Full-Time Faculty
Chef David F. Schneider C.E.C., C.C.E. has been with the College since 1979 and has transformed the award-winning Culinary Arts department into one of Michigan’s premier culinary schools. He has held positions at some of Michigan’s finest restaurants. He is co-manager of Team Macomb, the College’s culinary competition team. Team Macomb took three gold, thirteen silver, and two bronze medals at the 1996, 2000, 2004, and 2008 IKA Culinary Olympics in Germany. In national competition, Chef Schneider has earned one gold medal, one silver medal, and best of show. At the 2004 IKA Culinary Olympics, he earned a silver medal. He has been awarded ACF Chapter Chef and Educator of the Year, and ACF Presidential Medallion. Chef Schneider earned his A.O.S. degree from The Culinary Institute of America in 1973.
Chef Jeffrey S. Wolf C.C.C. specializes in hot food cookery and ice carving. He has been a faculty member at Macomb since 1984 and has more than thirty-five years of experience in the industry. Chef Wolf coaches the Macomb Ice Carving Team. They have won two United States national championships. He is also the coach of the culinary arts team for Skills U.S.A. His students have won numerous awards including the national championship for culinary arts. He is a past board member of the Michigan Chefs de Cuisine Association. Chef Wolf earned his A.O.S. degree from The Culinary Institute of America in 1978.
Chef Francois Faloppa C.E.P.C., C.C.E. has been an instructor at Macomb Community College since 1996. He has held various positions as a Pastry Chef and baker in Monaco, France and the United States. Chef Faloppa was also co-owner of Francois-Richard Pastry Shop in Sterling Heights. He graduated from Ecole Hoteliere de Nice, France, with a C.A.P. Patisserie, European Apprenticeship Program in 1982.
Chef Scott O’Farrell C.E.C., C.E.P.C., C.C.A. has been an instructor of culinary arts at the Macomb Culinary Institute since 2002. He has spent the majority of his professional career working in some of the finest private clubs in Michigan, and was Executive Chef of the PGA Tour. Chef O’Farrell was a member of the United States Culinary Team in 1992 and 1996. In 2000, he was team captain of the Michigan Culinary Team. He is co-manager of Team Macomb, and competed professionally in the 1996, 2000, 2004, and 2008 world-renowned IKA Culinary Olympics. He has won over thirty medals and awards throughout his career, including Olympic gold medal, gold medal and the “World Association of Cook Society Cup” at the prestigious Sebastian Kniepp Wanderpokal competition in Germany. Chef O’Farrell is an approved Certified Master Chef candidate. He earned his A.O.S. degree Culinary Arts from The Culinary Institute of America in 1989.
Adjunct Faculty
Chef Gary Beaubien C.W.P.C. has over twenty-four years experience in the baking industry. He has been a faculty member at Macomb Community College since 2009. His experience includes various positions as Pastry Chef at Oakland Hills Country Club in Bloomfield Hills, Sheraton Hotels, Borman’s Inc., and Francois-Richard Pastry Shop in Sterling Heights. He is the former owner/operator of Beaubien’s Pastries for over eight years. He is also a pastry consultant for a local restaurant. Chef Beaubien earned his A.A.S. degree in Culinary Arts at Oakland Community College in 2009.
Carla Cardellio M.B.A. is an instructor of culinary, marketing, and hospitality classes online at Macomb. She has been a faculty member at Macomb Community College
since 2003. Carla grew up in the restaurant business, managing business operations while attending college. She has held positions in purchasing, sales, and event management/PR. In 2003, Carla became a certified online instructor and now designs and instructs courses online. She earned her M.B.A. degree from Wayne State University in 1990, and her B.A. in Business degree from Michigan State University in 1987.
Chef Pat Dinco C.E.P.C. is a specialist at Mascari Food Brokers. She has been a faculty member at Macomb Community College since 2002, specializing in wedding cakes and cake sculptures. As a member of Team Macomb 1996, Chef Dinco was awarded a silver medal at the IKA Culinary Olympics in Germany. She has also won numerous gold and silver medals in local and national competitions. She is a member of the International Cake Exploration Society (ICES). Chef Dinco earned her A.A.S. degree in Culinary Arts from Macomb Community College in 1996.
Michelle Estell R. S. has worked at the Oakland County Health Division since 1995, and became a Registered Sanitarian through the State of Michigan in 1997. She has been an adjunct faculty member at Macomb Community College since 2009. Michelle earned a Bachelor of Science degree in Environmental Health Science from Eastern Kentucky University in 1991, and a Master of Science Administration, General Administration from Central Michigan University in 2008.
Katherine Grech has thirty years combined experience in banquets, catering, restaurant and dining consultation. She has been an adjunct faculty member at Macomb Community College since 2004, teaching Table Service. Kathy has been employed by the College since 1982, and has also served as dining room supervisor at the Center Stage restaurant. She earned a Certificate, Professional Food Service, at Macomb Community College in 1984.
Chef Jeffrey Hammer C.E.P.C. has over twenty-three years experience in the baking and pastry industry. He has been an adjunct faculty member at Macomb Community College since 2004. He is currently the Executive Pastry Chef at the Detroit Athletic Club. In addition to his years of experience, he has completed advanced training courses at the Ewald Notter School of Pastry Arts, the French Pastry School, and the International School of Sugar Art. He is an active national chapter member of the American Culinary Federation. Chef Hammer earned his A.O.S. Culinary Arts degree at Henry Ford Community College in 1993.
Rene Hewitt-Lichota R. S. has worked for the Macomb County Health Department since 1982. She has been a supervisor in the food protection program since 1998. Rene has been an adjunct faculty member at Macomb Community College since 2008. During her tenure with Macomb County, she has conducted inspections at restaurants and reviewed plans for new restaurant construction. She has also served on numerous statewide professional committees that review, develop, and administer the laws and regulations that govern food protection in Michigan. Rene earned a Bachelor of Science degree in Environmental Health from Ferris State University in 1982, and a Master of Science degree in Administration from Central Michigan University in 1990.
Chef Ray Hollingsworth C.E.C. is a Certified Executive Chef at the Best Western Sterling Inn/Loon River Café in Sterling Heights. He has been an adjunct faculty member at Macomb Community College since 1993. Chef Hollingsworth has worked at the Grosse Pointe Yacht Club and the Lochmoor Country Club in Grosse Pointe Woods. He has earned numerous competition awards, including gold medals at the 1991 Chicago International Competition and the 1992 IKA Culinary Olympics held in Frankfurt, Germany. He served as advisor to Team Macomb in 1996. He is a member of the Michigan Chefs de Cuisine Association. Chef Hollingsworth earned his Culinary Arts Certificate from Oakland Community College in 1981 and his Associate Degree from Oakland Community College in 2010.
Chef James Kokenyesdi C.E.C. is Food Service Supervisor at St. Clair County Community Mental Health Authority. He has been an adjunct faculty member at Macomb Community College since 2007. Chef Kokenyesdi has been in the hospitality industry since 1985. He has worked for many fine establishments in the metro Detroit area. He was named “Chef of the Year” by the Detroit Chef’s 200 Club. Chef Kokenyesdi earned an A.O.S. degree from The Culinary Institute of America in 1992 and a B.B.A. from Baker College in 2009.
Chef Daniel Lowry is Managing Partner/Corporate Chef of Red Goose Spice Company. He has been an adjunct faculty member at Macomb Community College since 1996. He is a consultant chef to several southeast Michigan restaurants. He also served as restaurant owner, Executive Chef at the Somerset Inn, Sales Manager/Purchaser for a full service dairy, and Corporate Chef/Director of Operations for Fishbones Restaurant Group. He is a member of the Michigan Chefs de Cuisine Association. Chef Lowry graduated from The Culinary Institute of America in 1978.
Patrick Mach C.S.S.I., MEd. has been with the Macomb Community College Culinary Arts program since 2004, specializing in beverage management operations. He has twenty-five years experience working in beverage management service. Patrick is a consultant with Restaurant Strategic Solutions. From 2001-2006, he served/managed at Liberty Park, Waves Chili and Grill, Premiere Center, and the International Auto Show Firehouse. Patrick has been a certified ServSafe instructor in Alcohol Awareness since 2005. He earned his MEd. at American Intercontinental University in 2004, and his B.B.A. from Walsh College in 1993.
Chef Rick Michels C.E.P.C. has over thirty years of experience in the baking and pastry industry. He has been an adjunct faculty member at Macomb Community College since 2003. He is currently Executive Pastry Chef at Give Thanks Bakery and Café in downtown Rochester. His experience includes Pastry Chef at the Sterling Inn, production and specialty baking at Borman’s Inc., and employment at several local bakeries. In addition, he was co-owner of Francois-Richard Pastry Shop for over eight years. Chef Michels is a frequent guest speaker for the Cuisine du Jour instructional series sponsored by Trevarrow Inc. of Auburn Hills.