Staff
Scott D. Anselm
Scott Anselm is the Department Chair and Faculty for the Culinary Arts Program. He has over 27 years experience in the culinary arts field. He graduated with Honors and perfect attendance from the Culinary Institute of America in 1978. His experience prior to coming to LBCC includes "front" and "back" of the house while in New York, Chef of the Holiday Award winning Couch Street Fish House and Chef /Instructor at the Horst Mager (now Western) Culinary Institute. Scott has been at LBCC since 1986.
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 over 19 years in the industry.
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."
Scott Hurley
Scott Hurley has joined the LBCC Culinary Arts Department as the Instructional Assistant for the Quantity section of the program. Prior to his joining the LBCC team, he worked as a pastry chef for the Big River Restaurant in Corvallis, Oregon, and McNary Dining Hall at Oregon State University. Chef Hurley had several years of cooking experience before attending and graduating from the LBCC Culinary Arts Progran in 2001. Since registration to the program is on a first come, first served basis, Scott feels lucky to have been able to attend the program because he was 5th on the waiting list! While he was in the program, he was active in the Culinary Arts Club and served as Co-President. He was also voted Outstanding Student by the staff. Scott is passionate about classic European cuisine combined with local ingredients. He believes food should reflect the seasons. He also enjoys baking and desserts.
Katie Newton
For several years Katie Newton has been the Instructional Assistant for the Bakery section of the Culinary Arts Program. An LBCC Culinary Arts graduate herself, Katie worked as an artisan bread maker for Alpine Bakery in Corvallis prior to joining the instructional team. While a student, Katie enjoyed being active in the Culinary Club. She participated in each of the three culinary events during the school year. Katie's special baking interests are breads of all kinds. Her talents can be sampled as she and the culinary students produce bread for retail sale to the campus population every Friday during the college terms.
