Formal Training: Hotel, Restaurant & Culinary Program at Santa Barbara City College. The Greenbrier Culinary Apprenticeship Program in White Sulphur Springs, West Virginia. Experience: Corporate Chef and Executive Chef/Director of Dining Services at Holladay Park Plaza, Portland, Oregon. Executive Chef, The Black Bass Grille, Rye, New York. Senior Chef with ARA and Gardner Merchant Food Service Companies at McKinley Chalet Resort, Alaska; Bear Mountain Inn, New York; Reader’s Digest and General Electric World Headquarters. Member of The American Culinary Federation (ACF) since 1986; ACF Executive Chef Certiﬁcation, 1995; ACF Certiﬁed Judge, 2003; received ACF Presidential Medallion, 2005; Western Regional Chef of the Year, 2006; New York Culinary Team 1992, Team USA 2000.
Formal Training: California Culinary Academy in San Francisco (1995). Experience: Apprentice at the Carnelian Room in San Francisco (1996-1998), Sous Chef at Maxwell hotel (1998-1999), Kokkari restaurant (1999), Coto de Caza Golf Resort in Mission Viejo (1999-2002), started there as a Banquet Chef, promoted to Executive Pastry Chef, then Executive Chef. Became an instructor at California School of Culinary Arts (2002), won Educator of the Year for CEC Corporation (2003), became Executive Pastry Chef of California School of Culinary Arts managing the production operation (2004), became Certified Executive Chef in (2005), won Chocolatier of the Year in Los Angeles (2008), won 1st place Chocolate Salon LA (2009), Top Ten Chef Instructor of the Year in the USA from Chef 2 Chef, #10 (2009) and then won Chef Educator of the Year for Le Cordon Bleu Los Angeles (2009). Became a Certified Executive Pastry Chef and ACE(2009). Competed for Pastry Chef of the Year in 2013 and 2014. Most years Chef Darrell demonstrates all things chocolate at the Chocolate Festival in Ashland, first weekend in March.
Formal Training: Culinary Institute of America in Hyde Park, New York, Associate’s Degree in Culinary Arts. Member of The American Culinary Federation and The Oregon Educators Association.Experience: Owned and operated the International Café in Coos Bay, Oregon (1996-1999). Executive Chef Oswego Lake Country Club, in Lake Oswego, Oregon (six years). Previously held various chef positions with Salishan Lodge in Gleneden Beach, Oregon and Timberline Lodge in Mount Hood, Oregon.
Formal Training: Received a Bachelor of Arts Degree in Hospitality Management from Michigan State University, 1977. Began Chef’s Training Program at Los Angeles Trade Tech in 1979, apprenticing at Scandia Restaurant and the Hillcrest Country Club, Los Angeles, CA 1979-1982. Commis de cuisine in Garde Manger, Entremetier and Patissier at The Hotel Mont Cervin, Zermatt Switzerland 1982-1984. Returned to the US and to Los Angeles and to The Hillcrest Country Club, Garde Manager 1984-1986. Designed Restaurant and opened it, Crockery Hills Golf Course, Nunica, MI 1987-1988. Prep Cook, Let’s Eat, Tiburon, CA., 1989-1991. Sous Chef, Harp’s Restaurant, Bandon, OR 1992-1997 Chef de Cuisine, The Wheelhouse Restaurant, Bandon, Or. 1997-2003 Chef Instructor, Oregon Coast Culinary Institute, 2003 to present.
Formal Training: Chef’s Certiﬁcate Program (1983) Diablo Valley College, California. Associates of Applied Science Degree in Culinary Arts and Management (2002), Metropolitan Community College, Omaha, Nebraska. Experience: Program Coordinator, Culinary Arts Program Metropolitan Community College, Omaha Nebraska (2002-2006). Director and Senior Instructor, Emily Grifﬁth Opportunity School, Denver, Colorado (1993-1997). RBA Certiﬁed Master Baker 2005. ACF Certiﬁed Culinary Educator and ACF Certiﬁed Executive Chef (1997, 2010). ACF Certiﬁed Executive Pastry Chef 2008; ACF Presidential Gold Medal 2005; NISOD Excellence in Education Award 2003; ConAgra Excellence in Education Award 2003.