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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. In addition to working in restaurants, hotels and as a private chef stateside and abroad, Chef Martin was chef-owner of La Brasserie and Trio Bistro in Oakland for over 15 years. 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 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 is a member of Les Dames d’Escoffier.

Contact Info

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

 

Julie Tan, Culinary/Cooking

Bio

Contact Info

btan@peralta.edu

 

Sean Garcia, Culinary/Cooking

Bio

Contact Info

segarcia@peralta.edu

 

Brian Shulse, Culinary/Cooking

Bio

Contact Info
bshulse@peralta.edu

 

Cheryl Lew, Baking and PastryLew photo

Bio

Cheryl Lew was born and raised in the San Francisco Bay Area.  Her grandfather opened the first dim sum restaurant in San Francisco Chinatown and her Uncle Benny had a Chinese restaurant in San Pedro, California.   Her mother was a preschool teacher who encouraged fine arts and crafts, while her father was a chemist in the sugar industry.  Cheryl has a degree from Cal Berkeley in Asian American Studies with an interest in chemistry.   From 1990 to 2016 she owned and operated Montclair Baking, a bakery in the Oakland Hills.  The bakery earned accolades locally and nationally for their baked goods.  She has won national contests which include Domaine Carneros Ultimate Wedding Cake Contest to Food Network Cake Challenge Spooky Cake and Candy Contest.  Amongst her reviews she is proud to be included in the Slow Food Guide of San Francisco.  She is a Certified Master Baker through the Retail Bakers Association of America.  Cheryl is featured as the pastry chef in the movie “Eat at Bill’s” about the relationship between farmers, Montery Market in Berkeley and chefs who support and shop there.  She currently teaches full-time at Laney College.  In addition she is board member of the Berkeley Food Institute focusing on public policy of food industry and culture as well as a minor partner at a local bakery.  Her hobbies include growing her own garden, art and food culture studies.

Office Hours

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

 

 

Holly Pugliese, Baking and Pastry

Bio      

Office Hours

Contact Info
hpugliese@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

 

David Chavez, Culinary/Cooking

Bio

Contact Info
dchavez@peralta.edu

 

April Bankhead, Culinary/Cooking

Bio

Contact Info
abankhead@peralta.edu