Culinary Arts
Faculty
Our chef instructors are certified by the American Culinary Federation as chefs and certified culinary educators (C.C.E.).
All faculty regularly refresh their skills by working in industry to stay current with new styles of cooking and service.
Doug Fisher attended and graduated from the Culinary Institute of America. Since then, he has been with SCC/INCA
teaching Modern American Cuisine to the sixth quarter students. His love for the art and craft of cooking leaves him feeling
blessed to be an instructor, and he takes great pride in seeing the students excel. He recently has been very busy becoming a
Culinary Judge with the American Culinary Federation, and also a Research and Development Chef through the CIA. He enjoys travel,
most recently spending the summer teaching culinary arts to the U.S. Navy aboard the U.S.S. La Salle, out of Gaeta, Italy. During
that time, he also took the opportunity to tour several regions in Italy with his wife. Chef Fisher actively participates within
the community, helping out with the local rescue mission, church involvement, and participation in the local ACF chapter.
You can reach Chef Fisher by email at
DFisher@scc.spokane.edu or by phone at (509) 533-7284.
Julie Litzenberger is a 1986 graduate of WSU with a B.A. in Hotel/Restaurant Administration. She has been an
instructor here at INCA for three years and is honored to be able to launch the next generation into a career field that she
feels has served her very well. She brings her 25 years of experience to the classroom while training culinary arts students to
work in and appreciate the front of the house. Widely involved in the community, she is a member on several boards, a few to
include the Washington Restaurant Association, Prostart Advisory Committee, Spokane County Health Advisory Board, and the Women's
and Children's Free Restaurant. In her time off, she loves spending time outdoors: hiking, swimming, golfing, and spending time
with her adorable four-year-old.
You can reach Julie Litzenberger by email at
JLitzenberger@scc.spokane.edu or by phone at (509) 533-7383.
Robert A. Lombardi, CEC, CEPC, CCE, instructs students in the science of production pastry. Highlights include:
puff pastry, pate choux, tarts, quick breads, tea cookies, pie production, and hand-crafted artisan yeast breads. In the plated
desert station, topics include classic plated with a focus on modern presentation. Garde Manager is presented with sugar art. Topics
include: pulled, cast, blown and pressed sugar. Students in this rotation of the class create sugar sculptures for the final grand
buffet. Chef Lombardi graduated from the Inland Northwest Culinary Academy in 1978. To keep the curriculum current with industry
standards and trends, Chef Lombardi has taken continuing education classes at the Culinary Institute of America and the International
School of Confectionary Arts. An instructor at INCA since 1982, Chef Lombardi has maintained his skills by working in industry at
some of the Inland Northwest's leading private clubs. He has been Corporate Chef for the last five years at BlackRock Development,
recognized as one of our area's top private exclusive golf communities. Chef Lombardi is an active member of the ACF and Chefs de
Cuisine of the Inland Northwest. He is a recipient of both Educator and Chef of the Year awards. You can reach Chef Lombardi
by email at
RLombardi@scc.spokane.edu or by phone at (509) 533-8889.
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Charlie Martin graduated from Michigan State University with a B.S. in Hotel Restaurant Management in 1977. He then continued his education at
Johnson and Wales University, receiving an A.S. degree in culinary Arts in 1979. He came to SCC in 1994. Over the years, has enjoyed getting
students excited about a career in hospitality. He takes on the challenge of finding an area of interest for each individual student and with
his wit and personality keeps us all on our toes! Recently married (in 2005), he also enjoys competitive long distance swimming and stays
current out in industry by working front of the house at Luna and by independently catering and consulting for restaurants in the area.
You can reach Charlie Martin by email at
CMartin@scc.spokane.edu or by phone at (509) 533-7346.
Curtis Smith, a Spokane native, attended Whitworth College and Spokane Community College, graduating with a degree in Culinary
Arts. From there, he attended the Culinary Institute of America receiving his degree in 1992. He quickly became the executive chef of Beverly's
Restaurant in the Coeur d'Alene Resort, also holding the position of Executive Pastry Chef, and was instrumental in the opening of Tito
Macaroni's; another of the resort's restaurants. Since joining us at INCA in fall 2006, Chef Smith has been enjoying seeing the excitement of
learning across the faces of his students. He remembers when he himself felt that same excitement. He is an ACF member and the ACF Culinary
Salon Chair. We are proud to have him in INCA and look forward to what he will continue to bring to the table.
You can reach Curtis Smith by email at
CSmith@scc.spokane.edu or by phone at (509) 533-7451.
Duane Sunwold is a 1977 graduate of Spokane Community College Culinary Arts program and a 1979 graduate of Southern Alberta
Institute of Technology. He has also done communication studies at Eastern Washington University. He has been an instructor with SCC for 25 years.
heading up the Hotel/Restaurant Management curriculum as well as teaching Introduction to Hospitality, and Human Relations. Duane takes pride in
educating students in how to better themselves, and he loves to see the eye-opening moments that happen when they start connecting the dots. He
also serves as a great mentor and resource for both current students and alumni. His outside interests include kayaking, and he loves
teaching swimming lessons to community children.
You can reach Duane Sunwold by email at
DSunwold@scc.spokane.edu or by phone at (509) 533-7337.
Peter Tobin graduated from the Culinary Institute of America in Hyde Park, NY
in 1980. A valued instructor here at INCA for 18 years, he encourages students to put their educations to work for themselves and enjoys watching
as they change the world. He is widely committed to Culinary Arts and is always on top of current standards and trends by staying active in
industry. During his summers and down time, he works with past graduate Adam Hegsted at Brix restaurant, heads up Seahawks Spring Training Camp,
and spends as much time at the hockey rink as he can. He also enjoys spending time with students in the INCA Dining Club. In 2004-5, he coached the
Knowledge Bowl team all the way to becoming Regional Champions. Peter is passionate about sustainability, and works closely with the Chef
Collaborative to utilize local, organic foods in more kitchens around the Inland northwest.
You can reach Chef Tobin by email at
PTobin@scc.spokane.edu, by phone at (509) 533-8892, or on the Web at
users.scc.spokane.edu/PTobin/.
Janet Breedlove, Program Coordinator, handles Orlando's Restaurant reservations for lunch and dinner functions
and coordinates scheduling of special
request functions such as banquets and receptions. Janet has a B.A. from the University of Tulsa and has worked as an administrative professional
for the past 15 years. She has been with SCC Hospitality since 2001. You can reach Janet Breedlove by email at
JBreedlove@scc.spokane.edu or by phone at (509) 533-7283.