Personalized instruction is designed to provide for creativity and comprehension, as well as strategies for success. The primary relationship is between instructor and student, and to this end full time, credentialed faculty from several disciplines teach core curriculum, and are ably assisted by instructors and guest lecturers representing vital sectors of the allied hospitality industries.
An excellent faculty to student ratio insures that each student will receive personalized attention and guidance. Each curricular student is assigned a faculty advisor who will facilitate the student's entry into and progress through the curriculum, as well as provide career planning and placement guidance. All faculty maintain office hours and they readily avail themselves for tutoring, scheduling and special needs of each student.
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Eric Breckoff, MBA
Associate Professor; Master of Business Administration; Organization and Management, Johnson & Wales University; Bachelor of Science;
Food Service Management, Johnson & Wales University; Associate in Applied Science;
Culinary Arts, Johnson & Wales University; 15 years of
industry and teaching experience; Member of the
American Culinary Federation
Video of Chef Breckoff |
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Steve Fixman
Bachelor of Arts; Political Science & History, Boston
College; Focus in restaurants and growth concepts. Followed a
progressive management career track ultimately evolving into ownership.
Former President of 6 unit casual regional chain. Currently at Altria:
part of 4 person department that oversees contracts including food service
for 8 facilities in 4 states in markets such as: Boston, San
Francisco, Toronto, Los Angeles, Phoenix, Charlotte, Raleigh and Richmond.
Conceptually associated with fine dining, casual, quick service, theme and
B&I. Adjunct Instructor as JSR since 1998. |
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Lindsey
Benucci, RD
Bachelor of Science; Nutritional Sciences, Pennsylvania
State University; Medical School of Virginia/Virginia Commonwealth
University to complete her internship prior to sitting for her national
registration exam. Registered Dietitian at Memorial Regional Medical
Center, Mechanicsville, VA. 7 years experience in dietetics serving in both
clinical and food service management roles. |
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Jan LaPierre
Bachelor of Science; Business Administration, University of Richmond;
40 years experience as Henrico and surrounding Health Inspector.
Adjunct Instructor at JSR for five years. |
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Virginia
Martin, RD
Bachelor of Science; Human Nutrition, Foods and
Exercise, Virginia Tech
and Dietetic Internship at Sarasota Memorial Hospital,
Sarasota FL; Registered Dietitian since 2001. 10 years of clinical practice
experience, including acute care clinical nutrition and renal/outpatient
dialysis nutrition. Member of the
American Dietetic Association,
Virginia Dietetic Association,
and of the Virginia Council of Renal
Nutrition. Water aerobics instructor since 2004. |
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Jesse
Miller
Assistant Professor; Master's in Education and Teaching, '12; Liberty
University, Bachelor of Science;
Food Service Management, Johnson & Wales University; Associate in
Applied Science; Culinary Arts, Johnson & Wales University; 18
years of industry and teaching experience; Member of the
American Culinary Federation and
Foodservice Educators Learning
Community
>>View video of Chef Miller
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Mike
Pendergrast
Bachelor of Business Administration; Hospitality
Management & Marketing Information Systems, James Madison University;
Associate in Applied Science; Culinary Arts, Johnson & Wales University; 17
years of industry experience. Chef Pendergrast worked in some of the
top kitchens in and out of the US with five James Beard Award-winning chefs
and restraunteurs. This list includes the host of Top Chef, Tom Collichio as
well as two American Iron Chef competitors. Former Executive Sous
Chef Maggiano's; Executive Chef of On the Rox Restaurant , Richmond |
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Bruce Rowland
Associate of Occupational Studies; Culinary Arts,
The Culinary Institute of America. 25 years of industry experience;
Internationally experienced with various cultures and cuisines; Owner/Executive Chef Rowland's
Fine Dining |
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Bryan Wareham
Bachelor of Arts in Business Administration from
Catawba College; Associate of Applied Science in Culinary Arts from
Johnson & Wales University. 17 years of industry experience; 7 years as
Culinary Arts Instructor at Colonial Heights Technical Center |
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Keya
Wingfield
Career Studies Certificate in Pastry Arts, J. Sargeant
Reynolds Community College. Owner/Pastry Chef,
Candy Valley Cake Company |
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Mark Reres
Associate in Occupational Studies; Culinary Arts,
The Culinary Institute of America. 11 years of industry experience.
Reynolds Instructor since '95 |
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Brian Cooper
Associate of Occupational Studies; Culinary Arts, Pennsylvania
Institute of Culinary Arts. Executive Chef Beaver Creek Country Club, CO;
Firebirds, Richmond, VA; Regional Executive Chef Red Robin, VA; Former
Staff SGT in United States Army Military Police for 8.5 years including one
tour in Iraq 2003.
12 years of industry experience.
>>View video of Chef Cooper |
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Cynthia
Schuette
Associate of Science in Culinary Arts, Sullivan
College, Executive Sous Chef
Riverwalk Restaurant, Yorktown, VA; Former Chef de Cuisine Jillian's
Bistro, Clearwater Florida, Head Chef, City Cafe, Louisville, KY. |
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Favienne Roop
Associate in Occupational Studies, Baking & Pastry
Arts, The Culinary Institute of America; Owner/Pastry Chef,
Cakes by Favienne |
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Ka Wong, MS, RD,
CNSC
Master of Science; Clinical Nutrition, The
Chicago Medical School; Bachelor of Science; Dietetics, Drexel University |
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Crista
Galvin-Cox, MS, RD
Master of Science;
Masters of Science, Nutrition Education. 2004. Finch University of Health
Science Dietetic Internship. 1995. Presbyterian Hospital of Dallas, Bachelor
of Science, Nutrition. 1994. James Madison UniversityAmerican Dietetic
Association Member, Virginia Dietetic Association Member, Richmond Dietetic
Assoc member. |
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Ciarra C. Kent,
MS, RD
Master of Science; Family and Consumer
Sciences in Dietetics, Eastern Illinois University; Bachelor of Science;
Family and Consumer Sciences in Dietetics, Eastern Illinois
University |
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Crystal
Wynn, MPH, RD
Master of Public Health, Nutrition, University
of North Carolina at Chapel Hill; Bachelor of Science; Foods, Dietetics and
Nutrition, Delaware State University |
An excellent faculty to student ratio insures that each student will receive personalized attention and guidance. Typically,
classes range between 13 and 35 students. Each curricular student is assigned a faculty advisor who will facilitate the student's entry into and progress through the curriculum, as well as provide career planning and placement guidance. All faculty maintain office hours and they readily avail themselves for tutoring, scheduling and special needs of each student.
J. Sargeant Reynolds Community College
Center for Culinary Arts, Tourism & Hospitality
Downtown Campus | 700 E. Jackson Street | Richmond, Virginia 23219
phone: 804.523.5301 | fax: 804.786.5465 | hospitality@reynolds.edu |
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