Two new instructors, Branden Williams of Charleston and Norman Ruhe of High Point, NC, have joined the Culinary Arts program at the Dabney S. Lancaster Community College Rockbridge Regional Center in Buena Vista this fall.
Branden Williams is a graduate of DSLCC, completing the culinary arts program with an associate’s degree in 2011. He continued his education at the University of Charleston (WV), receiving a bachelor’s degree. He most recently has been employed in a hospital setting, designing dietary systems. Williams will teach Sanitation and Safety (HRI 158) and Nutrition (HRI 119).
Norman Ruhe, Certified Executive Chef and Certified Culinary Educator, will teach Meats, Poultry and Seafood (HRI 220) and American Regional Cuisine (HRI 207) which are both scheduled on Tuesdays. Ruhe has served as a culinary arts and catering instructor for several institutions including the University of North Carolina at Greensboro; the Art Institute in Charlotte, N.C.; and Piedmont Virginia Community College in Charlottesville. As part of the Food Services Division of Aramark, he also worked at the University of Virginia. In addition to his teaching experience, Ruhe worked in food services for The Colonnades Senior Living Services Community, a division of Marriott Senior Living Services; the Federal Executive Institute with Aramark in Charlottesville, VA; and the Food and Beverage Department of the Brownstone Hotel in Raleigh, NC. Early in his career, he held positions at both the Beverly Wilshire and Westwood Marquis Hotels in Los Angeles, and at several luxury properties in Texas and Florida. He currently directs a High Point, NC, e-commerce and sales company that specializes in displays, products and equipment for food and beverage operations.
“We are delighted to welcome Branden and Norman to DSLCC,” commented Phil McManus, who serves as the head of the Culinary Arts program for the College. “They bring so much expertise and knowledge to the classroom. Our students will learn a variety of skills and special techniques from them – from ice carving, to healthy menu planning to buffet presentations. I feel that our instructional team will be able to provide an extremely solid foundation for our culinary students and prepare them for any type of employment they will seek as they develop their career pathway in the culinary arts and work in any private or public food and lodging operation.”
Applications for the 2014-2015 year are still being accepted and placement testing is available at no cost. For more information and updates on culinary arts and other courses, call Student Services on the Clifton Forge campus at 540-863-2820 or the DSLCC Rockbridge Regional Center in Buena Vista at 540-261-1211, or check the web site at www.dslcc.edu.
