Culinary Arts, Nutrition and Food Systems
Chef Stacy Lebar joined the staff in 2016. She is the Quantity Instructor, and Culinary Arts Part Time Faculty. 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. Stacy loves being outside, camping and hiking with her family and she has a passion for connecting people with food.
Chef Jesse is Part Time Faculty and the Restaurant Instructor for The Santiam Restaurant here on campus. Jesse teaches students how to successfully run a full service establishment both wait staff, restaurant managers and back of house.
Jesse graduated from LBCC’s culinary program in 2013. Shortly after she joined the food industry becoming a jack of all trades. She spent her time in many fast paced kitchens, hospitality services and management positions.
She brings with her over 13 years of experience in the industry. Jesse is passionate about teaching students the meaning of delicious, wholesome food and helping students find their own talents and techniques within the culinary world.
Sarah Booth is an Instructional Specialist in the Culinary Arts Program, teaching restaurant account management classes and teaching 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 well-being of those who grow and produce it, those who prepare it, and those who eat it.
Sarah has a Bachelor's degree in Horticulture and an Associate degree in Culinary Arts. Her experience ranges from high end catering on the east coast to small scale baking on the west coast and restaurant work in between. She owns her own small food business selling crepes and the Corvallis Farmers Market and loves to share that experience with her students.
Chef Joshua Green is the Department Chair and Faculty for Linn Benton Culinary Arts. He works with students and culinarians to refine their unique skills and interests in cooking.
Joshua is passionate about supporting and building community through relationships with local artisans, farmers, and ranchers.
Joshua has worked with many diverse foodservice and hospitality venues since early 2003, including higher education foodservice, resort dining, and restaurant consulting services, where he gained an experienced background in management, banquets, fine dining, and casual dining. Joshua has been with Linn Benton since 2016.
Josh holds an Associates in Applied Science, Culinary Arts Emphasis, from Western Culinary Institute in Portland.
As an avid outdoorsman, when Josh is not in the kitchen with students, you can find him giving guided fishing tours along the Oregon Coast and in the Willamette Valley, as well as making his famous pizzas, and spending time with his wife and daughters.
Chef Gretchen's passion for food started at a very young age. Growing up in a very large multi cultural family, all gatherings revolved around food! Her earliest memories of cooking are being stood on a chair so she could reach the counter to help make tamales. It only came natural that food became her path.
Her professional career started in 1989 at the age of 16, since that time she has worked in all facets of the food industry, from being a Pastry chef to the Inventory and Packaging Manager for Wonder Bread/ Hostess.
In 2011 she decided to attend Culinary School at LBCC, and this is where she found her home. After graduating she knew she wanted every student that attended Culinary School to have the same wonderful lasting experience she had. Starting as Hearth Instructor, moving to Pastry Instructor to now Faculty, LBCC Culinary is her passion.
Gretchen believes that food should be fun and exciting. It brings lasting memories and builds community.
Chef Audrey Anderson is the Pastry Instructor, Culinary Arts Part Time Faculty, and a Culinary Arts Instructor for Extended Learning at Linn Benton Community College 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. Audrey has an experienced banquet background, alongside a background in fine dining and haute locavore cuisine.
Audrey holds two AAS from the Oregon Coast Culinary Institute, one in Culinary Arts, and another in Baking and Pastry Arts.
In addition to educating, Audrey owns a catering and event company in the Pacific Northwest, Roux Events & Catering, and prides herself in working with local vendors and individuals to create memorable experiences.
When Audrey is not inside cooking, she is outdoors with her family exploring what the dispersed nature of Oregon has to offer.
Chef Lily Bender is an Instructional Assistant in the Linn-Benton Culinary Arts Program. Lily is a graduate of the University of Oregon, earning a Bachelor of Arts with dual majors in Business Administration and Japanese Culture. She also holds Certificates of Completion from Kapiolani Community College in Culinary Arts and Patisserie, followed by a Masters in Business Administration from the University of Hawaii Shidler College of Business.
Lily brings over ten years of working in food production for a worldwide coffee chain, as well as catering and event planning. She is dedicated to broadening the palate of our students, as well as the community in her Community Education classes at LBCC. Lily believes that food can unite people.
“Food is our common ground, a universal experience.” - James Beard