Lisa C. Allen
Part-time; Culinary Arts; M.B.A., marketing and strategic management, Goizueta Business School, Emory University (Atlanta, GA); B.A., fine arts, Vanderbilt University (Nashville, TN)
Timothy G. Anderson, CCE
Full-time, Culinary Arts
B.A., English literature, art history minor, University of Delaware (Newark, DE); restaurant management certificate, The Restaurant School (Philadelphia, PA)
Hector Batista, CCC
Part-time; Culinary Arts; AOS, culinary, New York Institute of Technology (New York, NY)
Paul M. Bodrogi, CEPC
Full-time, Culinary Arts
A.A.S., culinary arts, Hudson County Community College (Jersey City, NJ)
Grand Diploma, International Pastry Arts Center (Elmsford, NJ)
Janet P. Canfield, CCC
Full-time, Culinary Arts
B.S., Theatre, Skidmore College (Saratoga Springs, NY)
A.O.S., Culinary Arts, The Culinary Institute of America (Hyde Park, NY)
Kenneth L. Celmer
Full-time, Culinary Arts
B.A., Psychology, Anthropology, Michigan State University (East Lansing, MI)
Culinary Management Training Program, Stouffer Hotels (Cincinnati, OH)
Advanced Spanish Interpreting, Academy of Communications (Granada, Spain)
Audrie P. Clark, CC
Full-time, Culinary Arts
B.S., Education, Major: Physical Education, Minor: Sports Medicine and Health, University of Tennessee (Martin, TN)
A.A., Culinary Arts, The Art Institute of Atlanta (Atlanta, GA)
Laura Cole
Part-time, Culinary Arts; B.F.A, art education, Valdosta State College (Valdosta, GA)
Joseph F. Costa, CEC, CCE
Full-time, Culinary Arts
B.S., Culinary Arts Management, The Art Institute of Atlanta (Atlanta, GA)
A.O.S., Culinary Arts, Johnson & Wales University (Charleston, SC)
Amanda C. Daws, CC
Full-time, Culinary Arts
B.A, Music, Florida State University (Tallahassee, FL)
A.A., Culinary Arts, The Art Institute of Atlanta (Atlanta, GA)
William J. Farzley II, CCC, CCE
Full-time; Culinary Arts; A.A., culinary arts, Johnson & Wales University (Providence, RI)
Kathleen Anne Fisher, J.D.
Part-time; Culinary Arts; J.D., Ohio State University College of Law (Columbus, OH); B.A., fine arts, Stephens College (Columbia, MO); A.A., fine arts, Sullins College (Bristol, VA)
James Gallivan, MAT, CCA, CCP, CFBE
Full-time, Culinary Arts; Graduate Certificate, gastronomy, University of Adelaide, Le Cordon Bleu (Adelaide, Australia); MA, Teaching, Mount Holyoke College (South Hadley, MA); A.B., history, Boston College (Boston, MA)
Jerry A. Heilpern
Part-time; Culinary Arts; B.S., finance and business economics, Wayne State University (Detroit, MI)
Nancy Ann Higgins, CCE, CEPC
Full-time, Culinary Arts; B.S., culinary arts management, The Art Institute of Atlanta (Atlanta, GA); A.O.S., Culinary Institute of America (Hyde Park, NY); Pfundt School of Confectionery (Zurich, Switzerland)
Mary Ellen Johnson
Part-time, Culinary Arts; M.B.A., accounting, Kennesaw State University (Kennesaw, GA); B.A., Guilford College (Greensboro, NC)
Marc J. Jolis, CCC, CCE
Full-time, Culinary Arts; A.O.S., culinary arts, Florida Culinary Institute (West Palm Beach, FL)
Barry Levey
Full-time; Culinary Arts; A.O.S., Culinary Institute of America (Hyde Park, NY); A.A., commercial music production, Georgia State University (Atlanta, GA)
Jim Morris, CCE
Full-time, Culinary Arts; B.A., applied behavioral sciences, National-Louis University (Atlanta, GA); A.A., Baltimore International Culinary College (Baltimore, MD)
John Oechsner, CCE, CEPC
Full-time; Culinary Arts; B.A., economics, State University of New York (Oneonta, NY); A.O.S., culinary arts, Culinary Institute of America (Hyde Park, NY)
Garratt Ponder, Ph.D.
Part-time, Culinary Arts; Ph.D., medicinal chemistry and B.S., chemistry, The University of Georgia (Athens, GA); A.A., culinary arts, The Art Institute of Atlanta (Atlanta, GA)
Leslie Monique Porche-Smith, CC, CPC
Full-time; Culinary Arts; A.A., culinary arts, The Art Institute of Atlanta (Atlanta, GA)
Jamie Ryan
Part-time, Culinary Arts; B.A., Italian, and B.A., art, Pennsylvania State University (University Park, PA); IES, Italian Studies Program, UILM University (Milan, Italy); WSET Level 2 Certification, Wine and Spirits Education Trust (Atlanta, GA)
Ophelia Santos, DWS
Full-time, Culinary Arts; M.A.L.D., international business, The Fletcher School of Law and Diplomacy (Tufts University) (Medford, MA); B.A., political science, Wellesley College (Wellesley, MA)
Daryl Shular, CCC
Part-time; Culinary Arts; A.A., The Art Institute of Atlanta (Atlanta, GA)
Meredith Statler
Part-time, Culinary Arts; M.S., human resource development, National-Louis University (Atlanta, GA); B.S., foods and nutrition, West Virginia University (Morgantown, WV); A.A., home economics, Virginia Intermont College (Bristol, VA)
Justin Ward
Full-time, Culinary Arts; A.O.S., culinary arts, The Culinary Institute of America (Hyde Park, NY)