Wednesday, September 13, 2017

CVTC Hires Faculty for New Culinary Program

Jonathan Fike and Kevin Brown already working on preparations

Article Photo - CVTC Hires Faculty for New Culinary Program

Kevin Brown, left, and Jonathan Fike will lead the new CVTC Culinary Management program that will begin in August 2018.

Chippewa Valley Technical College has hired two experienced executive chefs with extensive backgrounds in restaurant and food service management to lead its new Culinary Management program.

Jonathan Fike and Kevin Brown are already working on curriculum and promotion of the program, which is accepting students for classes beginning in August 2018.

A graduate of the Culinary Institute of America in Hyde Park, NY, Fike has worked as a chef at the Hyannisport Country Club in Massachusetts, operated a pop-up restaurant at festivals around Palm Springs, Calif., and served as executive kitchen manager for King’s Seafood Company in San Diego. He became executive chef at Eisenhower Medical Center in Rancho Mirage, Calif. before leading the Culinary Arts program at Davis Technical College in Kaysville, Utah. His broad experience includes daily kitchen operations and instructing cooks on proper techniques to supervising large staffs in various work groups and managing budgets.

A 1995 graduate of New England Culinary Institute, Brown earned his bachelor’s degree in hospitality management from the institute in 2008. He served as executive chef at a Vermont resort, as a touring chef through all restaurant production areas at a Washington, D.C. restaurant, and became manager at a busy restaurant in Maryland with a staff of 40. His experience includes executive chef and management positions at healthcare facilities in Vermont. In 2006, Kevin began teaching culinary classes at Nicolet College in Rhinelander, Wis., later becoming faculty chef instructor. He created pathways for high school students in the area, leading to a doubling of the program size.

The full two-year CVTC Culinary Management program will be 60 credits, leading to an associate degree in Culinary Management. The program includes a 30-credit, one-year embedded technical diploma in Professional Cooking and a 15-credit, one-semester embedded technical diploma in Food and Beverage Safety.