Culinary Arts Faculty
Before joining the college’s faculty in 2005, Hillary Ginepra taught for prestigious culinary institutions including the Calphalon Culinary Center in Chicago, the New England Culinary Institute in Vermont and the Cooking and Hospitality Institute of Chicago. She operated her own catering and personal chef business for private clients and yachts in the World Trade Center Marina in New York City worked with a team of caterers for famous clients including Charlie Trotter and Oprah Winfrey. Her expertise centers on cooking with local, unprocessed foods as she studied at the Natural Gourmet Cooking School in New York, the only chef training program in the United States focused on wellness through the use of whole foods.
Chef Howard began teaching at FVCC in 2008 bringing over 45 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.