Who Are We?
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One of our best ingredients is our faculty. Students at The Cooking and Hospitality Institute of Chicago work closely with talented chefs and learn from their years of industry experience. The chef instructor in the training kitchen may be Chef Stephanie Konkol, coach of the award-winning Knowledge Bowl Team, Chef John Montanile, the Best New Pastry Chef in the US (1998), or Chef Tim Bucci, a Silver Medalist in the Culinary Olympics.
The committed faculty at our Culinary Arts school in Chicago has many years of professional industry experience combines Le Cordon Bleu Chef demonstrations, lecture, and practical hands on training to pass their knowledge and experience on to the students.
The faculty at The Cooking and Hospitality Institute of Chicago can guide you in the right direction. The professional faculty at our Culinary Arts school in Chicago can also provide industry tips and advice to help advance your career goals.
Executive Team | Pâtisserie & Baking | Culinary
Restaurant Management | General Ed
| Executive Team |
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Lloyd Kirsch, C.H.A., President
Education:
B.S. Cornell University
Professional Experience:
Vice President - Operations, West Coast Hotels
Vice President- Operations, Meristar Hotels
Regional Vice President of Operations - Hilton Hotels Corporation
Managing Director - Loews Santa Monica Beach Hotel
Managing Director
- Loews Glenpointe Hotel
General Manager - Helmsley Hotel - Hartford /Springfield
Resident Manager- Shoreham Hotel - Washington, D.C.
Food and Beverage Director - Americana Hotels (Albany, N.Y. and Dallas)
Awards, Certifications and Professional Leadership:
Certified Hotel Administrator, American Hotel and Lodging Association
Top of the Vanity Award, Hospitality and Lodging Magazine
Outstanding Food and Beverage Operation, Loews Hotels
President, Monterey Peninsula Chamber of Commerce and Convention and Visitor's Bureau
President, Monterey County Hospitality Association
Guest Lecturer- University of Massachusetts, Farleigh Dickinson University, Santa Monica Community College
Professional Associations:
Cornell Hotel Society
American Institute of Wine and Food
Le Toque Blanche
International Association of Culinary Professionals
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Gail Huesmann, Dean of
Student Services
Education:
B.S./Education-UW-Whitewater
Master's of Education Professional Development Program-UW-LaCrosse
Work Experience:
Teacher-High School English/French-Wisconsin
Lead Instructor-Adult Education-Wisconsin
Program Officer-Kansas State Department of Education
Technical Writer-Netopia, Inc.
Sous Chef-Zaven's-Chicago
Pastry Cook-MK-Chicago, Owner/Manager-Saucy Chefs
LLC.-Chicago, Instructor-CHIC
Dean of Student Services-CHIC
Awards:
1st Place for Timbuktu Manual and online help
IT/Technical Writers Award, 1999
CHIC Excellence Award 2003
NRA Student Honor Delegate 2003
"True education is not simply the digestion or regurgitation of facts but rather the expectation of a fine meal-something you anticipate with excitement, something you savor as you experience it, and something you remember because you have experienced it." |
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Marshall J. Shafkowitz, Vice President of Academic Affairs
Education:
M Ed. Johnson & Wales University
B.S. Culinary Arts: Johnson & Wales University
A.O.S. Culinary Arts: Johnson & Wales University
Work Experience:
Program Director , Culinard
Executive Chef/ Consultant, The Maine Teen Camp
Chef Instructor / Food Service Director, Blackstone Regional Vocational High School
Sous Chef, Meditaranio
Chef Manager, Sodexho - Marriott
Chef, Marriott Marquis Atlanta
Beverage Purchaser, Providence Marriott
Chef, Justin's Restaurant
Chef, Blue Moon Bistro
Awards:
4 gold, silver medals, culinary hot & cold food competitions
Memberships:
American Culinary Federation
I.A.C.P.
Johnson & Wales Alumni Association
N.R.A.
A.I.W.F. |
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Tony Wietek, Director of Career Services
Education:
B.A., Sociology/Psychology, Kalamazoo College
M.B.A., Keller Graduate School
M.A., National-Louis University
Certified Hospitality Educator
Food Management Professional
Work Experience:
CHIC, Restaurant Management Instructor
CHIC, Director of Student Management
CHIC, Director of Career Services
Awards:
A-team award 2004
Career Services Shining Star Award
Employee of the Month
Memberships:
National Restaurant Association Educational Foundation Committee
"Whatever you vividly imagine, ardently desire, sincerely believe, and enthusiastically act upon, must inevitably come to pass."
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| Patisserie & Baking |
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Chef Tom Beckman
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C.E.C., C.W.P.C.
After completing his B.S. in Communications and Psychology at Southern Illinois University in1982, Chef Tom Beckman attended the Cooking and Hospitality Institute of Chicago (C.H.I.C) where he began his studies in Culinary Arts and received his diploma in 1993.
His career as a culinary professional began at the renowned Le Ciel Bleu Restaurant at the Mayfair Hotel in Chicago's Gold Coast where he worked as a pastry cook following closely on the heels of his graduation. From there he quickly moved on to the Ritz-Carlton Hotel and later took up residence as a pastry and baking Chef at Tra Via Restaurant. Beginning in 1995 Beckman enjoyed a five year stint as a Private Home Chef for a family of four in the Lincoln Park neighborhood.
In 1997 Tom Beckman accepted a teaching position at C.H.I.C where he has worked as a baking and pastry instructor ever since. Beckman also anchors a cooking show from campus for the Culinary Podcast Network. He has created and conducted many public demonstrations on all forms of cooking throughout the city and surrounding areas. He is also a member of the Bread Breakers Guild of America and the Culinary Historians of Chicago. Mr. Beckman considers his current position at C.H.I.C to be one of the most rewarding experiences of his life and he continues to look forward to mentoring students in the same passionate fashion he was taught while attending himself.
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Cara L. Benski-McPhee
Cara was born in South Korea and was raised on St. Thomas in the Virgin Islands. She graduated from Johnson and Wales University in 1998 with duel degrees in Baking and Pastry and Food Service Management. Between 1998 and 2000, Cara enjoyed a Fellowship from Johnson and Wales, and found time to work her way up to Pastry Chef at the Westin Resort in St. John.
In 2001 Benski-McPhee accepted a teaching position at the Cooking and Hospitality Institute of Chicago (C.H.I.C). In 2005 she was bestowed the honor of Educator of the Year. She is a member of the American Culinary Federation and finds great joy in watching her students realize their dreams.
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Karyn Hobfoll
Education:
A.A.S., Baking and Pastry Arts, Johnson and Wales
B.S., Food Service Management, Johnson and Wales
Work Experience:
Nantucket Bakeshop, Baker
West Boca Country Club, Pastry Cook/Assistant Pastry Chef
Boca Grove Golf and Tennis, Pastry Chef
Basel and Balfour Catering, Pastry Chef
Memberships:
American Culinary Federation
R.B.A.
"Love what you do and learn from everything." |
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Chef John Montanile, Chair of Baking and Pâtisserie, C.E.P.C., C.C.E., C.M.A.
John received his Culinary and Pâtisserie degrees from Kendall College in 1993. He has held down several kitchen jobs at such prestigious restaurants as The Ritz Carlton and the Four Seasons Hotel in Chicago. He's also worked as a coordinator for private catering and party planners throughout the city. In 1992 John received the Outstanding Mentor Award from Kendall College and in 2002 he was the recipient of the Instructor of the Year Award at the Cooking and Hospitality Institute of Chicago (CHIC).
Montanile began his work at CHIC in 1998 and currently holds the title of Chair for the Culinary and Pâtisserie and Baking programs. He is a member of the American Culinary Federation, the Alumni Association of Kendall College, Pastry Chicago and the Windy City Professional Culinarians, Inc. His time spent under the tutelage of Chef Sebatian Cannone and En Ming Hsu at the Ritz Carlton has ranked as one of his most rewarding experiences.
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Marilyn Santos-McNabb
Education:
B.S. Biology; University of the Philippines
Work Experience:
Yesterday's of Glen Ellyn: Pastry Chef
Hilton Hotel, Lisle: Pastry Chef
Four Farthings, Chicago: Pastry Chef
Twin Dor, Geneva: Pastry Chef
Plain & Fancy Bakeshop, Glendale Heights, Pastry Chef Owner
Sodexho Marriott at Rush Copley and Edwards Hospital: Patient Advocate
Aramark at Arthur Andersen World Training Facility, St Charles: Pastry Chef
Aramark at Sears Corporate Headquarters: Pastry Chef
Awards:
Faculty of the Month - October
Memberships:
Retail Bakers of America
International Cake Exploration Society
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Mike Skufca
Education:
B.A. Marquette University
Certificate in Baking and Pastry, CHIC
Work Experience:
Baking and Pastry, CHIC, Instructor,
Ritz Carlton, Cleveland, Head Baker,
New England Culinary Institute, Breakfast Pastries and Breads Instructor
Inn at Cedar Crossing, Pastry Chef and Bakery Manager
Carlos' Restaurant, Pastry Chef
Memberships:
American Culinary Federation
B.B.G.A.
R.B.A.
"Work smarter, not harder." |
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Amy Wolf
Amy Wolf attended both Winter Park College in Florida and the Culinary Academy of San Francisco where she received her culinary certificate. From 1989 through 1992 she worked at the Mayfair Regent Hotel where she eventually earned the title of Pastry Chef. Soon after, she moved on to study under Cesar Gonzales and Bernard Runo at the Swissotel Chicago where she learned valuable presentation and display techniques, taking her work with sweet pastries and cake design to another level.
Amy has been a member of the faculty since 1994. In 1998 she joined the American Culinary Federation and was awarded the title of certified Executive Pastry Chef. Her greatest joy comes from watching her students grow in class and move on to live up to and exceed all expectations.
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| Culinary |
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Cheryl A. Corrado C.E.C.,
Chair of Culinary Department
Education:
B.S. Psychology, St Joseph's College
Professional Cooking Certificate, CHIC
Work Experience:
CHIC since May 1994
Convito Italiano
Rust Belt Café
Private Caterer
Memberships:
American Culinary Federation
"Focus on learning the techniques throughout your culinary education…all recipes are based on them."
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Juanita G. Cruz
Juanita was born and raised in Butte, Montana but has lived in Chicago for the past twenty-two years. She attended The Cooking and Hospitality Institute of Chicago (C.H.I.C.) and graduated with her Associate degree in Culinary Arts in 1998. Her industry experience includes bouts as a Pastry Sous Chef at Fahrenheit Restaurant, a Catering Manager and Catering Chef at Food For Thought Catering Company.
In 2000, Cruz accepted a teaching position at C.H.I.C. She cites her multiple positions at various jobs as her biggest asset and motivating factor. Her time spent in the restaurant, catering and Hotel businesses has given her a well-rounded base and a full understanding of the industry.
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Judith Lizars
Education:
A.A.S. Culinary Arts from CHIC
Work Experience:
Sara Lee Branded Foods- National Accounts Department Research and Development Team
Fritz and Zoey Caterers , Private Chef.
French Kitchen - Consultant/ Chef.
Bud's Flowers - Floral Designer.
Memberships:
American Culinary Federation, Chef Member
I.A.C.P.
Alumni Association , CHIC |
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Mark Maassen, C.E.C.
Education:
B.A. , Language and International Trade, Eastern Michigan University
Professional Cooking Certificate, Cooking and Hospitality Institute of Chicago
Work Experience:
Chef Tournant, North Pond, Chicago Illinois
Executive Sous Chef, Brassiere Jo, Chicago, Illinois
Sous Chef, Tru, Chicago, Illinois
Chef Tournant , The Everest Room, Chicago, Illinois
Demi-Chef Entremetier, Hotel Traube Tonbach, Baiersbronn, Germany
Line Cook, Un Grande café, Chicago, Illinois
Line Cook, Zavens Restaurant, Chicago, Illinois |
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John McGuinness
Following his graduation from Adelphi University in 1985 (finishing as the top ranked student in the School of Economics) John worked as an Account Executive before starting his culinary career. In 1990 McGuinness spent five years studying under Chef Mark Baker at the Four Seasons Hotel in Chicago. Following on the heels of that experience, John followed Chef Norman Van Aken to Miami to assist him in the opening of his new restaurant, Norman's. He returned in 1997 to work as an Executive Chef at Gordon Sinclair's new restaurant, Gordon's.
Chef John joined the staff at the Cooking and Hospitality Institute of Chicago (CHIC) in 1998. Aside from his work at CHIC, Chef McGuinness has also worked as a Private Consultant and Caterer. He is a member of the American Culinary Federation and the Center for Credentialing and Education.
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Germain A. Peladeau, C.E.C., C.C.E.
Germain has been an instructor at the Cooking and Hospitality Institute of Chicago (C.H.I.C) since 1990. He also currently holds down two other jobs, one as Food Director for Sacred Heart Hospital and one as Food Director for WGN TV. Reladeau first worked as an Executive Chef in 1972 at La Rive Gauche in San Francisco, California. His long career spans countries and coasts and includes jobs at such illustrious restaurants as The Ritz Carlton, La Normandie and the Briarwood Country Club.
Germain is a certified Culinary Educator and Executive Chef. He is a member of the American Culinary Federation, the International Food Service Executives Association and Alliances Française. His most rewarding experience involves preparing his students, seeing them graduate and watching them move out into the world on their own.
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Michael Riley, C.E.C.
Education:
B.S. Western Illinois University
A.A.S. CHIC
Work Experience:
Chef/ Owner - Multi Unit Restaurant Group Schaumburg, Il
Director Food and Beverage Hilton Lisle, Il
Executive Chef, Sheraton Hotel, Cleveland, Ohio
Executive Chef, Seacliff Beach and Tennis Club, Water Isle, USVI
Executive Chef, Stouffer Hotel, Mahogany Run, St. Thomas, USVI
Executive Chef, Bitter End Yacht Club, Tortola
Executive Chef, Innesbrook, Tarpon Springs, Florida
Director of Food and Bevearage, Pheasant Run Resort, St. Charles, Il
Director of Food and Beverage, Chicago Tribune Co. Cantigny Golf and Tennis Club
Executive Chef, Hyatt Hotel, Sandusky, Ohio
Garde Manger, Park Hyatt, Chicago
Memberships:
American Culinary
Federation
C.E.C. |
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Michael Salzinski
Education:
B.A., The University of Illinois at Urbana-Champaign
Professional Cooking Certificate from CHIC
Work History:
A La Carte, Gourmet Catering and Cafe, Wilmette, IL.
Cook and Retail Supervisor. The Outpost Restaurant, Chicago, IL.
Sous Chef. Foodstuffs, Evanston, IL.
Butcher, Fishmonger, and Manager of Meats and Seafoods Depts.
Memberships:
American Culinary Federation |
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Gregory Tefs
Greg received a Bachelor's degree in business from the University of South Carolina and an Associate of Applied Science in Culinary arts from The Art Institute of Colorado. Before joining C.H.I.C, Greg worked as a line cook for Ship Tavern at Denver's Brown Palace. He also spent time at the Hyatt Regency as a Banquet Chef and was also a Catering Manager for Dougal's Catering before moving on to an Executive Chef position and Food and Beverage Manager at the Beaumont Inn in Aspen, Colorado.
Tefs began teaching at the Cooking and Hospitality Institute of Chicago (C.H.I.C) in 2002. He has won several medals for his award winning baking and pastry designs. He is a member of the American Culinary Federation. At Ship Tavern, Greg routinely cooked for the likes of Sheryl Crow and Tony Bennett, and spent one year as a private home chef for a family in Aspen, Colorado. He takes great pride in preparing his students for the future and admits that he often learns things from them along the way.
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| Restaurant Management |
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Eric T. Bell
Eric Bell was born and raised in Hammond, Indiana where he later went on to receive his MBA from Indiana University. His illustrious career has led him to explore a diverse cross section in both the cooking and hospitality industries. His love for food began in 1987 while working his way up to manager at Giovanni's Restaurant in Munster, Indiana. In 1994 he accepted a job as the Food and Beverage Manager at the Radisson Hotel at Star Plaza in Merrillville, Indiana. Continuing to stretch his managerial muscles, Bell then took on the position of General Manager at the St. Louis Bread company and later moved on to become the Director of Restaurants and Bars at the prestigious Chicago Yacht Club from 1998 to 1999.
In 1999 Eric Bell accepted a teaching position at the Cooking and Hospitality Institute of Chicago (C.H.I.C) where he instructs students in a variety of courses and topics, from purchasing and menu development to hospitality supervision and restaurant operations.
Mr. Bell believes that his most beneficial encounter in the industry came during his job at Giovanni's Restaurant in Indiana where he was introduced to his first boss and mentor. It was through him that he grew to appreciate and understand all the aspects of the business. Without him, Bell confesses, he may not have continued to pursue work in the food and beverage industry. Eric strives to be that same sort of guide to his students at C.H.I.C. He has lived in Chicago since 2005.
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Anthony R. McPhee
Education:
A.A.S., Johnson & Wales University - Culinary Arts
B.A., Hotel Restaurant Management
M.B.A., Alan Shawn Fienstein Graduate School
Work Experience:
Ritz-Carlton
Four Seasons
Holiday Inn
Hilton Hotels
Awards:
1st - Careers Through Culinary Arts (CCAP) Scholarship Recipient for Chicago Public High School-1994
Memberships/Certifications:
Food Service Management Professional
Certified Food Service Sanitation Instructor
National Environmental Health Association-Register Trainer
National Restaurant Association- Servsafe Trainer
Certified Hospitality Educator
"Life is a journey, not a destination" or "Love and Passion will take you anywhere in this industry" |
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Seth Rickard, M.Ed, F.M.P.
Education:
M.Ed., Master of Education in Instructional Technology
American Intercontinental University, Hoffman Estates, Illinois
B.A., Interdisciplinary Studies in Social Science- Human Resources & Society
Michigan State University, East Lansing, Michigan
Work Experience:
ARAMARK HSS, Thorek Medical and Health Center, Assistant Director of Non-Patient Services/ Interim Director
ARAMARK HSS, St. Mary of Nazareth Hospital Center, Unit Clerk / Procurement Manager
"Never forget the customer. Imagine your life as a Chef without customers. Without the customer we would just cook the food, look at the food, and then throw it away."
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| General Education |
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Renee Lustig
Education:
B.S. Mathematics
M.S. Secondary, Adult and Vocational Education
Work Experience:
CHIC, Asst. Professor Mathematics
Houghton Mifflin Inc., Contributing writer
Providence St Mel High School, Mathematics Instructor
Oakton Community College, Director of Alternative Education Program and Instructor
Awards:
Instructor of the Year, Oakton CC Alternative Education Program)
Memberships:
AMATYC
Alternate Secretary of Foundation/Developmental Mathematics Committee
ILMACC
"FIND A JOB YOU LOVE, AND YOU'LL NEVER WORK ANOTHER DAY" |
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Patricia A. Plavcan, M.S., R.D., L.D.N.
Education:
B.S., Medical Dietetics from The Ohio State University, Columbus, Ohio
M.S., in Continuing and Vocational Education (Adult Education), University of Wisconsin, Madison
Work Experience:
American Dietetic Association, Chicago, Illinois, Accreditation Manager for Dietetic Education Programs
St. Mary's Hospital, Madison, WI, Coordinator, Continuing Medical Education
University of Wisconsin, Madison, Wisconsin, Research Assistant
Lutheran General Hospital, Park Ridge, Illinois, Clinical Nutritionist
Children's Hospital, Columbus Ohio-Pediatric Dietitian
Memberships:
American Dietetic Association
Illinois Dietetic Association
Chicago Dietetic Association
Treasurer-2004-2005
President-Elect-2005-2006
North Suburban Dietetic Association
Registered Dietitian-Commission on Dietetic Registration
Licensed Dietitian Nutritionist-IL
"Find something you're passionate about and keep tremendously interested in it. "Julia Child
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Darlene Schlenbecker
Education:
M.A. Social Psychology/Counseling - Ball State University
Work Experience:
Guidance Counseling K-12,
Instructor - DePaul University ,
Instructor - Northeastern Illinois University
Assistant Professor, Psychology - CHIC
Assessment Coordinator - CHIC
Faculty Development Coordinator - CHIC
Academic & Student Services Coordinator - CHIC
CHIC - High School Presenter
Awards:
Faculty Member of the Month - January 2005, CHIC
Outstanding Research in Diversity Award, Ball State University Outstanding Student Research Award, A.P.S.
Memberships:
A.P.A. - American Psychological Association
A.P.S. - American Psychological Society
Psi Chi - The National Honor Society in Psychology
"A musician must make music, an artist must paint, a poet must write if he is to be ultimately at peace with himself. What a man can be, he must be." Abraham Maslow |
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BILL MILLHOLLAND
Bill attended Indiana University where he received degrees in both French and Japanese languages and later went on to attain his Grand Diplôme from the French Culinary Institute. In 1999 he began work as the Head Baker for New York City's Levain Bakery and in 2001 he was given the opportunity to work abroad as a Chef Instructor for the Toscana Saporita Cooking School in Luca, Italy.
In 2004 Millholland moved to Chicago and accepted a teaching position at the Cooking and Hospitality Institute of Chicago. He is a member of Slow Food International and the American Culinary Federation. His most beneficial experience has been the three years he spent overseas acquainting himself with Italian culture and cuisine.
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ALISA GAYLON
Alisa was born and raised in Philadelphia, Pennsylvania and moved to Illinois to pursue a degree in law at DePaul and Northwestern Universities. Years later, she followed her passion and enrolled at the Cooking and Hospitality Institute of Chicago (C.H.I.C) where she received degrees in both Baking and Pậtisserie and Culinary Arts.
Gaylon has worked as a line cook and pastry chef at Zaven's, a baker and delivery driver at Dan'z Cookies, and as a manager/co-owner of Saucy Chefs, LLC. She also spent time as a chef instructor at Robert Morris College. In 2003 she was awarded the C.H.I.C Culinary Excellence Award for Service.
In 2004 Alisa accepted a teaching position at C.H.I.C. She is a member of the American Culinary Federation and the Chicago Bar Association. When she was ten years old, her parents took her to have dinner at Philadelphia's Le Bec Fin and it changed her life. She still aspires to make a cream of mushroom soup as tasty and as perfect as that first bowl.
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WOOK KANG
Wook completed his course studies at the Cooking and Hospitality Institute of Chicago (C.H.I.C) and received his Associate of Applied Science degree in 2001. His career as a culinary professional began at Chicago's Spiaggia Restaurant where he worked as a Sous Chef. A stint at Les Normandes followed where he carved out a niche as the resident renaissance man, working as Chef de Partie, Entremetier and pastry assistant.
Kang has been teaching at C.H.I.C since 2004 and in 2007 was granted the Faculty of the Quarter award. His time spent as a student, being mentored by great teachers, has inspired him to teach others the way cooking and baking techniques apply and relate to real-life situations.
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JOHN FUENTE
John's extensive experience in the industry began back in 1997 when he worked as a Sous Chef at the Fog City Diner in Las Vegas, Nevada. Not long after he served as Captain for Alan Albert's Steak House, also in Las Vegas, before moving to Chicago to work as a Floor Manager for the downtown Spruce Restaurant. Between 1999 and 2001 John found jobs in Colorado at the Seven Lakes Lodge and at the Paragon Restaurant in Burlingame, California as an Executive Chef.
Following a stint as a culinary instructor for the Chopping Block, Chicago, Fuente accepted a teaching position at the Cooking and Hospitality Institute of Chicago (C.H.I.C) in 2005. He is a member of Slow Foods International and holds degrees in music studies and performance from Ithaca College and Southern Methodist University. One of his favorite and most influential moments in life came when he had the opportunity to have dinner at The French Laundry in Yountsville, California.
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BRIAN KARAM
Brian made a name for himself when he won first place for his Maple Walnut Scones in the “Bake With the Best” contest sponsored by The CA Walnut Marketing Board. In 1992 he graduated from the Culinary Institute of America in New York. He's worked as a Pastry Chef for the 1848 House in Marietta, Georgia, a Baking Consultant in Ann Arbor Michigan and a Lead Baker at Northwestern University in Chicago.
Karam accepted a teaching position at the Cooking and Hospitality Institute of Chicago (CHIC) in 2004. He is a member of the James Beard Foundation, Ice Screamers, Slow Food USA, and the COPIA Center for Wine and Foods. Brian still loves to travel and learn, citing his continuing education courses at San Francisco Baking Institute, Penn State University and the Hotel Ritz in Paris as his most beneficial experiences. He has also completed a stagiare at a Michelin three star restaurant in France.
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