Faculty
The first measure of quality for an educational enterprise is the faculty. The Culinary Arts Certificate Program is proud of the fact that the majority of its faculty are American Culinary Federation Certified Chefs and each chef brings a wealth of commercial cooking experiences to the program. Most educational theorists agree that the contact between the teacher and the student determines the student’s ultimate success. In this certificate program all students will work with at least five Nationally Certified Executive Chefs and they will have the opportunity to share experiences with their instructors in both formal and informal situations. Below is a partial list of current and past instructors:
Director, Culinary and Wine Institute at Carolina
bhay@hrsm.sc.edu
Phone: 803-777-4402
A graduate of Purdue University, Chef Brian Hay has been working and teaching in the culinary field for over 20 years. He has worked in different styles of foodservice including an extensive background in catering. Prior to joining the College of Hospitality, Retail and Sport Management, he spent14 years developing both the Hospitality and ACF Exemplary Culinary Arts program for the Austin Community College district in Austin, Texas. In his current role as director of the Culinary and Wine Institute at Carolina, Chef Hav oversees the Culinary Arts Certificate and also instructs Chef du Jour classes at the McCutchen House. His current focus of interest in the culinary field involves restaurant management and beverage and food pairing. |
John Lindower
Chef John Lindower is currently employed as a food service director with Blue Cross Blue Shield in Columbia, SC. He is a graduate of the Culinary Institute of America in Hyde Park, NY. Chef Lindower has 22 years of restaurant experience which includes owning several restaurants in Hawaii and Michigan.
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Culinary Instructor, MA, CEC, FMP
jreynolds@hrsm.sc.edu
Phone: 803-777-2365
A graduate of Johnson & Wales University, Joel Reynolds has been working in the foodservice industry for over 12 years. Emphasizing his skills in the kitchen Reynolds has worked in number fine dining restaurants including Castle Hill Inn, a Relais & Châteaux property. He also received a Master's degree in Education from the University of Rhode Island.
Reynolds currently teaches in the quantity food production class and also instructs Chef du Jour classes on the weekends. His current focus of interest in the culinary field involves seasonal ingredient cooking and wine and food pairing. |
Robert Stegall-Smith, CEC
Chef Robert Stegall-Smith, a graduate of the Culinary Institute of America, has served as the corporate chef for IFH, Florence, a food distributor to top restaurants, hotels, and institutions. He is also a past president of the American Culinary Federation - Midlands Chapter, and served on the executive board for six years. He was the first place winner in the 1999 SC School Lunch Challenge and the first place winner in the 1999 ACF Midlands "Hot Food" competition. Stegall-Smith has been recognized by the American Culinary Federation as a certified executive chef since 1997.
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Instructor
knappw@mailbox.sc.edu
Coliseum Room 106-B
803-777-2380
Chef William Knapp is a graduate of Pennsylvania State University’s Hotel and Restaurant Management School. He was previously employed as the executive chef of the Faculty House at USC which is now McCutchen House. Additionally, Knapp was executive chef of the Wilcox House in Aiken, SC, and is currently the Chef Instructor for the School of Hotel, Restaurant and Tourism Management.
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David Grillo
Tom Sedio
Craig Carrier
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