Meet the Professors
Specialties:烘焙和糕点艺术，蛋糕装饰。
Teaching full time at CLC since:2010; previously taught part time at Elgin Community College, Harper College and the College of DuPage; also has taught wine and cheese tasting and conducted chef demonstrations at hotels.
Subjects taught at CLC:糕点(糕点及甜食)、酵母面包、特殊饮食、健康烘焙、烘焙及糕点艺术烹饪实习。
Other professional experience:Teresa在酒店行业工作了30年。她开始在家庭经营的餐馆工作，并在一个乡村俱乐部做过洗碗工、杂工、服务员、厨师和酒保，然后在大学期间成为一名一线厨师。毕业后，她在万豪国际酒店工作了17年，最终成为一名宴会厨师和糕点厨师。后来，她在一家批发零售面包店从事研发工作，负责零售商店和蛋糕装饰。特蕾莎是国际食品服务主管协会、糕点联盟和美国烹饪联合会的成员。
Education:B.S., University of Wisconsin-Stout; baking certificate from Elgin Community College; continuing education classes at the Culinary Institute of America; currently working on a master’s degree from the University of Nebraska-Lincoln.
Main goal in teaching:I strive to share my passion, skills and experiences to help students develop skills, learn techniques, concepts and teamwork so they are prepared – not only to graduate, but to work in the hospitality field.
Specialties:Culinary arts and regional cuisine.
Teaching full time at CLC since:2012; previously taught for one year as an adjunct.
Subjects taught at CLC:Culinary principles, cold food preparation, American regional cuisine, Italian regional cuisine and restaurant operations.
Other professional experience:William’s 28 years in the culinary and hospitality field includes, hotels, restaurants and private country clubs, including the Westmoreland Country Club in Wilmette, which was named one of the top country clubs in the United States during his tenure.
Education:A.S., California Culinary Academy, B.F.A., College of Santa Fe.
Main goal in teaching:我努力培养我们的学生成为成功的厨师，我希望他们每天都像我一样对烹饪感到兴奋!
Specialties:Culinary arts, regional cuisines, culinary internships.
Teaching full time at CLC since:2010; previously taught for two years as a CLC adjunct; also has taught many “informal” cooking classes in the country clubs, restaurants and hotels where he has worked.
Education:A.S., California Culinary Academy; presently working on a bachelor’s degree from Johnson & Wales University.
Most memorable teaching experience:In my first semester at CLC, we were scheduled to study baking and pastry – specifically, cookies. Two of the items that were ordered were milk and sugar, and without them, the cookies couldn’t be made. But the ingredients were not delivered. So we had to raid the Lancers’ cafeteria for sugar packets and coffee creamers (sorry, Lancers!) in order to continue cooking. I remember standing around a table, opening packets and teaching students that thinking on your feet is one of the necessary traits a good chef needs to possess.
Teaching part time at CLC since:2009.
Professional background:Chef Lynn has more than 25 years of food industry experience. She is a catering manager for Roundy’s Supermarkets, and her culinary background includes corporate, contract, hotel and university food service. Lynn also was regional executive chef for Au Bon Pain, which operates 50 restaurants in five states. Her duties included training employees, teaching food safety and conducting restaurant quality audits and coaching. She also taught culinary principles to both crew members and managers.
Education:A.O.S, B.S., The Culinary Institute of America: B.S., Purdue University. She is a Registered Dietician.
Specialty:Hospitality supervision.
Teaching part time at CLC since: 2010.
Professional background:Professor Gourley’s career in food service and hospitality management includes six years at Hospira and 21 years at Abbott Laboratories. At each company, he was a consultant for Caribbean, Central American and domestic manufacturing facilities in the areas of food service operations and facility design and construction. Professor Gourley also spent four years as foodservice director at ARAMARK. A Registered Organization Development Professional with The International Society for Organization Development and Change, he focuses on appreciative inquiry, behavioral economics and adult learning.
Education:B.S., St. Procopius College; M.S., Benedictine University.
Teaching part time at CLC since:2007.
Professional background:Chef Herr’s career in foodservice management spans 24 years, in which he has spent the last six as general manager for Sodexo Foodservice. Previously, he worked as a chef for eight years.
Education:B.A.Sc., Concordia University-Wisconsin.
Teaching part time at CLC since:2014; previously, she taught at the Illinois Institute of Art-Chicago, Le Cordon Bleu College of Culinary Arts-Chicago, the New England Culinary Institute and the Calphalon Culinary Center in Chicago.
Professional background:Chef Karsted has been a chef at restaurants in Sonoma, Calif., as well as a Hyatt Regency hotel and a mountainside club in the Vail area of Colorado.
Education:B.A., Kendall College; M.Ed., National Louis University.
Specialties:Baking and pastry arts.
Teaching part time at CLC since:2014; previously, she has taught at the Illinois Institute of Art-Chicago, Kendall College and Le Cordon Bleu College of Culinary Arts-Chicago.
Professional background:Kraus主厨拥有近20年的高级餐厅、面包房和餐饮工作经验。她是芝加哥餐厅Marché和哈德逊俱乐部以及北岸地区的Winnetka Grill和Blind Faith Café的糕点厨师。她还共同拥有和经营哈伯德森林烘焙店，开发定制装饰婚礼和特色蛋糕和饼干的技能。通过继续教育和专业发展课程，克劳斯厨师进一步提高了她在糖艺术和巧克力制作方面的技能，并将出售姜饼屋和慈善捐赠作为一项爱好。
Education:B.A.S., Illinois Institute of Art-Chicago; B.S., Southern Illinois University-Carbondale; certificate in baking and pastry arts, Le Cordon Bleu College of Culinary Arts-Chicago.
Teaching part time at CLC since:2009.
Professional background:Chef Marino has been an executive chef in the health care industry for 20 years. He is currently executive chef and director of dining services at the Summit of Uptown retirement home in Park Ridge. Previously, he worked with the Morrison division of Compass Group USA at various hospitals and retirement homes. Chef Marino also operated a small catering business called Applauze Catering.
Education:A.A.S., College of DuPage; B.A., Art Institute of Pittsburgh; M.S.E., Kaplan University.
Specialty:Baking and pastry arts.
Professional background:Chef Radulescu has 13 years’ experience working at restaurants, hotels and resorts. She currently is pastry chef for the Signature Room at 95thin Chicago’s Hancock Tower, where she oversees a small, all-electric pastry kitchen serving more than 800,000 guests each year. Previously, she was pastry chef at Grand Geneva Resort in Lake Geneva, Wis., where she executed production for three restaurants, a café and private dining. Chef Radulescu’s experience also includes the Hotel Sofitel Rosemount and five years at Chicago’s Sofitel Water Tower, where she helped open the pastry department.
Education:A.A.S., Kendall College; class certificates from the French Pastry School in Chicago.
Teaching part time at CLC since:2008.
Professional background:Chef Sheahan’s 27-year career began when he served as lead chef for The Palace Arms Dining Room within the Brown Palace Hotel in Denver. He also has worked as executive chef for Compass Group, Inc. and was chef/manager and front-line supervisor for Sodexo, Inc., where he additionally served in the capacity of production chef for the Chicago Bears’ headquarters in Lake Forest. As a corporate chef for Kraft Foods and a development chef/quality assurance inspector for Culinary Foods Inc., Chef Sheahan gained experience in culinary research and development and large-scale food manufacturing. He also has managed multi-unit, front-of-house and back-of-house operations within the casual theme restaurant segment for Carlson Restaurants Worldwide. Chef Sheahan has managed and owned several independent quick-serve properties in the Chicago area. He also owns and operates The Flexible Chef, an off-premise catering company and personal chef service.
Education:A.O.S, The Culinary Institute of America.
Teaching part time at CLC since:2011; she also teaches at Iowa State University.
Professional background:Professor Elbert has logged more than a decade in hotel and restaurant management in Illinois, Iowa, Michigan and Kentucky. Her range of experience includes hotel operations, food and beverage operations, club management and special event management. She is also a certified ServSafe®instructor and proctor from the National Restaurant Association. An active member of the Club Managers Association of America, Professor Elbert is continuing her education to become a Certified Hospitality Professional Educator.
Education:B.S., Iowa State University; M.S., University of Nebraska-Lincoln.
Teaching part time at CLC since:2013.
Specialty:营养，特别是通过饮食调整减少慢性病的影响。
Professional background:Professor Graef, teaches nutrition and is a licensed dietitian and chiropractic physician. She is the owner of Natural Solutions, a Vernon Hills-based chiropractic office and nutritional consulting firm. Previously, she worked as a chiropractic physician in the Chicago area.
Education:B.S., Bradley University; Doctor of Chiropractic (D.C.), National University of Health Sciences.
Teaching part time at CLC since:2009; previously, he taught at Kendall College for six years; he also has taught full time at the Lake County High Schools Technology Campus since 2004.
Professional background:After starting at the Chicago Hilton and Towers, Professor Meyer later became the food service manager for Marriott Educational Services at Northwestern University.
Education:A.A.S., Kendall College.
Professional background:Professor Bartsch is food and beverage director at the Hawthorn Woods Country Club. Her career includes an internship at Walt Disney World, where she worked in the fine-dining King Stephan’s Banquet Hall (currently Cinderella’s Royal Table) in Cinderella Castle. She also interned at The Muttontown Club in Long Island, where she found her niche in the golf and country club business.
Education:B.S., University of Wisconsin-Stout.
Teaching full time at CLC since:2005.
Professional background:Tennin教授是一名注册和持牌营养师，在成人和儿童体重管理以及母乳喂养教育方面获得认证。她在营养和健康的三个领域(临床、社区和食品服务)都工作过。
Education:伊利诺伊州立大学理学学士和理学硕士;完成了俄克拉何马大学健康科学中心的营养学实习和注册要求。