2304 Fax: 2305

Massimo Bosco, Chef Instructor Culinary Arts Chef Massimo Bosco has over 21 years of experience in the foodservice industry. He received his A.A.S. degree in Culinary Arts at Kendall College in Evanston, Illinois (1990) and went on to earn his BA in Hospitality Management (1991). There he won the Outstanding Student Award and the Escoffier Award for Culinary Excellence while working as a Teaching Assistant. He has also earned a Master of Arts Degree in Human Resources Development & Management from Webster University (2002). Chef Bosco’s experience in professional kitchens ranges from restaurants and hotels to private clubs and executive dining rooms. He most recently has been at the Illinois Institute of Art; Chicago where he was the first Chef Instructor hired to help start the culinary program in Feb 2000. He has been responsible for creating, implementing and teaching a variety of classes there both in the AAS and BAS degree programs and has focused the last four years on running the restaurant kitchen.  Prior to becoming a Chef Instructor, Chef Bosco has been an Executive Chef for Aramark Corporation, Executive Chef of the Stonebridge Country Club, Executive Sous Chef of the Westin Hotel O’Hare and both Chef Garde-Manger and Restaurant Chef at the Fairmont Hotel Chicago. He has also held the position of Chef Tournant at both the five star Four Seasons Hotel Chicago and the former Hotel Nikko Chicago and was a Sous Chef at the Stouffer Hamilton Hotel. Chef Bosco is a Certified Executive Chef with the American Culinary Federation and a Certified Hospitality Educator with the American Hotel & Lodging Educational Institute. Email: mbosco@kendall.edu Phone: 2000 Fax: 2000

Belinda Brooks, Pastry Chef Instructor Culinary Arts Belinda Brooks is a graduate of Roosevelt University in Chicago with a degree in Hospitality Management. Using that degree as a springboard, she went on to work in positions in both front and back of the house management working for both Aramark and Sodexho Marriott in a variety of capacities. Chef Brooks then decided to return to school and study baking and pastries at the Culinary Institute of America in Hyde Park, NY. From there, she worked as a pastry cook for Spago in Chicago in their catering division under Executive Chef Francois Kwaku Dongo and Executive Pastry Chef Steven Isaacs. From there she moved to the Standard Club in Chicago, a private club, and became the pastry chef. Chef Brooks presently teaches baking and pastries to culinary students giving them an overview of a variety of pastry applications. Email: bbrooks@kendall.edu Phone: 2228 Fax: 2229

Pierre- Andre B. Checchi, Chef Instructor Culinary Arts Pierre Checchi has been in the culinary field for over 29 years. Born and raised in France, he has studied and trained under the rigorous and classic French tradition of apprenticeship. Pierre graduated from Ecole St Anne in St Nazaire France, and quickly worked in a two star Michelin restaurant, Relais- Chateau, under renowned Chef Michel Gaudin. After his military service as a mess chef in the Air Force, Pierre embarked for the United States as a young Chef and worked in Boston under Bob Brody; a La Varenne school of culinary art graduate. After a brief return to France to work in various Brasseries specializing in French Bistro cooking, Pierre was asked to come back and work at the Four Season Hotel, Ritz Carlton in Chicago as a chef saucier. Pierre was then hired by Aramark Food Service Corporation where he filled many position as chef for their varied dining business accounts. In one of those account was the famous 95th restaurant on top of the John Hancock building in Chicago where Pierre worked as a Chef Garde- Manger then sous chef. Checchi has filled the duties of executive chef in many of other Aramark run accounts, including the 1987 Indianapolis Pan Am Games, and Penn’s Wood Caterers; the premier catering company in Philadelphia. Pierre has been the executive Chef in the busy Spectrum Arena in Philadelphia from 1988 until 1993. Checchi then accepted a teaching position at the famous New England Culinary Institute in Montpelier, Vermont. There he taught many courses and became a respected core faculty member for over twelve years. He specialized in teaching Garde Manger and ice carving, having won competitions and respect from his peers. Pierre had also taught many other aspects of the culinary profession and has had a tremendous impact on the students that came under his tutelage. He currently holds the position of Advanced Garde- Manger Instructor. Checchi also teaches a variety of elective courses such as advanced garnishing techniques, Sausage making, Mystery Basket competition among others. Email: bpchecchi@kendall.edu Phone: 2228 Fax: 2229

Frank Chlumsky, Chef Instructor Culinary Arts Chef Chlumsky teaches Professional Cookery and Basic Methods of Cooking. During his 35-year career, he has held the position of executive chef at the Saddle & Cycle Club in Chicago and Philander's Restaurant in Oak Park, Illinois. Before teaching, he was the chef/owner of the Duneland Beach Inn in Michigan City, Indiana and Chlumsky's Restaurant in Lake Geneva, Wisconsin. He holds a B.A. from Northeastern Illinois University, and is a graduate of the chef's training program at Washburne Trade School. Email: fchlumsky@kendall.edu Phone: 2310 Fax: 2311

Michel Coatrieux, Adjunct Coordinator Culinary Arts Michel Coatrieux was born in Issy les Moulineaux, two miles south of Paris. He attended Ecole Hoteliere in Biarritz, southwest France, where he worked in different restaurants during the summer. Then, he went to Paris in 1972 to work at restaurant Lucas-Carton (*** Michelin). Still in Paris, he moved to restaurant Taillevent (*** Michelin) in 1976, where he stayed for two years. After vacationing in the United States in 1978, he was hired by Christian Zeiger to work at Alouette in Highwood, Illinois. Promoted to chef at Alouette in 1981, he opened Amourette in Palatine in 1987, followed by Bacchus Nibbles, 1992. In August, 1999, he opened a French cooking school, French Culinary Experience, with his partner, Patrick Chabert. Several years later, Michel joined Kendall College as a chef instructor. Recently, he was appointed to the position of Adjunct Coordinator, School of the Culinary Arts. Email: mcoatrieux@kendall.edu

Dana Cox, Chef Instructor Culinary Arts Dana Cox tested the culinary waters first by working as a line cook weekends while she bought menswear for a national retailer. Enamored and fully immersed in the restaurant business, she worked her way to Sous Chef at a venerable vegetarian bistro. After graduating from Kendall with honors, Dana sought refinement of her skills at the award-winning Ritz-Carlton Hotel. She was Chef Tournant when the Dining Room garnered it's perfect, four-star rating from the Chicago Tribune. Serving as Buying Team Leader of Specialty Foods and Wine at Whole Foods Market, she became a proponent of the farm-to-table movement. She was named Whole Foods' Regional All Star for her commitment to profitably marketing authentic foods and creating a greater level awareness for them in the Midwest. She served as Foods Educator on their Training and Development Team and opened their first international location in Toronto. Dana has orchestrated events intimate and grand with several of Chicago's premiere caterers, including Limelight Events and Wolfgang Puck Catering as their Off-Premise Chef. While catering, Dana began her own personal chef service, Old Stove LLC, based on fresh seasonal foods and scratch cooking. Her goal in teaching procurement is to equip future chefs with the business tools they need to realize their dreams. Email: dcox@kendall.edu Phone: 2000 Fax: 2001

Walter Freund, Chef Instructor Culinary Arts Chef Walter Freund is a culinary faculty member. He has worked throughout Europe and in Bermuda. He has been an executive chef with the O'Hare Hilton, Sheraton International and Clarion International.  Email: wfreund@kendall.edu Phone: 2340 Fax: 2341

Heidi Hedeker, Baking & Pastry Arts Instructor Culinary Arts Heidi Hedeker own and operates SweetChef.net, an online-bakery of European pastries such as baumkuchen. As owner of Alliance Bakery in Chicago for nearly a decade, her pastry shop was featured in the United States edition of Culinaria and voted Wicker Park's "Best Retailer of the Year-2000." As an editor with Baking Magazine, a national publication for bakers and pastry chefs, Heidi’s responsibilities were Retail Merchandising and Personnel Training. Her BA is in Writing for which she was awarded a Weisman Scholarship to produce an independent book of poetry. A Summa Cum Laude graduate of Johnson & Wales University, Heidi was the opening assistant pastry chef at the Swiss Grand Hotel (Swissotel) in Chicago.  She interned in Bern, Switzerland. Her custom decorated cakes for photographers has appeared in catalogs for Pottery Barn and Crate&Barrel.   Heidi grew up and trained in the family bakery tradition--her father owned Gladstone Park Bakery in Chicago, a bakery known for unusual cake creations such as the Adler Planetarium, the Leo Burnett Building and St. Ignatius Preparatory School.   Her clientele has included Studs Terkel, WBEZ Radio and the City of Chicago. Currently Heidi is pursing her Master’s Degree at the University of Chicago in Social Service Administration. She is the consulting baker for Faith-in-Place’s organic bakery, “The Good Loaf,”a non-profit organization dedicated to ecological practices for congregations of all faiths and their “stewardship of the earth.” Email: mailto:hhedeker@kendall.edu Phone: 2000 Fax: 2000

Melina Kelson-Podolsky, Baking & Pastry Arts Instructor CMB Culinary Arts Chef Kelson holds a Magna Cum Laude English Literature BA from Ithaca College. She has lived in Israel and Italy and speaks Hebrew, Italian and Spanish. She also holds a Pastry Certificate from CHIC. She holds Food Service Sanitation Licenses in the State of Illinois and the City of Chicago. She is also licensed to teach sanitation. She is a Certified Executive Pastry Chef and a Certified Sous Chef with the American Culinary Federation. She is also a member of the Bread Bakers Guild of America.   Prior to teaching at Kendall, Chef Kelson taught at CHIC for 4 years. Knowing that she intended to teach, Chef Kelson sought a varied culinary background; in the industry she worked on both sweet and savory sides of the line in almost every type of venue-- from restaurant to patisserie. Among the places she worked are Spiaggia (James Beard award winning chef Paul Bartolotta) and Brasserie T (Gale Gand and Rick Tramonto) as well as catering companies and bread bakeries.   Chef Kelson is part of the Baking and Pastry team at Kendall. She joined the faculty in January 2005. She teaches Baking I, Baking II, Artisan Bread Baking and Wedding Cakes. Email: mkelson@kendall.edu Phone: 2450

Marc Magiera, Chef Instructor Culinary Arts Chef Instructor Marc Magiera is a Kendall alumnus. After school, he trained under renowned chefs Gabino Sotelino and Takashi Yagahashi at Ambria. His chef experience includes serving as sous chef at Gibson’s Steakhouse, corporate and regional executive chef for Motorola, then Compass Corporations for eight years, and executive chef of the Kankakee Country Club for seven years. Marc is a member of the American Culinary Federation, Certified Executive Chef, and a chef member of the Chaine des Rotisseurs. Chef Magiera currently teaches Quantity Food Production to culinary students at Kendall College. Email: mmagiera.edu

Holly Maloney, Human Nutrition Culinary Arts Although Holly Maloney has always enjoyed working to make healthy dishes taste good by both creating new recipes and modifying old ones --her interest in the culinary field started years ago on a trip to Southwest France where she was lucky enough to spend time at a small cooking school, The French Kitchen. After that she soon began teaching Human Nutrition and then Nutritional Cooking at a local culinary school. She also obtained a Certificate in Professional Cooking. Holly has taught Human Nutrition at Several Culinary Schools in Chicago for over 3 years. She is a registered and licensed dietitian with a Master of Science degree in Nutrition Education and over ten years of experience in the field of nutrition. As a registered dietitian Holly has practiced in many areas of clinical nutrition including renal, diabetes, geriatrics, heart disease and sports nutrition. With her combined culinary knowledge and clinical background Holly works to create interesting ways to teach nutrition to her students. Education and public speaking have always been a part of Holly’s career. She has presented at several professional meetings for dietitians on whole grains, professional advocacy and even food and nutrition policy. Holly travels to Washington, DC each year for grassroots training from the American Dietetic Association related to public policy issues and nutrition. Holly authored several chapters in the National Restaurant Association Educational Foundation Nutrition competency guide. She has been interviewed for several articles related to nutrition in magazines including Family Circle, Today’s Dietitian and Plate Magazine. She also taped a healthy eating segment on NBC 5’’s Taste. Holly writes for the Chicago Dietetic Association newsletter, Nutrition in Chicago, on public policy related to food and nutrition and is a contributing author to an industry magazine where she modifies and analyzes recipes. Holly is a member of the American Dietetic Association (ADA), Illinois Dietetic Association (IDA), Chicago Dietetic Association (CDA) and the Chicago Nutrition Association (CNA). She is a member of three dietary practice groups of the ADA; Nutrition Entrepreneurs, Food and Culinary Professionals and the Sports Cardiovascular and Wellness Nutritionists. Holly was named Recognized Young Dietitian of the year by the ADA in 2007. She sits on the board of the CDA and was recently elected president-elect for the IDA 2008-2009. Email: mmaloney@kendall.edu

Siddharth Mangalore, Pastry Chef Instructor Culinary Arts After completing his studies in the field of Culinary Arts from Mumbai, India, Siddharth Mangalore worked for a decade in some of the finer pastry kitchens around the world such as The Peninsula Hotel Chicago, The Oberoi Hotels and The Chicago Yacht Club amongst others. His quest for continuing education has since continued under various master pastry chefs such as Ewald Notter and Ralph Gottschalk. In addition to teaching the art and skill to a new generation of Pastry Chefs, Chef Mangalore's prior experience as a Career Services Counselor allows him to counsel and guide students in making the right internship and career choices. Email: smangalore@kendall.edu Phone: 2272 Fax: 2271

Christopher Quirk, Chef Instructor Culinary Arts After graduating from The University of Wisconsin-Madison with a BA degree in English Literature and with 7 years in the industry, Chris Quirk received an AOS from the New England Culinary Institute in Montpelier, Vermont. He served as Executive Sous Chef at the Hôtel Sofitel in Redwood City, California under Chef Gilbert Drouelle, (Maître cuisinière de France). Chef Quirk returned to Wisconsin and opened The Antlers, a restaurant on Lake DuBay in central Wisconsin. His desire to teach his culinary skills to young chefs led him to embark on his teaching career as Chef Instructor at The New England Culinary Institute. Chef Quirk later moved to Tortola, British Virgin Islands to develop and open a new Culinary Campus at the H. Lavity Stoutt Community College. Returning to the US in 2003, he served as Sous Chef for the Westmoreland Country Club in Wilmette before joining the faculty at Kendall College. Email: cquirk@kendall.edu Phone: 2448 Fax: 2449

Peggy Ryan, Chef Instructor Culinary Arts Peggy Ryan brings 25 years of work experience to her role of Chef Instructor here at Kendall College. Her career has been centered in Chicago and Evanston. Her background includes sous chef and chef positions at the regional American restaurant, Mallory’s on Wells and the French restaurant, Café Provençal. However, Chef Ryan’s primary focus for the last 15 years has been on the cuisine of Italy. As chef/owner of the fine dining Italian restaurant, Va Pensiero, Chef Ryan had many research trips to Italy to hone her cooking skills. She is a former board member of Les Dames d’Escoffier, Plitt Seafood, and was on the Culinary Advisory board of Kendall College before joining on as faculty. In addition to her restaurant work, Chef Ryan has also done consulting and idea development for Sara Lee, Kraft, The Darden Group and Olive Garden. She has been featured in such magazines as Food and Wine and Metropolitan Home as well as numerous Chicagoland magazines, newspapers, radio and television stations. Chef Ryan and her restaurant have received many awards including Top Italian Restaurant-Zagat Chicago Guide, 3 star reviews from Chicago Magazine, Chicago Tribune and Sun Times. She has been voted Favorite Chef by the Pioneer Press and has received several Silver Platter Awards. Chef Ryan is currently the Lunch Chef Instructor of the Dining Room at Kendall College, the fine dining restaurant in the school which is open to the public. Because of her strong Italian background, she also teaches several electives including: Italian Pastas, Cuisine of Italy and Cuisine of Tuscany. Chef Ryan also teaches the Italian section of Cuisine of the Mediterranean in the bachelors program here at Kendall College. As an owner of a successful restaurant as well as a chef, Chef Ryan brings a unique and well rounded perspective to her teaching. She believes that all of the classes at Kendall add up to an excellent education for future restaurant chefs and owners. Email: mailto:pryan@kendall.edu Phone: 2348 Fax: 2349

Kevin Schrimmer, Chef Instructor Culinary Arts Kevin Schrimmer grew up on the north shore of Chicago in Highland Park, Illinois and graduated from the Culinary Institute of America in 1984. Upon graduation he moved back to the Chicago area to take a position at The 95th atop the John Hancock Building, where he spent three years expanding his knowledge in all phases of food preparation and kitchen management. Chef Schrimmer then moved to France for one year where he worked and studied under some of the finest chefs. He was fortunate to work at Taillevent, Chiberta, Jamin & even la Maison du Chocolat but was profoundly influenced in the highly disciplined kitchen of Joel Robuchon in Paris. In 1987, he returned to Chicago and was employed by restaurateur Leslee Reis at Café Provençal where he became the Chef de Cuisine. After Café Provencal closed in 1993 Chef Schrimmer spent some time consulting for other restaurateurs before taking the plunge himself in 1997 and opening Mimosa in his former hometown of Highland Park. He operated Mimosa successfully for ten years until 2007 when he decided to pursue another side of his chosen profession—teaching. Email: mailto:kschrimmer@kendall.edu Phone: 2270 Fax: 2271

Elaine Sikorski, Chef Instructor Culinary Arts Chef Sikorski took her first chef position at the Courier Café in Urbana Illinois. After chefing two years, she went to the Culinary Institute of America, Hyde Park and graduated in 1984. Returning to Chicago, she worked at the five star Mobil restaurant, Le Perroquet, becoming their chef in 1985. Chef Sikorski then spent 6 years cooking in France. She is a member of the American Culinary Federation and is a certified executive chef and culinary educator. Chef Sikorski is also a member of Seafood Choice Alliance, and Ocean Conservatory .She also has a Bachelor of Science degree from Dominican University. She is currently teaching Advanced Sauces and Fish Cookery at the Culinary School of Kendall College in Chicago, Illinois. Email: mailto:esikorski@kendall.edu Phone: 2320 Fax: 2321

Pamela Stoner, Instructor Culinary Arts Pamela Stoner is a graduate of Kendall College with an AAS in Culinary Arts and over fifteen years of restaurant management. Ms. Stoner has served in a number of general management positions at restaurants in Chicago’s Lincoln Park area including the North Pond Café and Bistrot Margot. As an entrepreneur and chef, she operated a 9-room inn with a 45-seat fine dining restaurant on the southern shores of Lake Michigan. Ms. Stoner rejoined Kendall College in 2004 as an instructor, teaching dining room service. Since assuming her responsibilities on the Kendall faculty, Ms. Stoner has demonstrated her innovative approach to service by introducing lectures based on ”Zingerman’s Guide to Giving Great Service”, by Ari Weinzweig, and by implementing training in wine, beer, and spirits. Email: pstoner@kendall.edu Phone: 2314 Fax: 2315

John Stranick, Chef Instructor Culinary Arts Chef John Stranick graduated with the first class from the School of Culinary Arts of Kendall College. Early in his career, John made his mark in corporate dining as a team member opening the Four Seasons Hotel in Chicago and as a chef at Blue Plate Catering. He was the executive chef for many years at the Museum of Science and Industry Chicago, where his duties included events such as galas, exhibit openings, convention catering and feeding the daily museum visitors. Chef Stranick also worked in executive dining at such venues as Boeing World Headquarters, Hewitt Associates, and Sonnenschein, Nath and Rosenthal. Email: mailto:jstranick@kendall.edu Phone: 2230 Fax: 2231

Paul Tinaglia, Chef Instructor Culinary Arts Paul Tinaglia, OS from Culinary Institute of America., AAS in Hospitality from Triton college. Chef Paul for the past 10 years has been the Dining Room Chef at Kendall College. The class taught American Regional cuisine and how to use it in fine dining. Chef Paul has also participated in Spice- up your life classes. Prior to Kendall he was Executive Chef at Zaven’s in Chicago for two years. He was also Executive Chef at Courtright’s in Willow Springs for two years. Chef Paul was also Executive Chef with Marriott corporation at Trinity International University for two years. He was also a Chef Instructor at Cooking and Hospitality Institute of Chicago for five years. Chef Paul also worked at Foodstuff’s in Evanston for two years. Prior to this he was tournant at the University Club of Chicago for two years. Chef Paul was also a part of the Meals from the Master’s in Delaware in 2005. Chef Paul was also a part of the Wine dinners that paired regional wines with various ethnic foods that complemented each other. His food and Sommelier Bob Bansberg’s commentary were very interesting and educational. Chef Paul is a member of the American Culinary Federation (Windy City chapter). Chef Paul is now teaching Advanced Meats and Sauces. Email: mailto:ptinaglia@kendall.edu Phone: 2322 Fax: 2323

Erika Webb, Baking & Pastry Arts Instructor Culinary Arts Erika Webb began her culinary journey following an inspirational cross continent tour of Europe during the early 90’s. Her introduction into the food industry began at Shaw’s Crab House, where she worked both front and back of the house. Later, she began work at Ambria as a line cook and a pastry assistant to pastry chef, Michel Briand. Sensing a deepening interest in the pastry arts, she pursued further training at the Ritz Carlton Hotel, Chicago, under the leadership of pastry chef En Ming Hsu. She’s also worked at other notable Chicago restaurants, namely Charlie Trotters and Tru. An interest in specialty baking led her to Royale Icing, Inc. where she gained skills in cake decorating and gumpaste techniques. Chef Webb has a BA in International Ministries from Moody Bible Institute, an AAS in Culinary Arts from Triton College, and a certificate in Chocolate Showpieces and Candies from the French Pastry School. She is an active member of ACF. Prior to joining Kendall’s pastry team, Chef Webb taught at the Cooking and Hospitality Institute of Chicago for 4 years. Since 2001, she has been involved in mentorship opportunities with inner city youths. Email: mailto:ewebb@kendall.edu Phone: 2000 Fax: 2000

Elizabeth, Tori, Instructor Culinary Arts Elizabeth Tori was raised in Chicago and graduated from the University of Illinois-Chicago with a B.A. in psychology, granted a fellowship and graduated from National Louis University with a M.A.T. in Educational Therapy. After teaching in public and private schools, she went to New York for culinary training in a French restaurant. After a shift in focus to Front of the House operations, she has held senior restaurant positions including General Manager, Regional Director, Quality Assurance Specialist and Food and Beverage Director. Profiled in Nation’s Restaurant News. Email: mailto:etori@kendall.edu Phone: 2344 Fax: 2345