Culinary Arts & Hospitality Institute

Faculty

Click on the faculty names below for a brief bio and list of courses taught.

Jon Kimbrough, M.Ed., CEC, CCE, CHE
Program Manager, Assistant Professor-Culinary Supervision

Courses Taught
HOS 112 Food Preparation I & II
HOS 121 Sanitation Certification
HOS 250 Ala Carte Cooking & Service

Chef Jon Kimbrough is an assistant professor and also serves as the program manager for the Culinary Arts & Hospitality Institute. Mr. Kimbrough holds degrees from the Culinary Institute of America (AOS, Culinary Arts), Johnson & Wales University (BS, Food Service Management), and Nicholls State University (M.Ed, Ed Admin). He brings an impressive list of credentials with him to FCC, including several years of secondary and post-secondary teaching experience, military food service experience where he was honored with several conduct medals, and industry experience as executive chef at Cornell University; Bethesda North Marriott Hotel and Conference Center. Chef Kimbrough is a Certified Executive Chef (CEC), Certified Culinary Educator (CCE) and a Certified Hospitality Educator (CHE). He is a member of the American Culinary Federation, the National Restaurant Association Educational Foundation (NRAEF), and the Council on Hotel, Restaurant and Institutional Education (CHRIE).

Send email to Jon Kimbrough.

Robin Russe, BS, RD, LD
Instructor, Hospitality/Supervision

Courses Taught
HOS 110 Introduction to Hospitality Management
HOS 121 Sanitation Certification

Robin S. Russe has been an adjunct faculty member for the Culinary Arts & Hospitality Institute since 2003. Robin has a diverse background within the food service industry. She is a graduate of Indiana University of Pennsylvania with a bachelor of science degree in Dietetics. She completed her Dietetic Internship at Good Samaritan Hospital in Cincinnati, OH. Robin has worked as a dietitian in hospitals and nursing homes. She was a food service manager for Marriott Management Services, now Sodexho, and Morrison’s Health Care, now Compass Group. Robin is currently the food services manager for the Frederick County Sheriff’s Office, Corrections Bureau, a position she has held for more than 12 years. Robin is a certified instructor for the National Restaurant Association Education Foundation ServSafe program.

Send email to Robin Russe.

Richard Hirschman, MBA, JD
Adjunct Professor, Baking & Pastry

Courses Taught
HOS 114 Baking
HOS 214 Advanced Baking & Pastry

Rick Hirschman is an adjunct faculty member of FCC’s Culinary Arts & Hospitality Institute. Most recently, he worked for Fountain Rock Management (Brewer’s Alley, Acacia, Isabella’s, G. Hunter’s). In his experience as a pastry chef, he has worked for restaurants and clubs in Maryland and in Indianapolis, winning several awards for outstanding desserts. Prior to receiving his culinary degree in 1995, he owned the Serta Mattress Company in Indianapolis and, as a lawyer, was a member of the Indiana Bar. He holds an associate’s degree from Ivy Tech College (Indianapolis) in Culinary Arts, a Bachelor of Arts degree from DePauw University (Greencastle, Indiana), and a master of business administration and a doctor of jurisprudence from Indiana University (Bloomington, Indiana).

Send email to Richard Hirschman.

Christopher Standing, BS
Instructor, Culinary Arts/Supervision

Courses Taught
HOS 112 Food Preparation I & II
HOS 115 Garde Manger
HOS 116 International Cuisine

Chris has been an adjunct faculty member for the Culinary Arts & Hospitality Institute at FCC since 2004. He received his baccalaureate in Natural Science with a concentration in Math and Physics from St. Mary’s College of Maryland. During breaks from school. he would work several jobs but he always wound up working in kitchens - either cooking or baking. While working on his master’s in Environmental Chemistry, Chris finally acknowledged his passion for food. For six months, Chris volunteered at Zest, a fine dining restaurant in Monrovia, Maryland. Chris then to attended the L’Academie de Cuisine in Gaithersburg, Maryland and received a certificate from the Professional Culinary Career Training Program in 2003, and began teaching at FCC shortly thereafter. Chris is the owner/chef of a small catering company “Dining with Flare” that brings the restaurant into homes.

Send email to Christopher Standing.

Donald Wharton, Jr., MS
Instructor, Hospitality/Supervision

Courses Taught
HOS 123 Food Service Purchasing & Cost Control
HOS 216 Food & Beverage Operations

Mr. Wharton is a Hospitality Adjunct instructor and has been actively involved in the foodservice and hospitality industry since the late 1970s. He has held positions in sales and sales management, procurement and marketing management with Health Valley Foods, Heinz USA, Kraft Foods, Durkee Foods, and Nabisco. Mr. Wharton has taught Pro Start, Hospitality Marketing, International Cuisine, Food and Nutrition, Hospitality Accounting, and Introduction to Hospitality. Mr. Wharton is currently the Department Chairperson at Forestville Military Academy in Forestville, Maryland. He received his bachelor of science from Southern Illinois University and masters of science in Educational Leadership from Trinity University.

Send email to Donald Wharton.

Scott Blair, BS
Instructor, Culinary Arts/Supervision

Courses Taught
HOS 112 Food Preparation I & II
HOS 115 Garde Manager

Scott Blair is a culinary arts adjunct instructor. He graduated from Johnson and Wales University with a bachelor degree in Culinary Arts. Scott has been in the foodservice industry for more than 10 years. He has held positions in the culinary industry with Foxwood Resort and Casino, The Rhino Grill, Pappa Razzi and The Skipper Restaurant in the northeast part of the United States. Scott has also held a position in sales with US Foodservice and is currently working with the Frederick County Public Schools in foodservice management.

Send email to Scott Blair.

Culinary Arts & Hospitality Institute

• Welcome
  • About
  • Advisory Committee
  • Faculty Listing
  • Facilities
• Degrees & Certificates
  • ServSafe & Manage First Certification
  • HOS Course Descriptions
• Learning Outcomes
• Learning Outcomes - Culinary Supervision
• Learning Outcomes - Hospitality Supervision
• Career Outlook
• Culinary Scholarships
• Employers
• Student Information
• FAQs
• In the Community
• Gainful Employment
• Program Brochure
• 2013 High School Culinary Scholarship Competition