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 |
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Ray Trom, Assistant General Manager and Director of Food and Beverage, Renaissance Hotel and Spa - Glendale |
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Richard Aguirre, Director of Dining, Chartwells |
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Ken Dimang, Owner, Sugar and Spice Bakery |
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Mark Dowd, Culinary Arts Program Director, Scottsdale Community College |
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Ron Kopcik, Baker, Desert Diamond Casino |
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Ivan Jacobo, Owner/Chef, Anhelo Restaurant |
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Speranta Klees, Post-Secondary Partnerships Management, West-MEC |
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Lisa Vanbendegom, Culinary Lab Technician, EMCC |
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Steve Griffiths, Program Director, Culinary Faculty, EMCC |