Jean-Claude Berger
Pastry Chef-instructor, has over 30 years of industry experience in France, Switzerland, Northern Ireland and Canada. Prior to coming to SSCC, he held the position of Executive Pastry Chef at various Four Seasons Hotels. Chef Berger received his degree, Brevet de Compagnon, at the Ecole Hoteliere Strasbourg in 1963. He has been a SSCC faculty member since 1992.

Chef James Best
Originally from Kalispell Montana, Chef Best got his start in culinary arts on the Gulf coast in Corpus Christi Texas. There in a private club he learned French-Continental style with a Creole southern twist. Then he was on to the top French- Continental restaurant in Harvard Square, Cambridge Massachusetts. There he developed his sauté and sauce¢ skills. Then back to his homeland of the Rocky Mountains cooking in high class resorts like Deer Valley and Snowbird’s Cliff Lodge. Spending some time in the Bay Area, Chef Best had the opportunity to work with Bill Graham’s (the music promoter) chef at what was rated the best new restaurant in the Bay Area. This was California cuisine at it’s finest, everything fresh and local. Eventually making it to Seattle he befriended the Varchetta family when they first arrived from Italy. Guided by his Italian mentor Melina Varchetta he was the original chef at “Mamma Melina Ristorante Italiano”, “Leo Melina Ristorante di Mare” and then later and more recently “Barolo”. While at Sun Mountain Lodge he regained 4 Diamond status and received the DiRona Award. He also was a senior manager for Metropolitan Market. Chef Best is very excited to be here at the college to work with the community and to share his knowledge with the next generation of chefs.

Chef Christopher Harris
Pastry Chef Instructor is the newest faculty addition, starting teaching in Fall quarter 1999. Chef Harris has over fifteen years of experience and training in the pastry field. He has taught advanced baking and pastry techniques at a private culinary school, and has experience with several types of baking and pastry retail operations. He is a member of the Chefs de Cuisine Society of Oregon, and has received numerous awards in culinary competitions. Immediately prior to joining the SSCC Culinary Arts instructional staff, he was the Executive Pastry Chef for the prestigious Multnomah Athletic Club in Portland, Oregon.

Chef Robert Houot
Please join us in welcoming  the newest member to the 
teaching staff of South Seattle Community College’s Culinary Arts Program.  Chef Houot will be the chef instructor for Café Alki and other areas. 

Chef Houot was born and raised in France, he received a Degree Chef Cuisinier Master Saucier at Ministere De L’ Education
National Vosges, France.  In 1978 he participated in a young chef from France work program in Santa Monica CA for Mr. Cuny as the Chef for a fine dining restaurant.  He was hired by Mr. Cuny to help open The Wine Bistro Restaurant in Studio City.  Chef Houot has also worked as executive chef for a European/Continental Restaurant.  He was chef/owner of the “Country Garden Bistro Restaurant in Redmond WA until 2004.  He is now the creator, owner, and chef of Robert’s Bistro Style Gourmet Food Products which
creates healthy gourmet soups, sauces, spreads and dressings.   We are thrilled to have Chef Houot as part of our instructional team and know he will bring a new dimension to the education our culinary students will receive.

Michelle Kasim
Food Management instructor, graduated with a Bachelor's of Arts degree in Hotel/Restaurant Administration from Washington State University, and is a City University M.B.A. candidate. She has extensive industry experience in positions that include Food and Beverage Director, Food Service Supervisor, and Consultation and Management instructor. She is active in several professional Restaurant, Hotel, and Management organizations. Received the National Institute for Staff and Organizational Development (NISOD) award for excellence in teaching in 1996. She has been a college faculty member since 1984.

Catherine Phipps
Dining Room Instructor Catherine’s background includes a Bachelor of Arts degree from the University of California at Irvine, a Hospitality Management Certificate from Washington State University and over 20 years of experience in the restaurant industry. Her experience includes the Schwartz Brothers group, Hilton Hotels, Marriott Hotels and several independent restaurants mostly in the Puget Sound area. She brings a broad range of experience to convey to the Culinary Arts students about the front of the house service and operations.

Stephen Sparks
CEC/CCE/FEWMCS Chef-instructor, is both a Certified Executive Chef and a Certified Culinary Educator by the American Culinary Federation. He also holds a Member of Fellow status in the Epicurean World Master Chef Society. Chef Sparks' industry experience includes positions as Executive Chef in California and Texas, Food Service Director at Ambassador University, and Culinary Arts instructor at Tyler Junior Colle', e. He is a recipient of numerous awards from professional culinary competitions, and was three-time past President of Professional Chef's of Northeast Texas. Awarded "Chef of the Year" three times by the American Culinary Federation, Chef Sparks has been a SSCC faculty member since 1994.