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 360-992-2304 for Cuisine Management, or 360-992-2156
for Professional Baking and Pastry Arts.
Cuisine Management Program
Aaron Guerra
Cuisine Department Head
360-992-2304
aguerra@clark.edu
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.
Earl Frederick
Cuisine Instructor
360-992-2326
rfrederick@clark.edu
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.
Daryl Oest
Cuisine Instructional Support Technician
360-992-2143
doest@clark.edu
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 Culinary program
for 15 years teaching a variety of disciplines, and served 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.
Sonny Demartini
Cuisine Instructional Support Technician
360-992-2854
jdemartini@clark.edu
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Kyle Anderson
Cuisine Adjunct
kanderson@clark.edu
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Professional Baking and Pastry Arts Program
Alison Dolder
Professional Baking and Pastry Arts Department Head
360-992-2156
adolder@clark.edu
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 Department Head for the Professional Baking Program
for the last two years. During her time with the program, she has taught four of the
five training stations as well as 10 years of Professional Cake Decorating.
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.
Melanie Hendry
Professional Baking Instructor
360-992-2622
mhendry@clark.edu
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Sonia Schell
Professional Baking Adjunct
360-992-2189
sschell@clark.edu
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Ian Titterton
Professional Baking Adjunct
360-992-2189
ititterton@clark.edu
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Lucy Winslow
Retail Bakery Supervisor
lwinslow@clark.edu
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