Faculty

• Chef Richard K Erskine, CEC
  Graduate of Johnson & Wales University with a Associate of Science in Culinary Arts and a Bachelors degree in Food Service Management- taught for Johnson & Wales for 2 years
  • Over 26 Years Experience in the industry and 8 years as Director of a Culinary Arts School
  • Co-Author of a text book for the Personal Chef Industry
  • State Chef of the Year
  • Caterer of the Year for the State of South Carolina
  • Certified Executive Chef- by the American Culinary Federation
  • Accreditation Team member for the American Culinary Federation
  • National ACF Presidential Medallion Winner

Full Time

• Cumm, Joseph (2008, Baking and Pastry Instructor)
  • AOS – Johnson & Wales University, Baking and Pastry Arts)
  • AOS – Durham Technical Community College)


• Deel, Joe - Culinary Arts Instructor and Banquet and Catering Chef
  • AOS Virginia Intermont College

Part Time

• Boger, Connie (2008, adjunct faculty)
  • Master of Science- Radford University


• Kennedy, Terresia (2008, adjunct faculty)
  • MED- East Tennessee State University
  • Bachelor- East Tennessee State University


• Richards, Ed (2008, adjunct faculty)
  • BS- Mississippi State University


• Richards, Lynn (2008, adjunct faculty)
  • BS- Mississippi State University for Women


• Steinberg, Richard (2007, adjunct faculty)
  • AOS – Northern Virginia Community College, Fire Science Administration


• Toby, Kimberly (2008, adjunct faculty)
  • MA – Milligan College, Education
  • BA – SUNY Plattsburg, Speech Communication
  • AS – JBC, Knoxville, Bible

Advisory Council

• Mrs. Sharon Glasscock- VA Department of Education- FACS Specialist in charge of all High School Culinary programs in the state of Virginia
• Col. John E Mays- United States Army (Ret.)- Financial Advisor for Colleges and Universities
• Jim Marshall- Private Counselor
• Michael Pitts- Director of Admissions at ETSU
• Dr. Paul Conco- Vice President of Finance and Academic Affairs at Virginia Highlands Community College
• Emmitt Yeary- Attorney at Law
• Holly Davison- Culinary Arts Instructor at Science Hill High School
• Everett Honaker- Retired Admissions Director from UT
• Larry Lisk- Owner of Mountain to Ocean-Accounting Company
• Robert Belew- Bristol Supply and Equipment Co.
• Matt Bolas- Vice President Bristol Convention & Visitors Bureau
• Brenda Campbell- Culinary Arts Graduate
• Dick Flemming- Culinary Arts Graduate
• Bette Landis- Current Culinary Arts Student