FACULTY
| Meet our Instructors: | |
| Shelley Grieshaber '94 Director of Education Shelley Grieshaber began her more than 10-year career in foodservice in New York City, where she worked in culinary positions at the renowned River Café and Union Square Café before becoming chef/owner of Seaport Soup Company. Chef Grieshaber then returned to her hometown of San Antonio, TX to work for Central Market as manager of the fresh grocery concept's cooking school, and within a year, she had taken on responsibility for all five of the company's schools. While at Central Market, she did recipe development, was co-editor of the company's Foodie magazine, and served as a product developer and consultant for its private-label product line. Chef Grieshaber holds degrees from the CIA in Hyde Park, NY and Wheaton College in Norton, MA. | |
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April Goess '03 Associate Director of Education April Goess brings a wealth of experience to her position as associate director of education for The Culinary Institute of America, San Antonio. Most recently, she was assistant director of admissions at the CIA main campus in Hyde Park, NY, and before that, a culinary demonstrator for the college. Her work in the foodservice industry includes two years as executive chef at California's historic Eureka Inn. April also served as sous chef for six years at the Benbow Inn, a highly rated hotel and restaurant in northern California. Before returning to her alma mater, she spent a year as general manager of Crew Restaurant and Bar in Poughkeepsie, NY. April serves on the SkillsUSA National Technical Committee for Culinary Competitions and is a competition evaluator for Family, Career and Community Leaders of America (FCCLA), SkillsUSA, and ProStart state and national competitions. |
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Phillip Delaplane, C.W.C., C.H.E. San Antonio Chef-Instructor Phil Delaplane brings a variety of foodservice industry experience to the kitchens and classrooms of the CIA. His culinary positions included chef at The Trellis Restaurant and rounds cook at the Colonial Williamsburg Inn, both in Williamsburg, VA, and kitchen supervisor/cook at the Keystone Resort in Keystone, CO. He was also an instructor of seafood educational seminars at the Virginia Institute of Marine Science in Gloucester Point, VA. A member of the American Culinary Federation, Chef Delaplane has been teaching at the CIA since 1990. |
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Hinnerk von Bargen, C.H.E. San Antonio Chef-Instructor Hinnerk von Bargen brings years of industry experience to the classroom. Before coming to the CIA, San Antonio campus, he served as associate professor at the CIA's main campus in Hyde Park, NY. While working for the school's Continuing Education Department, he helped develop the ProChef® Certification program for culinary professionals. He was also involved in product research and development efforts at the college, working with leading food companies to create new products and menu items. Chef von Bargen holds a Master Chef certificate from the Hotel School in Hamburg, Germany. He completed two apprenticeships in his native Germany before beginning his professional career, which has included chef positions in hotels and restaurants in Germany, South Africa, and China. The multilingual chef speaks English, German, Chinese, and, of course, food. |
| Katherine Schmidt, M.S. Adjunct Faculty Katherine Schmidt has a master's degree from Texas A&M University and a bachelor's degree from Texas State University. Katherine also holds a Life Provisional Vocational Commercial Foods Certificate and a Life Texas Teacher Certificate. Prior to joining the CIA as an Adjunct Faculty member, Katherine was a ServSafe® Instructor for the Family and Consumer Sciences Cooperative Education with the Northside Independent School District in San Antonio, and she also held the position of Assistant Professor at San Antonio College. | |
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Rudolf Spiess, C.H.E. Visiting Baking and Pastry Chef-Instructor Rudolf Spiess earned his Baker-Konditor diploma with honors in Zurich, Switzerland. Prior to his career with the CIA, Chef Spiess held a variety of positions in New York, including Head Pastry Chef of the Dutchess Manor in Beacon, Founder and Operator of Rudy's Country Bakery in Beacon, Head Baker and Manager of the Swiss Bakery in Sag Harbor, and Head Pastry Chef and Assistant Sous Chef for the Plumbush Inn in Cold Spring. Chef Spiess also held prestigious positions for Wagners Bakery in Olympia, WA; Dutch Bakery, Sydney, Australia; Swiss Bakery, Auckland, New Zealand; Gloritte Bakery, London; and Tschiertschen Mountain Resort, Switzerland. |
| * Note: The CIA reserves the right to alter its instructor assignments as may be deemed necessary. | |
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