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.




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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.

 


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Last modified: October 13, 2014