Classic Cupcakes
- 3/11/2010Everyone loves a cupcake, in this class we will show you how to scale down three... - Class Full
Culinary Professionals
Executive Chef Dodson
Chef Bill Dodson has been a chef for the past eighteen years and for the past thirteen is the executive chef of
the Blossom Deli in Charleston, WV. Originally an Ohio native Dodson got his start as a chef at fine dining establishments
such as Monaco's Palace, Rush Creek Grill and Armando's Italian restaurants in Columbus, OH.
Dodson has earned the coveted Certified Chef Dà Cuisine certification through the American Culinary Federation. In
pursuit of his desire to improve culinary education in the Tri-State Area he has been teaching at Marshall Community and
Technical College (MCTC) and now is Executive Chef of the acclaimed Cooking and Culinary Institute.
In 2004, Chef Dodson was recognized by his peers for his superior culinary skills and was selected as the "ACF West Virginia Chef of the Year." Because of his desire to share his culinary knowledge Dodson serves as a mentor and coach to local students at state and regional competitions. He has earned accolades and feature articles in such prestigious publications as Southern Living, Gourmet Magazine, Bon Appetite and Road Food magazine. In the past he has been featured on WOWK TV with his spot "Chefs tip of the day," and is now featured three time week on WKEE (100.5 FM) radio highlighting upcoming MCTC's Cooking and Culinary Institute events and chef tips of the day on Monday, Wednesday, and Friday's at 7:35am.
Banquet Chef Bugher
Chef Chris Bugher is a Huntington native and a 2007 Marshall University Community and Technical College graduate receiving
AAS culinary arts and AAS hospitality management degrees. Chris has been cooking for the past eight years and gained
experience in local restaurants such as Rocco's Ristorante in Ceredo and Chimney Corner Café in Ashland.
In 2007, Chris received the National Restaurant Association's "Michael E. Hurst Student Salute to Excellence Award" in Chicago and also made the MCTC culinary team. Chris is a member of the American Culinary Federation, Chamber of Commerce, and the Chamber of Commerce Young Professional committee.
As the Special Events chef at the Cooking and Culinary Institute, he hopes to educate the public through his classes where hands-on-experience is gained and all ages are encouraged to attend.
Teresa Blankenship, Culinary Operations Manager
Local native, Teresa L. Blankenship has served the Tri-State area for over 20 years. A graduate of MCTC Hospitality Programs, both in Culinary Arts and Hospitality
Management, Teresa is a highly visible representative of the Hospitality Program at MCTC Cooking and Culinary Institute.
Teresa began her career as a catering assistant to Local Talent, Susan Hicks. She then worked with friend, Rollie Erwin through his local business, S & J Market, and Catering Service. In 2002, Teresa became a full time student in the Culinary Arts Program while maintaining her employee/caterer status. As a student, Teresa began her working relationship with MCTC as Kitchen Manager for the Culinary Arts Program and also Catering Manager for the fledgling MCTC Cooking and Culinary Institute.
Teresa graduated with her Culinary Arts Degree in 2005, followed by her Hospitality Management Degree in 2006. On February 6, 2007, Teresa began her career at the MCTC Cooking and Culinary Institute on her birthday, as the Culinary Operations Manager. She is currently pursuing her degree in Adult and Technical Education through Marshall University.
Executive Chef Dodson
Chef Bill Dodson has been a chef for the past eighteen years and for the past thirteen is the executive chef of
the Blossom Deli in Charleston, WV. Originally an Ohio native Dodson got his start as a chef at fine dining establishments
such as Monaco's Palace, Rush Creek Grill and Armando's Italian restaurants in Columbus, OH.
Dodson has earned the coveted Certified Chef Dà Cuisine certification through the American Culinary Federation. In
pursuit of his desire to improve culinary education in the Tri-State Area he has been teaching at Marshall Community and
Technical College (MCTC) and now is Executive Chef of the acclaimed Cooking and Culinary Institute.In 2004, Chef Dodson was recognized by his peers for his superior culinary skills and was selected as the "ACF West Virginia Chef of the Year." Because of his desire to share his culinary knowledge Dodson serves as a mentor and coach to local students at state and regional competitions. He has earned accolades and feature articles in such prestigious publications as Southern Living, Gourmet Magazine, Bon Appetite and Road Food magazine. In the past he has been featured on WOWK TV with his spot "Chefs tip of the day," and is now featured three time week on WKEE (100.5 FM) radio highlighting upcoming MCTC's Cooking and Culinary Institute events and chef tips of the day on Monday, Wednesday, and Friday's at 7:35am.
Banquet Chef Bugher
Chef Chris Bugher is a Huntington native and a 2007 Marshall University Community and Technical College graduate receiving
AAS culinary arts and AAS hospitality management degrees. Chris has been cooking for the past eight years and gained
experience in local restaurants such as Rocco's Ristorante in Ceredo and Chimney Corner Café in Ashland.In 2007, Chris received the National Restaurant Association's "Michael E. Hurst Student Salute to Excellence Award" in Chicago and also made the MCTC culinary team. Chris is a member of the American Culinary Federation, Chamber of Commerce, and the Chamber of Commerce Young Professional committee.
As the Special Events chef at the Cooking and Culinary Institute, he hopes to educate the public through his classes where hands-on-experience is gained and all ages are encouraged to attend.
Teresa Blankenship, Culinary Operations Manager
Local native, Teresa L. Blankenship has served the Tri-State area for over 20 years. A graduate of MCTC Hospitality Programs, both in Culinary Arts and Hospitality
Management, Teresa is a highly visible representative of the Hospitality Program at MCTC Cooking and Culinary Institute.Teresa began her career as a catering assistant to Local Talent, Susan Hicks. She then worked with friend, Rollie Erwin through his local business, S & J Market, and Catering Service. In 2002, Teresa became a full time student in the Culinary Arts Program while maintaining her employee/caterer status. As a student, Teresa began her working relationship with MCTC as Kitchen Manager for the Culinary Arts Program and also Catering Manager for the fledgling MCTC Cooking and Culinary Institute.
Teresa graduated with her Culinary Arts Degree in 2005, followed by her Hospitality Management Degree in 2006. On February 6, 2007, Teresa began her career at the MCTC Cooking and Culinary Institute on her birthday, as the Culinary Operations Manager. She is currently pursuing her degree in Adult and Technical Education through Marshall University.
About Us |
Calendar |
Catering |
Contact Us |
Culinary Arts Program |
Image Gallery |
Take a Public Class© Marshall Community Technical College, Cooking & Culinary Institute
(304)525-2960 - 917 3rd Ave. Huntington, WV 25705