His early career afforded him ample experience in a fast-paced, high volume, fine dining environment. Chef Trask’s culinary career began working for the McCormick and Schmick’s corporation. Chef Trask holds an Associates Degree in Culinary Arts from Western Culinary Institute. David TraskĬhef Trask worked within the restaurant industry since 1986 and in post secondary since 2013. He is passionate about culinary education and believes that high standards lead to student success. Chef Erickson teaches the Foundations courses, Garde Manger, Butchery, Charcuterie, International Cuisines, and Kitchen Operations. Instruction: Chef Erickson is a firm believer in foundation skills, techniques, and sustainability. A specialist in cheese making, butchery, and charcuterie, Chef Erickson is a member of Slow Food USA and a volunteer for Edible Schoolyard, Chez Panisse Foundation and Neighbor Impact. In 2015, Chef Erickson was invited to The White House where he educated The White House culinary team on the sustainable procurement, butchery, and preservation of meat.
Chef Erickson is the 2013 winner of the International Association of Culinary Professionals Culinary Teacher of the Year Award. He established his reputation in fine dining at Chez Panisse and Jeremiah Tower’s Stars, and went on to manage kitchens of fine dining restaurants. Throughout his career, Chef Erickson has worked in many facets of the foodservice industry from small startups to large hotels. Chef Erickson holds an Associate’s Degree, Culinary Arts – Columbia Community College. Thor EricksonĬhef Erickson worked within the restaurant industry since 1980 and in post-secondary education since 2009. Certifications: ServSafe – National Restaurant Association Educational Foundation. When he is not working, Chef Yeatman enjoys his family, wine and music. Chef Yeatman has held management positions in both front and back of the house in both fine and casual dining realms. Chef Yeatman has worked in various sectors of the hospitality industry including hotels, restaurants, contract food service, broad line distribution, healthcare, and retail grocery. Chef Yeatman has also earned the Certified Hospitality Education (CHE) credential from the American Hotel & Lodging Educational Institute. Chef Yeatman holds an Associate’s Degree in Culinary Arts – Newberry College, a Bachelor’s Degree in Hotel Restaurant Management – University of Massachusetts Amherst and a Master’s Degree in Business Administration – Texas State University. Chef Yeatman began working in the restaurant industry in 1982 and as a culinary educator since 2002.