2011 Archive - Lane Community College - Culinary Arts and Hospitality Management

Faculty/Staff Bio's

It is a pleasure to present you with some information about the background of our innovative chefs, instructors, and staff, who are part of the Culinary Arts and Hospitality Management program at Lane Community College. To send an e-mail to a faculty or staff member just click on their name.

Brian Kelly - Division Dean, Conference and Culinary Services
Phone: (541) 463-3510
Email: kellyb@lanecc.edu
Office Location: Building 19, Room 202C
Bio: Mr. Kelly has acted as Interim Dean since April 1, 2008. His primary responsibility is overseeing the Conference and Culinary Services Division, which includes the following departments: The Center for Meeting and Learning (Center), Campus Food Services (CFS), and the Culinary Arts and Hospitality Management (CAHM) Program. Brian joined the Conference and Culinary Services Division of Lane Community College as Food and Beverage Manager for Campus Food Services in 2005. Brian co-owned with and operated with his wife The Ten Tomatoes Café and Catering Company in the Seattle metropolitan area before joining Lane. Brian was part of the opening Management team for the Tacoma Art Museum, Washington, and has prepared meals for two United States Presidents, Supreme Court Justices, and many Senators and Governors. He has worked with local farmers in Washington State, Southern Illinois and Oregon to integrate their products into the operational and instructional functions of colleges and universities, and in coordination with the Small Business Center of King County Washington, Brian worked to find cooperative space to help farmers prepare their products for retail markets. As Chef Instructor, Brian has taught courses at the community college and university levels. Brian has worked to include sustainability into all operations in the Conference and Culinary Services Division, and is often a guest speaker for many hospitality management and culinary arts courses as well as a substitute instructor if needed. Dean Kelly holds the following degrees:

M.B.A., Business Administration, Marylhurst University, Fall 2008
B.F.A., Cinema Production, Southern Illinois University, Fall 1989
A.A., Psychology, Kishwaukee College, Spring 1987

Dawn Rupp – Administration Coordinator, Conference and Culinary Services Phone:(541)-463-3515 Email: ruppd@lanecc.edu Office Location: Building 19, Room 202B Bio: Ms. Dawn Rupp has been in the position of Administration Coordinator, which also includes acting as Financial Specialist for the Conference and Culinary Services Division since May, 2008. Ms. Rupp is primarily responsible for the daily bookkeeping operations and any financial and administrative services needed to run the Division smoothly. She assists the Dean in developing financial tracking systems, analyzing financial data, and reporting financial status to the managers with the purpose of insuring fiscal accountability for all programs within the Division. Dawn leads the work of the Division administrative support specialists by establishing office procedures around fiscal and other matters and by ensuring the enforcement of procedures, including establishing audit trails and reconciling accounts for the purpose of consistency and accountability across the Division. Dawn graduated from Lane with an A.S. in Business Management with the Accounting/Bookkeeping option in 1999.

Julie Fether, M.A. - Special Projects Coordinator, Conference and Culinary Services
Phone: (541) 463-3518
E-mail: fetherj@lanecc.edu
Office Hours: 8AM- 4:30PM; M-F
Office Location: Building 19, Room 204
Bio: Ms. Julie Fether was appointed as Special Projects Coordinator for the Conference and Culinary Services Division in October, 2008 after holding the interim position since that June. Having worked extensively in all three Division units as a part-time faculty member and baker, Ms. Fether is able to support the Dean in a variety of special projects for the Culinary Arts and Hospitality Management program including institutional unit planning; curriculum development and class scheduling; faculty instructional support; program policy and procedure; student recruitment events; the coordination of student appointments as ambassadors, peer tutors, and teaching assistants; conducting program surveys and assessments; and maintaining Alumni connections. She is also the program liaison to the ACFF and ACPHA Accreditation Commissions. In addition, Julie has 20 years of experience in the restaurant industry, and specializes in baking and pastry. Julie holds an M.A. in Theatre and Drama from Indiana University.

Wendy Milbrat - Administrative Support Specialist Phone: (541) 463-3503 Email: milbratw@lanecc.edu Office Hours: 8:30AM-5:00PM; M-F Office Location: Building 19, Room 202 Bio: Ms. Wendy Milbrat has been the Administrative Support Specialist for the CAHM Program and the Center since July, 2010. Wendy’s responsibility is to provide Faculty, Staff, and Students in the Program with any administrative support involving curriculum, events, and course scheduling. She mostly supports students with their class registrations, and offers direction to students for any services they may need on campus. A native of Oregon, Wendy is completing her education at Lane in the Two-year AAS Degree in the Administrative Office Professional program.

Clive Wanstall, CEC - Chef/Instructor
Phone: (541) 463-3507
Email: wanstallc@lanecc.edu
Office Hours: TBA
Office Location: Center Building, Room 127
Bio: Chef Clive Wanstall was celebrated last year at Lane for his 10th year of instruction in both the Culinary Arts and Hospitality Management programs. An ACF Certified Executive Chef, Chef Clive instructs in the culinary arts core curriculum including: CA 184-186 Dining Room Kitchen Lab which operates the student-run restaurant, The Renaissance Room; the 2nd-year student culinary arts course sequence of Advanced Cooking Theories; and CA 159 Kitchen Operations for Hospitality Management students. Chef Wanstall passionately conducts CA 279 Buffet and Banquet Planning for the execution of three large banquets produced each year in the program. Chef Wanstall graduated from the Thanet Technical College's Professional Cookery Program in Kent, England in 1972. He brings with him 24 years of culinary and management experience. He was the restaurant manager at Eugene's Ambrosia restaurant from 1987-2000. Chef Clive has held many titles over the course of his culinary career from General Manager, Chef de Cuisine, Executive Chef, Catering Chef, Executive Sous Chef, Chef Poissioner, and Chef Saucier. He is actively involved in the community and heralds volunteer activity coordination for the program.

Chris Crosthwaite, CEC, CEPC, CCE - Chef/Instructor Phone: (541) 463-3505
Email: crosthwaitec@lanecc.edu
Office Hours: TBA
Office Location: Building 19, Room 208
Bio: Chef Chris Crosthwaite has been involved in the culinary world since 1979, and is a Professional Cooking graduate of the Southern Alberta Institute of Technology, Calgary, Alberta, Canada. His career has led him through a variety of countries, a multitude of restaurants and several hotels, as well as owning his own artisan bakery and café, The Village Baker. While still the Executive Chef of the Delta Whistler Hotel in Whistler, B.C., he decided to make the transition into teaching to make an impact on aspiring culinarians. Chef Crosthwaite first began instructing at Lethbridge Community College, Canada, and then to New England Culinary Institute in Vermont. He has been instructing in the core curriculum of both the Culinary Arts and Hospitality program since 2004. A dynamic teaching force, Chef Crosthwaite primarily conducts the 1st-year culinary arts students’ core curriculum course sequence of Cooking Theories, including basic skills and classical techniques; fabrication of meats, and baking/pastry. He was instrumental in creating two additional core curriculum courses required for graduation: CA 176 Taste and Flavor, and CA 297 Culinary Leadership, the capstone class for Second-year culinary arts students. During the summer months, Chef Chris still works in the culinary industry cooking, baking, leading kitchens, consulting, and food styling. Chef Crosthwaite is an ACF Certified Executive Chef, Certified Chef Educator, and Certified Executive Pastry Chef.

Joe McCully, CHE, MS - Hospitality Management Instructor
Phone: (541) 463-3516
Email: mccullyj@lanecc.edu
Office Hours: TBA
Office Location: Building 19, Room 210
Bio: Mr. Joe McCully has been one of the full-time hospitality management instructors since 2003. He teaches a variety of courses primarily in the core curriculum of the hospitality management program, and well as for the culinary arts program such as HRTM 105 Restaurant Operations, HRTM 265, 275 Financials I, II, and the capstone course HRTM 290 Hospitality Leadership. Joe was instrumental in developing and creating the current hospitality management curricula for both the Second-year AAS degree and the 1-year Certificate of Completion. He also created an elective course CA 130 Oregon Wine Country, which is highly popular with both program students and the Lane student and staff community. Joe is a seasoned professional with over 30 years of restaurant management experience encompassing all facets of concept design, marketing, advertisement as well as hands-on operational leadership. An accomplished journalist, Joe writes frequent articles about current trends in the culinary arts and hospitality management industry, which are published locally. He has also written food and wine articles for regional publications in Oregon and Florida. Joe recently completed a three-month sabbatical in China where he taught hotel operations at Tianjin University. He is an active volunteer in the Eugene community and a passionate advocate supporting Oregon Education and Lane Community College. Joe is a Certified Hospitality Educator (CHE) through the American Hotel Lodging Association, and holds the following degrees:

MS, Hospitality Management; Florida International University, 2003
BS, Business Administration; University of Denver, 1969

Lisa Benson Aherin, PhD - Hospitality Management Instructor
Phone: (541) 463-3504
Email: aherinl@lanecc.edu
Office Hours: TBA
Office Location: Building 19, Room 206
Bio: Dr. Lisa Benson Aherin was most recently an Assistant Professor in the Resort & Hospitality Management program and in the MBA Sustainable Business program at Green Mountain College in Vermont. She previously taught in the School of Hotel, Restaurant and Tourism Management in the Daniels College of Business at the University of Denver. Additionally, Dr. Aherin has taught at University Center Cesar Ritz Hotel School in Brig, Switzerland as well as Washington State University. Prior to teaching, Lisa spent twelve years in the hospitality industry. Her experience includes several management positions for Hyatt Hotels Corporation, including Convention Services Manager, Food and Beverage Manager, and Banquet Manager. Dr. Aherin maintains her close connections with the industry by engaging in professional associations such as the Professional Convention Management Association and the Tourism Association of New Mexico. She currently teaches HRTM 231 Hotel Operations 2, CA 187 Dining Room and Kitchen Supervision, and HRTM 225 Hospitality Management Lab. Dr. Aherin holds the following degrees:

PhD., Education:Emphasis in Adult & Organizational Learning; Minor: Resource Recreation & Tourism; University of Idaho, May 2007
M.A., Education:Emphasis in Curriculum and Instructional Leadership; College of Santa Fe, May 2003.
B.S, Hotel, Restaurant, and Tourism Management; New Mexico State University, May 1995.

Keith Ellis - Chef /Instructor
Phone: (541) 463-3502
Email: ellisk@lanecc.edu
Office Hours: TBA
Office Location: Center Building, Room 127
Bio: Chef Keith Ellis has been a part-time instructor for the Culinary Arts program since Fall, 2006. Chef Ellis conducts the course CA 110 Guest Chef Series, and provides instruction for other classes if needed. Chef Keith comes to the food industry naturally as his dad was a specialty cheese and delicatessen supplier in the New York area. Keith is a respected Chef, having held positions at the Oregon coast destination resort of its time, The Windward Inn, as well as The Bridgewater Restaurant, and Fettucine & Company Catering. In 1995, Keith and his wife Kathy opened a cookware store and cooking school, Cook’s, Pots, and Tabletops in Eugene, with a focus on sustainability in fine as well as everyday cuisine. The cooking school was a 2nd-time nominee and finalist for the Cooking School of the Year award from IACP. Chef Ellis offers specialty cheese education classes in the community, as well as teaching a range of technical cooking skills specializing in Northwest cuisine. Chef Ellis is a member ACS, IACP, Oregon Cheesemakers Guild, and Slow Food. He attended the State University of New York at Brockport and the University of Oregon.

Peter Lohr - Chef /Instructor
Phone: (541) 463-3502 Email: lohrp@lanecc.edu
Office Hours: TBA
Office Location: Center Building, Room 127
Bio: Chef Peter Lohr began his teaching career in the Culinary Arts program at Lane Community College in 1995 and taught part-time for ten years teaching baking and pastry in the core curriculum. Chef Lohr recently retired from his industry position as Chef, and has come back to teach baking and pastry evening courses for the Career Pathways Certificate program. Chef Lohr’s specialty is artisan breads and he developed the course CA 122 Artisan Breads to share his passion with students. A master bread baker and pastry chef, Chef Peter brings with him to Lane an impressive background of classical German culinary training. He received his first Chef Degree (Journeyman's Certificate) in 1968 in Wurzburg, Germany and has been working in the field ever since. Chef Lohr has conducted over one thousand catering events from weddings to company banquets and picnics. He was the production manager at the Grateful Bread Bakery creating the unique recipes that has made this bakery famous in Eugene. Chef Lohr is still an active member of the ACF and is planning to continue his professional technical development to further his expertise.

Duane Partain - Instructor Emeritus, Hospitality Management
Office Hours: TBA
Office Location: TBA
Email: partaind@lanecc.edu
Bio: In Duane Partain's 30 year career in the hospitality industry, he worked at jobs from night desk clerk to International Research Institute Director and everything in between on four continents and a dozen countries. The Hospitality Industry provides great opportunities, he says. Duane has owned restaurants, managed university food service operations, managed 4- and 5-star properties, and learned all the hospitality jobs from the inside out. Having been the chief steward for Jackson Lake Lodge in the Tetons, managed a dude ranch in Arizona, and resorts in California and Oregon, he has an extremely varied experience and has held nearly every position in the industry. He found his true calling, however, as an educator. Whether teaching English as a second language in the former Soviet Union; teaching hospitality cost controls at the Hotel Cesar Ritz in Switzerland; helping students understand wine and spirits at Lane Community College; or teaching business concepts to executives at the Mongolian Chamber of Commerce, Duane is in his element helping others learn. Duane is an author of magazine and newspaper articles, has been called on to be an expert witness in hospitality matters, and regularly consults for the industry. Duane earned his undergraduate degree from UW and an international MBA from Thunderbird. A retired professor emeritus, he still teaches at LCC. He has also taught hospitality-related courses at Oregon State University, Washington State University, Chemeketa Community College, Southern Oregon University, and the Hotel Cesar Ritz in Switzerland.

Ariel King - Chef /Instructor
Office Hours: TBA Phone: (541) 463-3502
Email: kingah@lanecc.edu Office Location:Center Building, Room 127
Bio: Ariel King comes to Lane after 10 years of working in the restaurant industry. With a Masters Degree in teaching from Pacific University, Chef King is an eager instructor. She has served as a pastry chef, head caterer, manager, personal chef and line cook in establishments throughout Eugene, Boulder, and Baja Mexico. Growing up in California, Ariel’s senses were heightened by the possibilities the culinary industry had to offer, especially in the form of Crème Brûlée! She feels that there is no place better to explore a local, organic food movement than in Eugene. Ariel’s skills as a professional educator are honed by her work as a grade school teacher during the school year. She also enjoys working for a local, organic farm stand, and growing her own produce at home!

Adrienne Dombrosky - Hospitality Management Instructor Office Hours: TBA Phone: (541) 463-3502 Email: dombroskya@lanecc.edu Office Location: Center Building, Room 127 Bio: Ms. Adrienne Dombrosky joined the CAHM program Faculty as a part-time instructor during the 2010-11 academic year. Specializing in personnel development and supervision, and cost control management, Adrienne brings over twenty-five years of industry experience and expertise in the field to students. She taught numerous courses last year such as Restaurant Operations, Buffet and Banquet Planning, Restaurant and Menu Management, and Travel and Tourism to name a few. Adrienne’s last industry position was as at Three Rivers Casino as the opening Food & Beverage Director where she was also responsible for training management and staff in alcohol awareness and customer service. Adrienne is entering the Masters program in Clinical and Mental Health Counseling at Northwest Christian University in fall, 2011 and holds the following degrees:

AA in Restaurant Management and Culinary Arts (With certificates in catering and fine wine)
BA in Psychology with a minor in Religious Studies; University of Oregon

Michael Rogers, CC – Instructional Support Specialist Office Hours: TBA Phone: (541) 463- 3502 Email: rogersm@lanecc.edu Office Location: Center Building, Room 127 Bio: Mr. Michael Rogers graduated from Lane’s CAHM program in 2010 as an ACF Certified Culinarian. While in school at Lane, Michael was a member of Phi Theta Kappa and represented the program’s Student Club as President. Working in the culinary industry since 1985, Michael currently supports the CAHM program Faculty as Instructional Support Specialist for the Renaissance Room and other courses. He is also an employee in the Center for Meeting and Learning kitchen under the tutelage of Chef Tim Hill, and is an active member of the program’s Advisory Committee. Michael is looking forward to earning additional ACF Certifications for his career advancement in culinary education.

Nancy Schwoerer – Purchasing and Receiving Specialist, Conference and Culinary Services Phone: 541-463-5021 Email: schwoerern@lanecc.edu Office Location: Center Building, Campus Food Services Bio: Ms. Nancy Schwoerer is the Purchasing and Receiving Specialist. Appointed to this newly-created position in the Conference and Culinary Services Division since September, 2007, Nancy handles all food, materials, equipment, and supplies purchasing for the Division through one central location in Campus Food Services. She is in charge of ordering quality products while maintaining fiscal responsibility; supervising quality control and accurate inventories; manning daily operations of receiving product and its distribution; routing all equipment work orders and maintenance requests for Campus Food Services and other instructional kitchen areas; and creating sound relationships with our purveyors, contractors, and delivery staffs. Nancy was the initial Banquet Chef for The Center for Meeting and Learning in 2003. Nancy has extensive experience in Hotel and Resort kitchens and graduated from Scottsdale Community College with an AAS Culinary Arts degree in 1990.

Carolyn Litty - Program Counselor
Phone: (541) 463-5236
Email: littyc@lanecc.edu
Office Hours: TBA
Office Location: Bldg. 12 Rm. 202

Claudia Riumallo - Program Advisor
Phone: (541) 463-5378
Email: riumalloc@lanecc.edu
Office Hours: TBA
Office Location: Bldg. 12 Rm. 202