Gretchen Dorn has been teaching at Hennepin Technical College since 1992. With over 20 years experience in private restaurants, hotels, and dinner theatres. Her background includes the seafood restaurant, The Anchorage of the Hilton Hotels, Dudley Riggs Dinner Theatre, and the local favorite, Jax Cafe. Her passions are for soup and sauce cookery, garde manger, and cake decorating.
Gretchen holds a bachelor of arts in Psychology/Education from St. Olaf College, Northfield, Minnesota; a diploma in Hotel and Restaurant Cookery from St. Paul College; and a masters of arts in Counseling and Psychology from St. Mary's University, Minneapolis. Before coming to HTC, she taught culinary arts at the Hubert H. Humphrey Job Corps Center, St. Paul, a residential program. Gretchen also spent three years at HTC in the position of Faculty Development and Curriculum Modification after which she was fortunate to serve for three additional years as Faculty Development Coordinator for the MnSCU Center for Teaching and Learning.
"Discovering the 'teachable moments' for each and every student is my greatest desire. I find that each student remembers a time when they were astonished at what they had just learned, at how it touched their soul and flamed their passion for the art, the true craft of cooking. A moment that made all the difference." I tell my students, 'It's called Culinary Arts, not Culinary Technology.' I'm all about 'the art part!' Every student will find a different beauty in their work--but I want them to find it! That is what will carry them through the challenges, and yes, difficulties of their culinary career."
Dave Eisenreich has 33 years hospitality experience as cook, sous chef, and chef. He continues his industry involvement as an on call chef for two caterers and as personal chef. During his 10 years at HTC, Dave has taught Introductory courses in baking, (Garde Manger, Cooking Principles, Sanitation, Culinary Math), purchasing and cost control, menu planning, human relations management, decorative works and showpiece, global cuisine, fundamentals of wine, cooking with ale and lager, bar and beverage, management and catering management.
Representing Hennepin Technical College, Dave was nominated for Award of Excellence in 2006 and Chef of the Year 2008 by the American Culinary Federation, Minneapolis Chapter. Personal interests include international travel, bicycling and catering.
Volunteerism includes: Rescue effort in Cedar Rapids, Kid's Cafe (safe house for kids) and People Serving People (homeless shelter).
Jonathan Locke began his professional career as second cook and ‘burrito boy’ at the Pink Adobe in Santa Fe, New Mexico. Over the next twenty years, he worked his way through the stations of the brigade kitchen, eventually leading kitchens in both San Francisco and Minneapolis. In 1996, he and partner Susan Rasmussen formed FoodSense, a back-of-house consulting service, providing product development help and training for restaurants and food manufacturers.
He writes a monthly column for Foodservice News, an upper midwest trade magazine, and has published consumer articles in Food & Wine, Better Homes and Gardens, and San Francisco Focus, among others. From 1995 to 1997 he was KARE-11’s ‘Health Fair Chef’, doing live weekly shoots. He has over a dozen trade videos to his credit, and makes a new one, on average, each year.
Locke began his teaching career with consumer classes in the eighties, and taught his first professional courses at Red Wing Technical College in 1994. Since then, teaching has taken more and more prominence in his culinary activities; he has been an adjunct Chef Instructor at Hennepin Technical College since 2005.
Don Wood has been a Chef Instructor at Hennepin Technical College since 1974. He has taught virtually every subject offered to students... from basics to cake decorating to quantity foods. For the past 20 years, he has been teaching the fundamentals of fine cuisine in Eden's On Campus, a restaurant designed as a teaching facility here on campus. Here the students learn the advanced skills of advanced menu planning and preparation, advanced baking, dining room service, garde manger, buffet presentation, and tableside service that include flaming dishes.
Prior to coming to HTC, Chef Wood held several positions in the industry including the executive chef position at the Holiday Inn - Charles River in Boston, day chef at the Northstar Inn in Minneapolis, and executive chef at the Fox and Hounds Supper Club in St. Paul.
He was nominated for the Minnesota State Colleges and Universities Board of Trustees' Outstanding Educator Award in 2008. Chef Wood has always had a passion for the hands-on feel of technical education and feels that it is the cornerstone for the career advancement of aspiring chefs.
Last updated by admin : 2013-11-12 08:18:05