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  Programs & Courses > Prof & Tech Ed > Culinary Arts > Faculty

Culinary Arts and Pastry and Baking Arts
Faculty Members

Chef Christopher Harris
Pastry Chef Instructor started 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 Christopher Harris

Chef Kimberly Smith, CEPC
Pastry and Baking Arts Instructor at South Seattle Community College, Chef Smith has over 30 years of experience in both wholesale and retail establishments, from concept development, production, to packaging, presentation and merchandising. Chef Smith is recognized by the American Culinary Federation as a Certified Executive Pastry Chef (CEPC) and has worked in many areas of the industry; specialty, independent and production bakeries, multiple unit and standalone restaurants, hotel, resort and catering venues as well as owner operator of a successful multi-level establishment. She received her classical training in both Culinary and Specialty Baking disciplines from SSCC. Now she says, “I enjoy seeing students work hard to reach their goals, fulfill their potential and exceed their own expectations”.

Chef Robert Houot
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.

Chef Robert Houot

Chef Will McNamara
Chef McNamara is an Honors Graduate of the Culinary Institute of America in Hyde Park, New York where he was awarded the McIlhenny Scholarship. Over the course of his long and varied career, he held positions such as Saucier of the Gold Room of the 5 star Arizona Biltmore Hotel, Corporate Executive Chef of Mitchelli Restaurant Group, Chef de Cuisine at Place Pigalle in Pike Place Market and most recently, Executive Chef of the prestigious Washington Athletic Club, the largest city athletic club in the United States. In addition, Chef McNamara resided in Tokyo for 1 ˝ years from where he was able to visit several Asian countries, sample the authentic cuisine and attend cooking classes at the Oriental Hotel in Bangkok. Numerous trips to Europe and South America, as well as travel and residence throughout North America have given him an excellent perspective of authentic regional cooking practices. The combination of varied culinary experiences and demonstrated success in the organization and management of high end volume production facilities give Chef McNamara much to share as a culinary educator.

Chef Will McNamara

Chef Robert Scribner
Chef Scribner has an Associate's degree in  culinary arts from the Art Institute of Seattle, a Bachelor's Degree from the University of Washington, and a Master's Degree in Education from Argosy University. Chef Scribner has spent most of his professional career in private city clubs as well as doing banquet work.  He owns his own catering business and has plans to open a restaurant in the Seattle area.Chef Scribner's first love is Southeast Asian cuisine, especially Vietnamese. He  also specializes in charcuterie, including sausages, pates, and terrines. "I love teaching a student to cook something for the first time, and having them say that it's the best thing they've ever tasted!"

 
Chef Joslin Harris-Gane
Joslin Harris-Gane joined the South Seattle Culinary faculty in April 2011. Joslin is a graduate of South Seattle Community College with Certificates in both Food Science and Pastry and Specialty Baking. She also has a degree in Communications from the University of Washington and an AAS degree in General Business from North Seattle Community College. Ms. Harris-Gane has over 25 years in the food service business and has enjoyed a successful career working as a Pastry Chef and Operations manager at several successful food service establishments in the Seattle area including, Merlino Italian Baking Company, Grand Central Bakery, Fran's Chocolates and La Panzanella. Her depth of experience includes managing all facets of small to medium wholesale and retail bakeries and cafes. Joslin teaches Restaurant Cost Controls, Management Theory and Inventory, Operations, and Purchasing. Joslin strives to help her students understand that running a successful business involves more than being a great chef, it requires an understanding and the knowledge of how to control food and labor costs. Joslin is very proud to be teaching at the college where she received her formal training.
 
Darrell Tsukiji  


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