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Cindy Schwanke
“I love the Culinary Arts. It is filled with action, excitement, and incredibly creative people. In the years to come, this industry will be a leader in creating new jobs, in generating large amounts of revenue, in paying out solid salaries, and in offering great opportunities. I am mostly excited that, for many people, their careers will begin here at the College of the Canyons Institute for Culinary Education.”

Cindy is the lead faculty member for the College of the Canyons Institute for Culinary Education. She holds a degree in Culinary Arts and Foodservice Management and has worked in the industry for more than 30 years. She started her culinary career as a bakery clerk and, over the years, has been a bakery manager and a regional bakery and meat specialist for several retail outlets, including Costco and Alpha Beta. After working on the retail side, she went back to school to earn her culinary degree and used her creativity and passion for baking and pastry to become Pastry Chef for the Hyatt Hotel chain and Pastry Chef for Smashbox Studios, a major film studio. She has worked with top chefs and pastry chefs, including Wolfgang Puck and Sherry Yard at Spago restaurant in Beverly Hills. She teaches a variety of classes, including Culinary Fundamentals, Pastry, Cake Decorating, and Chocolates.

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Daniel Otto
Daniel teaches a number of classes, including Culinary Fundamentals and International Cuisine. He is currently Executive Chef at the Tournament Players Club, Valencia. His passion for cooking took him all over the country learning different cuisines and techniques. Ultimately, he settled in the culinary mecca of San Francisco and began his formal education. He graduated from the prestigious California Culinary Academy in San Francisco, and, prior to arriving at the Tournament Players Club, he worked at highly acclaimed facilities such as the Hilton Hotels Universal City, Hyatt Hotel Corporation, A’sabellas, and Shanghai Reds Restaurant in Marina Del Rey. He loves to work with the basics and believes in using the freshest ingredients. His approach to creating a California eclectic dining experience relies heavily on using the finest quality products and farm-raised ingredients. His approach with each client is to work with their ideas, customize and put his artistic palette to every menu.

 

David Binkle
David is a Certified Executive Chef, a Certified Culinary Administrator and Certified Executive Pastry Chef with more than 30 years experience. He currently serves as Deputy Director of Food Services for the Los Angeles Unified School District where he oversees menu and compliance areas within the division, ensuring the District stays at the forefront of national, state and local food policies and procedures. He teaches Knife Skills and other classes. He earned his Bachelor of Science degree in Health from Oklahoma Panhandle State University and learned his culinary skills at the Culinary Institute of America, Hyde Park, New York. He is currently enrolled in the Master of Public Administration (MPA) program at California State University, Northridge Tseng College of Business. He is a longtime member of the American Culinary Federation (ACF), Retail Bakers of America (RBA), World Association of Chef’s Society (WACS) and Texas Chef’s Association (TCA). He is currently serving as the President of the Chef’s de Cuisine Association of California located in Los Angeles.

Michelle Bustillo

Herve Guillard

Josh Bruck

Daniel Drumlake

DiMaggio Washington

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College of the Canyons / College of the Canyons Foundation
26455 Rockwell Canyon Road, Santa Clarita, CA 91355
College: (661) 259-7800 l Foundation: (661) 362-3434

Copyright 2011-14 by College of the Canyons. All rights reserved.

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