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Faculty and Staff

Kathy Body

 

 

Kathy Body

Kathy is the Instructional Assistant in the Pantry area. She has been employed at LBCC since 1989. Originally from California, Kathy has 20 years of experience in a variety of food service operations. Quote: "I love my job in LBCC's Culinary Arts program. I enjoy meeting new people and sharing all the fun that we have learning about the world of food."

Dale Christy

 

 

Dale Christy


Scott Hurley

 

  Scottie Hurley

Scottie Hurley has been teaching at LBCC since 2003 in the Culinary Arts Program. He currently helps run the Santiam Restaurant. Scottie is passionate about local food and volunteers countless hours outside the program helping to promote seasonal cooking. He is also a board member for Ten Rivers Food Web.

John Jarschke

 

 

John Jarschke

John Jarschke is Faculty in the Culinary Arts Department at LBCC. He holds diplomas from the Horst Mager Culinary Institute, and Western Business College, also an AA Degree from Oregon Institute of Technology. Before coming to LBCC, John worked as Chef at the Book and Tea Shop in Eugene, Oregon; Pastry Chef at Fall Creek Bakery and Cafe Zenon. He also worked with Stephanie Pearl-Kimmel at King Estate Winery and in Corvallis as the Pastry Chef at West Brothers BBQ. He has worked in the industry since 1984 and been with us since 1998. John volunteers each summer at the International Pinot Noir Celebration.

John has teamed with Matt Bennett of Sybaris for many fund raising events which led him to join the teams going to The James Beard House in Manhattan twice.  John also participated with Matt at Feast Portland.

John has participated in The International Pinot Noir Celebration(IPNC) since 1994, taking students to expose them to the industry and current food trends.

Todd Ketterman

 

Todd Ketterman

Todd Ketterman is the Department Chair and Faculty for the Culinary Arts Program. He started his culinary experience in 1991 at Western Culinary School in Portland, Oregon, and has attended several continual education classes at the Culinary Institute of America. Todd's career has taken him all over the west coast working primarily at country clubs. He has worked at Skamania Lodge in the Columbia Gorge and also Brasserie Montmarte, a busy downtown Portland restaurant. "The Northwest, and specifically the Willamette Valley, is an incredible place to work as a chef," says Todd, "We are very fortunate to have so many resources at our fingertips including market fresh seafood, local produce, pasture raised animals and a thriving beer and wine industry." Todd has been at LBCC since 2009