Faculty Profiles



Instructor Name: Andrew Ashbaugh

LCB School: Las Vegas, NV

School Current Position: Adjunct Instructor – Wine Appreciation

Date Hired at School: 07/25/05

Education/Degree(s): CCSN coursework in Electronics, Computers and Business

Years in the industry: 4

Awards and/or Associations:

  • Master Sommeliers - 8/26/06

Other Positions Held:

  • The American Wine Society – (Program Chair 2005 National AWS)

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Instructor Name: Chanh Boupha

LCB School: Las Vegas, NV

School Current Position: Chef Instructor

Date Hired at School: 02/19/04

Education/Degree(s)

  • CCSN coursework
  • Apprenticeship in ice sculpting, carving, and floral design

Years in the industry: 30

Favorite Dish: Chinese, Italian, Thai and French

Hobbies:

  • Gardening
  • Racing Bikes
  • Horseback Riding

Awards and/or Associations:

  • American Federation, Inc.
  • LCB-LV Chef Instructor Certificate

Other Positions Held:

  • Banquet Chef – Castaways Hotel, Las Vegas, NV
  • Chef Garde Manger – Bally’s Hotel & Casino, Las Vegas, NV
  • Chef Decorator – Imperial Palace, Las Vegas, NV

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Instructor Name: Gary Brant

LCB School: Las Vegas, NV

School Current Position: Chef Instructor

Date Hired at School: 07/09/07

Education/Degree(s)

  • Bachelor of Science, Hotel Administration – University of Nevada Las Vegas
  • Master of Science, Hotel Administration – University of Nevada Las Vegas

Years in the industry: 44

Favorite Dish: BBQ

Hobbies:

  • Bowling
  • Spending time with family

Awards and/or Associations:

  • ServSafe Advanced Certificate - 2008
  • Certified Instructor and Registered ServSafe Examination Proctor
  • Active member of American Culinary Federation since 1994

Other Positions Held:

  • Pastry Chef – Caesars Palace, Las Vegas, NV
  • Adjunct Professor, University of Nevada Las Vegas
  • F&B Supervisor, Pastry Chef, and Back of House Trainer positions, Excalibur Hotel & Casino, Las Vegas, NV

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Instructor Name: Adam Bruce

LCB School: Las Vegas, NV

School Current Position: Chef Instructor

Date Hired at School: 1/19/06

Education/Degree(s)

  • Associate of Occupational Science in Culinary Arts, Culinary Institute of America

Years in the industry: 21

Favorite Dish: Osso Bucco

Hobbies:

  • Reading
  • Movies
  • Sports

Awards and/or Associations:

  • Food and Beverage Directorate (FoodTrak)
  • Food & Show Competition Program
  • Classical Cuisine Program
  • Sauce Workshop Program

Other Positions Held:

  • Sous Chef – Marche Bacchus, Four Seasons Hotel
  • Private Chef
  • Chef/Consultant – Weir & Associates, Foster City, California

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Instructor Name: Ryan Carson

LCB School: Las Vegas, NV

School Current Position: Chef Instructor

Date Hired at School: 04/26/04

Education/Degree(s): AAS in Restaurant Management, University of Southern Nevada

Years in the Industry: 26

Favorite Dish: Anything German!

Hobbies:

  • Golf
  • Recipe Development
  • Cooking

Awards and/or Associations:

  • American Culinary Federation
  • Food & Beverage Directorate (FoodTrak)
  • Certificate of Professional Development

Other Positions Held:

  • Executive Chef — Sodexho Marriott Corporation, Las Vegas, NV
  • Chef Consultant — Café Michele, Las Vegas, NV
  • Catering By Carsons — Family Business

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Instructor Name: Claude Cevasco

LCB School: Las Vegas, NV

School Current Position: Chef Instructor

Date Hired at School: 07/18/05

Education/Degree(s) Mutuelle Des Cuisiniers de France, Diplome of Honeur

Years in the industry: 35

Favorite Dish: Duck

Hobbies:

  • Golf
  • Cooking
  • Music

Awards and/or Associations:

  • Management Development
  • Diploma of Membership Les Amis d’Escoffer Society, Inc.
  • American Culinary Federation Education Institute, Inc.

Other Positions Held:

  • Chairman "Les Amis D" Escoffier Society, Las Vegas
  • President ICS International Consulting Solutions llc. USA
  • Director Board of Resort Villas – Las Vegas

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Instructor Name: Mary Clarke

LCB School: Las Vegas, NV

School Current Position: Chef Instructor

Date Hired at School: 04/29/05

Education/Degree(s):

  • Bachelor of Arts in Women’s Studies, University of Washington, Seattle
  • California Culinary Academy

Years in the Industry: 18

Favorite Dish: French Cuisine

Hobbies:

  • Floral Arrangements
  • Cooking
  • Reading

Awards and/or Associations:

  • FENI Educators Summit (Foodservice Network International)
  • Food & Beverage Directorate – Le Cordon Bleu Las Vegas
  • Court of Master Sommeliers Intro Course Examination

Other Positions Held:

  • Executive Chef — Café Flora, Seattle, WA
  • Chef – Sheraton Palace Hotel, San Francisco, CA
  • Private Chef — Seattle, WA

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Instructor Name: Valentina Columbo

LCB School: Las Vegas, NV

School Current Position: Chef Instructor, Wine & Beverage

Date Hired at School: 1/24/04

Education/Degree(s): Bachelor of Science in Hotel Administration — University of Nevada Las Vegas

Years in the Industry: 36

Favorite Dish: “Dish in a bowl”

Hobbies:

  • Alpine Skiing
  • Golf
  • Bicycling

Awards and/or Associations:

  • School of Beverage Service Proficiency Certification - Certificate
  • Certificate of Achievement Academic Accomplishments (UNLV)
  • Certificate of Accomplishment Techniques & Flavor Development

Other Positions Held:

  • Cuisine Club Dining Social Club for Las Vegas
  • LCB Wine Club ( Advisor)
  • American Culinary Federation

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Instructor Name: Carlos Fernandez

LCB School: Las Vegas, NV

School Current Position: Chef Instructor

Date Hired at School: 01/09/06

Education/Degree(s):

  • Certified Culinary Diploma of Arts & Hotel Administration
  • Claremont Mesa Community College, San Diego, CA

Years in the industry: 16

Awards and/or Associations:

  • Le Cordon Bleu College Food & Beverage Directorate, Certificate Training Program
  • La Foundation Le Cordon Bleu Art Culinaire Certificate - Cuisine Training Program
  • Culinary Excellence Award 2000 Medallion, Las Vegas, NV
  • Culinary Excellence Award 2001 Medallion, Chicago, IL

Other Positions Held:

  • Assistant Executive Chef - Aladdin Hotel and Casino, Las Vegas, NV
  • Savoia Restaurant (French Cuisine), Las Vegas, NV

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Instructor Name: Ernestina Guthrie

LCB School: Las Vegas, NV

School Current Position: Chef Instructor

Date Hired at School: 01/05/04

Education/Degree(s): Degree at CCSN A.A.S., in Culinary Arts, Las Vegas, NV

Years in the Industry: 20

Favorite Dish: French & Tex-Mex Cuisine

Hobbies:

  • Scuba Diving
  • Landscaping
  • Camping & Hiking

Awards and/or Associations:

  • ACF Junior Member (Western Conference Gold Medal
  • Certificate of Professional Development (CEC)
  • Le Cordon Bleu College Culinary Arts — Food & Beverage Directorate
  • ServSafe Certification

Other Positions Held:

  • Creative Cuisine Catering Business License for the City of Henderson
  • Congressional Certificate Fraternity of Executive Chef’s of Las Vegas, Jr. Member since 2001

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Instructor Name: Wendy Jordan

LCB School: Las Vegas, NV

School Current Position: Chef Instructor

Date Hired at School: 01/05/05

Education/Degree(s): Associate Degree of Culinary Arts – Culinary Institute of America

Years in the industry: 20

Favorite Dish:

  • There are too many to say, I just love to eat!

Hobbies:

  • American Sign Language
  • Movies
  • Books

Awards and/or Associations:

  • National Restaurant Association
  • DiRona Award
  • Best Restaurant Off the Strip (Rosemary’s Restaurant)

Other Positions Held:

  • Chef de Cuisine – Rosemary’s Restaurant, Las Vegas, NV
  • Chef – Peristyle Restaurant, New Orleans, LA
  • Lunch Chef – Bayona, New Orleans, LA

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Instructor Name: David Keith

LCB School: Le Cordon Bleu College of Culinary Arts

School Current Position: Chef Instructor

Date Hired at School: 10/23/06

Education/Degree(s): Bachelor of Science in Hotel Administration – University of Nevada Las Vegas

Years in the industry: 28

Favorite Dish: Foie gras

Hobbies:

  • Reading
  • Wine Tasting
  • Travel

Awards and/or Associations:

  • Food & Beverage Directorate Food Track Training
  • Certificate of Completion CECLYNX Interpersonal Communication

Other Positions Held:

  • Food & Beverage Manager - Dragon Ridge Country Club, Las Vegas, NV
  • Executive Chef Red Rock Country Club, Las Vegas, NV
  • Corporate Manager Fortune 500 Executive Dining, Los Angeles, CA Guckenheimer Enterprises Inc.

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Instructor Name: Estella Kelly

LCB School: Las Vegas, NV

School Current Position: Chef Instructor Pastry and Baking

Date Hired at School: 02/12/08

Years in the industry: 12

Favorite Dish: Paella

Hobbies:

  • Cooking
  • Travel
  • Fishing

Education/Degree(s):

  • Associate in Science, Johnson & Wales University
  • College of Culinary Arts, North Miami, FL
  • Certified NRA Applied Food Service Sanitation
  • Current Member of American Culinary Federation

Awards and/or Associations:

  • Le Cordon Bleu College of Culinary Arts, Instructional Technology Certificate – CEC Program
  • Certificate of Professional Development CECybrary Workshop
  • ServSafe Certification Accredited Program

Other Positions Held:

  • Executive Pastry Chef, Baleen Restaurant, Grove Isle, Coconut Grove, FL
  • Pastry Chef, Ortanique on the Mile, Coral Gables, FL
  • Pastry Chef & Baker, The Heights Restaurant, Coral Gables, FL

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Instructor Name: Jason Kupper

LCB School: Las Vegas, NV

School Current Position: Chef Instructor

Date Hired at School: 2/28/05

Education/Degree(s):

  • Bachelor of Science in Natural Resources & Environmental Engineering, Purdue University
  • Associate of Occupational Studies Scottsdale Culinary Institute, Scottsdale, AZ

Years in the industry: 18

Favorite Dish: Ice Cold Kumamot Oysters with Cristal Champagne

Hobbies:

  • Wilderness Survival
  • Food Photography
  • Playing Thomas the Train with my daughter

Awards and/or Associations:

  • 2004 Wine Spectator Las Vegas Best Chefs & Rising Stars
  • 1999 Recipient IACP/AIWF Continuing Education Scholarship
  • Le Cordon Bleu Ottawa Culinary Arts Work Shop
  • Le Cordon Bleu Cuisine Training LA Foundation, Le Cordon Bleu Art Culinary Certificate

Other Positions Held:

  • Executive Sous Chef, Charlie Palmer’s Steak Four Seasons, Las Vegas, NV
  • Sous Chef, Charlie Palmer’s Dry Creek Kitchen, Healdsburg, CA
  • Chef Tournant, Bouchon, Yountville, CA
  • Catering Chef, Linda Thomas Catering, Yountville, CA

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Instructor Name: Sheri R. Lang

LCB School: Las Vegas, NV

School Current Position: Instructor

Date Hired at School: 11/13/06

Education/Degree(s):

  • Bachelor of Science in Business Management University of Phoenix, Phoenix, AZ
  • Master of Science Business Management University of Phoenix, Phoenix, AZ

Years in the Industry: 3

Awards and/or Associations:

  • American Culinary Federation Educator Development Series
  • Certificate of Professional Development CEC Program

Other Positions Held: Department Manager, Bertolini’s at Caesars Palace, Las Vegas, NV

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Instructor Name: Heinz Lauer

LCB School: Las Vegas, NV

School Current Position: Executive Chef and Culinary Department Chair

Date Hired at School: 05/03

Education/Degree(s):

  • Master of Science in Hotel/Restaurant Management — Breyer State University
  • Certified Executive Chef by the American Culinary Federation
  • Certified Food and Beverage Executive by the American Hotel and Motel Association
  • Certified Culinary Professional by the International Association of Culinary Professionals
  • Certified Culinary Educator by the German Government

Years in the Industry: 37

Favorite Dish: Hungarian Goulash

Hobbies:

  • Scuba Diving
  • Motorcycling
  • Dog “Odyssey” (Oddy)

Awards and/or Associations:

  • American Culinary Federation (ACF) Western Region Educator of the Year 2009
  • Chef of the Year 2004 for the Las Vegas Chapter of the American Culinary Federation
  • Recipient of the World Gourmet Summit America Founders Trophy of 2004.
  • Honorary President of the prestigious “Les Ami’s d’ Escoffier Society” China
  • Chef Rotisseur to the Confrerie de la Chaine des Rotisseurs
  • Member of the International Food and Beverage Forum Hall of Fame Society of the World Gourmet Club
  • Antonin Carême Medal holder

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Instructor Name: Jason Labahn

LCB School: Las Vegas, NV

School Current Position: Chef Instructor

Date Hired at School: 11/01/06

Years in the industry: 6

Education/Degree(s): Associates Degree in Culinary Arts, Lincoln College of Technology, West Palm Beach, FL

Other Positions Held:

  • Executive Chef Grand Caymanian Resort, Grand Cayman Island
  • Sous Chef Nobhill, MGM Grand Resort, Las Vegas, NV
  • Sous Chef Bellagio Resort, Las Vegas, NV

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Instructor Name: Aminta Martinez-Hermosilla

LCB School: Le Cordon Bleu College of Culinary Arts, Las Vegas, NV

School Current Position: Faculty Instructor - Food Safety & Nutrition

Date Hired at School: 01/15/04

Education/Degree(s):

  • Bachelors Degree in Food Service Management - Catholic University of Valparaiso, Chile
  • Certified ServSafe Instructor and Proctor
  • HACCP Certified

Years in the industry: 20 years

Favorite Dish: Empanadas (from Chile)

Hobbies:

  • Cooking
  • Photograph
  • Craft (shadow boxes)

Awards and/or Associations:

  • American Culinary Federation
  • American Diatetic Association
  • Mortgage Lending Division

Other Positions Held:

  • Chair of the Curriculum Committee at Le Cordon Bleu College of Culinary Arts Las Vegas
  • Spanish instructor at former CCSN and Culinary Spanish instructor at Le Cordon Bleu College of Culinary Arts Las Vegas
  • Mortgage Agent, Las Vegas, NV

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Instructor Name: James McParland

LCB School: Las Vegas, NV

School Current Position: Chef Instructor

Date Hired at School: 01/05/04

Years in the industry: 36

Favorite Dish: Pasta

Hobbies:

  • Golf
  • Reading

Education/Degree(s):

  • American Culinary Federation Apprentice Program Food and Sanitation, Chicago, IL

Awards and/or Associations:

  • Instructional Technology Le Cordon Bleu Culinary College of Arts Las Vegas
  • Certificate of Professional Development CECybrary
  • ServSafe Certification Accredited Program
  • Le Cordon Bleu College of Culinary Arts Food & Beverage Directorate
  • FoodTrak certification

Other Positions Held:

  • Chef/Owner The Wild Mushroom Restaurant, Burlington, WI
  • Chef Instructor Butchering & Charcuterie CCSN, Las Vegas, NV
  • Sous Chef Gold Strike Hotel & Gambling Hall, Jean NV

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Instructor Name: Anthony Minadeo

LCB School: Las Vegas, NV

School Current Position: Chef Instructor

Date Hired at School: 10/1/07

Years in the industry: 5

Favorite Dish: Italian

Hobbies:

  • Golf
  • Reading
  • Music

Education/Degree(s):

  • Associates of Arts Degree - American Culinary Institute, Hyde Park, NY

Awards and/or Associations:

  • Institutional Technology Le Cordon Bleu College of Culinary Arts
  • Le Cordon Bleu College of Culinary Arts Cultural Diversity Certificate

Other Positions Held:

  • Chef, N9NE Steakhouse, Las Vegas, NV
  • Sous Chef, Wild Sage Café, Las Vegas, NV
  • Line Cook, Spago, Caesars Palace, Las Vegas, NV

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Instructor Name: Lucy Reyna-Howell

LCB School: Las Vegas, NV

School Current Position: Instructor, American Politics

Date Hired at School: 05/24/04

Education/Degree(s):

  • Master in Public Administration - University of Texas, El Paso, Texas
  • Doctor of Philosophy – Political Science - University of California, Santa Barbara, CA
  • Master of Arts Foreign Language – University of Nevada Las Vegas

Years in the Industry: 17

Favorite Dish: International Cuisine

Hobbies:

  • Cooking
  • Music
  • Art

Awards and/or Associations:

  • Classroom Management Certificate
  • Collaborative Learning and Effective Education
  • Certified freelance translator, English/Spanish for Department of Justice (FBI)

Other Positions Held:

  • Adjunct Instructor Political Science — Community College of Southern Nevada, Las Vegas, NV
  • Nevada Tobacco Prevention Coalition, Las Vegas, NV
  • Student Advisor Detroit College of Business, Dearborn MI

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Instructor Name: Miguel Rosales

LCB School: Las Vegas, NV

School Current Position: Chef Instructor Baking & Pastry Arts

Date Hired at School: 04/29/05

Education/Degree(s): A.A.S. Baking & Pastry of Arts, Jason & Wales University, Providence, RI

Years in the Industry: 14

Favorite Dish: Crème Brule

Hobbies:

  • Going to the Gym
  • Fixing things around the house
  • Gardening

Awards and/or Associations:

  • Certificate of Professional Development — CECybrary Workshop
  • Le Cordon Bleu’ College of Culinary Arts, Food & Beverage Directorate
  • Certificate of Professional Development, Le Cordon Bleu’ College of Culinary Arts

Other Positions Held:

  • Pastry Chef de Partie Wynn Las Vegas, Las Vegas, NV
  • Pastry Chef Paris Las Vegas Hotel & Casino, Las Vegas, NV
  • Lead Baker Stratosphere Hotel & Casino, Las Vegas, NV

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Instructor Name: Gilbert Stouvenot

LCB School: Las Vegas, NV

School Current Position: Chef Instructor

Date Hired at School: 08/25/05

Education/Degree(s):

  • College Hotelier de, Strasbourg, France
  • B.A. Degree Business Management; University of Nevada Las Vegas

Years in the industry: 50 Years

Favorite Dish: Loves it all!

Hobbies:

  • Cooking
  • More Cooking
  • Eating My Cooking

Awards and/or Associations:

  • Le Cordon Bleu College of Culinary Arts Las Vegas Instructional Technology
  • CECybrary Certificate of Professional Development
  • Le Cordon Bleu College of Culinary Arts Food & Beverage FoodTrak Directorate

Other Positions Held:

  • Executive Chef, Vice President of Food & Beverage, United Resorts International, Las Vegas, NV
  • Manager, Chef Black & White Meat Market and Caterer, Henderson, NV
  • Corporate Chef, Roberto’s Taco Shops, El Paso, TX

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Instructor Name: Lawrence Watson

LCB School: Las Vegas, NV

School Current Position: Chef Instructor International Cuisine

Date Hired at School: 08/30/04

Education/Degree(s):

  • Associate of Occupational Studies, The Culinary Institute of America, Hyde Park, NY
  • Associate of Applied Science in Hotel-Restaurant Management; Middlesex County College, Edison, New Jersey

Years in the industry: 30

Hobbies:

  • Travel
  • Music
  • Art

Favorite Dish:

  • Any Asian Dish

Awards and/or Associations:

  • Le Cordon Bleu College of Culinary Arts Instructional Technology
  • Le Cordon Bleu College of Culinary Arts Certificate of Professional Development
  • Le Cordon Bleu College of Culinary Arts Food & Beverage FoodTrak Directorate

Other Positions Held:

  • Executive Chef, Northeast Regional Room, Galleria, Washington, DC
  • Executive Chef & Catering Director, “In Our Kitchen”, Providence, NJ
  • Control Manager, The Neiman Marcus Group, Las Vegas, NV

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