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Laney College

Culinary Arts Faculty

Culinary Arts Faculty

LorriannLorriann Raji, Baking and Pastry (Department Chair)

Bio

A graduate of The Hotel & Restaurant Management Program at City College of San Francisco. Then a Culinary Apprentice before working at The Dorchester Hotel in London for 2 years. From there, pastry school at the Richemont in Luzern Switzerland and the Ecole Nationale Superieur de la Patisserie in Yssingeaux France. A total of 7 years working in Switzerland, France, Italy, England and Japan before taking the position of Head Pastry Chef at the Mark Hopkins Intercontinental Hotel in San Francisco for 13 years. Culinary Instructor at the California Culinary Academy/ Le Cordon Bleu school  and now full time Tenured faculty and Co-department chair at Laney College.

Contact Info

Chef Raji’s Webpage
lraji@peralta.edu
510-464-3407

Chantal Martin, Culinary/Cooking (Department Chair)CC head shot

Bio

Born and raised in the restaurant business, Chantal Martin is the fourth-generation professional chef in her family. Trained on the line, Chef Martin received formal instruction at L’Ecole de Cuisine Française Sabine de Mirbeck in England and worked in esteemed European and American hotels and restaurants, including those of Jean-Louis Palladin and Michel Richard. Chef Martin eventually became chef-owner of the family’s restaurants, La Brasserie and Trio Bistro in Oakland, which she operated for over 15 years. She then became a Private Chef, traveling internationally and executing meals for prominent political and entertainment figures. In addition to her culinary education, Chef Martin attended California State University, Hayward, graduating with a B.S. in Business Administration. As well, Chef Martin is a certificated Paralegal and Notary Public and has worked as an Estate Manager and Executive Personal Assistant. Recognizing that her love of culinary arts wove itself into all of her work, Chef Martin decided to seek an opportunity to combine her passion, experience and education- to teach! That opportunity presented itself in 2011, when she became a Culinary Instructor at Laney College. Along with teaching, Chef Martin enjoys serving on the Laney College Faculty Senate, as Department Co-Chair and activities with several culinary clubs.

Contact Info

Chef Martin’s Webpage
cmartin@peralta.edu
510-464-3449

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Noelle Blue, Culinary/Cooking

Bio

Contact Info

nblue@peralta.edu

David Jones, CEC, CCE, CHE Culinary Arts/Restaurant Management

Bio
davidjonesDavid Jones is an American Culinary Federation – Certified Executive Chef, Certified Culinary Educator and American Hotel & Lodgers Association – Certified Hospitality Educator with over 30 years experience as a chef, restaurant manager and culinary educator. He has worked in many renowned restaurants such as One Fifth Avenue, Tavern On The Green, and The Soho Charcuterie in New York City, California Café in San Francisco and Napa Valley, Columbia Bar & Grill in Los Angeles, and La Casa Sena and Café Cassis in Santa Fe. Chef Jones has held the positions of Program Director – Culinary Arts/Hotel & Restaurant Management at Santa Fe Community College, in addition to Foodservice Director/Department Chair at Santa Barbara City College, and he joined the faculty of Laney College in 2005.
Office Hours
Room: Student Center
Times: 2:00 PM-3:00 PM Monday, Tuesday, Wednesday, and 11:30 AM-12:30 PM Thursday, or by arrangement. Please call or email to make an appointment.

Contact Info
djones@peralta.edu

Roger Dierkhising, Culinary/Cooking

Bio

Contact Info
jdierkhising@peralta.edu

Cheryl Lew, Baking and PastryLew photo

Bio

Office Hours

Contact Info
clew@peralta.edu
510-464-3407

 

chef james Laney

James Lambert, Baking and Pastry

Bio      

Office Hours

Contact Info
jlambert@peralta.edu
510-464-3407

Jay Miller, Baking and Pastry

Bio
Jay Miller graduated with a BA in Sociology from SUNY Cortland in 1976 and received a Certificate of Achievement from City College of San Francisco in the Hotel and Restaurant Department in 1990. He has worked as a baker and chef in restaurants and cafes in Marin County CA, Minneapolis MN, and Alexandria VA. Jay started and ran his own dessert catering business called Totally Baked for six years in Minnesota and Virginia and sold to both businesses and individuals. After he returned to California in 2003, he decided to follow the advice of one of his CCSF culinary instructors and became a culinary instructor himself – first at Contra Costa College then at Laney College. In his position as a culinary arts instructor at Contra Costa College, he held two different positions, spending two semesters teaching the pastry and baking students and two semesters teaching the introduction to fundamentals in food service. Jay came to Laney College in August of 2006 and after teaching many different classes within the culinary department, he is currently teaching first semester baking students in the Basic Patisserie class and lecturing in the Culinary Math Fundamentals and the Recipe, Formula and Food Costs classes.
Office Hours

Contact Info
jlmiller@peralta.edu
510-464-3567

Laurence Jackson, Culinary/Cooking

Laurence Jackson

Bio
Laurence Jackson’s career started in 1980 when he graduated from the California Culinary Academy. He then went to work for Amelio’s Restaurant in San Francisco which was a landmark destination from 1980-1983. Chef Jackson soon went to the Metropol in Berkeley where they were voted Best French Restaurant (East Bay), then on to the American Hawaii Cruise Ships from 1983-1984. In 1987 he became one of the opening chefs for the Nikko Hotel in San Francisco and worked there for ten years (including five years as Executive Chef). While at the Hotel Nikko, Chef Jackson Some received numerous awards including: 1990 Quady Wine Competition (first place), 1999 Quady Wine Competition (second place), March 1995 Most Electric Appetizer, 1999 American Food and Wine. From 1997-2004 he was at Jordan’s Restaurant Claremont Hotel (AAA 4 Dimond Award for dinning – the only East Bay restaurant to receive this award). He was a member of Les Toques Blanches from 1995-1997. Laurence Jackson was given the chance to teach at the California Culinary Academy and Laney College where he found his new life calling – and soon made it his lifelong commitment. He has a passion for teaching others his lifelong dream: to enjoy food.

Contact Info
ljackson@peralta.edu
510-464-3406

April Bankhead, Culinary/Cooking

Bio

Contact Info
abankhead@peralta.edu