Culinary Institute

Advisory Board

Strong partnerships are an important component of successful programs. The Culinary Institute utilizes an advisory board comprised of industry professionals.  The advisory board meets annually to review and suggest improvements to the curriculum and overall program experience for Culinary students.

The Culinary Institute Advisory Board includes:

-Ray Trom, Assistant General Manager-Director of Food and Beverage / Renaissance Hotel and Spa-Glendale

-Tamlin Pradel, Executive Chef / Desert Diamond Casino

-Richard Aguirre, Director of Dining / Chartwells

-David Schwake, Director of Food Service / Litchfield Elementary School District

-Ken Dimang,Owner / Sugar and Spice Bakery

-Mark Dowd, Program Director-Culinary Arts / Scottsdale Community College

-Noah Srebnick, Owner / Urban Chef Outfitters

-Deborah McKintosh, CTE Director / Tolleson Union High School District

-Jon Hill, Culinary Faculty / EMCC

-Lisa Vanbendegom, Culinary Lab Technician / EMCC

-Steve Griffiths, Program Director, Culinary Faculty / EMCC