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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.

Jim Cason
Chef Jim Cason is a Certified Executive Chef with more than 20 years running restaurants and teaching culinary arts. Chef Jim received his culinary degree from Central Piedmont Community College in Charlotte, NC., and spent the years following his graduation running a variety of foodservice operations, from small family owned restaurants to 14000 square foot entertainment venues. His culinary heritage reflects his Southern upbringing and his exposure to world cuisines from years spent traveling in the capacity of lead culinary instructor/executive chef for the Military Sealift Command, a civilian branch of the US Navy. He has also been very active with the Slow Foods movement and regional farmer’s markets, and was instrumental in bringing Slow Foods to south Florida, where he still acts as a board member and special consultant for the Gold Coast Convivuim in West Palm Beach.
Chef Jim combines these experiences with his technical abilities in culinary and baking to bring a unique signature style that can be described as both whimsical and approachable. He frequently teams up for special events and programs with his wife Luz, who is also an established and experienced chef.

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