Faculty

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.

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.

Deborah Misik

Deborah Misik


Pastry Chef Instructor

Chef Deborah S. Misik brings 25 years of experience in the baking and pastry industry to The Culinary Institute of Montana. She is a Certified Executive Pastry Chef and a Certified Culinary Educator through the American Culinary Federation. Chef Misik’s career has taken her from St. Louis to New England to Northwest Montana. She owned and operated a wedding cake business for seven years and is passionate about teaching students how to create edible works of art. She holds a Culinary Arts degree from State University of New York at Cobleskill. The mother of two grown children, Chef Misik grew up in a military family and has lived in many different parts of the United States. She is enjoying her Montana adventure.