Robert Axel, CMB, Full-time, on faculty since 1998
Baking & Pastry, Culinary
A.O.S., Culinary Institute of America, NY; Certified Executive Pastry Chef, American Culinary Federation; Certified Master Baker, The Retailer’s Bakery Association.
Phyllis Balsano, Full-Time, on faculty since 2001
Culinary
B.S., Culinary Management, The Art Institute of Pittsburgh, PA; A.S.T., Culinary Arts, The Restaurant School, PA. National Restaurant Association Certifications: Applied Food Service Sanitation, Nutrition for the Food Service Manager, Supervision in Food Service.
Blair Bleacher, Part-time, on faculty since 2009
Baking & Pastry
A.S.T., Pastry Chef Training Program, The Restaurant School, PA.
Eric Boerner, Full-time, on faculty since 2004
Culinary
A.S., Hospitality Management, Johnson & Wales University, RI.
Michael Campagna, Part-time, on faculty since 2007
Culinary
M.B.A., Management, St. Joseph’s University, PA; B.B.A., Finance, Temple University, PA; A.S.T., Culinary Arts, The Art Institute of Philadelphia, PA.
Maria Campbell, Part-time, on faculty since 2008
Culinary
B.B.A., Culinary Art Management, and A.A.S., Culinary Arts, Delhi University, NY.
Daniel D'Angelo, CEC, AAC, Full-time, on faculty since 1997
Culinary
B.S. Culinary Management, The Art Institute of Pittsburgh, PA; A.O.S., Culinary Arts, Culinary Institute of America, NY; Certified Executive Chef, American Culinary Federation; American Academy of Chefs, Honor Society of the American Culinary Federation.
Chad Durkin, Part-time, on faculty since 2009
Culinary
B.S., A.S., Pastry Arts, The Restaurant School at Walnut Hill College, PA.
Matt Fuss, Full-time, on faculty since 1999
Culinary
B.S., Culinary Management, The Art Institute of Pittsburgh, Online Division, PA; A.A.S., Culinary Arts, Johnson & Wales University, RI.
Betsy Futryk, Full-time, on faculty since 2006
Culinary
A.S.T., Culinary Arts, The Art Institute of Philadelphia, PA; B.AS Culinary Management, The Art Institute of Pittsburgh, PA.
Alan Gross, CHE, Full-time, on faculty since 2000
Culinary
B.S., Liberal Studies, West Chester University, PA. Certified Hospitality Educator, Educational Institute American Hotel & Lodging Association, Washington, D.C.
Walter Grund, Part-time, on faculty since 2000
Culinary
Chef Apprentice, Lansdesberufshule-Bad, Germany.
Anthony Horvath, Associate Professor, Full-time, on faculty since 2000
Culinary
M.A., Teaching Food Service and B.S., Business Education (Food Service) and A.O.S. Baking & Pastry Arts, Johnson & Wales University, RI.
Roger Kelly, CEC, AAC, Part-time, on faculty since 2008
Culinary
A.O.S., Culinary Institute of America, NY; Certified Executive Chef, American Culinary Federation; American Academy of Chefs, Honor Society of the American Culinary Federation.
Rocco Lugrine, Part-time, on faculty since 2006
Culinary
A.S.T., Culinary Arts, The Restaurant School, PA.
Andres Marin, Part-time, on faculty since 2006
Baking & Pastry, Culinary
BBA Management and A.A., Business Administration, American InterContinental University; American Culinary Federation, Apprentice Training Program for Cooks & Pastry Cooks, Community College of Philadelphia, PA.
Colleen McDonough, Full-time, on faculty since 1998
MBA and Culinary
B.S., Culinary Arts, Drexel University, PA; A.A.S., Culinary Arts, Atlantic Community College, NJ.
Christina Neugebauer, Part-time, on faculty since 2008
Culinary
B.S., Food Service Management, and A.O.S., Culinary Arts, Johnson and Wales University, RI; MBA Hospitality Management, South University, GA.
John Olsen, CEC, AAC, Full-time, on faculty since 1999
Culinary
B.S., Culinary Management, The Art Institute of Pittsburgh, PA; A.O.S., Culinary Arts, Culinary Institute of America, NY; Certified Executive Chef, The American Culinary Federation; American Academy of Chefs, Honor Society of the American Culinary Federation.
Ka-Ron Thomas, Full-time, on faculty since 2002
Culinary
B.B.A., Management, American InterContinental University; A.A., Business Administration, American InterContinental University; Certification, American Culinary Federation Apprentice Program, Community College of Philadelphia, PA.
William Tillinghast, CEC, AAC, FMWMCS, Academic Director for Baking & Pastry, Culinary Arts and Culinary Management
M.B.A., Administration, South University, GA; B.S., Culinary Management, The Art Institute of Pittsburgh, PA; A.O.S., Culinary Institute of America, NY.; Certified Executive Chef, American Culinary Federation; American Academy of Chefs, Honor Society of the America Culinary Federation; Culinary Order of Merit, World Master Chefs Society.
Mark Wilson, CEC, CDM, Part-time, on faculty since 2009
Culinary
A.A.S., Culinary Arts, Atlantic Cape Community College, NJ; Certified Executive Chef, American Culinary Federation; Certified Dietary Manager, Dietary Managers Association.
Carin Winans, Assistant Academic Director for Baking & Pastry, Culinary Arts and Culinary Management
B.S., Hotel and Restaurant Management, Drexel University, PA.
Marc Winans, Part-time, on faculty since 2008
Culinary
B.S., Culinary Arts, Johnson and Wales, RI.