The Professional Chefs Association offers the required
education courses to reach your certification goals. Our
courses are completely online. This means you can take our
courses where you want and whenever it's convenient.
Lance Roll, working with and well known and respected chefs
and restaurateurs in the hospitality industry. Experienced
at opening several establishments as either the chef or the
lead cook. Consulted on the development and design of two
coffee shops and two conference center kitchens.
Well-rounded training with classical French, Italian,
Southwest, Mediterranean and Pacific-Rim cuisines. Extensive
skill development and classical training with butchering,
stocks, soups and sauces with a working knowledge of
high-end restaurants, hotels and gourmet markets. Currently
Lance works in San Diego at the Culinary Institute.
Hector
Velez Executive Chef at Calvary Chapel Conference Center,
28 years of experience as an all around Continental
Executive Chef help me to do Research and Development for
various well known Company's. It allowed me to work at many
prestigious Private Country Clubs, Five Star Dinner Houses
one of them being The Five Crowns in Corona Del Mar were I
was able to serve one of our Presidents back in the 70's. I had the honor on helping with PCA, member of the ACF, the
IFSEA and now Developer of the National Calvary Chapel
School of Culinary Arts Program, and serving as Certified
Executive Chef and Instructor at Calvary Chapel Conference
Center in Twin Peaks California.
Iain L. Stuart
Foodservice Director, CEC
Guckenheimer Ent. in Eugene, OR. telephone number
541-543-7239
cheziain@yahoo.com.
Rolf R. Jung Executive Chef at the
Hilton Burbank Airport
(818) 953-7022
rolfjung@hilton.com
Jason Cullen, Director of Food and Beverage
EMBASSY SUITES San Diego Bay
(619) 239-2400 # 7008 gourmut@aol.com
Craig Pincus, Executive Chef Someones
in the Kitchen
(818) 262-7461 greg@fitk.com
Norbert
J. Mess Executive Chef - Fiddlesticks Country Club
(239) 768-6116 #214
cheznobair@hotmail.com
James S. Harringer Executive Chef at
Annandale Golf Club
(626) 796-6125 #245
Dagoberto Ayau
Executive Chef
La Canada-Flintridge Country Club,
15719 Blackhwak Street,Granata Hills CA 91344
(818) 790-0611
Rick D. Bissonnette
Food Service Mgr. / Executive Chef
Hartland Christian Camp
57611 Eshom Valley Dr. #20,Badger CA 93603
(559) 337-2349
rick@hartlandcamp.com
Michael Bowen
Regional Corporate Chef
EUREST - Dinning Services
17755 East Valley Blvd.,City of Industry, CA 91744
(626) 391-5077
Michael.Bowen@exch.compass-usa.com
Craig Champion
Executive Chef
Howard Johnson Ginwa Plaza Hotel
Xi'an, ,18 West Section, Huancheng South Road, XIAN 710068 CHINA
862 988 421111 #6328
kerei@ehotelier.com
Daniel Csotai
Executive Chef
Woodland Hills Country Club
15420 Runnymede,Van Nuys, CA 91406
(818) 347-1511
csodan@sbcglobal.net
Daniel Durfort
Executive Chef
La Parisienne Restaurant
612 W. Foothill Blvd. Ste. A, Monrovia CA 91016
(626) 357-3359
danieldurfort@yahoo.com
Edward Hacker
Head Chef
Silverado Casino
709 Main Street, Deadwood SD 57732
(605) 578-3670
James S. Harringer
Executive Chef Annandale Golf Club
One North San Rafael Ave.,Pasadena, CA 91105
(626) 796-6125 #245
Marco Johnson
Food Service Director
Thousand Pines Christian Conference Center
359 Thousand Pines Road, Crestline, CA 92325-4782
(909) 338-2705 #135
msircooksalot@aol.com
Andrea McDermott
F&B Director
Silverado Casino
709 Main Street, Deadwood SD 57732
(605) 578-3670
amcdermott@rushmore.com
Nicholas Christopher
Poplin
Executive Chef
Imperial
Palace Casino850 Bayview
Ave.Biloxi, MS
39530(228)
433-3000 ext 3154
Christopher Rogers
Sous Chef
United States Air Force
USAF - PSC#41 BOX 713, APO AE, NY 09464
(856) 365-7364
rogerschristophe@hotmail.com
Chris Sandoval
Executive Chef
Boyd Gaming / Eldorado Casino
140 Water St.,Henderson NV 89015
(702) 567-6245
chrissandoval@Boydgaming.com
Paul A. Trepanier
Executive Chef/Food Manager
Chapel Oaks
1550 Portland Avenue, New York NY 14621
(585) 697-6608
ptrepani@rochester.rr.com
Jean
Yves Vendeville
Pastry Chef Instructor
(802) 764-1430 jeanv@neci.edu
Lance Roll, working with and well known and respected chefs
and restaurateurs in the hospitality industry. Experienced
at opening several establishments as either the chef or the
lead cook. Consulted on the development and design of two
coffee shops and two conference center kitchens.
Well-rounded training with classical French, Italian,
Southwest, Mediterranean and Pacific-Rim cuisines. Extensive
skill development and classical training with butchering,
stocks, soups and sauces with a working knowledge of
high-end restaurants, hotels and gourmet markets. Currently
Lance works in San Diego at the Culinary Institute.
Hector
Velez Executive Chef at Calvary Chapel Conference Center,
28 years of experience as an all around Continental
Executive Chef help me to do Research and Development for
various well known Company's. It allowed me to work at many
prestigious Private Country Clubs, Five Star Dinner Houses
one of them being The Five Crowns in Corona Del Mar were I
was able to serve one of our Presidents back in the 70's..jpg)
Iain L. Stuart
Foodservice Director, CEC
Guckenheimer Ent. in Eugene, OR. telephone number
541-543-7239
Frank
Fileccia, Education Director
Ottawa, Ontario, Canada
Jean
Yves Vendeville