Faculty
The Culinary Arts and Hospitality Department faculty includes men and women whose
combination of academic background and industry experience qualifies them to
train and advise students for hospitality careers. In addition, professionals
employed in the San Francisco Bay Area offer courses and frequently serve as
guest lecturers.
| Full-Time |
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.
Edward F. Hamilton, Department
Chair
Edward F. Hamilton, Chairman of the Hotel and Restaurant Department of
City College of San Francisco and the College's Hospitality Training
Program, has over 30 years of experience in the food service industry.
He has worked in hotels, restaurants, clubs and cruise ship lines both
in the United States and Europe and has represented the Governor of California's
Office of Trade in Hong Kong. Edward F. Hamilton served as an apprentice
at the Waldorf Astoria Hotel in New York. He's worked for the rich and
famous at numerous establishments including the prestigious Rainbow Room
in New York and the ultra-exclusive Bohemian Club in San Francisco. Hamilton
has planned events for four living presidents, notables ranging from
Queen Elizabeth to Elizabeth Taylor... In addition to teaching at City
College, he is a member of the San Francisco Multi-Employer Hotel Group
Task Force and has created many of the service training programs used
in San Francisco's leading hotels and restaurants. He is active in many
community organizations. He became a part of CCSF faculty in 1984. |
 |
 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. |
|
 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. |
|
 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. |
|
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. |
|
 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. |
|
 Tannis Reinhertz, Management Instructor
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. |
|
 Christopher Stellman
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. |
| Adjunct Faculty |
Raymond Latham, Managment Instructor
Mr. Latham is a graduate of the University of San Francisco where he received
his Bachelor of Science degree and California General Secondary Teaching
Credential. He was awarded his Master of Arts degree and a California Pupil
Personnel Counseling Credential from San Francisco State University. He
was a teacher and counselor in the San Francisco Unified School District
for twelve years and an Adult Education instructor for eight years. He
was Vice-president/General Manager of nine unit restaurant chain in restaurant
in San Jose, CA for nine years. For the past six years, he has been a part-time
instructor in the Hotel and Restaurant Department at City College, including
the position as Purchasing Agent. Mr. Latham has been a member of the South
San Francisco Unified Schol District Board of Education for the past eighteen
years and has served on many city and county vocational education committees. |
|
Claire Muller-Moseley, Instructor
Ms. Muller-Moseley, a native San Franciscan, has taught at City College of
San Francisco for twenty-five years. She is a graduate of San Francisco
State University with a B.A. and M.A. in Community Nutrition-Dietetics.
She holds a Community College credential for Food Nutrition and Food Service
Technologies. Her culinary career includes ownership of a specialty cookie
company and a lengthy tenure of catering. In addition she has taught consumer
foods classes, been a nutrition consultant to the food industry as well
as a providing dietary counseling service for individuals and groups. Anthropology
was her graduate school minor fueling her interest in cultural food origins
and passion for travel at the same time supplementing the classroom teaching
experience. Ms. Muller-Moseley’s philosophy of teaching embraces
the idea of learning-while-doing with an intensive hands-on approach to
assisting lifestyle changes through food and nutrition education. Claire
has taught across disciplines, teaching nutrition classes in the biology
department, food classes in the Culinary Arts and Hospitality Studies Department
while concurrently teaching at Skyline College for 30 years, where she
is a full time professor and coordinator of the Family and Consumer Sciences
Department. |
|
Linda C. Perez, J.D. Business Department
Ms. Perez is a practicing attorney since 1985 specializing in Business and
Family Law. She has been a tenured Instructor in the Business and Paralegal
Departments of City College of San Francisco since 1982. As a native San
Franciscan, Ms. Perez grew up in her family's restaurant business, learning
and working every aspect. She received her B.A. from San Francisco State
and her J.D. from the Univeristy of San Francisco. Ms. Perez teaches the
Hospitality Law course, which provides an in-depth study of the law as it
pertains to hotels, restaurants, bars and private clubs. She is listed in
the Who's Who Among American's Teachers and is a frequent conference presenter
on legal issues, globalization and international trade agreements. She is
a mentor for the YWCA and Puente Program at CCSF. |
|
Lorriann Raji, Pastry Chef Instructor
Chef Raji, a graduate of the Hotel and Restaurant Department at City College
of San Francisco, began a culinary apprenticeship at the Mark Hopkins Hotel
in 1982. She then worked and studied in Europe for 8 eight years, including
England, Switzerland, Norway, Austria, Italy and France. Committed to being
a pastry chef, Chef Raji specialized in pastry studies at the Richemont
School in Luzern, Cacao Barry in Paris and the Ecole Nationale Superior
de la Patisserie in Yssingeaux, Francie, followed by internships at Peltier
and Fauchon, two highly regarded pastry shops in Paris. Chef Raji returned
to San Francisco and became Executive Pastry Chef with a team of four assistants
dedicated to producing the finest breakfast pastries, desserts, wedding
cakes, pastries, ice creams, chocolates, petit fours and showpieces. She
has taught at the California Culinary Academy in San Francisco and makes
wedding cakes for personal clients. |
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