Culinary Faculty and Staff
Clark's culinary programs and courses were developed and will be taught by qualified, full-time and part-time faculty members of Clark College who possess real-world experiences in the field.
For general inquiries, please contact the Culinary Institute at 360-992-2304.
- (360) 992 - 2156
- Dolder has worked in professional baking since 1985. She owned her own business, Creative Cakes, in Troy, NH, before moving to the west coast, where she was the Viennoiserie baker at Pearl Bakery in Portland, OR.
She received her associate degree in Applied Science in Baking and Bakery Management from Clark College and has been the Interim Department Head for the Professional Baking Program for the last two years.
During her time with the program, she taught four of the five training stations as well as 10 years of Professional Cake Decorating. She wrote curriculum for the cake decorating class, as well as two other areas.
Dolder is on the advisory board for the Professional Baking Program at Clark College as well as the culinary program at Fort Vancouver High School. She is a member of The American Culinary Federation and the Bread Baker’s Guild. She holds a current ServSafe Manager certification and a Certificate of Training for Acidified Foods from Oregon State University. She was one of four recipients of Clark College’s Exceptional Faculty Award for the 2014-2015 academic year.
- Chef Frederick has nearly 10 years of experience as an executive chef, culinary arts instructor, kitchen manager and catering chef.
He graduated from Johnson & Wales University in Providence, RI, and also pursued a degree in Business Management from Warner Pacific College in Portland, OR. That background led to chef positions with Walt Disney World, Club Med, Nike and Intel.
Chef Frederick has been certified by the American Culinary Federation (ACF) and is a Certified ServSafe instructor and proctor. He is also co-founder of The Portland Kitchen, a free program teaching culinary skills, social skills and healthy disciplines to teens.
- (360) 992 - 2304
- Chef Guerra is a restaurant and culinary consultant with more than 15 years of experience as an executive chef, culinary education and restaurant consultant and culinary instructor.
After graduating from the Western Culinary Institute, he worked as Executive Chef and Dietary Manager at Portland’s Harvest Grill and as Executive Chef at The Restaurant at the Historic Reserve in Vancouver, WA.
Before coming to Clark College’s Culinary Arts program, he helped develop curriculum and instructional demonstrations at the Western Culinary Institute in Portland and at the Northwest Culinary Institute in Vancouver.
Chef Guerra is an Approved Culinary Evaluator with the American Culinary Federation (ACF) and was nominated for ACF Chef of the Year in 2007, 2011 and 2014 and was named ACF Pro Chef Oregon’s Chef of the Year in 2014. He is a Certified Executive Chef, Certified Dietary Manager, Certified Food Protection Professional, and an ACF Certified Evaluator and has worked extensively with celebrity Chef Martin Yan.
- (360) 992 - 2143
- Chef Oest graduated from the Clark College Restaurant Management program after a career in the Military. He has worked as a Sous Chef, Catering Chef, Kitchen Manager and co-owner of a personal chef business. Daryl has been with the College Cooking program for 15 years teaching a variety of disciplines as well as Department Head and faculty for four years.
He has been a member of the Culinary Task Force to develop the new facility as well as curriculum, is a member of the College Cuisine Advisory Committee, Fort Vancouver High School Culinary Arts Advisory Committee and the Clark County Healthy Restaurant Advisory Board.
Chef Oest is a member of the American Culinary Federation and is a certified Culinary Arts Instructor for the State of Washington Community and Technical Colleges and the National Restaurant Association.