Keith
Hammerich,Chef Instructor
Chef Hammerich is a native San Franciscan. He graduated from Skyline
College, then began his culinary career in 1983 in the pastry shop
at the historic Sonoma Mission Inn. Chef Hammerich worked at small
fine dining restaurants on the San Francisco Peninsula and as a
Sous Chef at the Hyatt Hotel in Burlingame in 1988. He advanced
to Chef Tournant, opening new Hyatt Hotel restaurants in Beaver
Creek, Colorado, La Jolla, California and Palm Springs, California
and finished his Hyatt career in Phoenix, Arizona.
In 1993 Chef Hammerich started a Hospitality program at a continuation
high school in Antioch, California, an affiliate of Regional Occupational
Programs. Chef Hammerich began his tenure at the Hotel and Restaurant
Department in 1996. He enjoys spending summers as a chef at the
exclusive Bohemian Grove in Northern California's Russian River
resort area.
Lynda Hirose,Advisor/Placement
Counselor
Ms. Hirose received a Master's degree in Counseling and a B.A.
in Psychology from San Francisco State University, while working
in the Beverage Department at San Francisco's Stanford Court Hotel.
Her career in hospitality and education spans thirty years. She
has served as training director and program coordinator for various
employment training programs and in public schools throughout San
Francisco. She has been on the Advisory Committees for numerous
High School districts' food programs around the Bay Area.
Ms. Hirose says the most exciting aspect of her work is bringing
together employers and students. Her continuous dialogue with employers
keeps her abreast of the most current developments in the industry.
She also keeps informed through memberships in progessional associations
in both education and the hospitality industry. Ms. Hirose began
her career at CCSF in 1989 and joined the Hotel & Restaurant
Department faculty the following year.
Chris
Johnson, Management Instructor
Mr. Johnson graduated from Stanford University with a B.A. in Economics
and Political Science. He has worked in the food and beverage industry
since the age of thirteen, but it was during a semester abroad
in Florence studying opera, politics, and art, that his love for
food and wine blossomed. He has worked as General Manager, Maitre
d', and Wine Buyer in a number of fine dining establishments all
over the Bay Area and continues to remain involved in the industry
as a consultant specializing in business start-ups, service training,
and wine education.
Mr. Johnson also teaches in the Business Department and recently
composed the Business Plan for the Educated Palate Restaurant at
the Downtown Campus. Known for his impassioned, entertaining, and
humorous teaching style, Mr. Johnson brings to the classroom academic
rigor balanced by genuine love and respect for students and the
teaching profession. He has been an instructor at CCSF since 1999.
James Morse, Chef
Instructor
Chef Morse is a graduate of the Hotel and Restaurant Program at
City College of San Francisco. After graduating, Chef Morse apprenticed
two years at the 5 Star, Greenbrier Hotel in White Sulphur Springs,
W. Virginia.
From there Chef Morse has worked in country clubs in South Floridaa,
fine restaurants and clubs in New York City as well as in hotels
and restaurants in Hawaii, Colorado and San Francisco. Throughout
his career Chef Morse has entered food shows, been in magazines
and on Japanese television.
Ronald J. Ng, Chef
Instructor
Chef Ng graduated from the Hotel & Restaurant Department at
City College of San Francisco, then served an apprenticeship at
the renowned Burlingame Country Club in Hillsborough, CA. In 1984
he apprenticed to the USA Culinary Olympic Team. Chef Ng's career
with Hyatt Resort Hotels, Hawaii included positions as a Banquet
Chef, Garde Manger Chef, Fine Dining Restaurant Chef, and Sous
Chef. He spends his summers as a Chef at the exclusive Bohemian
Grove in California's Russian River resort area. Chef Ng has instructed
at CCSF since 1991.
John Oakley, Chef
Instructor
Chef Oakley started cooking at the age of sixteen. After entering
kitchen management at the age of nineteen, Chef Oakley went on
to school at Grossmont College to study Hotel and Restaurant Management.
Since school, Chef Oakley has more than twenty years of experience
and has opened restaurants, hotels and a country club. Most recently,
before teaching he was the Executive Chef at Burlingame Country
Club. He is a Restaurant consultant and manages catered events
in his spare time. Chef Oakley has been an instructor at City College
since 1998.
Aaron Ogden, Chef
Instructor After graduating from the Culinary Arts and Hospitality
Studies Department at City College of San Francisco, Chef Ogden
attended the Culinary Institute of America at Hyde Park, where
he received his Associate of Occupational Studies Degree with
High Honors and an Award of Scholastic Excellence.
His experience includes: Chef Tournant/Commis de Cuisine at the
Hotel Krone, Aarburg, Switzerland; Sous Chef at United Airlines
International Catering Facility, and Pastry Assistant, Chef de
Cuisine, and Sous Chef at the Hotel Sofitel, Redwood City. In addition,
he has served as the Culinary Apprentice Instructor for the San
Francisco, Hotel and Restaurant, Labor-Management Education Fund.
Chef Ogden has developed a strong reputation for teaching excellence
and culinary training.
Christopher Stellman, Management Instructor
Christopher Stellman graduated with a Bachelor of Arts Degree
from State University of New York-Bingham, and also holds
a Bachelor of Science Degree in the Hotel, Restaurant and
Travel Administration at the University of Massachusetts.Since
1979 he has managed a number of highly respected restaurants
in the Bay Area and was owner of the Acorn, a critically
acclaimed restaurant in San Francisco.
He has also worked as a consultant to insurance companies which
insure restaurants, and as a consulting manager to new restaurants.
His extensive contacts in the restaurant community and continued
active participation with restaurant management bring a sense
of relevancy and timeliness to his classes.Mr. Stellman has
served on the Board of Directors and as Vice President of the
Golden Gate Restaurant Assocation.
Tannis Reinhertz, Department Chair
A graduate of the Culinary Arts and Hospitality Studies Department,
Ms. Reinhertz holds a B.A. in Management from St. Mary’s
college in Moraga and a Masters of Adult Education from San Francisco
State University. Additionally, Tannis Reinhertz brings over 20
years of Bar Area restaurant experience to the classroom.
Her twenty-year hospitality career includes positions as Sous Chef,
Maitre 'd, wine buyer and General Manager, in several fine restaurants
and restaurant companies in the Bay Area. Ms. Reinhertz continues
to remain active in the industry working as a consultant specializing
in restaurant start-ups, service training, and wine education.
In addition, Ms. Reinhertz is the treasurer of the San Francisco
chapter of Women for Wine Sense, and a member of the Council on
Black American Affairs and the Multicultural Foodservice & Hospitality
Alliance.
Ms. Reinhertz completed research that explored factors that affect
African-Americans participation in the hospitality industry, which
will be published in 2005. Ms. Reinhertz was acknowledged for excellence
as a distinguished educator in Who’s Who Among America’s
Teachers and has instructed at CCSF since 1993.
Mark Hodgson,
Pastry Chef Instructor
A Bay Area native, Chef Hodgson graduated from UC Berkeley and
Columbia University. He embarked upon his professional cooking
career in 1993 at the Ritz-Carlton Hotel in San Francisco, a 5-star
and 5-diamond hotel, working in all areas of the kitchen.
He soon realized that he had the most passion and affinity for
pastry and baking, and from an apprentice position in the Pastry
Kitchen, he rose all the way up to the management level.
Chef Hodgson has worked with many of the country's best
pastry chefs and has traveled abroad to work in pastry shops in
Paris.
He enjoys speaking and studying foreign languages, traveling, and
playing violin. Chef Hodgson began teaching pastry and baking courses
at CCSF in 2003.
Maureen Kellond, Chef
Instructor
Chef Kellond graduated from Southern New Hampshire University with
a Bachelor of Science Degree in Hotel Restaurant Management. She
has over twenty years culinary experience including catering, fine
dining, country clubs, hotels, and banquets.
Maureen was the first and only woman Sous Chef at the San Francisco
Hilton where she supervised banquets of up to 5000 people. In addition
to teaching, Maureen has also been a chef and buyer for Whole Foods
Markets. She also does catering for various events. Chef Kellond
has been an instructor at City College since 1999.
Barbara Haimes,Management Instructor
Barbara earned a B. A. in Chinese Studies from Michigan State University.
She has over twenty-five years’ comprehensive hospitality experience in the San Francisco Bay Area. She began as a culinary apprentice (including class work at CCSF) and then worked at several of Northern California's most notable restaurants, including Chez Panisse, Square One and China Moon Café, where she created many of the restaurant's signature dishes. Then she moved to the Front-of-House, managing Zuni Café. Next she added a focus on wine. She directed the wine programs at China Moon Cafe, Vertigo and Stars and has been the Wine Director at Café Rouge in Berkeley since 1999. She remains actively involved with the restaurant community as a trainer and consultant. She is involved with Slow Food, tastes regularly with the Wine & Spirits Magazine Tasting Panel, has written for the magazine and led seminars pairing Italian wines with Chinese Cuisine at VinItaly-Shanghai in 2006. She shares industry experience daily in class with both humor and passion. She began teaching at CCSF since 2005.
