Faculty

A foundation built on excellence

The Culinary Institute of Michigan provides you with expert instruction from world-class chefs and food service professionals along with hands-on training in our state-of-the-art labs, kitchens, and restaurants.

You not only learn everything you need to know to work in a professional food service environment, you also develop the specialized skills required to manage these operations. You build a solid foundation that prepares you for the opportunities and challenges you’ll encounter in the food service industry.

A world-class teaching team

Our faculty have international accreditations and accomplishments, and bring a wealth of knowledge, talent, and real-world experience to our culinary program.

Just as importantly, the Culinary Institute of Michigan has the lowest instructor-to-student ratio of any culinary program in the state, so your training is both personal and hands-on, helping you learn more quickly. As a CIM graduate, you’ll have outstanding skills as well as the experience and professionalism that enable you to transition directly into your career. 

Bruce Konowalow CCE

Dean of Culinary Arts

Chef Bruce Konowalow came to Baker College as Dean of Culinary Arts for the Culinary Institute of Michigan in July 2013, with over 30 years experience in the field of restaurant and culinary education. Chef Konowalow has been teaching culinary arts and restaurant management since 1987. His professional education experiences include:

  • Program Director, New York Restaurant School, New York City, New York
  • Dean of Education, Art Institute of New York City, New York City, New York
  • Director of Education, Le Cordon Bleu School, Dallas, Texas
  • Director of Culinary Arts, Schoolcraft College, Livonia, Michigan

Chef Konowalow is a Certified Culinary Educator who has published articles in the National Culinary Review, the Livonia Observer, and other publications. His recipes have appeared in the New York Daily News, the New York Post, Livonia Observer and on several television stations and websites. While working as a chef in a variety of restaurant venues, he received favorable reviews from the New York Times, New York Daily News, New York Post, and New York Newsday. 


Chef Konowalow holds a Master of Arts in Food Service Management from New York University, a Bachelor of Science in Secondary Education from the University of Bridgeport, and an Associate Degree in Culinary Arts from the Culinary Institute of America. He is also an active member of the American Culinary Federation, West Michigan Lakeshore Chapter MI 122.

Bruce, or “Chef K,” and his wife relocated to the Muskegon area from their home in Texas. They are very fond of Muskegon and frequently vacationed here when they lived in Livonia.

Thomas F. Recinella, CEC, ACE, AAC

Program Director - Baking & Pastry, Culinary Arts, Food & Beverage Management Executive Chef - COURSES Resturant

Chef Tom Recinella joined Baker College of Port Huron in September of 2012 as the Program Director of Culinary Arts and Food and Beverage Management. He has more than 30 years of culinary and food and beverage experience with an extensive background in private clubs, fine dining restaurants, catering, banquets, and culinary education.

His professional background includes:

  • Tenured Associate Professor, Program Director of Culinary Arts State University of New York at Delhi, Delhi, New York
  • Chef de Cuisine/Owner, Main Street Bovina Restaurant, Bovina, New York
  • Chef/Manager, Winnisook Club (founded 1886), Oliveria, New York
  • Technical Chef, University of Michigan Residential Dining Services, University of Michigan, Ann Arbor, Michigan
  • Owner/Operator, Your Personal Chefs, White Lake, Michigan
  • Chef de Cuisine/Food and Beverage Manager, Heathers Golf and Country Club, Bloomfield Hills, Michigan
  • Night Chef, Fonte d’Amore Restaurant, Livonia, Michigan
  • Catering and Banquet Cook, B and B Catering, South Lyon, Michigan
  • Line Cook, Meriwether’s Restaurant, Southfield, Michigan

Chef Recinella earned his first American Culinary Federation (ACF) certification in 1994 at the Certified Working Chef (CWC) level. He then went on to earn his Certified Executive Chef® (CEC®) designation in 1996 and his Lead Approved Certification Evaluator (ACE) designation in 2008. He was inducted into the American Academy of Chefs® (AAC®) in 2004. Chef Tom is also one of 150 ACF Approved Culinary Competition Judges and one of 27 ACF Ice Judges in the country. He holds his ServSafe certification and is a Certified Instructor and proctor for Food Safety and Sanitation through ServSafe. Chef Recinella is also a Certified Training for Intervention Procedures Trainer (TIPS #57261).

Other awards, recognitions, and memberships include:

  • AAS, Culinary Arts, Schoolcraft College, 1988
  • Member of the ACF since 1987
  • Member World Association of Chefs Society (WACS) since 1987
  • Member of the ACF Michigan Chefs de Cuisine Association
  • Member of the National Ice Carving Association
  • Member, Downtown Port Huron Bar and Restaurant Collective
  • Advisor, United States Army Culinary Arts Team (USACAT) for the World Cup in Luxembourg and the Internationale Kochkunst Ausstellung (IKA) International Culinary Olympics in Germany, 2009 – Present
  • Member, ACF National Culinary Competition Committee, National Student Competition Chair, 2009 – 2013
  • State University of New York at Delhi Student Senate Advisor of the Year, 2009 – 2010
  • American Culinary Federation Presidential Medallion Recipient, 2009
  • State University of New York Chancellor’s Award for Excellence in Teaching, 2008
  • ACF Northeast Region Certification Chair, 2006 – 2008
  • “Campione Nazionale Cucina Fredda,” National Champion of the Cold Kitchen, Italian National Championship, Italian National Expo, Marina di Massa, Italy, sanctioned by the World Association of Chefs Society (WACS), 2006
  • One Gold and one Silver Medal at the Italian National Championship, Italian National Expo, Marina di Massa, Italy, sanctioned by the World Association of Chefs Society (WACS), 2006
  • State University of New York at Delhi Student Senate Advisor of the Year, 2006 & 2007
  • Member, New York Culinary Olympic Team, 2004 – 2006
  • Inducted as a Fellow of the American Academy of Chefs® (AAC®), the Honor Society of the American Culinary Federation, 2004
  • American Culinary Federation National Educator of the Year, 2003
  • Distinguished Visiting Chef, The Balsams Grand Resort Hotel, New Hampshire, 2002 – 2004
  • American Culinary Federation Presidential Medallion Recipient, 2002
  • Who’s Who Among America’s Teachers, 2002
  • Student Life Leadership Award from State University of New York Residence Life, 2002
  • Chef of the Year, ACF New York Southern Tier Chef Association, 2001
  • Chef of the Year, ACF Ann Arbor Culinary Association, Ann Arbor, Michigan, 1997
  • Inducted into Membership of the Disciples Escoffier International-USA, 2013

Chef Recinella is an avid culinary competitor, and has won over 40 ACF Gold, Silver, and Bronze Medals, six Best of Show, and numerous special judges recognition awards. His competition experience has also brought him abroad, competing and coaching in Germany at the International Culinary Olympics, Luxembourg at the World Cup, and Italy at the Italian National Championship. He was a frequent competitor of the Salon of Culinary Art of the Société Culinaire Philanthropique, one of the oldest Chef’s Associations in the United States, now over 140 years old. His participation in these competitions, held at the International Hotel, Motel, 
+ Restaurant Show in New York, New York, resulted in the following awards:

  • Gold Medal of Excellence, 2003
  • Gold Medal of Excellence, 2004
  • Gold Medal of Excellence, 2005
  • Gold Medal of Excellence and Careme Silver Medal, 2006
  • Two Gold Medals of Excellence, 2007

Chef Recinella has coached and managed student culinary teams in two different states and two different regions of the ACF, including a 10-1 record at the ACF New York State Championship, a 6-4 record at the ACF Northeast Region Championship, and two ACF National Championship titles in both 2010 and 2012. He also coached ice-carving teams to second and third place finishes in the National Ice Carving Association’s Collegiate National Championship in both 2009 and 2010. Chef Recinella’s coaching and management style was the subject of a full-length documentary film, “Mise en Place,” produced by Kent Garrett Productions. The film followed his students on their 11-month quest from day one of tryouts through winning the 2010 National Championship in Anaheim, California. He also coached the 2008 and 2009, ACF Northeast Region, Student Chef of the Year Champions.

As a nationally recognized leader in culinary competition training and practical application for young culinarians, Chef Recinella has spoken throughout the country at numerous ACF local chapters, giving demos and workshops on competing, coaching, and building ACF competitions into curriculum for effective training and assessment of practical competencies. He also shared his experiences as a coach on the regional and national level, speaking at several ACF Regional Conferences and National Conventions. As an advisor to the military culinary team, USACAT, he mentored and coached service men and women from all five branches of the military. Chef Recinella also gave the first hands-on workshop for cold food salon competition preparation ever staged by the ACF on the national level to a sold-out crowd at the 2009 ACF National Convention in Orlando, Florida.

Chef Recinella has been a very active member of the ACF for over 25 years. He participated at the local level in the ACF Michigan Chefs de Cuisine Association, the ACF Ann Arbor Culinary Association, the ACF Southern Tier Chefs Association, and the ACF Chefs and Cooks of the Catskill Mountains. He also served the ACF on the local chapter level as chapter President, Vice President, Treasurer, Secretary, Certification Chair, Membership Chair, and Culinary Competition Chair. Chef Recinella is community oriented and has always involved his students in community outreach with such organizations as Relay for Life, Hospice, United Way, Meals on Wheels, and the Delaware County Crop Walk. He looks forward to his students becoming leaders in community outreach as they pursue their degree with the CIM.

Chef Recinella loves to write about his kitchen experiences. Several of his articles, poems, and writing on the subject have been published in both traditional and online trade newsletters, and national trade publications, such as the ACF’s National Culinary Review.

Chef Recinella is excited to be back home in Michigan and to be part of the Baker College team. He looks forward to all the future holds for The Culinary Institute of Michigan in Port Huron.

Jamie LeRoux, M.Ed. Curriculum and Instruction

Program Director Culinary Arts, Food and Beverage Management

With more than 10 years in the foodservice industry, Jamie LeRoux joined Baker College of Muskegon in 2001 as a front-of-the-house instructor in the Marquette Room, our first student-run restaurant. She currently serves Baker College’s Culinary Institute of Michigan as Department Chair for Culinary Arts and Food and Beverage Management. Le Roux’s professional background includes:

  • Food and Beverage Director, Grand Haven Golf Club, Grand Haven, Michigan
  • Restaurant Manager, Spring Lake Holiday Inn Spring Lake, Michigan
  • Co-owner, The Sardine Room, Muskegon, Michigan
  • General Manager, Dee-lite Thymes Three, Grand Haven, Michigan
  • Dining Room Manager, Docker’s Waterfront, Muskegon, Michigan

Ms. LeRoux has served as a board member of the American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122, and is a former student advisor for the chapter. She received her Bachelor of Business Administration from Baker College of Muskegon. Active in many professional organizations, her professional affiliations and certifications include:

  • Dining Room Associate, Federation of Dining Room Professionals (FDRP)
  • TIPS Trainer, Training for Intervention Procedures
  • ServSafe Certified
  • Member, ACF, West Michigan Lakeshore Chapter MI 122
  • Member, FDRP
  • School Board Member, West Michigan Academy of Arts and Academics, Spring Lake, Michigan

Luis Amado, CEPC

Program Director, Baking and Pastry Arts

Chef Amado has directed the Baking and Pastry Arts program at Baker College since 1998. He currently develops the curriculum, teaches classes, and coaches students for pastry competitions at Baker College’s Culinary Institute of Michigan. In the summer months, he travels to Mexico and Latin America to lead workshops and seminars for professional chefs, and works as a consultant to universities and Latin American hotels.

A native of Guadalajara, Mexico, Chef Amado moved to the U.S. to study culinary arts at Grand Rapids Community College. After graduating in 1992, he went to Europe to further develop his knowledge of classical European pastry. Two years later, he returned to the U.S. and worked as Executive Pastry Chef and Executive Chef at private country clubs and fine dining restaurants in California, Indiana, and Michigan.

Chef Amado has won more than 17 gold medals and 6 best-of-show awards from prestigious competitions including the 1996 Culinary Olympics in Berlin, Germany, the 2000 National Dessert Competition, many ACF-approved Culinary Arts Salons, The Great Lakes Regional 1999-2003, and the Puerto Vallarta Chef’s Festival 2003. Additional professional awards include:

  • Grand Prize, 2008 Avocados From Mexico Recipe Contest
  • Silver Medal, 2008 Cacao Noel and Paris Gourmet™ Great Lakes Regional, Lansing, Michigan
  • Top 4 Finalist, 2005 ACF U.S. Culinary Olympic Team, National Culinary Olympic Team Try-Outs
  • First Prize, 2004 Worcester Chef Recipe Contest
  • Best of Show & Masterpiece, 6 Gold Medals, 2003 Great Lakes Regional Masterpiece
  • 2nd Best of Show, 3 Specialty Gold Medals, 2001 Great Lakes Regional Masterpiece
  • 2nd Place Best of Show, 3 Gold Medals, 1996 and 1998 Great Lakes Regional Masterpiece, Lansing, Michigan
  • Best of Show, Gold Medal with Distinction, 2001 Golden Toque Pastry Chef Competition, Puerto Vallarta, Mexico
  • 2nd Best of Show, 3 ACF Gold Medals 1995, 1996 and 1997 ACF Cold Food Salon, Plated Dessert and Showpiece Categories, Detroit, Michigan

Chef Amado’s professional affiliations include:

  • Certified Executive Pastry Chef (CEPC) designation from the American Culinary Federation (ACF) in 2000
  • Apprentice Chair, ACF West Michigan Lakeshore Chapter MI122
  • Honorable Member, Latin American Chefs and Artists Society since 1998
  • Distance Learning and Culinary Program Coordinator for University of the Americas, Puebla, Mexico
  • Baker College Pastry Team Coach and Advisor since 1999
  • Baking and Pastry Judge, Vocational Industrial Clubs of America competitions and SkillsUSA baking competitions
  • Head Judge, 2002 Great Lakes Regional Patisfrance Chocolate Competition
  • Culinary Advisor, Puerto Vallarta Restaurant and Hotel Association
  • Recipe developer and food stylist for Lea & Perrins® and Revol®, Porcelaine, France
  • Seminar and class presenter for national and International audiences including ACF members
  • Culinary Consultant for hotels, private clubs, and specialty dessert firms in USA, Mexico, and Spain
  • Gold Medal, Silver Medal, 1996 International Culinary Olympics, Cold Food Platter, Berlin, Germany
  • Top 4 Finalist, 2001 The National Dessert Competition, Los Angeles, California
  • ACF Silver Medal, 2001 South Bend ACF Culinary Challenge, Hot Food, Mystery Basket Team, South Bend Indiana

Jon Butler

Culinary and Baking and Pastry Chef Instructor

Jon Butler joined Baker College’s Culinary Institute of Michigan-Muskegon campus in 2013 as an adjunct instructor. Chef Jon attended G.R.C.C. for their culinary program and then traveled working and running restaurants in Chicago and Grand Rapids,  as well as spending some time out west in Colorado. Chef Jon’s experience in running front and back of the house operations, designing and starting more than 5 restaurants gives him the knowledge to help students understand modern culinary techniques. Chef Jon also has experience in artesian bread baking adding to his love of bread and ability to to teach students in baking and pastry classes. His professional background includes:

 

  • Consulting/Executive Chef, Curragh Irish Pub, Holland, Michigan - Chicago, Illinois 
  • Executive Chef, Grill 111, Rockford, Michigan
  • Chef d cuisine, Kirby Grill, Grand Haven, Michigan
  • Chef d cuisine, The Bob, Grand Rapids, Michigan
  • Baking Assistant, Village Baker, Spring Lake, Michigan

Chef Jon is an active member of the American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122.

Scott Twichell

Lead Baking and Pastry Chef Instructor

Scott Twichell joined the Culinary Institute of Michigan in March of 2014 as an adjunct instructor. In winter of 2015 he became full-time and serves as the Lead Baking and Pastry Chef Instructor. He brings with him over 20 years of experience in the Baking and Pastry profession.  Chef Twichell spent the last 15 years honing his craft at Motor City Casino where he worked in the capacity of pastry chef and savory sous chef. In his tenure at Motor City Casino Chef Twichell worked in every facet of large casino operations from fine dining, to buffet, retail outlets, banquets and off premise catering for 1400 plus guests. 

Professional Certifications and Affiliations:

  • Associate in Applied Science, Culinary Arts, Washtenaw Community College
  • Bachelor of Science, Hotel Restaurant Management, Eastern Michigan University
  • Studied under Master Confectioner – Ewald Notter, Notter School of Pastry Arts, Orlando, Florida
  • ServeSafe Certified
  • Member ACF Michigan Chefs de Cuisine Association

Some of his professional experience includes:

  • Motor City Casino, Detroit, Michigan
  • Iridescence Restaurant, Detroit, Michigan
  • The Gandy Dance, Ann Arbor, Michigan
  • The Grand Hotel, Mackinac Island, Michigan
  • Dough Boys Bakery, Ann Arbor, Michigan

Cory Barrett

Baking and Pastry Arts Instructor

Chef Cory Barrett joined Baker College’s Culinary Institute of Michigan in 2012, after a 14-year career in the foodservice industry. He graduated with a Culinary Arts degree from Baker College, yet has spent his career shifting seamlessly from savory to sweet, operating as Executive Pastry Chef in many fine establishments across the country as well as Executive Chef for Michael Symon’s restaurant, Lola, in Cleveland, Ohio. Most recently, Chef Barrett has served as sous-chef to Michael Symon on 17 episodes of Iron Chef America. Cory’s other professional experiences include:

  • Executive Chef, Lola, Cleveland, Ohio
  • Executive Pastry Chef, The Herbfarm, Woodinville, Washington
  • Corporate Pastry Chef, Michael Symon Restaurants, Cleveland, Ohio
  • Executive Pastry Chef, Okada (Wynn Resorts), Las Vegas, Nevada
  • Executive Pastry Chef, Tribute Restaurant, Farmington Hills, Michigan

Chef Barrett has won many gold, silver, and bronze medals in national American Culinary Federation (ACF) culinary competitions as well as a silver medal in the Michigan State Chocolate Party competition. He is also proud to have been a James Beard Semifinalist for Rising Star in 2008 and Outstanding Pastry Chef Nominee in 2009 and 2010. Cory is also an active member of the ACF, West Michigan Lakeshore Chapter MI 122.

Chef Barrett has been pleased to serve as a consultant and advisor on several industry boards including The Culinary Institute of Michigan’s Baking and Pastry Curriculum Advisory Board and as Chef Consultant for the California Almond Board. He has consulted and contributed to the following books and publications:

  • Pastry Consultant for Michael Ruhlman’s book, Ratio
  • Ideas in Food: Great Recipes and Why They Work
  • Mentioned in Michael Symon’s book, Live To Cook
  • Recipe contribution to Jayne Rockmill’s book, I Love Bacon
  • Featured in:
    • O Magazine
    • Food and Wine
    • Gourmet Magazine

    • Bon Appetit

    • The Seattle Times

    • The Cleveland Plain Dealer

Chef Barrett credits the inspiration for his culinary career to spending time in the kitchen with his grandmother as well as watching cooking programs on television while growing up in the small town of Oak Harbor, Ohio. He is happy to be back at Baker College sharing his experience and style with the students of The Culinary Institute of Michigan. When he’s not teaching, demonstrating, or cooking, he’s enjoying time at home with his wife and their son, Parker.

Nicholas Cornfield, BA

Lead Culinary Arts Chef Instructor

Chef Cornfield joined the Culinary Institute of Michigan as an adjunct Chef Instructor in December 2013. Nick became Full Time Faculty Winter 2014. He brings with him extensive experience in the restaurant industry. He held positions as a General Manager, Executive Chef, Sous Chef and a Community Liaison between Santo Island and the U.S. Military on Roi-Namur, in the Republic of the Marshall Islands. Concurrent with his work at the Culinary Institute of Michigan, Chef Cornfield is involved in the complete restoration, kitchen and menu development of an historical building in his hometown of Rochester. The upcoming eatery will feature Chef Cornfield’s contemporary style and interpretation of classical French cuisine.

His professional experience includes:

  • Chef consultant, researcher and menu development specialist.
  • Resident Chef – Sut La Table – Troy, MI
  • Head Chef – Caretel Inns of Linden – Linden, MI
  • Sous Chef – Shenandoah Banquet, Golf and Conference Center – West Bloomfield, MI
  • General Manager – East Ocean Chinese Restaurant – Clarkston, MI
  • English Teacher – World Teach – Kwajalein, Republic of the Marshall Islands

Educations and Professional Certifications / Affiliations:

  • Associates of Applied Sciences – Art Institute of Michigan
  • Bachelor of Arts with honors – Oakland University
  • ServSafe Certified
  • National Restaurant Association member

Sara Thompson

Baking and Pastry Chef Instructor

Sara Thompson came to Baker College's Culinary Institute of Michigan-Muskegon campus in 2014.  As a graduate of the Baking and Pastry Arts program, Sara was honored to return to Baker College to teach.

Sara's professional experiences include:

 

  • Head pastry chef/ Manager, Sweet Traditions Pastry and Confection Shoppe, Whitehall, MI
  • Kitchen Manager, Winter Sports Complex, Muskegon, MI
  • Head Baker, Wesco, Cloverville, MI

William E. DeHaan, R.S., M.A. Ed

Food Safety and Sanitation Instructor

William DeHaan has been with Baker College since 2009, arriving with 36 years of experience in the environmental health and food sanitation industry. He is currently teaching Food Service Manager Certification at Baker College’s Culinary Institute of Michigan (CIM), Muskegon campus in the Food Safety course (CUL 131B). He also teaches food safety at Grand Rapids Community College’s Secchia Institute of Culinary Education (SICE) and previously taught food sanitation at Davenport College of Grand Rapids, Michigan in their Hospitality Education Program. Mr. DeHaan’s other professional experiences include:

  • Environmental Health Specialist, Food Safety Section, Ottawa County Health Department, Holland, Michigan
  • Food Safety Auditor, National Sanitation Foundation International, Ann Arbor, Michigan
  • Supervising Sanitarian-Retired, Kent County Health Department, Grand Rapids, Michigan
  • Pest Control, Rose Exterminators, Kalamazoo, Michigan

Mr. DeHaan’s certifications and organization affiliations include:

  • ServSafe Sanitation Certified
  • ServSafe Sanitation, Proctor/Instructor
  • Hazard Analysis and Critical Control Points (HACCP) Certified in Retail Food Safety
  • Member, American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122
  • Member, National Environmental Health Association (NEHA)
  • Member, Michigan Environmental Health Association (MEHA)
  • Past Board of Directors, MEHA
  • Numerous Committee Chair Positions, MEHA
  • Past President, Southwest Sanitarians Seminar (SSS) of MEHA

Mr. DeHaan earned a B.S. in Environmental Health from Ferris State University and a Master Degree in Educational Leadership from Western Michigan University, Kalamazoo, Michigan. He was one of the first sanitarians to be certified in Michigan to teach food safety from the National Restaurant Association prior to 1982. Since that time, Mr. DeHaan has certified culinary arts students, as well as industry personnel, at various levels within the food industry. He keeps his education current with numerous on-line food safety classes and attends food safety conferences and workshops whenever possible.

Robert "Andy" Fabian

Chef Instructor

Chef Robert “Andy” Fabian joined the Culinary Institute of Michigan Port Huron campus in March 2014 as an adjunct chef instructor. Chef Fabian has more than 21 years of professional cooking and kitchen management experience. Chef Fabian brings a wealth of real-world knowledge and experience to his duties at the CIM. His unique background, which includes the hospitality industry and the fire rescue profession, gives the life experiences that he shares with students a rich depth that is hard to come by.

Chef Fabian has led by example throughout his career, and has a consistent record of high achievement and emphasis on customer service. Known throughout the chef community simply as Andy, he has made contacts during his career that benefit students greatly. Everyone knows Andy–from produce purveyors in Detroit’s legendary Eastern market to the finest fish dealers and highest quality meat purveyors. He is known for his quick smile and good-natured demeanor. He brings a treasure trove of industry connections and has a long list of satisfied guests from his tenure as owner of the destination restaurant, The Van Camp House, where he and his wife, Pam, welcomed hundreds of satisfied guests into their warm, comfortable restaurant for ten years, serving only the “freshest and the finest” ingredients. Chef Fabian loves sharing his passion for his craft and knowledge of cooking with his students in CIM’s state-of-the-art facilities.

Professional Certifications and Affiliations:

  • Member ACF Michigan Chefs de Cuisine Association
  • Associate in Applied Sciences, Culinary Arts, Schoolcraft College
  • ServeSafe Certified at the manager’s level
  • Certificate of Training, Educational Methodology
  • Certificate of Training, FF-I & II Instructor Orientation

Some of his professional experience includes:

  • Chef Owner – The Van Camp House – Port Sanilac, MI
  • Owner – Fabian Catering – Port Sanilac and Port Huron, MI
  • Lieutenant – Port Huron Fire Department – Port Huron, MI
  • Fire Fighter – Livonia, MI
  • Fire Fighter – Garden City, MI
  • The Van Camp House: 2009 Restaurant Neighbor Award (Michigan), National Restaurant Association Award granted for scholarship program initiated to assist restaurant employees (kitchen and serving) in furthering their educational goals

Andrea Gagnon

Food and Beverage Management Instructor / Table Service Instructor, COURSES Restaurant

Andrea Gagnon came to Baker College’s Culinary Institute of Michigan in 2010 as a table service lab instructor at COURSES, the sophisticated, yet casual, student-run restaurant. With over 12 years of experience and knowledge in the foodservice industry, Andrea’s professional background includes:

  • Restaurant and Bar Manager, Old Boys’ Brewhouse, Spring Lake, Michigan
  • Lead Bartender, Damon’s Restaurant, Wyoming, Michigan

Andrea received a Bachelor Degree in Psychology from Grand Valley State University.  Her industry certifications include:

  • Member, American Culinary Foundation (ACF), West Michigan Lakeshore Chapter MI 122
  • Federation of Dining Room Professionals (FDRP) Certified
  • ServSafe Sanitation Certification
  • TIPS (Training for Intervention Procedures) Certification
  • CPR/AED/First Aid Certification

David M. Gallagher, CEC

Purchasing Manager

Chef Gallagher came to Baker College of Port Huron with over 25 years of experience in food service, spanning all facets of the food and beverage industry. His background includes a strong emphasis on inventory management, purchasing, receiving controls, and regulatory compliance, garnered through years of leadership positions in corporate foodservice and dining. He brings the trained Chef’s understanding of sourcing high quality, sustainable ingredients to his duties as the Purchasing Manager for the CIM Port Huron. His extensive time spent in professional kitchens purchasing for every level and type of dining brings a rich blend of expertise to his role at the CIM.

Chef Gallagher’s professional experiences include:

  • Emagine – Star Lanes, Royal Oak, Michigan
  • Aramark, Detroit, Michigan
  • Papa Joe’s Gourmet Market & Catering, Birmingham, Michigan
  • Sodexo, Detroit, Michigan
  • Café Lamoure, Bloomfield Hills, Michigan
  • Vineyards Cafe & Catering, Farmington Hills, Michigan
  • Très Vite, Detroit, Michigan
  • Total Golf Inc., Pinckney, Michigan

Chef Gallagher is an American Culinary Federation (ACF) Certified Executive Chef® (CEC®) and a member of the ACF Michigan Chefs de Cuisine Association. He holds an Associate of Applied Science in Culinary Arts from Schoolcraft College in Livonia, Michigan. Chef Gallagher is ServSafe Certified with the dual role of Proctor and Instructor through the National Restaurant Association.

Chef Gallagher places strong importance on locally foraged food products and supporting the significant role that best practices in purchasing can play in reducing the culinary industry’s carbon footprint. He looks forward to sharing his philosophies on sustainable practices in the culinary arts with the CIM students as they pursue their degrees in Port Huron.

Dennis Glover

Purchasing Manager

Dennis Glover joined Baker College’s Culinary Institute of Michigan in 2004 as an adjunct instructor. After an absence, he returned in 2010 as a culinary arts lab instructor and was named Purchasing Manager in 2012. Through time spent in kitchens, both in New York and Michigan, Dennis’ experience with high-volume, historical restaurants provides students with valuable insight to the industry he has loved for over a decade. His professional background includes:

  • Pantry Chef, Spring Lake Country Club, Spring Lake, Michigan
  • Line Cook, Lundy Brothers Restaurant (one of New York’s oldest seafood restaurants), New York, New York
  • Pantry Chef, The Loeb Boathouse, New York, New York

Chef Glover received an Associate Degree in Culinary Arts and Restaurant Management from the New York Restaurant School—now the Art Institute of New York. He is an active member of the American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122, as well as a Student Advisor to the West Michigan Lakeshore Student Chefs Association. Dennis is also ServSafe Sanitation Certified.

Carrie Thomas

Administrative Assistant

Carrie has been with Baker College since 2007 in administrative positions in both the financial aid and business offices. She is working toward a Master Degree in Industrial/Organizational Psychology.

Memberships/Affiliations:
IAAP (International Association of Administrative Professional) – Western Shores Chapter Member – Member since 2010

Justin Kinziger

Chef Instructor

An adjunct lab instructor, Chef Justin Kinziger joined Baker of Muskegon in 2007, moving to Baker College’s Culinary Institute of Michigan when the facility opened in 2009. He brings his students more than 12 years of culinary experience. A native of Guadalajara, Mexico, Chef Kinziger has returned on many occasions. He enjoys Latin American culture and incorporating flavors of the region in his classroom and cooking. His professional background includes:

  • Sous Chef, The Kirby House, Grand Haven, Michigan
  • Sauté Chef, Dee-lite Thymes Three, Grand Haven, Michigan
  • Sauté Chef, The B.O.B., Grand Rapids, Michigan

Chef Kinziger graduated cum laude with a B.A. from the University of Montana and spent a semester studying abroad at CELEP Language Institute in Patzcuaro, Mexico. He is ServSafe certified and an active member of the American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122.

John Lakatos

Chef Instructor

Through tenures as an executive chef and business owner, Chef Lakatos’s foodservice industry experience ranges from international and regional cuisine to business management, menu design, and volume production. His professional background includes:

  • Owner / Chef, Chef John Lakatos Catering, LLC, Grand Haven, Michigan
  • Executive Chef, Spring Lake Country Club, Spring Lake, Michigan
  • Sous Chef, Arboreal Inn, Spring Lake, Michigan
  • Sous Chef, The Peninsular Club, Grand Rapids, Michigan

He received his culinary training and Associate Degree in Culinary Arts from Grand Rapids Community College. He is Membership Chair of the American Culinary Federation (ACF), West Michigan Lakeshore Chefs Association and is an active member of the ACF, West Michigan Lakeshore Chapter MI 122.

Rosalind Mayberry

Wine and Viticulture Instructor

With 15 years in the wine industry and 25 years of teaching at the university level, Rosalind Mayberry joined Baker College’s Culinary Institute of Michigan as a part time instructor in 2011. Mayberry’s education and experience include:

  • BA, MA, ABD, Cornell University, Ithaca, New York.
  • Adjunct Instructor, The Pennsylvania State University, State College, Pennsylvania
  • Instructor, Grand Valley State University
  • Owner/Chef, The Catered Affair, Grand Haven, Michigan
  • Wine Buyer, D&W, Grand Rapids, Michigan
  • Wine Consultant, Dee-lite Thyme’s Three, Grand Haven, Michigan
  • Teaching Chef, D&W Culinary Classroom, Grandville, Michigan
  • Wine Consultant/Educator, Spartan Stores, Grand Rapids, Michigan
  • Spartan Culinary Classroom Coordinator, Grandville, Michigan

Ms. Mayberry has also served as the retail representative on the Michigan Grape and Wine Industry Council and continues to work with the Council. A nationally recognized wine educator, she serves as a judge at various wine competitions.

  • Member, Michigan Grape and Wine Industry Council Public Relations and Education Committee
  • Member, American Culinary Federation, West Michigan Lakeshore Chapter MI 122
  • Member, Society for Wine Educators
  • ServSafe Certified
  • Judge, Michigan Wine & Spirits Competition
  • Judge, International Tasters Guild Wine Competition

David Mueller

Chef Instructor

Chef David Mueller joined Baker College’s Culinary Institute of Michigan in 2011 as a chef instructor, bringing 15 years of restaurant experience with him. David’s professional experiences include:

  • Executive Chef, Spring Lake Country Club, Spring Lake, Michigan 
  • Head Chef, Old Boy’s Brewhouse, Spring Lake, Michigan 
  • Head Chef, Rosebud of Grand Haven, Grand Haven, Michigan 
  • Sous Chef, Micole Restaurant, Denver, Colorado
  • Executive Chef, Zaragoza Restaurant, Grand Haven, Michigan
  • Floating Cook, Village at Breckenridge, Breckenridge, Colorado

Chef David earned an Associate of Culinary Arts at Grand Rapids Community College, Grand Rapids, Michigan.  He is ServSafe Certified and an active member of the American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122.

Tim Myers, CC

Baking and Pastry Arts Instructor

Tim Myers joined Baker College of Muskegon in 2005 as a baking and pastry instructor, moving to Baker College’s Culinary Institute of Michigan when the facility opened in 2009. A graduate of the Baker College Culinary Arts program, Chef Tim combines his knowledge of the culinary arts together with more than 25 years of management experience, as well as the rich cultural experiences he’s gained in traveling throughout the world.  

Chef Tim is Treasurer of the American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122, where he has served as advisor to ACF student competition teams.  

Cheryl A. Parsell, CCE

Chef Instructor and M.A. Degree in Occupational Educational

Chef Parsell joined the Culinary Institute of Michigan, Port Huron campus, in March 2013. She has over 30 years of experience in the culinary arts industry and as a professional educator. Chef Parsell specializes in teaching culinary, bakery techniques and nutrition to students seeking careers in the Culinary and Food and Beverage Management Industry. She has extensive product research and development experience. Chef Parsell enjoys all aspects of the culinary arts and especially enjoys mentoring new culinarians as they start their journey toward a fulfilling career.

Her professional experience includes:

  • GASC Technology Center – Flint, MI
  • Full Vocational Certification – Michigan Department of Education
  • Research and Product Development – Bill Knapps Inc. – Battle Creek, MI
  • B.S. Degree in Foods and Nutrition – Michigan State University
  • M.A. Degree in Occupational Educational – University of Michigan
  • 30 credits at Master’s level in Education – Performance Learning Systems
  • National Restaurant Association Member and ServSafe Certified
  • Co-founded the ACF (American Culinary Federation) Flint Saginaw Valley Chapter – 1986
  • ACF Flint Saginaw Valley Chapter Chef of the Year – 2010
  • ProStart Culinary Team Competition Advisor – National Restaurant Association
  • Guest leader Summer Program for Culinary Educators – Johnson & Wales University – Providence, RI (2005) and Charlotte, NC (2006)
  • Member of the American Culinary Federation since 1986

Diana Perez

Baking and Pastry Arts Instructor

Chef Perez came to Baker College’s Culinary Institute of Michigan in 2011 as a baking instructor. As a graduate of the CIM Baking and Pastry Arts program, Chef Perez was honored to return to Baker College to teach. She brings with her more than ten years of experience in the foodservice industry. Her professional experiences include:

  • Pastry Apprentice, Chef Luis Amado, Muskegon, Michigan
  • Server, Olive Garden Italian Restaurant, Muskegon, Michigan
  • New Staff Certified Trainer, Olive Garden Italian Restaurant, Muskegon, Michigan
  • Lead Bartender, Olive Garden Italian Restaurant, Grand Rapids, Michigan
  • Pantry Cook, Olive Garden Italian Restaurant, Grand Rapids, Michigan

Chef Perez’s organization affiliations and certifications include:

  • Member, American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122
  • ServSafe Sanitation Certified

Chef Perez earned her Associate Degree in Baking and Pastry Arts from Baker College in 2010.  She is very passionate about her career and is very pleased to be able to share her experience and knowledge with others.

Justin Raha

Baking and Pastry Arts Instructor

As a graduate of the Culinary Arts, Baking and Pastry program at Baker College, Chef Raha was proud to return to Baker College’s Culinary Institute of Michigan as chef instructor in 2009. Working in the baking and pastry profession since the age of 14, Chef Raha considers the field his life’s passion.  His professional experiences include:

  • Owner/Pastry Chef, Grand Finale Desserts and Pastries, Grand Haven, Michigan
  • Sous Chef/Catering Manager, Grand Haven Bakehouse, Grand Haven, Michigan
  • Personal Chef

Chef Raha is an active member of the American Culinary Federation (ACF) West Michigan Lakeshore Chapter MI 122.  He has experience in the art of gluten-free baking and looks forward to expanding his educational horizons as well as those of others.

Paula Recinella

Manager, COURSES Restaurant/Food and Beverage Management and Culinary Arts Instructor

Chef Paula Recinella joined the Culinary Institute of Michigan in June of 2013 as an instructor of Culinary Arts and Food and Beverage Management. In January of 2014 she became the Manager of COURSES Restaurant. She brings with her over 25 years of experience in the hospitality and foodservice industry. Her diverse experiences range from private country clubs, general kitchen operations to dining room manager, and owner operator of her own restaurant. She served as dining room manager and accommodations manager at one of the Catskill Mountains’ oldest and most exclusive private clubs where she also handled all accounts receivable duties. She has extensive experience in off-premise catering, banquet service, grand buffets and tableside cookery. Her skills in both the front and heart of the house allow her to teach effectively across both the Culinary and Food and Beverage Management disciplines. Her students benefit greatly from her extremely detailed and unique perspective, which comes from working in both the kitchen and the dining room.

Professional Certifications and Affiliations:

  • AAS, Culinary Arts, Schoolcraft College, 1989
  • Serve Safe Certified #10060764
  • Member of the American Culinary Federation
  • Member of the World Association of Chefs Society

Her professional background includes:

  • Breakfast Supervisor – Freighters Eatery and Tap Room – Meritage Hospitality Group, Hilton Double Tree Hotel – Port Huron, MI
  • Adjunct Instructor for Culinary Arts associate and bachelor degree Programs – State University of New York at Delhi – Delhi, NY
  • Dining room manager, lodging accommodations manager, and accounts receivable – Winnisook Club – Big Indian, NY (Founded 1886)
  • Restaurant Dining Room Manager, Owner/Operator – Main Street Bovina Restaurant and Catering – Bovina, NY
  • Owner Operator – Your Personal Chefs Catering Company – White Lake, MI
  • PM and AM Line Chef – Road House at Oak Point Golf Club and Restaurant – Brighton, MI
  • PM Chef – Wyndham Garden Hotel – Novi, MI
  • Line Chef – Lakelands Golf and Country Club – Brighton, MI
  • Approved Certified Hospitality Educator Candidate
  • Training for Intervention Procedures Certified Trainer (TIPS #58571)
  • Member of the ACF Michigan Chefs de Cuisine Association
  • Lead advisor to the Culinary Institute of Michigan Port Huron student club and ACF Student Membership Chapter

Chef Recinella is currently pursuing her Bachelor Degree in General Studies through Baker College Online. Chef Paula loves working with her students at the CIM Port Huron and is especially proud of their community activities. She is thrilled to be home in Michigan. Chef Recinella and her students are excited about establishing COURSES Restaurant as a destination dining experience and jewel of Port Huron. She looks forward to providing many exciting services in COURSES Restaurant.

Chris Sowa

Chef Instructor / Executive Chef, COURSES Restaurant

In 2003, Chris Sowa joined Baker College of Muskegon as the Chef de Cuisine of the Marquette Room, our first student-run restaurant. Today he serves Baker College’s Culinary Institute of Michigan as a chef instructor and as the Executive Chef of COURSES, CIM’s student-run restaurant. He also serves as the Culinary Arts Student Internship Coordinator. With more than 10 years in the foodservice industry, his professional background includes:

  • Executive Chef, Grand Haven Golf Club, Grand Haven, Michigan
  • Sous Chef, Spring Lake Country Club, Spring Lake, Michigan
  • Lead Line Cook, Muskegon Country Club, Muskegon, Michigan

Chef Sowa is the current Communications Chair of the American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122, and has been an active board member since 2003. He is also a former Vice President for the chapter. He received his Associate Degree in Culinary Arts and his Bachelor Degree in Food and Beverage Management from Baker College of Muskegon. Chef Sowa earned his Certified Executive Chef designation from the ACF in 2009. He is also ServSafe certified.

Dave Spicher

Food and Beverage Management Instructor / Manager, COURSES Restaurant

Dave Spicher came to Baker College’s Culinary Institute of Michigan (CIM) in 2010 as the Manager of COURSES restaurant, and as an instructor for Table Service and Food and Beverage Management classes. Dave’s diverse operations background includes leadership roles in eight different restaurant openings and a variety of management positions. Dave’s professional experiences include:

  • Multi-unit General Manager, Levy Restaurants, Chicago, Illinois
  • General Manager/Kitchen Manager, Famous Dave’s BBQ, Naperville, Illinois and Grandville, Grand Rapids, and Muskegon, Michigan
  • General Manager/Kitchen Manager, T.G.I. Friday’s, Bloomingdale, Aurora, and Naperville, Illinois
  • General Manager/Bar Manager, Sweeney Specialty Restaurants, Orland Park, Illinois
  • Owner/Operator, The Zephyr Grill and Club Car, Naperville, Illinois
  • General Manager/Panera Bread, Greater Grand Rapids Area, Michigan

Dave’s certifications and organization affiliations include:

  • ServSafe Certified
  • Federation of Dining Room Professional (FDRP) Certified
  • Member, American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122

Dave Spicher is a graduate of Indiana University of Pennsylvania where he earned a Bachelor of Science degree in Restaurant and Hospitality Management. His primary focus is helping the students at CIM use their learned operational skills in current market applications to advance their careers by building sales with exceptional cuisine and hospitality. He challenges his students to reach out into their industry to identify and stay abreast of trends in technology, staff motivation initiatives, and cost control techniques to maximize the conversion of top line sales into bottom line profits.

Dennis D. Sturtz

Chef Instructor

Chef Sturtz joined the Culinary Institute of Michigan, Port Huron campus, in June 2013 as an adjunct lab and lecture instructor, bringing with him more than 30 years of experience in the foodservice industry. He has served as owner, executive chef, general manager and senior kitchen manager in a variety of fine and casual dining restaurants and lodging facilities, hotels, bed and breakfasts, and has an extensive catering background. Chef Sturtz specializes in meat cutting and charcuterie and has vast experience in the art of barbeque. He loves to work with students, sharing his knowledge of classical and contemporary cuisine. Chef Sturtz particularly enjoys teaching the fundamentals of cooking to new students.

Professional Certifications and Affiliations:

  • Member of the ACF Michigan Chefs de Cuisine Association
  • Member National Restaurant Association & Michigan Restaurant Association
  • Certified ServSafe Sanitation Instructor (#1202962)
  • Certified Bar Code Instructor
  • Advisory Board Member – Hospitality / Food Service Department – Huron Technical Center
  • Advisory Board – Hospitality/Food Services – Sanilac Career Center – 2000 to 2002
  • Member & officer (Chairman & Vice-Chair) – Board of Trustees – Macomb Community College – 1971 – 1976
  • Regional Chief Referee – American Youth Soccer Organization – 1977 – 1985

His professional background includes:

  • Executive Chef and Kitchen Manager – Shaggy J’s – Pigeon, MI
  • Manager and Executive Chef – The Garfield Inn – Port Austin, MI
  • Executive Chef & Kitchen Manager – Cadillac House – Lexington, MI
  • General Manager, Restaurant Manager & Executive Chef – Best Western Bad Axe Hotel & Resort – Bad Axe, MI
  • Certified ServSafe® Sanitation Instructor (#1202962) and Certified Bar Code Instructor
  • Assistant Executive Chef – Catch 22 / Victorian Inn – Port Huron, MI
  • Executive Chef & Kitchen Manager – Lakeview Hills Gof Resort – Lexington, MI
  • Owner/Operator & Executive Chef: – Stuben’s of Lexington – Lexington, MI
  • Assistant Executive Chef – The Village Club – Bloomfield Hills, MI
  • Cooking & Nutrition Classes – Cooking Matters – Huron County MSU Extension
  • Columnist – Monthly food column “You Can Cuisine with Chef Dennis” – Porcupine Press / UP Magazine
  • Professional Baking PT Instructor – Culinary Arts Department – Mott Community College – Flint, MI
  • Gourmet Cooking Instructor – Community Education Department – Macomb Community College – Charter Township of Clinton, MI

Chef Sturtz received his AAS degree in Professional Food Service in 1988 from Macomb Community College. He is very involved in his community. He also has an extensive background in the theatre arts and actively directs and produces various community plays and musicals. 

Greg Wade

Food and Beverage Management Instructor

Greg Wade joined Baker College of Muskegon in 2008 as a table service lab instructor in the Marquette Room, our first student-run restaurant. His eight years of professional experience in the food and beverage industry include:

  • General Manager, B.O.B’s Brewery, The B.O.B., Grand Rapids, Michigan
  • General Manager, Monkey Bar Asian Dipping Grill, The B.O.B., Grand Rapids, Michigan
  • Manager, Bobarino’s American Grill, The B.O.B., Grand Rapids, Michigan
  • Club Manager, Dr. Grins Comedy, The B.O.B., Grand Rapids, Michigan
  • Manager, Eve Cosmopolitan Lounge, The B.O.B., Grand Rapids, Michigan
  • Manager, Banquets and Catering, The B.O.B., Grand Rapids, Michigan

Mr. Wade received a B.S. in Communications, Advertising and Public Relations from Grand Valley State University and is currently pursuing a Master of Business Administration from Baker College Online. In addition, Mr. Wade is Vice President of the American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122, as well as the student chapter advisor.

Along with his activity within the ACF, Mr. Wade holds certification in the following areas:

  • TIPS Trainer, Training for Intervention Procedures
  • Certified Beer Server, Cicerone Program
  • CPR / First Aid certification, American Red Cross

With his education, experience, and certifications, Mr. Wade brings a unique and interesting blend of industry knowledge to every one of his classes.

Candace White, RS

Food Safety, Sanitation, and Culinary Math Instructor

Candace White joined the Culinary Institute of Michigan’s teaching faculty in the Fall of 2012 as an instructor of Food Safety, Sanitation, and Culinary Math. She has an extensive background in the environmental sanitarian industry as a Field Environmentalist, performing inspections of fixed, mobile, and temporary food service facilities; and conducting health education presentations on food service and related topics. Her field experience also includes onsite sewage and water supply evaluation and inspections. Ms. White also has a background in secondary education.

Other professional experiences and certifications include:

  • Substitute Teacher, Capac Community Schools, Capac, Michigan
  • Environmentalist III, Macomb County Health Department, Mount Clemens, Michigan
  • Registered Sanitarian, State of Michigan
  • ServSafe Sanitation Certified
  • ServSafe Sanitation Certified Food Protection Manager
  • ServSafe Sanitation Proctor/Instructor
  • Allied Member of the ACF Michigan Chefs de Cuisine Association
  • Co-advisor CIM Culinary Club & ACF Student Membership Chapter

Ms. White graduated with a Bachelor of Arts Degree in Biology and an Associate in Applied Science in Water Quality from Lake Superior State University, Sault Sainte Marie, Michigan. She also earned an Associate in Applied Science in Fisheries Technology from Alpena Community College, Alpena, Michigan. She has additional course work in Secondary Education Curriculum in Biology and General Science from Saginaw Valley State University, Saginaw, Michigan.

Zach Zost, CEC

Chef Instructor

Chef Zach Zost is an Honors graduate of the Baker College Culinary Arts program. He joined Baker College’s Culinary Institute of Michigan in 2009 as a chef instructor. With more than 17 years of culinary experience and a life-long passion for food, he gets great satisfaction from mentoring others who share that passion. His professional background includes:

  • Owner/Operator, Pastured Pork Farms LLC, Scottville, Michigan
  • Head Chef/Owner, Z78 Catering, Scottville, Michigan
  • Head Chef, Scotty’s Restaurant, Ludington, Michigan
  • Broiler Chef, Muskegon Country Club, Muskegon, Michigan
  • Kitchen Manager, Camp Miniwanca, Stony Lake, Michigan

Chef Zost is an active member as well as Chapter President of the American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122. Zach is a native of West Michigan but has traveled and lived all over the country, enjoying the culinary variety of the U.S. He believes that what we put into our bodies greatly affects our quality of life. Because the planet and the communities we live in are so important, Zach finds it extremely rewarding to be improving the ground we live on as well as providing his local community with the opportunity to eat well.

Bruce Konowalow CCE

Dean of Culinary Arts

Chef Bruce Konowalow came to Baker College as Dean of Culinary Arts for the Culinary Institute of Michigan in July 2013, with over 30 years experience in the field of restaurant and culinary education. Chef Konowalow has been teaching culinary arts and restaurant management since 1987. His professional education experiences include:

  • Program Director, New York Restaurant School, New York City, New York
  • Dean of Education, Art Institute of New York City, New York City, New York
  • Director of Education, Le Cordon Bleu School, Dallas, Texas
  • Director of Culinary Arts, Schoolcraft College, Livonia, Michigan

Chef Konowalow is a Certified Culinary Educator who has published articles in the National Culinary Review, the Livonia Observer, and other publications. His recipes have appeared in the New York Daily News, the New York Post, Livonia Observer and on several television stations and websites. While working as a chef in a variety of restaurant venues, he received favorable reviews from the New York Times, New York Daily News, New York Post, and New York Newsday. 


Chef Konowalow holds a Master of Arts in Food Service Management from New York University, a Bachelor of Science in Secondary Education from the University of Bridgeport, and an Associate Degree in Culinary Arts from the Culinary Institute of America. He is also an active member of the American Culinary Federation, West Michigan Lakeshore Chapter MI 122.

Bruce, or “Chef K,” and his wife relocated to the Muskegon area from their home in Texas. They are very fond of Muskegon and frequently vacationed here when they lived in Livonia.

Jamie LeRoux, M.Ed. Curriculum and Instruction

Program Director Culinary Arts, Food and Beverage Management

With more than 10 years in the foodservice industry, Jamie LeRoux joined Baker College of Muskegon in 2001 as a front-of-the-house instructor in the Marquette Room, our first student-run restaurant. She currently serves Baker College’s Culinary Institute of Michigan as Department Chair for Culinary Arts and Food and Beverage Management. Le Roux’s professional background includes:

  • Food and Beverage Director, Grand Haven Golf Club, Grand Haven, Michigan
  • Restaurant Manager, Spring Lake Holiday Inn Spring Lake, Michigan
  • Co-owner, The Sardine Room, Muskegon, Michigan
  • General Manager, Dee-lite Thymes Three, Grand Haven, Michigan
  • Dining Room Manager, Docker’s Waterfront, Muskegon, Michigan

Ms. LeRoux has served as a board member of the American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122, and is a former student advisor for the chapter. She received her Bachelor of Business Administration from Baker College of Muskegon. Active in many professional organizations, her professional affiliations and certifications include:

  • Dining Room Associate, Federation of Dining Room Professionals (FDRP)
  • TIPS Trainer, Training for Intervention Procedures
  • ServSafe Certified
  • Member, ACF, West Michigan Lakeshore Chapter MI 122
  • Member, FDRP
  • School Board Member, West Michigan Academy of Arts and Academics, Spring Lake, Michigan

Luis Amado, CEPC

Program Director, Baking and Pastry Arts

Chef Amado has directed the Baking and Pastry Arts program at Baker College since 1998. He currently develops the curriculum, teaches classes, and coaches students for pastry competitions at Baker College’s Culinary Institute of Michigan. In the summer months, he travels to Mexico and Latin America to lead workshops and seminars for professional chefs, and works as a consultant to universities and Latin American hotels.

A native of Guadalajara, Mexico, Chef Amado moved to the U.S. to study culinary arts at Grand Rapids Community College. After graduating in 1992, he went to Europe to further develop his knowledge of classical European pastry. Two years later, he returned to the U.S. and worked as Executive Pastry Chef and Executive Chef at private country clubs and fine dining restaurants in California, Indiana, and Michigan.

Chef Amado has won more than 17 gold medals and 6 best-of-show awards from prestigious competitions including the 1996 Culinary Olympics in Berlin, Germany, the 2000 National Dessert Competition, many ACF-approved Culinary Arts Salons, The Great Lakes Regional 1999-2003, and the Puerto Vallarta Chef’s Festival 2003. Additional professional awards include:

  • Grand Prize, 2008 Avocados From Mexico Recipe Contest
  • Silver Medal, 2008 Cacao Noel and Paris Gourmet™ Great Lakes Regional, Lansing, Michigan
  • Top 4 Finalist, 2005 ACF U.S. Culinary Olympic Team, National Culinary Olympic Team Try-Outs
  • First Prize, 2004 Worcester Chef Recipe Contest
  • Best of Show & Masterpiece, 6 Gold Medals, 2003 Great Lakes Regional Masterpiece
  • 2nd Best of Show, 3 Specialty Gold Medals, 2001 Great Lakes Regional Masterpiece
  • 2nd Place Best of Show, 3 Gold Medals, 1996 and 1998 Great Lakes Regional Masterpiece, Lansing, Michigan
  • Best of Show, Gold Medal with Distinction, 2001 Golden Toque Pastry Chef Competition, Puerto Vallarta, Mexico
  • 2nd Best of Show, 3 ACF Gold Medals 1995, 1996 and 1997 ACF Cold Food Salon, Plated Dessert and Showpiece Categories, Detroit, Michigan

Chef Amado’s professional affiliations include:

  • Certified Executive Pastry Chef (CEPC) designation from the American Culinary Federation (ACF) in 2000
  • Apprentice Chair, ACF West Michigan Lakeshore Chapter MI122
  • Honorable Member, Latin American Chefs and Artists Society since 1998
  • Distance Learning and Culinary Program Coordinator for University of the Americas, Puebla, Mexico
  • Baker College Pastry Team Coach and Advisor since 1999
  • Baking and Pastry Judge, Vocational Industrial Clubs of America competitions and SkillsUSA baking competitions
  • Head Judge, 2002 Great Lakes Regional Patisfrance Chocolate Competition
  • Culinary Advisor, Puerto Vallarta Restaurant and Hotel Association
  • Recipe developer and food stylist for Lea & Perrins® and Revol®, Porcelaine, France
  • Seminar and class presenter for national and International audiences including ACF members
  • Culinary Consultant for hotels, private clubs, and specialty dessert firms in USA, Mexico, and Spain
  • Gold Medal, Silver Medal, 1996 International Culinary Olympics, Cold Food Platter, Berlin, Germany
  • Top 4 Finalist, 2001 The National Dessert Competition, Los Angeles, California
  • ACF Silver Medal, 2001 South Bend ACF Culinary Challenge, Hot Food, Mystery Basket Team, South Bend Indiana

Jon Butler

Culinary and Baking and Pastry Chef Instructor

Jon Butler joined Baker College’s Culinary Institute of Michigan-Muskegon campus in 2013 as an adjunct instructor. Chef Jon attended G.R.C.C. for their culinary program and then traveled working and running restaurants in Chicago and Grand Rapids,  as well as spending some time out west in Colorado. Chef Jon’s experience in running front and back of the house operations, designing and starting more than 5 restaurants gives him the knowledge to help students understand modern culinary techniques. Chef Jon also has experience in artesian bread baking adding to his love of bread and ability to to teach students in baking and pastry classes. His professional background includes:

 

  • Consulting/Executive Chef, Curragh Irish Pub, Holland, Michigan - Chicago, Illinois 
  • Executive Chef, Grill 111, Rockford, Michigan
  • Chef d cuisine, Kirby Grill, Grand Haven, Michigan
  • Chef d cuisine, The Bob, Grand Rapids, Michigan
  • Baking Assistant, Village Baker, Spring Lake, Michigan

Chef Jon is an active member of the American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122.

Cory Barrett

Baking and Pastry Arts Instructor

Chef Cory Barrett joined Baker College’s Culinary Institute of Michigan in 2012, after a 14-year career in the foodservice industry. He graduated with a Culinary Arts degree from Baker College, yet has spent his career shifting seamlessly from savory to sweet, operating as Executive Pastry Chef in many fine establishments across the country as well as Executive Chef for Michael Symon’s restaurant, Lola, in Cleveland, Ohio. Most recently, Chef Barrett has served as sous-chef to Michael Symon on 17 episodes of Iron Chef America. Cory’s other professional experiences include:

  • Executive Chef, Lola, Cleveland, Ohio
  • Executive Pastry Chef, The Herbfarm, Woodinville, Washington
  • Corporate Pastry Chef, Michael Symon Restaurants, Cleveland, Ohio
  • Executive Pastry Chef, Okada (Wynn Resorts), Las Vegas, Nevada
  • Executive Pastry Chef, Tribute Restaurant, Farmington Hills, Michigan

Chef Barrett has won many gold, silver, and bronze medals in national American Culinary Federation (ACF) culinary competitions as well as a silver medal in the Michigan State Chocolate Party competition. He is also proud to have been a James Beard Semifinalist for Rising Star in 2008 and Outstanding Pastry Chef Nominee in 2009 and 2010. Cory is also an active member of the ACF, West Michigan Lakeshore Chapter MI 122.

Chef Barrett has been pleased to serve as a consultant and advisor on several industry boards including The Culinary Institute of Michigan’s Baking and Pastry Curriculum Advisory Board and as Chef Consultant for the California Almond Board. He has consulted and contributed to the following books and publications:

  • Pastry Consultant for Michael Ruhlman’s book, Ratio
  • Ideas in Food: Great Recipes and Why They Work
  • Mentioned in Michael Symon’s book, Live To Cook
  • Recipe contribution to Jayne Rockmill’s book, I Love Bacon
  • Featured in:
    • O Magazine
    • Food and Wine
    • Gourmet Magazine

    • Bon Appetit

    • The Seattle Times

    • The Cleveland Plain Dealer

Chef Barrett credits the inspiration for his culinary career to spending time in the kitchen with his grandmother as well as watching cooking programs on television while growing up in the small town of Oak Harbor, Ohio. He is happy to be back at Baker College sharing his experience and style with the students of The Culinary Institute of Michigan. When he’s not teaching, demonstrating, or cooking, he’s enjoying time at home with his wife and their son, Parker.

Sara Thompson

Baking and Pastry Chef Instructor

Sara Thompson came to Baker College's Culinary Institute of Michigan-Muskegon campus in 2014.  As a graduate of the Baking and Pastry Arts program, Sara was honored to return to Baker College to teach.

Sara's professional experiences include:

 

  • Head pastry chef/ Manager, Sweet Traditions Pastry and Confection Shoppe, Whitehall, MI
  • Kitchen Manager, Winter Sports Complex, Muskegon, MI
  • Head Baker, Wesco, Cloverville, MI

William E. DeHaan, R.S., M.A. Ed

Food Safety and Sanitation Instructor

William DeHaan has been with Baker College since 2009, arriving with 36 years of experience in the environmental health and food sanitation industry. He is currently teaching Food Service Manager Certification at Baker College’s Culinary Institute of Michigan (CIM), Muskegon campus in the Food Safety course (CUL 131B). He also teaches food safety at Grand Rapids Community College’s Secchia Institute of Culinary Education (SICE) and previously taught food sanitation at Davenport College of Grand Rapids, Michigan in their Hospitality Education Program. Mr. DeHaan’s other professional experiences include:

  • Environmental Health Specialist, Food Safety Section, Ottawa County Health Department, Holland, Michigan
  • Food Safety Auditor, National Sanitation Foundation International, Ann Arbor, Michigan
  • Supervising Sanitarian-Retired, Kent County Health Department, Grand Rapids, Michigan
  • Pest Control, Rose Exterminators, Kalamazoo, Michigan

Mr. DeHaan’s certifications and organization affiliations include:

  • ServSafe Sanitation Certified
  • ServSafe Sanitation, Proctor/Instructor
  • Hazard Analysis and Critical Control Points (HACCP) Certified in Retail Food Safety
  • Member, American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122
  • Member, National Environmental Health Association (NEHA)
  • Member, Michigan Environmental Health Association (MEHA)
  • Past Board of Directors, MEHA
  • Numerous Committee Chair Positions, MEHA
  • Past President, Southwest Sanitarians Seminar (SSS) of MEHA

Mr. DeHaan earned a B.S. in Environmental Health from Ferris State University and a Master Degree in Educational Leadership from Western Michigan University, Kalamazoo, Michigan. He was one of the first sanitarians to be certified in Michigan to teach food safety from the National Restaurant Association prior to 1982. Since that time, Mr. DeHaan has certified culinary arts students, as well as industry personnel, at various levels within the food industry. He keeps his education current with numerous on-line food safety classes and attends food safety conferences and workshops whenever possible.

Andrea Gagnon

Food and Beverage Management Instructor / Table Service Instructor, COURSES Restaurant

Andrea Gagnon came to Baker College’s Culinary Institute of Michigan in 2010 as a table service lab instructor at COURSES, the sophisticated, yet casual, student-run restaurant. With over 12 years of experience and knowledge in the foodservice industry, Andrea’s professional background includes:

  • Restaurant and Bar Manager, Old Boys’ Brewhouse, Spring Lake, Michigan
  • Lead Bartender, Damon’s Restaurant, Wyoming, Michigan

Andrea received a Bachelor Degree in Psychology from Grand Valley State University.  Her industry certifications include:

  • Member, American Culinary Foundation (ACF), West Michigan Lakeshore Chapter MI 122
  • Federation of Dining Room Professionals (FDRP) Certified
  • ServSafe Sanitation Certification
  • TIPS (Training for Intervention Procedures) Certification
  • CPR/AED/First Aid Certification

Dennis Glover

Purchasing Manager

Dennis Glover joined Baker College’s Culinary Institute of Michigan in 2004 as an adjunct instructor. After an absence, he returned in 2010 as a culinary arts lab instructor and was named Purchasing Manager in 2012. Through time spent in kitchens, both in New York and Michigan, Dennis’ experience with high-volume, historical restaurants provides students with valuable insight to the industry he has loved for over a decade. His professional background includes:

  • Pantry Chef, Spring Lake Country Club, Spring Lake, Michigan
  • Line Cook, Lundy Brothers Restaurant (one of New York’s oldest seafood restaurants), New York, New York
  • Pantry Chef, The Loeb Boathouse, New York, New York

Chef Glover received an Associate Degree in Culinary Arts and Restaurant Management from the New York Restaurant School—now the Art Institute of New York. He is an active member of the American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122, as well as a Student Advisor to the West Michigan Lakeshore Student Chefs Association. Dennis is also ServSafe Sanitation Certified.

Carrie Thomas

Administrative Assistant

Carrie has been with Baker College since 2007 in administrative positions in both the financial aid and business offices. She is working toward a Master Degree in Industrial/Organizational Psychology.

Memberships/Affiliations:
IAAP (International Association of Administrative Professional) – Western Shores Chapter Member – Member since 2010

Justin Kinziger

Chef Instructor

An adjunct lab instructor, Chef Justin Kinziger joined Baker of Muskegon in 2007, moving to Baker College’s Culinary Institute of Michigan when the facility opened in 2009. He brings his students more than 12 years of culinary experience. A native of Guadalajara, Mexico, Chef Kinziger has returned on many occasions. He enjoys Latin American culture and incorporating flavors of the region in his classroom and cooking. His professional background includes:

  • Sous Chef, The Kirby House, Grand Haven, Michigan
  • Sauté Chef, Dee-lite Thymes Three, Grand Haven, Michigan
  • Sauté Chef, The B.O.B., Grand Rapids, Michigan

Chef Kinziger graduated cum laude with a B.A. from the University of Montana and spent a semester studying abroad at CELEP Language Institute in Patzcuaro, Mexico. He is ServSafe certified and an active member of the American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122.

John Lakatos

Chef Instructor

Through tenures as an executive chef and business owner, Chef Lakatos’s foodservice industry experience ranges from international and regional cuisine to business management, menu design, and volume production. His professional background includes:

  • Owner / Chef, Chef John Lakatos Catering, LLC, Grand Haven, Michigan
  • Executive Chef, Spring Lake Country Club, Spring Lake, Michigan
  • Sous Chef, Arboreal Inn, Spring Lake, Michigan
  • Sous Chef, The Peninsular Club, Grand Rapids, Michigan

He received his culinary training and Associate Degree in Culinary Arts from Grand Rapids Community College. He is Membership Chair of the American Culinary Federation (ACF), West Michigan Lakeshore Chefs Association and is an active member of the ACF, West Michigan Lakeshore Chapter MI 122.

Rosalind Mayberry

Wine and Viticulture Instructor

With 15 years in the wine industry and 25 years of teaching at the university level, Rosalind Mayberry joined Baker College’s Culinary Institute of Michigan as a part time instructor in 2011. Mayberry’s education and experience include:

  • BA, MA, ABD, Cornell University, Ithaca, New York.
  • Adjunct Instructor, The Pennsylvania State University, State College, Pennsylvania
  • Instructor, Grand Valley State University
  • Owner/Chef, The Catered Affair, Grand Haven, Michigan
  • Wine Buyer, D&W, Grand Rapids, Michigan
  • Wine Consultant, Dee-lite Thyme’s Three, Grand Haven, Michigan
  • Teaching Chef, D&W Culinary Classroom, Grandville, Michigan
  • Wine Consultant/Educator, Spartan Stores, Grand Rapids, Michigan
  • Spartan Culinary Classroom Coordinator, Grandville, Michigan

Ms. Mayberry has also served as the retail representative on the Michigan Grape and Wine Industry Council and continues to work with the Council. A nationally recognized wine educator, she serves as a judge at various wine competitions.

  • Member, Michigan Grape and Wine Industry Council Public Relations and Education Committee
  • Member, American Culinary Federation, West Michigan Lakeshore Chapter MI 122
  • Member, Society for Wine Educators
  • ServSafe Certified
  • Judge, Michigan Wine & Spirits Competition
  • Judge, International Tasters Guild Wine Competition

David Mueller

Chef Instructor

Chef David Mueller joined Baker College’s Culinary Institute of Michigan in 2011 as a chef instructor, bringing 15 years of restaurant experience with him. David’s professional experiences include:

  • Executive Chef, Spring Lake Country Club, Spring Lake, Michigan 
  • Head Chef, Old Boy’s Brewhouse, Spring Lake, Michigan 
  • Head Chef, Rosebud of Grand Haven, Grand Haven, Michigan 
  • Sous Chef, Micole Restaurant, Denver, Colorado
  • Executive Chef, Zaragoza Restaurant, Grand Haven, Michigan
  • Floating Cook, Village at Breckenridge, Breckenridge, Colorado

Chef David earned an Associate of Culinary Arts at Grand Rapids Community College, Grand Rapids, Michigan.  He is ServSafe Certified and an active member of the American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122.

Tim Myers, CC

Baking and Pastry Arts Instructor

Tim Myers joined Baker College of Muskegon in 2005 as a baking and pastry instructor, moving to Baker College’s Culinary Institute of Michigan when the facility opened in 2009. A graduate of the Baker College Culinary Arts program, Chef Tim combines his knowledge of the culinary arts together with more than 25 years of management experience, as well as the rich cultural experiences he’s gained in traveling throughout the world.  

Chef Tim is Treasurer of the American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122, where he has served as advisor to ACF student competition teams.  

Diana Perez

Baking and Pastry Arts Instructor

Chef Perez came to Baker College’s Culinary Institute of Michigan in 2011 as a baking instructor. As a graduate of the CIM Baking and Pastry Arts program, Chef Perez was honored to return to Baker College to teach. She brings with her more than ten years of experience in the foodservice industry. Her professional experiences include:

  • Pastry Apprentice, Chef Luis Amado, Muskegon, Michigan
  • Server, Olive Garden Italian Restaurant, Muskegon, Michigan
  • New Staff Certified Trainer, Olive Garden Italian Restaurant, Muskegon, Michigan
  • Lead Bartender, Olive Garden Italian Restaurant, Grand Rapids, Michigan
  • Pantry Cook, Olive Garden Italian Restaurant, Grand Rapids, Michigan

Chef Perez’s organization affiliations and certifications include:

  • Member, American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122
  • ServSafe Sanitation Certified

Chef Perez earned her Associate Degree in Baking and Pastry Arts from Baker College in 2010.  She is very passionate about her career and is very pleased to be able to share her experience and knowledge with others.

Justin Raha

Baking and Pastry Arts Instructor

As a graduate of the Culinary Arts, Baking and Pastry program at Baker College, Chef Raha was proud to return to Baker College’s Culinary Institute of Michigan as chef instructor in 2009. Working in the baking and pastry profession since the age of 14, Chef Raha considers the field his life’s passion.  His professional experiences include:

  • Owner/Pastry Chef, Grand Finale Desserts and Pastries, Grand Haven, Michigan
  • Sous Chef/Catering Manager, Grand Haven Bakehouse, Grand Haven, Michigan
  • Personal Chef

Chef Raha is an active member of the American Culinary Federation (ACF) West Michigan Lakeshore Chapter MI 122.  He has experience in the art of gluten-free baking and looks forward to expanding his educational horizons as well as those of others.

Chris Sowa

Chef Instructor / Executive Chef, COURSES Restaurant

In 2003, Chris Sowa joined Baker College of Muskegon as the Chef de Cuisine of the Marquette Room, our first student-run restaurant. Today he serves Baker College’s Culinary Institute of Michigan as a chef instructor and as the Executive Chef of COURSES, CIM’s student-run restaurant. He also serves as the Culinary Arts Student Internship Coordinator. With more than 10 years in the foodservice industry, his professional background includes:

  • Executive Chef, Grand Haven Golf Club, Grand Haven, Michigan
  • Sous Chef, Spring Lake Country Club, Spring Lake, Michigan
  • Lead Line Cook, Muskegon Country Club, Muskegon, Michigan

Chef Sowa is the current Communications Chair of the American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122, and has been an active board member since 2003. He is also a former Vice President for the chapter. He received his Associate Degree in Culinary Arts and his Bachelor Degree in Food and Beverage Management from Baker College of Muskegon. Chef Sowa earned his Certified Executive Chef designation from the ACF in 2009. He is also ServSafe certified.

Dave Spicher

Food and Beverage Management Instructor / Manager, COURSES Restaurant

Dave Spicher came to Baker College’s Culinary Institute of Michigan (CIM) in 2010 as the Manager of COURSES restaurant, and as an instructor for Table Service and Food and Beverage Management classes. Dave’s diverse operations background includes leadership roles in eight different restaurant openings and a variety of management positions. Dave’s professional experiences include:

  • Multi-unit General Manager, Levy Restaurants, Chicago, Illinois
  • General Manager/Kitchen Manager, Famous Dave’s BBQ, Naperville, Illinois and Grandville, Grand Rapids, and Muskegon, Michigan
  • General Manager/Kitchen Manager, T.G.I. Friday’s, Bloomingdale, Aurora, and Naperville, Illinois
  • General Manager/Bar Manager, Sweeney Specialty Restaurants, Orland Park, Illinois
  • Owner/Operator, The Zephyr Grill and Club Car, Naperville, Illinois
  • General Manager/Panera Bread, Greater Grand Rapids Area, Michigan

Dave’s certifications and organization affiliations include:

  • ServSafe Certified
  • Federation of Dining Room Professional (FDRP) Certified
  • Member, American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122

Dave Spicher is a graduate of Indiana University of Pennsylvania where he earned a Bachelor of Science degree in Restaurant and Hospitality Management. His primary focus is helping the students at CIM use their learned operational skills in current market applications to advance their careers by building sales with exceptional cuisine and hospitality. He challenges his students to reach out into their industry to identify and stay abreast of trends in technology, staff motivation initiatives, and cost control techniques to maximize the conversion of top line sales into bottom line profits.

Greg Wade

Food and Beverage Management Instructor

Greg Wade joined Baker College of Muskegon in 2008 as a table service lab instructor in the Marquette Room, our first student-run restaurant. His eight years of professional experience in the food and beverage industry include:

  • General Manager, B.O.B’s Brewery, The B.O.B., Grand Rapids, Michigan
  • General Manager, Monkey Bar Asian Dipping Grill, The B.O.B., Grand Rapids, Michigan
  • Manager, Bobarino’s American Grill, The B.O.B., Grand Rapids, Michigan
  • Club Manager, Dr. Grins Comedy, The B.O.B., Grand Rapids, Michigan
  • Manager, Eve Cosmopolitan Lounge, The B.O.B., Grand Rapids, Michigan
  • Manager, Banquets and Catering, The B.O.B., Grand Rapids, Michigan

Mr. Wade received a B.S. in Communications, Advertising and Public Relations from Grand Valley State University and is currently pursuing a Master of Business Administration from Baker College Online. In addition, Mr. Wade is Vice President of the American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122, as well as the student chapter advisor.

Along with his activity within the ACF, Mr. Wade holds certification in the following areas:

  • TIPS Trainer, Training for Intervention Procedures
  • Certified Beer Server, Cicerone Program
  • CPR / First Aid certification, American Red Cross

With his education, experience, and certifications, Mr. Wade brings a unique and interesting blend of industry knowledge to every one of his classes.

Zach Zost, CEC

Chef Instructor

Chef Zach Zost is an Honors graduate of the Baker College Culinary Arts program. He joined Baker College’s Culinary Institute of Michigan in 2009 as a chef instructor. With more than 17 years of culinary experience and a life-long passion for food, he gets great satisfaction from mentoring others who share that passion. His professional background includes:

  • Owner/Operator, Pastured Pork Farms LLC, Scottville, Michigan
  • Head Chef/Owner, Z78 Catering, Scottville, Michigan
  • Head Chef, Scotty’s Restaurant, Ludington, Michigan
  • Broiler Chef, Muskegon Country Club, Muskegon, Michigan
  • Kitchen Manager, Camp Miniwanca, Stony Lake, Michigan

Chef Zost is an active member as well as Chapter President of the American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122. Zach is a native of West Michigan but has traveled and lived all over the country, enjoying the culinary variety of the U.S. He believes that what we put into our bodies greatly affects our quality of life. Because the planet and the communities we live in are so important, Zach finds it extremely rewarding to be improving the ground we live on as well as providing his local community with the opportunity to eat well.

Bruce Konowalow CCE

Dean of Culinary Arts

Chef Bruce Konowalow came to Baker College as Dean of Culinary Arts for the Culinary Institute of Michigan in July 2013, with over 30 years experience in the field of restaurant and culinary education. Chef Konowalow has been teaching culinary arts and restaurant management since 1987. His professional education experiences include:

  • Program Director, New York Restaurant School, New York City, New York
  • Dean of Education, Art Institute of New York City, New York City, New York
  • Director of Education, Le Cordon Bleu School, Dallas, Texas
  • Director of Culinary Arts, Schoolcraft College, Livonia, Michigan

Chef Konowalow is a Certified Culinary Educator who has published articles in the National Culinary Review, the Livonia Observer, and other publications. His recipes have appeared in the New York Daily News, the New York Post, Livonia Observer and on several television stations and websites. While working as a chef in a variety of restaurant venues, he received favorable reviews from the New York Times, New York Daily News, New York Post, and New York Newsday. 


Chef Konowalow holds a Master of Arts in Food Service Management from New York University, a Bachelor of Science in Secondary Education from the University of Bridgeport, and an Associate Degree in Culinary Arts from the Culinary Institute of America. He is also an active member of the American Culinary Federation, West Michigan Lakeshore Chapter MI 122.

Bruce, or “Chef K,” and his wife relocated to the Muskegon area from their home in Texas. They are very fond of Muskegon and frequently vacationed here when they lived in Livonia.

Thomas F. Recinella, CEC, ACE, AAC

Program Director - Baking & Pastry, Culinary Arts, Food & Beverage Management Executive Chef - COURSES Resturant

Chef Tom Recinella joined Baker College of Port Huron in September of 2012 as the Program Director of Culinary Arts and Food and Beverage Management. He has more than 30 years of culinary and food and beverage experience with an extensive background in private clubs, fine dining restaurants, catering, banquets, and culinary education.

His professional background includes:

  • Tenured Associate Professor, Program Director of Culinary Arts State University of New York at Delhi, Delhi, New York
  • Chef de Cuisine/Owner, Main Street Bovina Restaurant, Bovina, New York
  • Chef/Manager, Winnisook Club (founded 1886), Oliveria, New York
  • Technical Chef, University of Michigan Residential Dining Services, University of Michigan, Ann Arbor, Michigan
  • Owner/Operator, Your Personal Chefs, White Lake, Michigan
  • Chef de Cuisine/Food and Beverage Manager, Heathers Golf and Country Club, Bloomfield Hills, Michigan
  • Night Chef, Fonte d’Amore Restaurant, Livonia, Michigan
  • Catering and Banquet Cook, B and B Catering, South Lyon, Michigan
  • Line Cook, Meriwether’s Restaurant, Southfield, Michigan

Chef Recinella earned his first American Culinary Federation (ACF) certification in 1994 at the Certified Working Chef (CWC) level. He then went on to earn his Certified Executive Chef® (CEC®) designation in 1996 and his Lead Approved Certification Evaluator (ACE) designation in 2008. He was inducted into the American Academy of Chefs® (AAC®) in 2004. Chef Tom is also one of 150 ACF Approved Culinary Competition Judges and one of 27 ACF Ice Judges in the country. He holds his ServSafe certification and is a Certified Instructor and proctor for Food Safety and Sanitation through ServSafe. Chef Recinella is also a Certified Training for Intervention Procedures Trainer (TIPS #57261).

Other awards, recognitions, and memberships include:

  • AAS, Culinary Arts, Schoolcraft College, 1988
  • Member of the ACF since 1987
  • Member World Association of Chefs Society (WACS) since 1987
  • Member of the ACF Michigan Chefs de Cuisine Association
  • Member of the National Ice Carving Association
  • Member, Downtown Port Huron Bar and Restaurant Collective
  • Advisor, United States Army Culinary Arts Team (USACAT) for the World Cup in Luxembourg and the Internationale Kochkunst Ausstellung (IKA) International Culinary Olympics in Germany, 2009 – Present
  • Member, ACF National Culinary Competition Committee, National Student Competition Chair, 2009 – 2013
  • State University of New York at Delhi Student Senate Advisor of the Year, 2009 – 2010
  • American Culinary Federation Presidential Medallion Recipient, 2009
  • State University of New York Chancellor’s Award for Excellence in Teaching, 2008
  • ACF Northeast Region Certification Chair, 2006 – 2008
  • “Campione Nazionale Cucina Fredda,” National Champion of the Cold Kitchen, Italian National Championship, Italian National Expo, Marina di Massa, Italy, sanctioned by the World Association of Chefs Society (WACS), 2006
  • One Gold and one Silver Medal at the Italian National Championship, Italian National Expo, Marina di Massa, Italy, sanctioned by the World Association of Chefs Society (WACS), 2006
  • State University of New York at Delhi Student Senate Advisor of the Year, 2006 & 2007
  • Member, New York Culinary Olympic Team, 2004 – 2006
  • Inducted as a Fellow of the American Academy of Chefs® (AAC®), the Honor Society of the American Culinary Federation, 2004
  • American Culinary Federation National Educator of the Year, 2003
  • Distinguished Visiting Chef, The Balsams Grand Resort Hotel, New Hampshire, 2002 – 2004
  • American Culinary Federation Presidential Medallion Recipient, 2002
  • Who’s Who Among America’s Teachers, 2002
  • Student Life Leadership Award from State University of New York Residence Life, 2002
  • Chef of the Year, ACF New York Southern Tier Chef Association, 2001
  • Chef of the Year, ACF Ann Arbor Culinary Association, Ann Arbor, Michigan, 1997
  • Inducted into Membership of the Disciples Escoffier International-USA, 2013

Chef Recinella is an avid culinary competitor, and has won over 40 ACF Gold, Silver, and Bronze Medals, six Best of Show, and numerous special judges recognition awards. His competition experience has also brought him abroad, competing and coaching in Germany at the International Culinary Olympics, Luxembourg at the World Cup, and Italy at the Italian National Championship. He was a frequent competitor of the Salon of Culinary Art of the Société Culinaire Philanthropique, one of the oldest Chef’s Associations in the United States, now over 140 years old. His participation in these competitions, held at the International Hotel, Motel, 
+ Restaurant Show in New York, New York, resulted in the following awards:

  • Gold Medal of Excellence, 2003
  • Gold Medal of Excellence, 2004
  • Gold Medal of Excellence, 2005
  • Gold Medal of Excellence and Careme Silver Medal, 2006
  • Two Gold Medals of Excellence, 2007

Chef Recinella has coached and managed student culinary teams in two different states and two different regions of the ACF, including a 10-1 record at the ACF New York State Championship, a 6-4 record at the ACF Northeast Region Championship, and two ACF National Championship titles in both 2010 and 2012. He also coached ice-carving teams to second and third place finishes in the National Ice Carving Association’s Collegiate National Championship in both 2009 and 2010. Chef Recinella’s coaching and management style was the subject of a full-length documentary film, “Mise en Place,” produced by Kent Garrett Productions. The film followed his students on their 11-month quest from day one of tryouts through winning the 2010 National Championship in Anaheim, California. He also coached the 2008 and 2009, ACF Northeast Region, Student Chef of the Year Champions.

As a nationally recognized leader in culinary competition training and practical application for young culinarians, Chef Recinella has spoken throughout the country at numerous ACF local chapters, giving demos and workshops on competing, coaching, and building ACF competitions into curriculum for effective training and assessment of practical competencies. He also shared his experiences as a coach on the regional and national level, speaking at several ACF Regional Conferences and National Conventions. As an advisor to the military culinary team, USACAT, he mentored and coached service men and women from all five branches of the military. Chef Recinella also gave the first hands-on workshop for cold food salon competition preparation ever staged by the ACF on the national level to a sold-out crowd at the 2009 ACF National Convention in Orlando, Florida.

Chef Recinella has been a very active member of the ACF for over 25 years. He participated at the local level in the ACF Michigan Chefs de Cuisine Association, the ACF Ann Arbor Culinary Association, the ACF Southern Tier Chefs Association, and the ACF Chefs and Cooks of the Catskill Mountains. He also served the ACF on the local chapter level as chapter President, Vice President, Treasurer, Secretary, Certification Chair, Membership Chair, and Culinary Competition Chair. Chef Recinella is community oriented and has always involved his students in community outreach with such organizations as Relay for Life, Hospice, United Way, Meals on Wheels, and the Delaware County Crop Walk. He looks forward to his students becoming leaders in community outreach as they pursue their degree with the CIM.

Chef Recinella loves to write about his kitchen experiences. Several of his articles, poems, and writing on the subject have been published in both traditional and online trade newsletters, and national trade publications, such as the ACF’s National Culinary Review.

Chef Recinella is excited to be back home in Michigan and to be part of the Baker College team. He looks forward to all the future holds for The Culinary Institute of Michigan in Port Huron.

Nicholas Cornfield, BA

Lead Culinary Arts Chef Instructor

Chef Cornfield joined the Culinary Institute of Michigan as an adjunct Chef Instructor in December 2013. Nick became Full Time Faculty Winter 2014. He brings with him extensive experience in the restaurant industry. He held positions as a General Manager, Executive Chef, Sous Chef and a Community Liaison between Santo Island and the U.S. Military on Roi-Namur, in the Republic of the Marshall Islands. Concurrent with his work at the Culinary Institute of Michigan, Chef Cornfield is involved in the complete restoration, kitchen and menu development of an historical building in his hometown of Rochester. The upcoming eatery will feature Chef Cornfield’s contemporary style and interpretation of classical French cuisine.

His professional experience includes:

  • Chef consultant, researcher and menu development specialist.
  • Resident Chef – Sut La Table – Troy, MI
  • Head Chef – Caretel Inns of Linden – Linden, MI
  • Sous Chef – Shenandoah Banquet, Golf and Conference Center – West Bloomfield, MI
  • General Manager – East Ocean Chinese Restaurant – Clarkston, MI
  • English Teacher – World Teach – Kwajalein, Republic of the Marshall Islands

Educations and Professional Certifications / Affiliations:

  • Associates of Applied Sciences – Art Institute of Michigan
  • Bachelor of Arts with honors – Oakland University
  • ServSafe Certified
  • National Restaurant Association member

Robert "Andy" Fabian

Chef Instructor

Chef Robert “Andy” Fabian joined the Culinary Institute of Michigan Port Huron campus in March 2014 as an adjunct chef instructor. Chef Fabian has more than 21 years of professional cooking and kitchen management experience. Chef Fabian brings a wealth of real-world knowledge and experience to his duties at the CIM. His unique background, which includes the hospitality industry and the fire rescue profession, gives the life experiences that he shares with students a rich depth that is hard to come by.

Chef Fabian has led by example throughout his career, and has a consistent record of high achievement and emphasis on customer service. Known throughout the chef community simply as Andy, he has made contacts during his career that benefit students greatly. Everyone knows Andy–from produce purveyors in Detroit’s legendary Eastern market to the finest fish dealers and highest quality meat purveyors. He is known for his quick smile and good-natured demeanor. He brings a treasure trove of industry connections and has a long list of satisfied guests from his tenure as owner of the destination restaurant, The Van Camp House, where he and his wife, Pam, welcomed hundreds of satisfied guests into their warm, comfortable restaurant for ten years, serving only the “freshest and the finest” ingredients. Chef Fabian loves sharing his passion for his craft and knowledge of cooking with his students in CIM’s state-of-the-art facilities.

Professional Certifications and Affiliations:

  • Member ACF Michigan Chefs de Cuisine Association
  • Associate in Applied Sciences, Culinary Arts, Schoolcraft College
  • ServeSafe Certified at the manager’s level
  • Certificate of Training, Educational Methodology
  • Certificate of Training, FF-I & II Instructor Orientation

Some of his professional experience includes:

  • Chef Owner – The Van Camp House – Port Sanilac, MI
  • Owner – Fabian Catering – Port Sanilac and Port Huron, MI
  • Lieutenant – Port Huron Fire Department – Port Huron, MI
  • Fire Fighter – Livonia, MI
  • Fire Fighter – Garden City, MI
  • The Van Camp House: 2009 Restaurant Neighbor Award (Michigan), National Restaurant Association Award granted for scholarship program initiated to assist restaurant employees (kitchen and serving) in furthering their educational goals

David M. Gallagher, CEC

Purchasing Manager

Chef Gallagher came to Baker College of Port Huron with over 25 years of experience in food service, spanning all facets of the food and beverage industry. His background includes a strong emphasis on inventory management, purchasing, receiving controls, and regulatory compliance, garnered through years of leadership positions in corporate foodservice and dining. He brings the trained Chef’s understanding of sourcing high quality, sustainable ingredients to his duties as the Purchasing Manager for the CIM Port Huron. His extensive time spent in professional kitchens purchasing for every level and type of dining brings a rich blend of expertise to his role at the CIM.

Chef Gallagher’s professional experiences include:

  • Emagine – Star Lanes, Royal Oak, Michigan
  • Aramark, Detroit, Michigan
  • Papa Joe’s Gourmet Market & Catering, Birmingham, Michigan
  • Sodexo, Detroit, Michigan
  • Café Lamoure, Bloomfield Hills, Michigan
  • Vineyards Cafe & Catering, Farmington Hills, Michigan
  • Très Vite, Detroit, Michigan
  • Total Golf Inc., Pinckney, Michigan

Chef Gallagher is an American Culinary Federation (ACF) Certified Executive Chef® (CEC®) and a member of the ACF Michigan Chefs de Cuisine Association. He holds an Associate of Applied Science in Culinary Arts from Schoolcraft College in Livonia, Michigan. Chef Gallagher is ServSafe Certified with the dual role of Proctor and Instructor through the National Restaurant Association.

Chef Gallagher places strong importance on locally foraged food products and supporting the significant role that best practices in purchasing can play in reducing the culinary industry’s carbon footprint. He looks forward to sharing his philosophies on sustainable practices in the culinary arts with the CIM students as they pursue their degrees in Port Huron.

Cheryl A. Parsell, CCE

Chef Instructor and M.A. Degree in Occupational Educational

Chef Parsell joined the Culinary Institute of Michigan, Port Huron campus, in March 2013. She has over 30 years of experience in the culinary arts industry and as a professional educator. Chef Parsell specializes in teaching culinary, bakery techniques and nutrition to students seeking careers in the Culinary and Food and Beverage Management Industry. She has extensive product research and development experience. Chef Parsell enjoys all aspects of the culinary arts and especially enjoys mentoring new culinarians as they start their journey toward a fulfilling career.

Her professional experience includes:

  • GASC Technology Center – Flint, MI
  • Full Vocational Certification – Michigan Department of Education
  • Research and Product Development – Bill Knapps Inc. – Battle Creek, MI
  • B.S. Degree in Foods and Nutrition – Michigan State University
  • M.A. Degree in Occupational Educational – University of Michigan
  • 30 credits at Master’s level in Education – Performance Learning Systems
  • National Restaurant Association Member and ServSafe Certified
  • Co-founded the ACF (American Culinary Federation) Flint Saginaw Valley Chapter – 1986
  • ACF Flint Saginaw Valley Chapter Chef of the Year – 2010
  • ProStart Culinary Team Competition Advisor – National Restaurant Association
  • Guest leader Summer Program for Culinary Educators – Johnson & Wales University – Providence, RI (2005) and Charlotte, NC (2006)
  • Member of the American Culinary Federation since 1986

Paula Recinella

Manager, COURSES Restaurant/Food and Beverage Management and Culinary Arts Instructor

Chef Paula Recinella joined the Culinary Institute of Michigan in June of 2013 as an instructor of Culinary Arts and Food and Beverage Management. In January of 2014 she became the Manager of COURSES Restaurant. She brings with her over 25 years of experience in the hospitality and foodservice industry. Her diverse experiences range from private country clubs, general kitchen operations to dining room manager, and owner operator of her own restaurant. She served as dining room manager and accommodations manager at one of the Catskill Mountains’ oldest and most exclusive private clubs where she also handled all accounts receivable duties. She has extensive experience in off-premise catering, banquet service, grand buffets and tableside cookery. Her skills in both the front and heart of the house allow her to teach effectively across both the Culinary and Food and Beverage Management disciplines. Her students benefit greatly from her extremely detailed and unique perspective, which comes from working in both the kitchen and the dining room.

Professional Certifications and Affiliations:

  • AAS, Culinary Arts, Schoolcraft College, 1989
  • Serve Safe Certified #10060764
  • Member of the American Culinary Federation
  • Member of the World Association of Chefs Society

Her professional background includes:

  • Breakfast Supervisor – Freighters Eatery and Tap Room – Meritage Hospitality Group, Hilton Double Tree Hotel – Port Huron, MI
  • Adjunct Instructor for Culinary Arts associate and bachelor degree Programs – State University of New York at Delhi – Delhi, NY
  • Dining room manager, lodging accommodations manager, and accounts receivable – Winnisook Club – Big Indian, NY (Founded 1886)
  • Restaurant Dining Room Manager, Owner/Operator – Main Street Bovina Restaurant and Catering – Bovina, NY
  • Owner Operator – Your Personal Chefs Catering Company – White Lake, MI
  • PM and AM Line Chef – Road House at Oak Point Golf Club and Restaurant – Brighton, MI
  • PM Chef – Wyndham Garden Hotel – Novi, MI
  • Line Chef – Lakelands Golf and Country Club – Brighton, MI
  • Approved Certified Hospitality Educator Candidate
  • Training for Intervention Procedures Certified Trainer (TIPS #58571)
  • Member of the ACF Michigan Chefs de Cuisine Association
  • Lead advisor to the Culinary Institute of Michigan Port Huron student club and ACF Student Membership Chapter

Chef Recinella is currently pursuing her Bachelor Degree in General Studies through Baker College Online. Chef Paula loves working with her students at the CIM Port Huron and is especially proud of their community activities. She is thrilled to be home in Michigan. Chef Recinella and her students are excited about establishing COURSES Restaurant as a destination dining experience and jewel of Port Huron. She looks forward to providing many exciting services in COURSES Restaurant.

Dennis D. Sturtz

Chef Instructor

Chef Sturtz joined the Culinary Institute of Michigan, Port Huron campus, in June 2013 as an adjunct lab and lecture instructor, bringing with him more than 30 years of experience in the foodservice industry. He has served as owner, executive chef, general manager and senior kitchen manager in a variety of fine and casual dining restaurants and lodging facilities, hotels, bed and breakfasts, and has an extensive catering background. Chef Sturtz specializes in meat cutting and charcuterie and has vast experience in the art of barbeque. He loves to work with students, sharing his knowledge of classical and contemporary cuisine. Chef Sturtz particularly enjoys teaching the fundamentals of cooking to new students.

Professional Certifications and Affiliations:

  • Member of the ACF Michigan Chefs de Cuisine Association
  • Member National Restaurant Association & Michigan Restaurant Association
  • Certified ServSafe Sanitation Instructor (#1202962)
  • Certified Bar Code Instructor
  • Advisory Board Member – Hospitality / Food Service Department – Huron Technical Center
  • Advisory Board – Hospitality/Food Services – Sanilac Career Center – 2000 to 2002
  • Member & officer (Chairman & Vice-Chair) – Board of Trustees – Macomb Community College – 1971 – 1976
  • Regional Chief Referee – American Youth Soccer Organization – 1977 – 1985

His professional background includes:

  • Executive Chef and Kitchen Manager – Shaggy J’s – Pigeon, MI
  • Manager and Executive Chef – The Garfield Inn – Port Austin, MI
  • Executive Chef & Kitchen Manager – Cadillac House – Lexington, MI
  • General Manager, Restaurant Manager & Executive Chef – Best Western Bad Axe Hotel & Resort – Bad Axe, MI
  • Certified ServSafe® Sanitation Instructor (#1202962) and Certified Bar Code Instructor
  • Assistant Executive Chef – Catch 22 / Victorian Inn – Port Huron, MI
  • Executive Chef & Kitchen Manager – Lakeview Hills Gof Resort – Lexington, MI
  • Owner/Operator & Executive Chef: – Stuben’s of Lexington – Lexington, MI
  • Assistant Executive Chef – The Village Club – Bloomfield Hills, MI
  • Cooking & Nutrition Classes – Cooking Matters – Huron County MSU Extension
  • Columnist – Monthly food column “You Can Cuisine with Chef Dennis” – Porcupine Press / UP Magazine
  • Professional Baking PT Instructor – Culinary Arts Department – Mott Community College – Flint, MI
  • Gourmet Cooking Instructor – Community Education Department – Macomb Community College – Charter Township of Clinton, MI

Chef Sturtz received his AAS degree in Professional Food Service in 1988 from Macomb Community College. He is very involved in his community. He also has an extensive background in the theatre arts and actively directs and produces various community plays and musicals. 

Candace White, RS

Food Safety, Sanitation, and Culinary Math Instructor

Candace White joined the Culinary Institute of Michigan’s teaching faculty in the Fall of 2012 as an instructor of Food Safety, Sanitation, and Culinary Math. She has an extensive background in the environmental sanitarian industry as a Field Environmentalist, performing inspections of fixed, mobile, and temporary food service facilities; and conducting health education presentations on food service and related topics. Her field experience also includes onsite sewage and water supply evaluation and inspections. Ms. White also has a background in secondary education.

Other professional experiences and certifications include:

  • Substitute Teacher, Capac Community Schools, Capac, Michigan
  • Environmentalist III, Macomb County Health Department, Mount Clemens, Michigan
  • Registered Sanitarian, State of Michigan
  • ServSafe Sanitation Certified
  • ServSafe Sanitation Certified Food Protection Manager
  • ServSafe Sanitation Proctor/Instructor
  • Allied Member of the ACF Michigan Chefs de Cuisine Association
  • Co-advisor CIM Culinary Club & ACF Student Membership Chapter

Ms. White graduated with a Bachelor of Arts Degree in Biology and an Associate in Applied Science in Water Quality from Lake Superior State University, Sault Sainte Marie, Michigan. She also earned an Associate in Applied Science in Fisheries Technology from Alpena Community College, Alpena, Michigan. She has additional course work in Secondary Education Curriculum in Biology and General Science from Saginaw Valley State University, Saginaw, Michigan.

Faculty

A foundation built on excellence

The Culinary Institute of Michigan provides you with expert instruction from world-class chefs and food service professionals along with hands-on training in our state-of-the-art labs, kitchens, and restaurants.

You not only learn everything you need to know to work in a professional food service environment, you also develop the specialized skills required to manage these operations. You build a solid foundation that prepares you for the opportunities and challenges you’ll encounter in the food service industry.

A world-class teaching team

Our faculty have international accreditations and accomplishments, and bring a wealth of knowledge, talent, and real-world experience to our culinary program.

Just as importantly, the Culinary Institute of Michigan has the lowest instructor-to-student ratio of any culinary program in the state, so your training is both personal and hands-on, helping you learn more quickly. As a CIM graduate, you’ll have outstanding skills as well as the experience and professionalism that enable you to transition directly into your career. 

Bruce Konowalow CCE

Dean of Culinary Arts

Chef Bruce Konowalow came to Baker College as Dean of Culinary Arts for the Culinary Institute of Michigan in July 2013, with over 30 years experience in the field of restaurant and culinary education. Chef Konowalow has been teaching culinary arts and restaurant management since 1987. His professional education experiences include:

  • Program Director, New York Restaurant School, New York City, New York
  • Dean of Education, Art Institute of New York City, New York City, New York
  • Director of Education, Le Cordon Bleu School, Dallas, Texas
  • Director of Culinary Arts, Schoolcraft College, Livonia, Michigan

Chef Konowalow is a Certified Culinary Educator who has published articles in the National Culinary Review, the Livonia Observer, and other publications. His recipes have appeared in the New York Daily News, the New York Post, Livonia Observer and on several television stations and websites. While working as a chef in a variety of restaurant venues, he received favorable reviews from the New York Times, New York Daily News, New York Post, and New York Newsday. 


Chef Konowalow holds a Master of Arts in Food Service Management from New York University, a Bachelor of Science in Secondary Education from the University of Bridgeport, and an Associate Degree in Culinary Arts from the Culinary Institute of America. He is also an active member of the American Culinary Federation, West Michigan Lakeshore Chapter MI 122.

Bruce, or “Chef K,” and his wife relocated to the Muskegon area from their home in Texas. They are very fond of Muskegon and frequently vacationed here when they lived in Livonia.

Thomas F. Recinella, CEC, ACE, AAC

Program Director - Baking & Pastry, Culinary Arts, Food & Beverage Management Executive Chef - COURSES Resturant

Chef Tom Recinella joined Baker College of Port Huron in September of 2012 as the Program Director of Culinary Arts and Food and Beverage Management. He has more than 30 years of culinary and food and beverage experience with an extensive background in private clubs, fine dining restaurants, catering, banquets, and culinary education.

His professional background includes:

  • Tenured Associate Professor, Program Director of Culinary Arts State University of New York at Delhi, Delhi, New York
  • Chef de Cuisine/Owner, Main Street Bovina Restaurant, Bovina, New York
  • Chef/Manager, Winnisook Club (founded 1886), Oliveria, New York
  • Technical Chef, University of Michigan Residential Dining Services, University of Michigan, Ann Arbor, Michigan
  • Owner/Operator, Your Personal Chefs, White Lake, Michigan
  • Chef de Cuisine/Food and Beverage Manager, Heathers Golf and Country Club, Bloomfield Hills, Michigan
  • Night Chef, Fonte d’Amore Restaurant, Livonia, Michigan
  • Catering and Banquet Cook, B and B Catering, South Lyon, Michigan
  • Line Cook, Meriwether’s Restaurant, Southfield, Michigan

Chef Recinella earned his first American Culinary Federation (ACF) certification in 1994 at the Certified Working Chef (CWC) level. He then went on to earn his Certified Executive Chef® (CEC®) designation in 1996 and his Lead Approved Certification Evaluator (ACE) designation in 2008. He was inducted into the American Academy of Chefs® (AAC®) in 2004. Chef Tom is also one of 150 ACF Approved Culinary Competition Judges and one of 27 ACF Ice Judges in the country. He holds his ServSafe certification and is a Certified Instructor and proctor for Food Safety and Sanitation through ServSafe. Chef Recinella is also a Certified Training for Intervention Procedures Trainer (TIPS #57261).

Other awards, recognitions, and memberships include:

  • AAS, Culinary Arts, Schoolcraft College, 1988
  • Member of the ACF since 1987
  • Member World Association of Chefs Society (WACS) since 1987
  • Member of the ACF Michigan Chefs de Cuisine Association
  • Member of the National Ice Carving Association
  • Member, Downtown Port Huron Bar and Restaurant Collective
  • Advisor, United States Army Culinary Arts Team (USACAT) for the World Cup in Luxembourg and the Internationale Kochkunst Ausstellung (IKA) International Culinary Olympics in Germany, 2009 – Present
  • Member, ACF National Culinary Competition Committee, National Student Competition Chair, 2009 – 2013
  • State University of New York at Delhi Student Senate Advisor of the Year, 2009 – 2010
  • American Culinary Federation Presidential Medallion Recipient, 2009
  • State University of New York Chancellor’s Award for Excellence in Teaching, 2008
  • ACF Northeast Region Certification Chair, 2006 – 2008
  • “Campione Nazionale Cucina Fredda,” National Champion of the Cold Kitchen, Italian National Championship, Italian National Expo, Marina di Massa, Italy, sanctioned by the World Association of Chefs Society (WACS), 2006
  • One Gold and one Silver Medal at the Italian National Championship, Italian National Expo, Marina di Massa, Italy, sanctioned by the World Association of Chefs Society (WACS), 2006
  • State University of New York at Delhi Student Senate Advisor of the Year, 2006 & 2007
  • Member, New York Culinary Olympic Team, 2004 – 2006
  • Inducted as a Fellow of the American Academy of Chefs® (AAC®), the Honor Society of the American Culinary Federation, 2004
  • American Culinary Federation National Educator of the Year, 2003
  • Distinguished Visiting Chef, The Balsams Grand Resort Hotel, New Hampshire, 2002 – 2004
  • American Culinary Federation Presidential Medallion Recipient, 2002
  • Who’s Who Among America’s Teachers, 2002
  • Student Life Leadership Award from State University of New York Residence Life, 2002
  • Chef of the Year, ACF New York Southern Tier Chef Association, 2001
  • Chef of the Year, ACF Ann Arbor Culinary Association, Ann Arbor, Michigan, 1997
  • Inducted into Membership of the Disciples Escoffier International-USA, 2013

Chef Recinella is an avid culinary competitor, and has won over 40 ACF Gold, Silver, and Bronze Medals, six Best of Show, and numerous special judges recognition awards. His competition experience has also brought him abroad, competing and coaching in Germany at the International Culinary Olympics, Luxembourg at the World Cup, and Italy at the Italian National Championship. He was a frequent competitor of the Salon of Culinary Art of the Société Culinaire Philanthropique, one of the oldest Chef’s Associations in the United States, now over 140 years old. His participation in these competitions, held at the International Hotel, Motel, 
+ Restaurant Show in New York, New York, resulted in the following awards:

  • Gold Medal of Excellence, 2003
  • Gold Medal of Excellence, 2004
  • Gold Medal of Excellence, 2005
  • Gold Medal of Excellence and Careme Silver Medal, 2006
  • Two Gold Medals of Excellence, 2007

Chef Recinella has coached and managed student culinary teams in two different states and two different regions of the ACF, including a 10-1 record at the ACF New York State Championship, a 6-4 record at the ACF Northeast Region Championship, and two ACF National Championship titles in both 2010 and 2012. He also coached ice-carving teams to second and third place finishes in the National Ice Carving Association’s Collegiate National Championship in both 2009 and 2010. Chef Recinella’s coaching and management style was the subject of a full-length documentary film, “Mise en Place,” produced by Kent Garrett Productions. The film followed his students on their 11-month quest from day one of tryouts through winning the 2010 National Championship in Anaheim, California. He also coached the 2008 and 2009, ACF Northeast Region, Student Chef of the Year Champions.

As a nationally recognized leader in culinary competition training and practical application for young culinarians, Chef Recinella has spoken throughout the country at numerous ACF local chapters, giving demos and workshops on competing, coaching, and building ACF competitions into curriculum for effective training and assessment of practical competencies. He also shared his experiences as a coach on the regional and national level, speaking at several ACF Regional Conferences and National Conventions. As an advisor to the military culinary team, USACAT, he mentored and coached service men and women from all five branches of the military. Chef Recinella also gave the first hands-on workshop for cold food salon competition preparation ever staged by the ACF on the national level to a sold-out crowd at the 2009 ACF National Convention in Orlando, Florida.

Chef Recinella has been a very active member of the ACF for over 25 years. He participated at the local level in the ACF Michigan Chefs de Cuisine Association, the ACF Ann Arbor Culinary Association, the ACF Southern Tier Chefs Association, and the ACF Chefs and Cooks of the Catskill Mountains. He also served the ACF on the local chapter level as chapter President, Vice President, Treasurer, Secretary, Certification Chair, Membership Chair, and Culinary Competition Chair. Chef Recinella is community oriented and has always involved his students in community outreach with such organizations as Relay for Life, Hospice, United Way, Meals on Wheels, and the Delaware County Crop Walk. He looks forward to his students becoming leaders in community outreach as they pursue their degree with the CIM.

Chef Recinella loves to write about his kitchen experiences. Several of his articles, poems, and writing on the subject have been published in both traditional and online trade newsletters, and national trade publications, such as the ACF’s National Culinary Review.

Chef Recinella is excited to be back home in Michigan and to be part of the Baker College team. He looks forward to all the future holds for The Culinary Institute of Michigan in Port Huron.

Jamie LeRoux, M.Ed. Curriculum and Instruction

Program Director Culinary Arts, Food and Beverage Management

With more than 10 years in the foodservice industry, Jamie LeRoux joined Baker College of Muskegon in 2001 as a front-of-the-house instructor in the Marquette Room, our first student-run restaurant. She currently serves Baker College’s Culinary Institute of Michigan as Department Chair for Culinary Arts and Food and Beverage Management. Le Roux’s professional background includes:

  • Food and Beverage Director, Grand Haven Golf Club, Grand Haven, Michigan
  • Restaurant Manager, Spring Lake Holiday Inn Spring Lake, Michigan
  • Co-owner, The Sardine Room, Muskegon, Michigan
  • General Manager, Dee-lite Thymes Three, Grand Haven, Michigan
  • Dining Room Manager, Docker’s Waterfront, Muskegon, Michigan

Ms. LeRoux has served as a board member of the American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122, and is a former student advisor for the chapter. She received her Bachelor of Business Administration from Baker College of Muskegon. Active in many professional organizations, her professional affiliations and certifications include:

  • Dining Room Associate, Federation of Dining Room Professionals (FDRP)
  • TIPS Trainer, Training for Intervention Procedures
  • ServSafe Certified
  • Member, ACF, West Michigan Lakeshore Chapter MI 122
  • Member, FDRP
  • School Board Member, West Michigan Academy of Arts and Academics, Spring Lake, Michigan

Luis Amado, CEPC

Program Director, Baking and Pastry Arts

Chef Amado has directed the Baking and Pastry Arts program at Baker College since 1998. He currently develops the curriculum, teaches classes, and coaches students for pastry competitions at Baker College’s Culinary Institute of Michigan. In the summer months, he travels to Mexico and Latin America to lead workshops and seminars for professional chefs, and works as a consultant to universities and Latin American hotels.

A native of Guadalajara, Mexico, Chef Amado moved to the U.S. to study culinary arts at Grand Rapids Community College. After graduating in 1992, he went to Europe to further develop his knowledge of classical European pastry. Two years later, he returned to the U.S. and worked as Executive Pastry Chef and Executive Chef at private country clubs and fine dining restaurants in California, Indiana, and Michigan.

Chef Amado has won more than 17 gold medals and 6 best-of-show awards from prestigious competitions including the 1996 Culinary Olympics in Berlin, Germany, the 2000 National Dessert Competition, many ACF-approved Culinary Arts Salons, The Great Lakes Regional 1999-2003, and the Puerto Vallarta Chef’s Festival 2003. Additional professional awards include:

  • Grand Prize, 2008 Avocados From Mexico Recipe Contest
  • Silver Medal, 2008 Cacao Noel and Paris Gourmet™ Great Lakes Regional, Lansing, Michigan
  • Top 4 Finalist, 2005 ACF U.S. Culinary Olympic Team, National Culinary Olympic Team Try-Outs
  • First Prize, 2004 Worcester Chef Recipe Contest
  • Best of Show & Masterpiece, 6 Gold Medals, 2003 Great Lakes Regional Masterpiece
  • 2nd Best of Show, 3 Specialty Gold Medals, 2001 Great Lakes Regional Masterpiece
  • 2nd Place Best of Show, 3 Gold Medals, 1996 and 1998 Great Lakes Regional Masterpiece, Lansing, Michigan
  • Best of Show, Gold Medal with Distinction, 2001 Golden Toque Pastry Chef Competition, Puerto Vallarta, Mexico
  • 2nd Best of Show, 3 ACF Gold Medals 1995, 1996 and 1997 ACF Cold Food Salon, Plated Dessert and Showpiece Categories, Detroit, Michigan

Chef Amado’s professional affiliations include:

  • Certified Executive Pastry Chef (CEPC) designation from the American Culinary Federation (ACF) in 2000
  • Apprentice Chair, ACF West Michigan Lakeshore Chapter MI122
  • Honorable Member, Latin American Chefs and Artists Society since 1998
  • Distance Learning and Culinary Program Coordinator for University of the Americas, Puebla, Mexico
  • Baker College Pastry Team Coach and Advisor since 1999
  • Baking and Pastry Judge, Vocational Industrial Clubs of America competitions and SkillsUSA baking competitions
  • Head Judge, 2002 Great Lakes Regional Patisfrance Chocolate Competition
  • Culinary Advisor, Puerto Vallarta Restaurant and Hotel Association
  • Recipe developer and food stylist for Lea & Perrins® and Revol®, Porcelaine, France
  • Seminar and class presenter for national and International audiences including ACF members
  • Culinary Consultant for hotels, private clubs, and specialty dessert firms in USA, Mexico, and Spain
  • Gold Medal, Silver Medal, 1996 International Culinary Olympics, Cold Food Platter, Berlin, Germany
  • Top 4 Finalist, 2001 The National Dessert Competition, Los Angeles, California
  • ACF Silver Medal, 2001 South Bend ACF Culinary Challenge, Hot Food, Mystery Basket Team, South Bend Indiana

Jon Butler

Culinary and Baking and Pastry Chef Instructor

Jon Butler joined Baker College’s Culinary Institute of Michigan-Muskegon campus in 2013 as an adjunct instructor. Chef Jon attended G.R.C.C. for their culinary program and then traveled working and running restaurants in Chicago and Grand Rapids,  as well as spending some time out west in Colorado. Chef Jon’s experience in running front and back of the house operations, designing and starting more than 5 restaurants gives him the knowledge to help students understand modern culinary techniques. Chef Jon also has experience in artesian bread baking adding to his love of bread and ability to to teach students in baking and pastry classes. His professional background includes:

 

  • Consulting/Executive Chef, Curragh Irish Pub, Holland, Michigan - Chicago, Illinois 
  • Executive Chef, Grill 111, Rockford, Michigan
  • Chef d cuisine, Kirby Grill, Grand Haven, Michigan
  • Chef d cuisine, The Bob, Grand Rapids, Michigan
  • Baking Assistant, Village Baker, Spring Lake, Michigan

Chef Jon is an active member of the American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122.

Scott Twichell

Lead Baking and Pastry Chef Instructor

Scott Twichell joined the Culinary Institute of Michigan in March of 2014 as an adjunct instructor. In winter of 2015 he became full-time and serves as the Lead Baking and Pastry Chef Instructor. He brings with him over 20 years of experience in the Baking and Pastry profession.  Chef Twichell spent the last 15 years honing his craft at Motor City Casino where he worked in the capacity of pastry chef and savory sous chef. In his tenure at Motor City Casino Chef Twichell worked in every facet of large casino operations from fine dining, to buffet, retail outlets, banquets and off premise catering for 1400 plus guests. 

Professional Certifications and Affiliations:

  • Associate in Applied Science, Culinary Arts, Washtenaw Community College
  • Bachelor of Science, Hotel Restaurant Management, Eastern Michigan University
  • Studied under Master Confectioner – Ewald Notter, Notter School of Pastry Arts, Orlando, Florida
  • ServeSafe Certified
  • Member ACF Michigan Chefs de Cuisine Association

Some of his professional experience includes:

  • Motor City Casino, Detroit, Michigan
  • Iridescence Restaurant, Detroit, Michigan
  • The Gandy Dance, Ann Arbor, Michigan
  • The Grand Hotel, Mackinac Island, Michigan
  • Dough Boys Bakery, Ann Arbor, Michigan

Cory Barrett

Baking and Pastry Arts Instructor

Chef Cory Barrett joined Baker College’s Culinary Institute of Michigan in 2012, after a 14-year career in the foodservice industry. He graduated with a Culinary Arts degree from Baker College, yet has spent his career shifting seamlessly from savory to sweet, operating as Executive Pastry Chef in many fine establishments across the country as well as Executive Chef for Michael Symon’s restaurant, Lola, in Cleveland, Ohio. Most recently, Chef Barrett has served as sous-chef to Michael Symon on 17 episodes of Iron Chef America. Cory’s other professional experiences include:

  • Executive Chef, Lola, Cleveland, Ohio
  • Executive Pastry Chef, The Herbfarm, Woodinville, Washington
  • Corporate Pastry Chef, Michael Symon Restaurants, Cleveland, Ohio
  • Executive Pastry Chef, Okada (Wynn Resorts), Las Vegas, Nevada
  • Executive Pastry Chef, Tribute Restaurant, Farmington Hills, Michigan

Chef Barrett has won many gold, silver, and bronze medals in national American Culinary Federation (ACF) culinary competitions as well as a silver medal in the Michigan State Chocolate Party competition. He is also proud to have been a James Beard Semifinalist for Rising Star in 2008 and Outstanding Pastry Chef Nominee in 2009 and 2010. Cory is also an active member of the ACF, West Michigan Lakeshore Chapter MI 122.

Chef Barrett has been pleased to serve as a consultant and advisor on several industry boards including The Culinary Institute of Michigan’s Baking and Pastry Curriculum Advisory Board and as Chef Consultant for the California Almond Board. He has consulted and contributed to the following books and publications:

  • Pastry Consultant for Michael Ruhlman’s book, Ratio
  • Ideas in Food: Great Recipes and Why They Work
  • Mentioned in Michael Symon’s book, Live To Cook
  • Recipe contribution to Jayne Rockmill’s book, I Love Bacon
  • Featured in:
    • O Magazine
    • Food and Wine
    • Gourmet Magazine

    • Bon Appetit

    • The Seattle Times

    • The Cleveland Plain Dealer

Chef Barrett credits the inspiration for his culinary career to spending time in the kitchen with his grandmother as well as watching cooking programs on television while growing up in the small town of Oak Harbor, Ohio. He is happy to be back at Baker College sharing his experience and style with the students of The Culinary Institute of Michigan. When he’s not teaching, demonstrating, or cooking, he’s enjoying time at home with his wife and their son, Parker.

Nicholas Cornfield, BA

Lead Culinary Arts Chef Instructor

Chef Cornfield joined the Culinary Institute of Michigan as an adjunct Chef Instructor in December 2013. Nick became Full Time Faculty Winter 2014. He brings with him extensive experience in the restaurant industry. He held positions as a General Manager, Executive Chef, Sous Chef and a Community Liaison between Santo Island and the U.S. Military on Roi-Namur, in the Republic of the Marshall Islands. Concurrent with his work at the Culinary Institute of Michigan, Chef Cornfield is involved in the complete restoration, kitchen and menu development of an historical building in his hometown of Rochester. The upcoming eatery will feature Chef Cornfield’s contemporary style and interpretation of classical French cuisine.

His professional experience includes:

  • Chef consultant, researcher and menu development specialist.
  • Resident Chef – Sut La Table – Troy, MI
  • Head Chef – Caretel Inns of Linden – Linden, MI
  • Sous Chef – Shenandoah Banquet, Golf and Conference Center – West Bloomfield, MI
  • General Manager – East Ocean Chinese Restaurant – Clarkston, MI
  • English Teacher – World Teach – Kwajalein, Republic of the Marshall Islands

Educations and Professional Certifications / Affiliations:

  • Associates of Applied Sciences – Art Institute of Michigan
  • Bachelor of Arts with honors – Oakland University
  • ServSafe Certified
  • National Restaurant Association member

Sara Thompson

Baking and Pastry Chef Instructor

Sara Thompson came to Baker College's Culinary Institute of Michigan-Muskegon campus in 2014.  As a graduate of the Baking and Pastry Arts program, Sara was honored to return to Baker College to teach.

Sara's professional experiences include:

 

  • Head pastry chef/ Manager, Sweet Traditions Pastry and Confection Shoppe, Whitehall, MI
  • Kitchen Manager, Winter Sports Complex, Muskegon, MI
  • Head Baker, Wesco, Cloverville, MI

William E. DeHaan, R.S., M.A. Ed

Food Safety and Sanitation Instructor

William DeHaan has been with Baker College since 2009, arriving with 36 years of experience in the environmental health and food sanitation industry. He is currently teaching Food Service Manager Certification at Baker College’s Culinary Institute of Michigan (CIM), Muskegon campus in the Food Safety course (CUL 131B). He also teaches food safety at Grand Rapids Community College’s Secchia Institute of Culinary Education (SICE) and previously taught food sanitation at Davenport College of Grand Rapids, Michigan in their Hospitality Education Program. Mr. DeHaan’s other professional experiences include:

  • Environmental Health Specialist, Food Safety Section, Ottawa County Health Department, Holland, Michigan
  • Food Safety Auditor, National Sanitation Foundation International, Ann Arbor, Michigan
  • Supervising Sanitarian-Retired, Kent County Health Department, Grand Rapids, Michigan
  • Pest Control, Rose Exterminators, Kalamazoo, Michigan

Mr. DeHaan’s certifications and organization affiliations include:

  • ServSafe Sanitation Certified
  • ServSafe Sanitation, Proctor/Instructor
  • Hazard Analysis and Critical Control Points (HACCP) Certified in Retail Food Safety
  • Member, American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122
  • Member, National Environmental Health Association (NEHA)
  • Member, Michigan Environmental Health Association (MEHA)
  • Past Board of Directors, MEHA
  • Numerous Committee Chair Positions, MEHA
  • Past President, Southwest Sanitarians Seminar (SSS) of MEHA

Mr. DeHaan earned a B.S. in Environmental Health from Ferris State University and a Master Degree in Educational Leadership from Western Michigan University, Kalamazoo, Michigan. He was one of the first sanitarians to be certified in Michigan to teach food safety from the National Restaurant Association prior to 1982. Since that time, Mr. DeHaan has certified culinary arts students, as well as industry personnel, at various levels within the food industry. He keeps his education current with numerous on-line food safety classes and attends food safety conferences and workshops whenever possible.

Robert "Andy" Fabian

Chef Instructor

Chef Robert “Andy” Fabian joined the Culinary Institute of Michigan Port Huron campus in March 2014 as an adjunct chef instructor. Chef Fabian has more than 21 years of professional cooking and kitchen management experience. Chef Fabian brings a wealth of real-world knowledge and experience to his duties at the CIM. His unique background, which includes the hospitality industry and the fire rescue profession, gives the life experiences that he shares with students a rich depth that is hard to come by.

Chef Fabian has led by example throughout his career, and has a consistent record of high achievement and emphasis on customer service. Known throughout the chef community simply as Andy, he has made contacts during his career that benefit students greatly. Everyone knows Andy–from produce purveyors in Detroit’s legendary Eastern market to the finest fish dealers and highest quality meat purveyors. He is known for his quick smile and good-natured demeanor. He brings a treasure trove of industry connections and has a long list of satisfied guests from his tenure as owner of the destination restaurant, The Van Camp House, where he and his wife, Pam, welcomed hundreds of satisfied guests into their warm, comfortable restaurant for ten years, serving only the “freshest and the finest” ingredients. Chef Fabian loves sharing his passion for his craft and knowledge of cooking with his students in CIM’s state-of-the-art facilities.

Professional Certifications and Affiliations:

  • Member ACF Michigan Chefs de Cuisine Association
  • Associate in Applied Sciences, Culinary Arts, Schoolcraft College
  • ServeSafe Certified at the manager’s level
  • Certificate of Training, Educational Methodology
  • Certificate of Training, FF-I & II Instructor Orientation

Some of his professional experience includes:

  • Chef Owner – The Van Camp House – Port Sanilac, MI
  • Owner – Fabian Catering – Port Sanilac and Port Huron, MI
  • Lieutenant – Port Huron Fire Department – Port Huron, MI
  • Fire Fighter – Livonia, MI
  • Fire Fighter – Garden City, MI
  • The Van Camp House: 2009 Restaurant Neighbor Award (Michigan), National Restaurant Association Award granted for scholarship program initiated to assist restaurant employees (kitchen and serving) in furthering their educational goals

Andrea Gagnon

Food and Beverage Management Instructor / Table Service Instructor, COURSES Restaurant

Andrea Gagnon came to Baker College’s Culinary Institute of Michigan in 2010 as a table service lab instructor at COURSES, the sophisticated, yet casual, student-run restaurant. With over 12 years of experience and knowledge in the foodservice industry, Andrea’s professional background includes:

  • Restaurant and Bar Manager, Old Boys’ Brewhouse, Spring Lake, Michigan
  • Lead Bartender, Damon’s Restaurant, Wyoming, Michigan

Andrea received a Bachelor Degree in Psychology from Grand Valley State University.  Her industry certifications include:

  • Member, American Culinary Foundation (ACF), West Michigan Lakeshore Chapter MI 122
  • Federation of Dining Room Professionals (FDRP) Certified
  • ServSafe Sanitation Certification
  • TIPS (Training for Intervention Procedures) Certification
  • CPR/AED/First Aid Certification

David M. Gallagher, CEC

Purchasing Manager

Chef Gallagher came to Baker College of Port Huron with over 25 years of experience in food service, spanning all facets of the food and beverage industry. His background includes a strong emphasis on inventory management, purchasing, receiving controls, and regulatory compliance, garnered through years of leadership positions in corporate foodservice and dining. He brings the trained Chef’s understanding of sourcing high quality, sustainable ingredients to his duties as the Purchasing Manager for the CIM Port Huron. His extensive time spent in professional kitchens purchasing for every level and type of dining brings a rich blend of expertise to his role at the CIM.

Chef Gallagher’s professional experiences include:

  • Emagine – Star Lanes, Royal Oak, Michigan
  • Aramark, Detroit, Michigan
  • Papa Joe’s Gourmet Market & Catering, Birmingham, Michigan
  • Sodexo, Detroit, Michigan
  • Café Lamoure, Bloomfield Hills, Michigan
  • Vineyards Cafe & Catering, Farmington Hills, Michigan
  • Très Vite, Detroit, Michigan
  • Total Golf Inc., Pinckney, Michigan

Chef Gallagher is an American Culinary Federation (ACF) Certified Executive Chef® (CEC®) and a member of the ACF Michigan Chefs de Cuisine Association. He holds an Associate of Applied Science in Culinary Arts from Schoolcraft College in Livonia, Michigan. Chef Gallagher is ServSafe Certified with the dual role of Proctor and Instructor through the National Restaurant Association.

Chef Gallagher places strong importance on locally foraged food products and supporting the significant role that best practices in purchasing can play in reducing the culinary industry’s carbon footprint. He looks forward to sharing his philosophies on sustainable practices in the culinary arts with the CIM students as they pursue their degrees in Port Huron.

Dennis Glover

Purchasing Manager

Dennis Glover joined Baker College’s Culinary Institute of Michigan in 2004 as an adjunct instructor. After an absence, he returned in 2010 as a culinary arts lab instructor and was named Purchasing Manager in 2012. Through time spent in kitchens, both in New York and Michigan, Dennis’ experience with high-volume, historical restaurants provides students with valuable insight to the industry he has loved for over a decade. His professional background includes:

  • Pantry Chef, Spring Lake Country Club, Spring Lake, Michigan
  • Line Cook, Lundy Brothers Restaurant (one of New York’s oldest seafood restaurants), New York, New York
  • Pantry Chef, The Loeb Boathouse, New York, New York

Chef Glover received an Associate Degree in Culinary Arts and Restaurant Management from the New York Restaurant School—now the Art Institute of New York. He is an active member of the American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122, as well as a Student Advisor to the West Michigan Lakeshore Student Chefs Association. Dennis is also ServSafe Sanitation Certified.

Carrie Thomas

Administrative Assistant

Carrie has been with Baker College since 2007 in administrative positions in both the financial aid and business offices. She is working toward a Master Degree in Industrial/Organizational Psychology.

Memberships/Affiliations:
IAAP (International Association of Administrative Professional) – Western Shores Chapter Member – Member since 2010

Justin Kinziger

Chef Instructor

An adjunct lab instructor, Chef Justin Kinziger joined Baker of Muskegon in 2007, moving to Baker College’s Culinary Institute of Michigan when the facility opened in 2009. He brings his students more than 12 years of culinary experience. A native of Guadalajara, Mexico, Chef Kinziger has returned on many occasions. He enjoys Latin American culture and incorporating flavors of the region in his classroom and cooking. His professional background includes:

  • Sous Chef, The Kirby House, Grand Haven, Michigan
  • Sauté Chef, Dee-lite Thymes Three, Grand Haven, Michigan
  • Sauté Chef, The B.O.B., Grand Rapids, Michigan

Chef Kinziger graduated cum laude with a B.A. from the University of Montana and spent a semester studying abroad at CELEP Language Institute in Patzcuaro, Mexico. He is ServSafe certified and an active member of the American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122.

John Lakatos

Chef Instructor

Through tenures as an executive chef and business owner, Chef Lakatos’s foodservice industry experience ranges from international and regional cuisine to business management, menu design, and volume production. His professional background includes:

  • Owner / Chef, Chef John Lakatos Catering, LLC, Grand Haven, Michigan
  • Executive Chef, Spring Lake Country Club, Spring Lake, Michigan
  • Sous Chef, Arboreal Inn, Spring Lake, Michigan
  • Sous Chef, The Peninsular Club, Grand Rapids, Michigan

He received his culinary training and Associate Degree in Culinary Arts from Grand Rapids Community College. He is Membership Chair of the American Culinary Federation (ACF), West Michigan Lakeshore Chefs Association and is an active member of the ACF, West Michigan Lakeshore Chapter MI 122.

Rosalind Mayberry

Wine and Viticulture Instructor

With 15 years in the wine industry and 25 years of teaching at the university level, Rosalind Mayberry joined Baker College’s Culinary Institute of Michigan as a part time instructor in 2011. Mayberry’s education and experience include:

  • BA, MA, ABD, Cornell University, Ithaca, New York.
  • Adjunct Instructor, The Pennsylvania State University, State College, Pennsylvania
  • Instructor, Grand Valley State University
  • Owner/Chef, The Catered Affair, Grand Haven, Michigan
  • Wine Buyer, D&W, Grand Rapids, Michigan
  • Wine Consultant, Dee-lite Thyme’s Three, Grand Haven, Michigan
  • Teaching Chef, D&W Culinary Classroom, Grandville, Michigan
  • Wine Consultant/Educator, Spartan Stores, Grand Rapids, Michigan
  • Spartan Culinary Classroom Coordinator, Grandville, Michigan

Ms. Mayberry has also served as the retail representative on the Michigan Grape and Wine Industry Council and continues to work with the Council. A nationally recognized wine educator, she serves as a judge at various wine competitions.

  • Member, Michigan Grape and Wine Industry Council Public Relations and Education Committee
  • Member, American Culinary Federation, West Michigan Lakeshore Chapter MI 122
  • Member, Society for Wine Educators
  • ServSafe Certified
  • Judge, Michigan Wine & Spirits Competition
  • Judge, International Tasters Guild Wine Competition

David Mueller

Chef Instructor

Chef David Mueller joined Baker College’s Culinary Institute of Michigan in 2011 as a chef instructor, bringing 15 years of restaurant experience with him. David’s professional experiences include:

  • Executive Chef, Spring Lake Country Club, Spring Lake, Michigan 
  • Head Chef, Old Boy’s Brewhouse, Spring Lake, Michigan 
  • Head Chef, Rosebud of Grand Haven, Grand Haven, Michigan 
  • Sous Chef, Micole Restaurant, Denver, Colorado
  • Executive Chef, Zaragoza Restaurant, Grand Haven, Michigan
  • Floating Cook, Village at Breckenridge, Breckenridge, Colorado

Chef David earned an Associate of Culinary Arts at Grand Rapids Community College, Grand Rapids, Michigan.  He is ServSafe Certified and an active member of the American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122.

Tim Myers, CC

Baking and Pastry Arts Instructor

Tim Myers joined Baker College of Muskegon in 2005 as a baking and pastry instructor, moving to Baker College’s Culinary Institute of Michigan when the facility opened in 2009. A graduate of the Baker College Culinary Arts program, Chef Tim combines his knowledge of the culinary arts together with more than 25 years of management experience, as well as the rich cultural experiences he’s gained in traveling throughout the world.  

Chef Tim is Treasurer of the American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122, where he has served as advisor to ACF student competition teams.  

Cheryl A. Parsell, CCE

Chef Instructor and M.A. Degree in Occupational Educational

Chef Parsell joined the Culinary Institute of Michigan, Port Huron campus, in March 2013. She has over 30 years of experience in the culinary arts industry and as a professional educator. Chef Parsell specializes in teaching culinary, bakery techniques and nutrition to students seeking careers in the Culinary and Food and Beverage Management Industry. She has extensive product research and development experience. Chef Parsell enjoys all aspects of the culinary arts and especially enjoys mentoring new culinarians as they start their journey toward a fulfilling career.

Her professional experience includes:

  • GASC Technology Center – Flint, MI
  • Full Vocational Certification – Michigan Department of Education
  • Research and Product Development – Bill Knapps Inc. – Battle Creek, MI
  • B.S. Degree in Foods and Nutrition – Michigan State University
  • M.A. Degree in Occupational Educational – University of Michigan
  • 30 credits at Master’s level in Education – Performance Learning Systems
  • National Restaurant Association Member and ServSafe Certified
  • Co-founded the ACF (American Culinary Federation) Flint Saginaw Valley Chapter – 1986
  • ACF Flint Saginaw Valley Chapter Chef of the Year – 2010
  • ProStart Culinary Team Competition Advisor – National Restaurant Association
  • Guest leader Summer Program for Culinary Educators – Johnson & Wales University – Providence, RI (2005) and Charlotte, NC (2006)
  • Member of the American Culinary Federation since 1986

Diana Perez

Baking and Pastry Arts Instructor

Chef Perez came to Baker College’s Culinary Institute of Michigan in 2011 as a baking instructor. As a graduate of the CIM Baking and Pastry Arts program, Chef Perez was honored to return to Baker College to teach. She brings with her more than ten years of experience in the foodservice industry. Her professional experiences include:

  • Pastry Apprentice, Chef Luis Amado, Muskegon, Michigan
  • Server, Olive Garden Italian Restaurant, Muskegon, Michigan
  • New Staff Certified Trainer, Olive Garden Italian Restaurant, Muskegon, Michigan
  • Lead Bartender, Olive Garden Italian Restaurant, Grand Rapids, Michigan
  • Pantry Cook, Olive Garden Italian Restaurant, Grand Rapids, Michigan

Chef Perez’s organization affiliations and certifications include:

  • Member, American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122
  • ServSafe Sanitation Certified

Chef Perez earned her Associate Degree in Baking and Pastry Arts from Baker College in 2010.  She is very passionate about her career and is very pleased to be able to share her experience and knowledge with others.

Justin Raha

Baking and Pastry Arts Instructor

As a graduate of the Culinary Arts, Baking and Pastry program at Baker College, Chef Raha was proud to return to Baker College’s Culinary Institute of Michigan as chef instructor in 2009. Working in the baking and pastry profession since the age of 14, Chef Raha considers the field his life’s passion.  His professional experiences include:

  • Owner/Pastry Chef, Grand Finale Desserts and Pastries, Grand Haven, Michigan
  • Sous Chef/Catering Manager, Grand Haven Bakehouse, Grand Haven, Michigan
  • Personal Chef

Chef Raha is an active member of the American Culinary Federation (ACF) West Michigan Lakeshore Chapter MI 122.  He has experience in the art of gluten-free baking and looks forward to expanding his educational horizons as well as those of others.

Paula Recinella

Manager, COURSES Restaurant/Food and Beverage Management and Culinary Arts Instructor

Chef Paula Recinella joined the Culinary Institute of Michigan in June of 2013 as an instructor of Culinary Arts and Food and Beverage Management. In January of 2014 she became the Manager of COURSES Restaurant. She brings with her over 25 years of experience in the hospitality and foodservice industry. Her diverse experiences range from private country clubs, general kitchen operations to dining room manager, and owner operator of her own restaurant. She served as dining room manager and accommodations manager at one of the Catskill Mountains’ oldest and most exclusive private clubs where she also handled all accounts receivable duties. She has extensive experience in off-premise catering, banquet service, grand buffets and tableside cookery. Her skills in both the front and heart of the house allow her to teach effectively across both the Culinary and Food and Beverage Management disciplines. Her students benefit greatly from her extremely detailed and unique perspective, which comes from working in both the kitchen and the dining room.

Professional Certifications and Affiliations:

  • AAS, Culinary Arts, Schoolcraft College, 1989
  • Serve Safe Certified #10060764
  • Member of the American Culinary Federation
  • Member of the World Association of Chefs Society

Her professional background includes:

  • Breakfast Supervisor – Freighters Eatery and Tap Room – Meritage Hospitality Group, Hilton Double Tree Hotel – Port Huron, MI
  • Adjunct Instructor for Culinary Arts associate and bachelor degree Programs – State University of New York at Delhi – Delhi, NY
  • Dining room manager, lodging accommodations manager, and accounts receivable – Winnisook Club – Big Indian, NY (Founded 1886)
  • Restaurant Dining Room Manager, Owner/Operator – Main Street Bovina Restaurant and Catering – Bovina, NY
  • Owner Operator – Your Personal Chefs Catering Company – White Lake, MI
  • PM and AM Line Chef – Road House at Oak Point Golf Club and Restaurant – Brighton, MI
  • PM Chef – Wyndham Garden Hotel – Novi, MI
  • Line Chef – Lakelands Golf and Country Club – Brighton, MI
  • Approved Certified Hospitality Educator Candidate
  • Training for Intervention Procedures Certified Trainer (TIPS #58571)
  • Member of the ACF Michigan Chefs de Cuisine Association
  • Lead advisor to the Culinary Institute of Michigan Port Huron student club and ACF Student Membership Chapter

Chef Recinella is currently pursuing her Bachelor Degree in General Studies through Baker College Online. Chef Paula loves working with her students at the CIM Port Huron and is especially proud of their community activities. She is thrilled to be home in Michigan. Chef Recinella and her students are excited about establishing COURSES Restaurant as a destination dining experience and jewel of Port Huron. She looks forward to providing many exciting services in COURSES Restaurant.

Chris Sowa

Chef Instructor / Executive Chef, COURSES Restaurant

In 2003, Chris Sowa joined Baker College of Muskegon as the Chef de Cuisine of the Marquette Room, our first student-run restaurant. Today he serves Baker College’s Culinary Institute of Michigan as a chef instructor and as the Executive Chef of COURSES, CIM’s student-run restaurant. He also serves as the Culinary Arts Student Internship Coordinator. With more than 10 years in the foodservice industry, his professional background includes:

  • Executive Chef, Grand Haven Golf Club, Grand Haven, Michigan
  • Sous Chef, Spring Lake Country Club, Spring Lake, Michigan
  • Lead Line Cook, Muskegon Country Club, Muskegon, Michigan

Chef Sowa is the current Communications Chair of the American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122, and has been an active board member since 2003. He is also a former Vice President for the chapter. He received his Associate Degree in Culinary Arts and his Bachelor Degree in Food and Beverage Management from Baker College of Muskegon. Chef Sowa earned his Certified Executive Chef designation from the ACF in 2009. He is also ServSafe certified.

Dave Spicher

Food and Beverage Management Instructor / Manager, COURSES Restaurant

Dave Spicher came to Baker College’s Culinary Institute of Michigan (CIM) in 2010 as the Manager of COURSES restaurant, and as an instructor for Table Service and Food and Beverage Management classes. Dave’s diverse operations background includes leadership roles in eight different restaurant openings and a variety of management positions. Dave’s professional experiences include:

  • Multi-unit General Manager, Levy Restaurants, Chicago, Illinois
  • General Manager/Kitchen Manager, Famous Dave’s BBQ, Naperville, Illinois and Grandville, Grand Rapids, and Muskegon, Michigan
  • General Manager/Kitchen Manager, T.G.I. Friday’s, Bloomingdale, Aurora, and Naperville, Illinois
  • General Manager/Bar Manager, Sweeney Specialty Restaurants, Orland Park, Illinois
  • Owner/Operator, The Zephyr Grill and Club Car, Naperville, Illinois
  • General Manager/Panera Bread, Greater Grand Rapids Area, Michigan

Dave’s certifications and organization affiliations include:

  • ServSafe Certified
  • Federation of Dining Room Professional (FDRP) Certified
  • Member, American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122

Dave Spicher is a graduate of Indiana University of Pennsylvania where he earned a Bachelor of Science degree in Restaurant and Hospitality Management. His primary focus is helping the students at CIM use their learned operational skills in current market applications to advance their careers by building sales with exceptional cuisine and hospitality. He challenges his students to reach out into their industry to identify and stay abreast of trends in technology, staff motivation initiatives, and cost control techniques to maximize the conversion of top line sales into bottom line profits.

Dennis D. Sturtz

Chef Instructor

Chef Sturtz joined the Culinary Institute of Michigan, Port Huron campus, in June 2013 as an adjunct lab and lecture instructor, bringing with him more than 30 years of experience in the foodservice industry. He has served as owner, executive chef, general manager and senior kitchen manager in a variety of fine and casual dining restaurants and lodging facilities, hotels, bed and breakfasts, and has an extensive catering background. Chef Sturtz specializes in meat cutting and charcuterie and has vast experience in the art of barbeque. He loves to work with students, sharing his knowledge of classical and contemporary cuisine. Chef Sturtz particularly enjoys teaching the fundamentals of cooking to new students.

Professional Certifications and Affiliations:

  • Member of the ACF Michigan Chefs de Cuisine Association
  • Member National Restaurant Association & Michigan Restaurant Association
  • Certified ServSafe Sanitation Instructor (#1202962)
  • Certified Bar Code Instructor
  • Advisory Board Member – Hospitality / Food Service Department – Huron Technical Center
  • Advisory Board – Hospitality/Food Services – Sanilac Career Center – 2000 to 2002
  • Member & officer (Chairman & Vice-Chair) – Board of Trustees – Macomb Community College – 1971 – 1976
  • Regional Chief Referee – American Youth Soccer Organization – 1977 – 1985

His professional background includes:

  • Executive Chef and Kitchen Manager – Shaggy J’s – Pigeon, MI
  • Manager and Executive Chef – The Garfield Inn – Port Austin, MI
  • Executive Chef & Kitchen Manager – Cadillac House – Lexington, MI
  • General Manager, Restaurant Manager & Executive Chef – Best Western Bad Axe Hotel & Resort – Bad Axe, MI
  • Certified ServSafe® Sanitation Instructor (#1202962) and Certified Bar Code Instructor
  • Assistant Executive Chef – Catch 22 / Victorian Inn – Port Huron, MI
  • Executive Chef & Kitchen Manager – Lakeview Hills Gof Resort – Lexington, MI
  • Owner/Operator & Executive Chef: – Stuben’s of Lexington – Lexington, MI
  • Assistant Executive Chef – The Village Club – Bloomfield Hills, MI
  • Cooking & Nutrition Classes – Cooking Matters – Huron County MSU Extension
  • Columnist – Monthly food column “You Can Cuisine with Chef Dennis” – Porcupine Press / UP Magazine
  • Professional Baking PT Instructor – Culinary Arts Department – Mott Community College – Flint, MI
  • Gourmet Cooking Instructor – Community Education Department – Macomb Community College – Charter Township of Clinton, MI

Chef Sturtz received his AAS degree in Professional Food Service in 1988 from Macomb Community College. He is very involved in his community. He also has an extensive background in the theatre arts and actively directs and produces various community plays and musicals. 

Greg Wade

Food and Beverage Management Instructor

Greg Wade joined Baker College of Muskegon in 2008 as a table service lab instructor in the Marquette Room, our first student-run restaurant. His eight years of professional experience in the food and beverage industry include:

  • General Manager, B.O.B’s Brewery, The B.O.B., Grand Rapids, Michigan
  • General Manager, Monkey Bar Asian Dipping Grill, The B.O.B., Grand Rapids, Michigan
  • Manager, Bobarino’s American Grill, The B.O.B., Grand Rapids, Michigan
  • Club Manager, Dr. Grins Comedy, The B.O.B., Grand Rapids, Michigan
  • Manager, Eve Cosmopolitan Lounge, The B.O.B., Grand Rapids, Michigan
  • Manager, Banquets and Catering, The B.O.B., Grand Rapids, Michigan

Mr. Wade received a B.S. in Communications, Advertising and Public Relations from Grand Valley State University and is currently pursuing a Master of Business Administration from Baker College Online. In addition, Mr. Wade is Vice President of the American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122, as well as the student chapter advisor.

Along with his activity within the ACF, Mr. Wade holds certification in the following areas:

  • TIPS Trainer, Training for Intervention Procedures
  • Certified Beer Server, Cicerone Program
  • CPR / First Aid certification, American Red Cross

With his education, experience, and certifications, Mr. Wade brings a unique and interesting blend of industry knowledge to every one of his classes.

Candace White, RS

Food Safety, Sanitation, and Culinary Math Instructor

Candace White joined the Culinary Institute of Michigan’s teaching faculty in the Fall of 2012 as an instructor of Food Safety, Sanitation, and Culinary Math. She has an extensive background in the environmental sanitarian industry as a Field Environmentalist, performing inspections of fixed, mobile, and temporary food service facilities; and conducting health education presentations on food service and related topics. Her field experience also includes onsite sewage and water supply evaluation and inspections. Ms. White also has a background in secondary education.

Other professional experiences and certifications include:

  • Substitute Teacher, Capac Community Schools, Capac, Michigan
  • Environmentalist III, Macomb County Health Department, Mount Clemens, Michigan
  • Registered Sanitarian, State of Michigan
  • ServSafe Sanitation Certified
  • ServSafe Sanitation Certified Food Protection Manager
  • ServSafe Sanitation Proctor/Instructor
  • Allied Member of the ACF Michigan Chefs de Cuisine Association
  • Co-advisor CIM Culinary Club & ACF Student Membership Chapter

Ms. White graduated with a Bachelor of Arts Degree in Biology and an Associate in Applied Science in Water Quality from Lake Superior State University, Sault Sainte Marie, Michigan. She also earned an Associate in Applied Science in Fisheries Technology from Alpena Community College, Alpena, Michigan. She has additional course work in Secondary Education Curriculum in Biology and General Science from Saginaw Valley State University, Saginaw, Michigan.

Zach Zost, CEC

Chef Instructor

Chef Zach Zost is an Honors graduate of the Baker College Culinary Arts program. He joined Baker College’s Culinary Institute of Michigan in 2009 as a chef instructor. With more than 17 years of culinary experience and a life-long passion for food, he gets great satisfaction from mentoring others who share that passion. His professional background includes:

  • Owner/Operator, Pastured Pork Farms LLC, Scottville, Michigan
  • Head Chef/Owner, Z78 Catering, Scottville, Michigan
  • Head Chef, Scotty’s Restaurant, Ludington, Michigan
  • Broiler Chef, Muskegon Country Club, Muskegon, Michigan
  • Kitchen Manager, Camp Miniwanca, Stony Lake, Michigan

Chef Zost is an active member as well as Chapter President of the American Culinary Federation (ACF), West Michigan Lakeshore Chapter MI 122. Zach is a native of West Michigan but has traveled and lived all over the country, enjoying the culinary variety of the U.S. He believes that what we put into our bodies greatly affects our quality of life. Because the planet and the communities we live in are so important, Zach finds it extremely rewarding to be improving the ground we live on as well as providing his local community with the opportunity to eat well.