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About the Faculty

The Culinary Arts program instructors represent a wide range of experiences and expertise. Many are professional chefs with extensive backgrounds in the food business. Several are graduates of professional culinary academies.

Michael Salinger
Michael Salinger is a graduate of the California Culinary Academy in San Francisco. Currently co-chair of the SRJC Consumer and Family Studies Department, he has been the program coordinator and chef/instructor for the Culinary Arts Program since 1993. Prior to SRJC, Michael worked as a chef at Knickerbockers in St. Helena, Domaine Chandon in Yountville, and Pano´s in San Francisco. Michael is very involved in the food service community, serving on the Board of Directors of the Sonoma County Food and Wine Center. He also co-chairs the Council on Aging/Meals on Wheels annual gala, and participates in the Showcase of Sonoma County Food and Wine annual fund raiser.

Cathy Burgett
Cathy Burgett holds a B.A. in French Language from Stanford University and the culinary Grand Diplôme from École de Cuisine, La Varenne in Paris, France. She has worked as a chef and pastry chef for the past 24 years, and as a pastry chef/instructor for 13 of those years. Cathy taught baking and pastry for 10 years at Tante Marie´s Cooking School in San Francisco, and has been teaching full time in SRJC´s Culinary Arts Program for the last six years.

Course Syllabi | Student Guidelines | About the Faculty | Success Stories
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