Instructors

Elevation Restaurant public meals and offerings are connected to the following classes and faculty:

  • HM 190 Dining Room Operations (Elevation Restaurant front-of-the-house lunches, COCC fall and spring) Taught by Darrell Henrichs, Faculty, Hospitality Management
  • CUL 200 Kitchen Operations (Elevation Restaurant back-of-the-house lunches, COCC fall and spring) Taught by Chef Thor Erickson
  • CUL 270 Culinary Arts Capstone (Elevation Restaurant dinners, spring) Taught by Chef David Trask
  • BAK 265 Retails Baking Operations (CCI Bakery Kiosk, fall and winter) Taught by Chef Laura Hagen and Chef Brooke Harris
  • CUL 203 Food Truck Operations (Elevation Restaurant walk-up patio lunch, spring) Taught by Chef David Trask
  • Culinary Club Special Events, such as the Thanksgiving Pie Fundraiser, Valentine’s Dinner, etc. Coordinated by Darrell Henrichs, Faculty, Hospitality Management, and Chef Molly Markland, Culinary Club Advisors.

Additionally, Elevation Restaurant special events often involve other instructors! See
Cascade Culinary Institute Faculty and Staff Bios

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