Staff

William N. Reynolds -- -- Provost, Washburne Culinary Institute

“What is, should never take precedence over what ought to be.”

William Reynolds is Provost for The City Colleges of Chicago’s Washburne Culinary Institute, the nations’ oldest culinary program which was established in 1937. Appointed in June 2000, he unified the culinary programs taught at The City Colleges of Chicago. In his position, Chef Reynolds oversaw the design and construction of Washburne’s new 150,000 square foot facility as part of the new Kennedy-King College campus. In addition to six teaching kitchens, the facility has a public restaurant, wine tasting room, demonstration theater, bakery cafe and incubator kitchen. In addition to the new Sikia Restaurant at Kennedy-King, Washburne runs the acclaimed Parrot Cage Restaurant at the South Shore Cultural Center and a 4000 square foot continuing education facility.

Prior to Washburne, Reynolds had served for 25 years as Chef Instructor, Director of Continuing Education, and Associate Vice-President of The Culinary Institute of America (CIA).  In his capacity running the CIA’s Continuing Education Division, Reynolds found the site and managed the CIA’s Greystone facility in Napa Valley, California.

Reynolds has traveled over a million miles consulting with clients and speaking on the subject of food and industry trends including such countries as India, Brazil, Japan, China, Australia, Mexico, Puerto Rico, Antigua, Curacao, Aruba, Spain, Greece, Great Britain, Canada, France, Switzerland and Italy as well as all 50 of the United States.

Reynolds has owned his own catering company and worked as a chef in a number of restaurants totaling a career to date of almost 40 years of food service experience.

Reynolds sits on the board of the Illinois Hotel and Lodging Association and is a member of the Executive Chef Board for Common Threads. He also is a member of the advisory Board for the Illinois Restaurant Association Education Foundation, a member of The American Culinary Federation, ChicaGourmet, the Culinary Historians of Chicago and sits on the Advisory Board for Gallery 37 Advanced Arts Education Program. He is past treasurer of the Chicago Chapter of the American Institute of Wine and Food, fundraising chairman of the 2007 International Association of Culinary Professional’s Culinary Trust, past secretary of the International Association for Continuing Education and Training and past president and chairman of the board of the Mid Hudson Culinary Association. Most recently, Reynolds was inducted as an honorary member of the American Dietetic Association, making him only the third chef to receive this honor in the ADA’s 80-year history. He is also the recipient of the Chicago Tribune’s Good Eating Award for making a difference in Chicago through his commitment, quality, passion and vision for Washburne Culinary Institute. He can still be seen on the popular PBS television series, “Cooking Secrets of the CIA.”

Alexander S Dering -- -- Dean of Instruction

“The midget can see as far as the giant – if he stands on his shoulders.”

Chef Dering became Dean of Instruction of Washburne Culinary Institute in 2007 after several years as a Chef/Instructor at Washburne.  Previously he taught at the Illinois Institute of Art’s Culinary Program and Elgin Community College.

Dering brings an outstanding resume to Washburne with over 36 years in the food service industry.  He graduated from The Culinary Institute of America and has worked at some of the country’s finest restaurants including stints at Le Chantilly and Quo Vadis in New York and The Ritz Carlton, L’Escargot, The Arts Club of Chicago and  Arnie’s Restaurant, Maple Street Pier, Arnie’s Cafe and North Street Pier in Chicago.   He has consulted on many restaurant endeavors including The American Grill, Morton’s Steak House and Drink in Chicago and The Bear Cafe in Woodstock, NY.  Dering created all the signature recipes for a line of gourmet popcorn that are sold nationally.

Chef Dering was featured in the video series “Great Chefs of America” and “Dining in with the Best Chefs.”  He has been featured on many local Chicago television programs, gives cooking demos at Williams-Sonoma, Macy’s (formerly Marshall Field’s) and Treasure Island food stores and is a member of the American Culinary Federation.

Tim Coonan -- -- Chef/Instructor

“A good cook is an alchemist who delivers happiness.”

Chef Tim Coonan started his Chicago career as sous chef at the popular Gordon’s Restaurant.  He was chef de cuisine at Spiaggia’s, considered one of the best Italian restaurants in the country.  In 1999, Chef Coonan became partner and executive chef at P.F. Chang’s.

Chef Coonan has apprenticed in Province, France at the Michelin 2 Star restaurants, Chez Messonier L’Ermitage and Le St. Didier.  He also worked at the world famous Rainbow Room in New York City.  He holds an AOS degree in culinary arts from Johnson and Wales University.  Coonan has trained extensively in both French and Italian cuisines.  However, he is a Midwesterner at heart and employs classical techniques to create distinctive Midwestern cuisine based on seasonal, local ingredients.

Angela Douglas -- -- Chef Instructor

"Find something you're passionate about and keep tremendously interested in it." - Julia Child

Chef Douglas brings an international flair to her classes at Washburne. She holds a Grand Diploma in classical French cuisine and pastry from Le Cordon Bleu in Paris, France. Douglas worked in many fine dining restaurants throughout Western Europe, including the Michelin-starred River Cafe in London and Restaurant Passiflore in Paris.

In addition to restaurant work, Douglas has been a food and prop stylist for the Learning Channel’s Home Made Simple show. Prior to joining Washburne, she taught courses in cuisine and pastry at Robert Morris College.

 

 

Lee Jamison -- -- Sikia Restaurant Chef/Instructor

“In today’s market, I believe that management skills are equally important as culinary skills.”

Chef Jamison has over 30 years experience in hotels and private clubs including the Quadrangle Club at University of Chicago, Marriott Hotels and Allerton Hotel in Chicago.  He joined the Washburne staff in August 2002 and became the chef/instructor for Sikia Restaurant in 2008.  Students work in Sikia during their last semester in the culinary arts degree program.

 

 

 

 

David Muchowicz C.C.,C.H.E. -- -- Chef/Instructor

“When you cook, cook with passion and skill, but also, trust your instincts.”

Chef Muchowicz brings eight years of teaching experience to Washburne Culinary Institute.  He previously worked as an instructor for both the Gallery 37 Advanced Arts Education Program, an honor and college placement class for Chicago Public School students and the After School Matters program founded by Chicago’s First Lady, Maggie Daley.  There he brought professionalism to the program and his students entertained local and nationally dignitaries with their culinary prowess.

Chef Dave, as his students call him, received his culinary degree from the Illinois Institute of Art ’s culinary arts program where he earned a Salute to Excellence Award from the National Restaurant Association recognizing top culinary students in the country.  He has worked at The House of Blues and several catering companies.  He is a Certified Culinarian and a Certified Hospitality Educator and is a member of the American Culinary Federation.

Delfina Perez -- -- Chef/Instructor

“Working in the kitchen has taught me a sense of commitment, discipline and work ethic.”

Chef Perez brings almost 20 years experience in restaurants and hotels to her classes at Washburne.  She has worked at many Chicago hotels including the Marriott and Doubletree and the five-star rated hotels, The Ritz-Carlton and Four Seasons Hotel.  In addition, she was a pastry chef and banquet chef at the highly rated Park Avenue Café over her eight years there.  Her experience in both culinary and baking/pastry, makes her an extremely versatile instructor.

Perez has had the honor of working with some of the top pastry chefs who are recognized world wide for their expertise including Sebastian Cannoned, En-Ming Su, Mario Lara and Erik Burkey.

Laura Vaughn, M.C.F.E. -- -- Chef/Instructor

"The difference between ordinary and extraordinary is that little extra." –Anonymous

Before joining the Washburne culinary team, Pastry Chef Laura Vaughn, MCFE  taught pastry and culinary arts at Robert Morris College's Chicago campus for 5 years.  After graduating with honors from Elgin Community College's Restaurant Management Program, she worked at Emmet's Tavern and Brewing Company, Isabella's Estiatorio, Brian's Charhouse, LaGrange Country Club, Edible Work of Art and the Union League Club of Chicago to name a few.  She's the Education chair for the International Food Service Executives Association, where she earned the title Master Certified Food Service Executive, as well as being a member of the American Culinary Federation and Pastry Chicago. Chef Vaughn was a contributing editor for "Sizzle" Magazine, and one of her desserts graced the cover of the July 2005 issue of "Plate" Magazine. She's the consulting pastry chef for Cook au Vin, a small catering company and gourmet shop in Chicago as well. She has competed and won many culinary competitions, culminating in winning the American Culinary Federation's 2003 National Junior Chef of the Year. She continues to compete to hone her skills, and enjoys introducing her students to the competition arena.

Patrick Ard -- -- Purchasing Manager

“Giving people a little more than they expect is a good way to get back a lot more than you'd expect.” 

Patrick comes to Washburne with over 20 years of experience in both hospitality purchasing and operations management.

Some of his past positions include Food and Beverage Operations Manager for Eurest Dining Services at the Buffington Harbor Casinos; Purchasing and Warehouse Manager for the Trump Hotel and Casino and Assistant Director of Conferences and Special Events for Purdue University. 

 

Benita Hudson -- -- Purchasing Assistant

“It is a joy and great pleasure to see the smiling faces of the Washburne students and to watch them develop their culinary skills.”

Chef Benita began working in Culinary Arts with City Colleges of Chicago in 1986 at District Office.  She has since worked at Dawson Technical Institute before joining Washburne in 2001.

 

 

 

 

Emma Ortiz -- -- Business Manager

“Food is our common ground, a universal experience.” James A. Beard

Emma is responsible for planning, managing, and directing the fiscal operations of the Washburne Culinary Institute.  She also teaches Food Service Technology, a cost control class.

First appointed to City Colleges of Chicago in 2002, Emma has held financial management positions at both Harry S. Truman College and the Treasury Services Division of City Colleges’ District Office.

Emma’s educational background includes a Bachelor of Science degree in Finance from Northeastern Illinois University, Chicago as well as a Master of Science degree in Organization Management from Dominican University, River Forest, Illinois.

 

Rhonda Purwin -- -- Director of Enrollment and Industry Relations

“The culinary field offers a myriad of opportunities and a chance to work with the greatest people in the world.”

In her role as Director of Enrollment and Industry Relations for Washburne Culinary Institute, Rhonda works to introduce prospective students to the industry she loves. She also helps Washburne students apply for scholarships and jobs. Her mission is to help as many students graduate from college with little or no debt.

Rhonda Purwin has been part of the culinary world for over 30 years. After earning a bachelor’s degree from the University of California at Berkeley and a master’s degree in food merchandising from San Francisco State University, she launched her career at the premier food and foodservice public relations agency in California. Purwin’s work included on-going contact with regional and national magazine and newspaper food editors. She also interviewed James Beard, M.F.K. Fisher and other significant chefs, restaurateurs and food industry opinion leaders for a variety of articles. Her expertise in the food area brought her to Chicago.

Rhonda was the recipient of the Chicago Tribune’s 2007 Good Eating Award which is given annually to 10 people making a difference in Chicago’s culinary scene. She is a member of the American Culinary Federation’s Windy City Culinarians.

Charles Bagnerise -- -- Parrot Cage Chef

“ I didn’t choose the art of cooking, the art of cooking found me.”

Chef Bagnerise began his cooking career in New Orleans.  He attended Delgado College’s culinary program there. 

The chef’s passion for learning has taken him to Europe and Asia where he gained first-hand experience in the culture and cuisine.  This helped in developing his talent and love of creative cooking with authentic ethnic flavors.

Bagnerise came to Chicago to be sous chef at Le Cochenet Restaurant.  He later served as the restaurant and off-premise banquet chef at the Hyatt Regency Chicago.  While at the Hyatt, Bagnerise represented the Hyatt as a mentor at Roberto Clemente Community Academy in the City’s Humbolt Park neighborhood.  He has also worked as the lunch chef at The Signature Room atop the John Hancock Building.  Chef Bagnerise was the banquet chef  on the opening team at The Hard Rock Hotel Chicago.  He has cooked at the Palmer House’s fine-dining restaurant, Lockwood..

Using only the finest and freshest ingredients, Chef Bagnerise will present French, Creole and American Cuisine with distinction and flair at the Zagat-rated Parrot Cage Restaurant in the South Shore Cultural Center.  There he will share his expertise with Washburne students.

Angel Cruz -- -- Special Event Chef

“For me, it is a satisfaction to be able to train, work and offer moral support to the Washburne students.”

Chef Angel Cruz has over 15 years of experience working in renown Chicago restaurants and hotels including the Omni Hotel, Rhapsody, Meritage Wine Bar and Café, South Water and Kitchen in the Hotel Monaco.  He now oversees all special event catering for Washburne at both the South Shore Cultural Center and the new campus at Kennedy-King.  Many students have the opportunity to get real world catering experience by working with Chef Cruz.

 

 

 

Violeta Morales -- -- Special Events Sous Chef

“When I started my first culinary class in high school, I knew I had found my life’s passion.”

Violeta Morales excelled during her studies at Washburne Culinary Institute.  During that time she began working with Washburne’s Catering operation.  She so impressed the lead chefs that she was hired immediately upon the completion of her culinary training.  Violeta quickly moved up the ranks to become the number two chef running the catering operations at both the South Shore Cultural Center and the new facilty at Kennedy-King.  Prior to attending Washburne, she was in Tilden Community Academy’s acclaimed culinary arts program.

 

 

Anne McDougal -- -- Administrative Assistant

"Nothing makes one's world brighter than a well cooked meal."

Having joined City Colleges of Chicago in 1997, Anne has worked in various departments. She joined the Washburne staff in 1999 under the guidance of Provost and Chef William Reynolds where the department has undergone constant change and improvement. Anne believes that Washburne offers a positive approach to one of the nations most employable industries. Anne is the voice behind the phone and hopes to answer all of your Washburne inquiries.