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 Steve Fernald has been a culinary professional for thirty-seven years. During that tenure he has spent equal time working in the industry as a cook and chef and in learning institutions as a culinary educator. Chef Fernald served a three-year apprenticeship as a cook in Pittsburgh, PA while attaining an Associate of Sciences in culinary arts at Allegheny Community College. He also holds a Bachelor of Sciences in studio art from the University of Wisconsin and a Master of Arts in education from Norwich University.
As a chef, he spent ten years working in four and five-star hotel properties and country clubs in southern and northern Florida, including the Breakers Hotel in Palm Beach and the Ponte Vedra Club and Resort and the Deerwood Country Club in Jacksonville. In 1992, Chef Fernald was named the Chef of the Year for the city of Jacksonville. He is certified by the American Culinary Federation as a Certified Chef de Cuisine. The American Culinary Federation is the largest professional organization for chefs in the United States.
Steve Fernald was both the national director of apprenticeship and the director of education for the American Culinary Federation for eight years. In this position, Chef Fernald managed all aspects of culinary education including the National Apprenticeship Program for Chefs and Cooks, the National Certification Program, the Accrediting Commission of the American Culinary Federation, the Ray and Gertrude Marshall Scholarship Fund, the Horizons 2000 Fund, and coordinated all continuing education,
During his tenure at the American Culinary Federation Chef Fernald served as the project manager and the senior editor for the culinary textbook, The Art and Science of Culinary Preparation. Chef Fernald initiated, directed, and was lead instructor for the Culinary and Wine Institute at Mercyhurst College, Erie, PA. He is now the full-time faculty member of the Culinary Arts program at Lake Tahoe Community College.
Why Do I Teach? Click here for the full story (pdf doc)>>>
Stephen Fernald's Resume. Click here (pdf doc)>>>
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CULINARY ARTS DEPARTMENT FACULTY
Chris Drake, Adjunct Instructor.
Industry Position: Area Representaive, Young’s Market
Education: Bachelors Degree, Cal Poly San Luis Obispo
Areas of Teaching: Wine Studies
David Jones, Adjunct Instructor
Industry Position: Culinary Arts Instructor, Lake Tahoe Unified High School
Education: Bachelors Degree, Michigan State University
Areas of Teaching: Cooking, Catering, Global Cuisine
Matt Hogan, Adjunct Instructor.
Industry Position: Assistant Pastry Chef, Harrahs/Harveys,
Education: AOS, Culinary Arts, The Culinary Institute of America
Areas of Teaching: Pastry and Baking,
Daniel Kramer, Adjunct Instructor.
Industry Position: Foodservice Director, Lake Tahoe Community College
Education: AOS, Culinary Arts, Johnson and Wales University.
Areas of Teaching: Cooking, Global Cuisine
Stephen Moise, Adjunct Instrutor
Industry Positions:
Areas of Teaching: Cooking, Global Cuisine, Baking and Pastry
David Mori, Adjunct Instructor.
Industry Position: Executive Pastry Chef, (TAHOE BILTMORE)
Education: AOS, Culinary Arts, The Culinary Institute of America
Areas of Teaching: Pastry and Baking
Ryan Payne, Laboratory Assistant, Adjunct Instructor.
Industry Position: Owner/Operator, Energy Drinks,
Education: AOS, Culinary Arts, The Culinary Institute of America
Areas of Teaching: Cooking
Katie Schultz, Adjunct Instructor.
Industry Position: Catering Manager, Embassy Suites
Education: BA, UC Irvine; AOS, Baking and Pastry, The Culinary Institute of America
Areas of Teaching: Pastry and Baking,
Jeannette Shippee, Adjunct Instructor.
Industry Position: Correctional Foodservice Supervisor, El Dorado County Sheriff Office
Education: AOS, Culinary Arts, Johnson and Wales University.
Areas of Teaching: Cooking, Specialized Cooking Program for Incarcerated Individuals
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