Culinary School of Lakeshore Technical College

If you are creative, enjoy the constantly evolving food service industry, work well with people, and have a love of food, the Lakeshore Culinary Institute may be the best place to launch your career. Graduates of the program become chefs, independent restaurateurs, bakers or pastry chefs, sales staff for the food industry, food service managers, and corporate chefs. Employment outlook for graduates is expected to grow faster than the average for all occupations. For more information go to: Lakeshore Culinary Institute. For more information about becoming a Culinary Arts Student please contact a LTC Career Coach at 920.693.1162.

New 10-credit Baking Certificate

pumpkin cheesecake

Bake Your Best with the 10-credit Culinary Arts Baking Certificate. Learn the art, science, and craft of baking. We will share bakers' secrets to perfect pastries, hearty breads, cake decoration, and frozen delights. Take your next career step and enjoy the sweeter side of life. Anyone, adults or high school students 16 or older, who have a deep interest in baking will find joy in these hands-on classes.
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Your Path to Success

Culinary Arts students enjoy small class sizes and rapid progression to graduation with summers off for work experience and internships with one of our many employer partners. The program is rich with practical experience in American regional and international cuisines. Courses are offered in traditional and blended delivery.

The Associate Degree in Culinary Arts prepares you for management positions and offers foundation courses for a Bachelor’s Degree. The Technical Diploma program is designed for those wishing to enter the culinary field.

The Associate Degree in Culinary Arts is eligible for the collaborative Bachelor's degree program with Lakeland College. Lake to Lake Collaborative Program

Meet Our Staff

Bistro 712 Chefs and Staff

Chef Kevin Kincaid

Culinary Arts Program Coordinator and Instructor

Chef Kevin is a gourmet instructor in the Lakeshore Culinary Institute's kitchen. He has a master's degree in education and more than 20 years of experience in top-notch kitchens across the United States.

Nathan Meinnert

Bistro 712 Restaurant Manager

Nathan has nearly 20 years of experience managing restaurants and banquet facilities at the American Club, Hilton Milwaukee City Center, and the Pfister Hotel. As our restaurant manager, Nathan instructs students in the Wine and Beverage, Dining Room Service, and ServSafe Sanitation courses. Nathan orchestrates all of your events at Bistro 712. His years of experience managing kitchens in major hotel chains and delivering exceptional customer experiences will make your next visit to Bistro 712 memorable and enjoyable.

Chef William Gottsacker

Culinary Arts Instructor

Chef Bill's natural teaching style is a perfect fit for the Lakeshore Culinary Institute's multidimensional programming which includes the Culinary Arts Associate Degree, seminars, certificates, and an international exchange program. Chef Bill is a graduate of the Culinary Institute of America and holds a bachelor's degree in business.

Rufina Garay, J.D.

Adjunct Instructor

Rufina is a graduate with distinction from the New England Culinary Institute. She holds a B.A. from Amherst College and a J.D. from Columbia University School of Law. Rufina cooked with renowned chefs in the Italian cities of Stiva, Verduno, and Florence. She has studied the traditions and medicinal secrets of Chinese cooking under the Wudang lineage. As a private chef, she assisted in reopening Aspen Lodge in Aspen, Colorado and has cooked in the many kitchens of the Biltmore Estate in Asheville, North Carolina.

Chef Dan Dries

Adjunct Instructor, Restaurant Manager/Chef, Whistling Straits Restaurant

From Cedarburg, Wisconsin, Dan attended Kendall College in Evanston, Illinois and interned at the Wisconsin Room at The American Club in Kohler, Wisconsin. His full-time career started at Food for Thought in Chicago where he catered for groups from 2 to 5000. In July, The American Club asked him to return as banquet chef. In 2012, Chef Dries took his eight years at Kohler's American Club and applied it to Kohler's Whistling Straits. Whistling Straits will be hosting the 2020 Ryder Cup.

 

Chef William Lammers

Adjunct Instructor

Locally raised in the Sheboygan area, Chef Will is a graduate of Lakeshore Technical College; earning associate's degrees in hospitality management and culinary arts. Chef Will started his career at the The Osthoff Resort in Elkhart Lake, gaining experience in banquet production and contemporary French cuisine. His passion for artisan bread lead him to the bakery at The American Club in Kohler. Here Chef Will learned the ancient skills and techniques from local industry leaders. His passion for learning has brought him to teach at Lakeshore Culinary Institute beginning the fall of 2015.

Jonna Niquette

Adjunct Instructor

Jonna attended Scottsdale Culinary Institute, in Scottsdale, Arizona where she received her Associates Degree in Culinary Arts with a Le Cordon Bleu Diploma. After school, she gained her experience working in several restaurants in Arizona and Wisconsin. In 2008 she became the Executive Chef at the Courthouse Pub in Manitowoc, Wisconsin. She was awarded Best Chef on the Lakeshore in 2014 and 2015. In May of 2013 she joined Lakeshore Culinary Institute where she discovered a new passion for educating the future chefs of our area.

Chef Brian Quinn

Adjunct Instructor

Chef Brian Quinn has been in the industry for a quarter century where he spent eight years as an executive chef. In that time, he has had the opportunity to work at the Winter Olympic Games, cook on board a pirate ship, make dinner for Cybill Shepard, and burn off his eye brows three times. He attended Johnson & Wales University in Charleston, one of the country's great food cities. He made the transition to teaching in the fall of 2014 and joined Lakeshore Culinary Institute in the spring of the following year.