Faculty and Staff

Todd Ketterman 1  

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

 

Dale Christy

 

Gretchen Manning

     

                                                      Sarah Booth

 

 

Sarah Booth

Sarah Booth is an Instructional Assistant in the Culinary Arts Program, teaching first year culinary students in the pantry kitchen to create delicious food. Sarah’s love of food and cooking developed naturally from her love of plants and farming. She believes that food is the solution to most of our problems; food prepared well with good ingredients from healthy sources can improve the wellbeing of those who grow and produce it, those who prepare it and those who eat it. Sarah is both proud and honored to have the opportunity to share her passion for preparing good, healthy food in this wonderful culinary program. Her background is in growing food; with a bachelor’s degree in horticulture and extensive experience working with local farms to source fresh, local ingredients. She graduated from the LBCC Culinary Program in 2011. She has worked in restaurants, for a catering company on Martha’s Vineyard and for a fabulous small bakery on the Oregon Coast. Sarah owns her own small business selling crepes at local farmers markets. She loves sharing the experience of being a food entrepreneur with her students.

     

 Audrey Wales                                                                                    

 

   

Audrey Wales

Audrey Anderson is a Instructional Assistant and Community Education Instructor for LBCC, who works with students and individuals to educate and expand their culinary knowledge and build their own unique styles of cooking. Audrey believes in forging meaningful relationships with ingredients, local farms, and the community. She has a specific love for the Pacific Northwest, and likes to emphasize on the nature of food in its beautiful simplicity and complexity. With a demonstrated history of working in management positions and the hospitality industry, she has been drawn to educating for most of her professional life. Audrey has an experienced banquet background, alongside a background in fine dining and haute locavore cuisine. Audrey holds two AAS degrees from the Oregon Coast Culinary Institute - one in Culinary Arts and the other in Baking and Pastry Arts.

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 LBCC 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.