Chef Howard Karp, Executive Chef/Director of the Culinary Institute of Montana

Chef Howard Karp began teaching at FVCC in 2008 bringing over 50 years of experience in the culinary industry to the college.  A former director of food and beverage operations for the famed Waldorf Astoria Hotel in New York, Chef Howard trained at three five-star hotels in Switzerland before teaching at the Culinary Institute of America in New York, the California Culinary Academy in San Francisco and the Western Culinary Institute in Portland.  In addition to cooking for four U.S. presidents, Britain’s Prince Andrew and several foreign dignitaries, he has organized and directed six Super Bowl commissioners’ parties.




Chef Tracy Darue, Instructional Coordinator – Baking & Pastry

Chef Tracy Darue brings 35 years of experience in the food service industry to The Culinary Institute of Montana.  Beginning her culinary career at the age of 12 with cake decorating classes, she considered herself a professional cake decorator by age 16 when she was hired to decorate cakes for two Haagen-Dazs stores in Reno.  She continued decorating cakes while she studied music on a full music scholarship at the University of Nevada, Reno.  She also went to work for a bakery where she learned how to create wedding cakes.  She holds a degree from California Culinary Academy (now Le Cordon Bleu).  Upon graduation, she opened a bakery and later went on to open two restaurants.  Prior to joining The Culinary Institute of Montana, Chef Darue served as the food service director for Whitefish Public Schools.





Manda HoudakManda Hudak, Savory Chef Instructor
Manda Hudak has always had a passion for cooking. She chose a career in hospitality and received degrees from Cornell University School of Hotel Administration and The Culinary Institute of America, completing apprenticeships at the St. Francis Hotel in San Francisco and Marriott Hotel Group. Hudak held management positions with the Los Angeles Biltmore and the Beverly Hills Hotel before becoming director of catering at the historical Jonathan Club in Los Angeles and food and beverage director at the legendary Ocean Reef Club in Key Largo, Fla. Additionally, she owned a catering company in Los Angeles with an eye toward healthful corporate meal preparation and custom social event planning. Hudak has shifted her focus to education, utilizing her craft and service expertise to prepare culinary professionals at FVCC for the future.

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Last modified: January 13, 2015