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Shawn L. Hanlin, CEC, ACE
Executive Director. Since 2007
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.
Thomas Roberts, CEC, CCE
Chef Instructor. Since 2002
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 to that held various chef positions with Salishan Lodge in Gleneden Beach, Oregon and Timberline Lodge in Mount Hood, Oregon.
Nilda Garzelloni DoVale, CCC
Chef Instructor. Since 2003
Formal training: Apprenticeship program at The Beverly Hills Hotel, Scandia Restaurant and the Hillcrest Country Club. Further training at the Hotel Mont Cervin in Zermatt, Switzerland.Experience: Pastry Chef for THC Waitomo Hotel, New Zealand (1987). Let’s Eat of Tiburon, an upscale deli, Marin County. Oregon Coast, cooking and managing several small restaurants and catering (1991). Began teaching in 2003 at OCCI, where she joined the ACF and became a Certiﬁed Chef de Cuisine.
Tina Powers, CEPC, CEC, CCE, CMB
Baking and Pastry Instructor. Since 2008
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.
Woojay Poynter, CSC
Baking and Pastry Instructor. Since 2008
Formal training: AAS in Culinary Management, Metropolitan Community College, Omaha, Nebraska.Experience: Externship in Novosibirsk, Russia. Worked in Hilton brand hotel properties in Omaha and restaurants specializing in Greek, Spanish and Paciﬁc Northwest cuisine. Staged at Cosmos and Levain in Minneapolis, Radius in Boston, and Alinea in Chicago. Worked as a sous chef at Lone Mountain Ranch in Bozeman, Montana. Taught at Western Culinary Institute prior to coming to OCCI. Has earned three gold, two silver, and one bronze medals in ACF competitions..
Randy Torres, CEC
Chef Instructor and Student Coach. Since 2010
Formal training: Orange Coast College in Costa Mesa, CA, Advanced Culinary Certiﬁcate (1999). Experience: Chef Torres has worked in private clubs and hotels around the country, has won numerous medals in competitions including gold medals at the Las Vegas Culinary Challenge (1996 and 2008). Competed nationally and internationally as a member of the California Culinary Team (1996-2004). Competed as a member of Team USA winning gold in the 2008 IKA in Erfurt, Germany. Coached the Youth Team USA to 3 gold medals and ﬁrst place ﬁnish at the Scot-Hot Culinary Grand Prix in Glasgow, Scotland.
Darrell Folck, CEC, CEPC, ACE
Chef Instructor Since 2010.
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 club 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 LCB Los Angeles (2009). Became a Certified Executive Pastry Chef and ACE(2009).