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, Executive Chef / Renaissance Hotel and Spa-Glendale

-Robert Douglas, Executive Chef / The Verrado Grill and The Vic Restaurant

-Richard Aguirre, Director of Dining / Chartwells

-Eric Neri, Bake Training Specialist / Panara Bread

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

-Michael Hodgins, Director of Sustainable Food Systems Program / Rio Salado College

-Noah Srebnick, Owner / Urban Chef Outfitters

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

-Jon Hill, Culinary Faculty / EMCC

-Steve Griffiths, Program Director, Culinary Faculty / EMCC