Faculty and Staff

Sarah Booth

 

 

Sarah Booth

Dale Christy

 

 

Gretchen Manning

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.

John Jarschke

 

 

John Jarschke

John Jarschke is Faculty in the Culinary Arts Department. 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

Sami Hopson

 

 

Sami Hopson

 

Andrew Wadlow

 

 

 Andrew Wadlow

Andrew Wadlow is the Catering Chef for campus. He graduated from the program in 2005 and has worked in several food service venues ranging from educational food service, health care dining and fine dining. Andrew enjoys working in the LBCC Culinary Arts Department because of its hands on, fundamental approach to teaching. Andrew had been a part or our team since 2012.

Josh Green

 

 

Joshua Green

Joshua Green is Faculty in the Culinary Arts Department. He graduated from Western Culinary Institute in 2006 and has worked in several food service venues ranging from higher education food service, resort dining, and hotel dining where he gained much of his experience in banquets, fine dining and casual dining. Joshua is very passionate about supporting local artisans, farmers and ranchers. He spends much of his free time at local farms, learning about their practices and supporting sustainable principles. He hopes to pass on his passion to the next generation of chefs through his teaching at LBCC.

Stacy Lebar  

 Stacy Lebar

Stacy Lebar joined the staff in 2016. For years, Stacy has enjoyed developing her expertise at combining the creativity and artistry of cooking with the fundamentals of French cuisine. She’s spent most of her life satiating hungry crowds, whether at home with her extensive family, in corporate food service and restaurant venues or while catering special events. Her flair for creating tasty and unique flavor profiles, along with her penchant for fresh and local ingredients, are what people love.


In 2014, Stacy took another step in her culinary career by graduating from the Linn Benton Culinary Arts Program, which allowed her to expand her opportunities in the field she loves. When given the opportunity to come back to LBCC as an instructor, Stacy was happy for the chance to share her knowledge and passion with future chefs.