Aimee LePage has been the Associate Dean for Seattle Culinary Academy since 2022. She’s passionate about helping students access life-changing education that honors the rich cultural history of cuisine. Prior to this position she was SCA’s Outreach Coordinator for six years, working with future students to learn about our programs and navigate the admissions process for a successful career start.

Aimee’s interest in food began in 2002 when she fell into the cook position on a tall ship schooner in Maine, where she cooked meals on a woodstove for 30 windjammers every week. After later pursuing a corporate career in business development, she realized she wanted her life to impact the culinary industry. She went back into cooking, completing culinary school and working in several Seattle area restaurants including Rover’s, Spinasse, Vif, and Hot Stove Society. Aimee is currently the Culinary Producer for NYC Wine & Food Festival, Aspen Food & Wine Classic, and South Beach Wine & Food Festival, producing live demonstrations with celebrity and restaurant chefs. Between 2008 and 2021, Aimee and her chef husband operated a small private chef business focusing on fine dining in-home service, parties and events, along with prepared meals for home and travel. She is a board member for Carnation Farms, and a Chef Corps member for World Central Kitchen. In her free time, Aimee enjoys cooking (of course!), gardening and fiber arts.

Aimee holds a BAS in Marketing and Economics from Miami University in Oxford, OH, as well as an AAA in Culinary Arts from the Art Institute, Seattle, WA. She also held her 100 GT Master Mariner credential from 2006 – 2016.

Polina is one of the first points of contact for the Seattle Culinary Academy. She directly assists the Associate Dean, instructors, and support staff to ensure daily processes run smoothly. Working with students in the Culinary Arts and Specialty Desserts & Breads programs, she is able to support them in achieving their educational goals. If you have questions or need information Polina is a good place to start. 

Lina is the fiscal specialist for the Seattle Culinary Academy and also handles class scheduling, and part-time hourly employees. Lina comes to us from Indonesia with a bachelor’s degree in accounting. Lina has been with the college for over 20 years working in Vocational Education and the Culinary Arts department. Lina always goes the extra mile to help out not only our students and faculty but the entire college community.

Cindy is a graduate of Seattle Culinary Academy and is proud to be a member of the team. She has been instrumental in helping the program achieve its goals of becoming more sustainable by sourcing and connecting with local and organic vendors. Cindy is responsible for ordering all food, supplies and equipment for SCA as well as coordinating facilities maintenance and being the general “go to person” for various questions and problems. She assists students working on their Chef of the Day projects with product questions and ordering and also manages culinary students on their 4th quarter purchasing rotations. Cindy also holds a B.A. in economics from the State University of New York at Purchase.

Linnet has been working in the restaurant/food service industry since she was a teenager. Early on she recognized that service is not just about the quality of the food (though a very important element) but that creating an environment where guests feel both welcomed and valued is essential to a positive experience. Seattle is rich in talented chefs and cooks; excellent service can be what sets one restaurant apart from another. 

In teaching the front of house courses to future culinarians, Linnet hopes to impress upon her students the value of a sincere desire to add grace and genuineness to the dining experience. Doing so also provides her students with an understanding of the vital link between the front of house (dining area) and the back of house (kitchen) and their relationship to the success of food service businesses.  Having a foundational knowledge of the “whole picture” sets students up for success in whatever aspect of the industry they aspire to. 

In addition to her many years in the restaurant world, Linnet has earned a Bachelor of Arts from Arizona state University and a Masters in Library and Information Science from the University of Wisconsin-Milwaukee. 

Drew grew up surrounded by family farms in the heart of Oregon wine country. He started cooking and catering in his uncle's restaurant in high school and never looked back. He worked in various kitchens and a wine shop while attending the University of Oregon. After college, he moved to New Orleans where he worked jobs in restaurants while volunteering full-time following Hurricane Katrina. In Seattle, he attended culinary school at SCA and spent many years as at FareStart where he taught, coached, developed curriculum, and, most importantly, witnessed the positive impact that food and cooking can make in people's lives. He studied with traditional butchers and charcutiers in France and Italy and helped develop recipes and launch a successful farmstead charcuterie business in Guernsey. Drew loves to teach and share his passion for cooking, community building through food, nose-to-tail butchery, artisan charcuterie, sustainability, and fermentation & preservation.

Kären Jurgensen is the fine dining Chef Instructor at Seattle Culinary Academy, overseeing One World Dining Room. She is the founder of sustainability curriculum here at Seattle Culinary Academy, which launched in Fall 2005. As senior tenured faculty she was awarded by the board of trustees for Seattle Colleges, the prestigious “Lifetime Learner Award” in 2018.

At SCA, Chef Kären has implemented an annual tapas competition for our students, resulting in a chance to compete on an international stage in Valladolid Spain. Our students have taken top placement in 6 years of competition. Chef Kären has partnered with international programs to provide tours and staging opportunities abroad.

Kären spends summers at Quillisascut Cheese Company’s Farm School teaching professional chefs, culinary students and agricultural professionals, farm to table immersion courses and philosophy. She is the co-author of “Rethinking the Kitchen, the sustainable kitchen handbook” and “Chefs on the Farm” cookbook.

Kären was the founding president of FORKS, the Seattle chapter of Chefs Collaborative and was honored with the Chefs Collaborative National “Sustainer 2012” Award. This award recognizes her as a chef and mentor; creating awareness of sustainable food issues and making delicious food. Alice Water’s Edible Schoolyard named her an “edible education hero” in October 2012.

Kären is a leader in the both the local and national food community supporting many organizations: Slow Food where she worked with Gary Nabhan on the RAFT project, was selected twice as a US Terra Madre Delegate, and is now on the national board helping to direct the Chef’s Alliance initiatives. She is a member of Women Chef’s and Restaurateurs, Southern Foodways Alliance, and Les Dames de Escoffier in which she facilitates the “Global Initiatives” programming. Kären sits on the board of The Good Meat Project. You will find her honing her skills; with students at community events around the city, traveling to international food conferences like the MAD symposium in Copenhagen or Salone De Gusto in Italy, and speaking about sustainability issues in our food system.

Rachel Larkey, MS, RD, CDN, CLC, AAC (she/her) is a dietitian and certified Intuitive Eating counselor. She earned her Master’s Degree in nutrition at Brooklyn College and completed her internship at New York-Presbyterian Hospital. Rachel specializes in eating disorders and currently runs the nutrition department of a mental health treatment facility, where she provides clinical supervision to an interdisciplinary team and creates nutrition programming for patients at all levels of care.  Rachel is passionate about using a Health at Every Size (HAES) philosophy to inform her nutrition care and feels honored to help people heal their relationship with food. In her free time, Rachel enjoys woodworking, singing, and hiking all of the mountains.

Chef Varin Keokitvon boasts award-winning cooking talent that has taken him across the world and back home to the Pacific Northwest. Chef V, as most students call him, has chosen to give back to the community and teach culinary arts at his alma mater, Seattle Culinary Academy at Seattle Central College.

Born in Vientiene, Laos and immigrated to Seattle at an early age, Chef V is a natural in the classroom and as a competitor. He was awarded the prestigious Vilcek Prize for Creative Promise, won the National Chaine des Rotisseurs Jeune Commis competition, won the ICEX Prize for Training in Spanish Gastronomy and was a finalist at Cocinando con Trufa (Cooking with Truffles International Competition) held in Soria, Spain. With stints at FareStart as Head Chef, and Heartwood Provisions as Executive Chef under his belt, Chef V continues his work as a culinary educator, molding the next generation of students to become successful cooks, chefs, and entrepreneurs.

When Chef V is not in the kitchen he enjoys being outdoors. He eagerly follows the seasons fishing for squid, smelt, trout, shad, clams, oysters, and crab. His favorite fishery is center pin float fishing for salmon and steelhead on local Puget sound and coastal rivers. Chef V is also at home in northwest forests foraging for delicious edibles such as chanterelles, matsutakes, and morels. “The Northwest is the best place to live in the world. Where else can I drive 10 minutes and catch salmon on a local river, fish for squid in downtown, or drive an hour to find a haul of chanterelles and still make it to work on time.”

Caroline Recker grew up in the San Francisco Bay Area where she learned to love food and cooking in her father's kitchen. As a student at Seattle Culinary Academy, she discovered her passion for local, sustainable food systems. Following her graduation from SCA's Culinary program in 2021, she jumped straight into the Specialty Desserts & Breads program and began tutoring concurrently. In her role as department tutor, she works one-on-one with students to help them overcome challenges and succeed in their classes. She uses her background in viennoiserie production and restaurant cooking to inform her work with first-quarter culinary students in practicum, guiding them to make good choices and practice their knife skills. When school is out, she spends her summers at Quillisascut Farm School teaching bread and dessert production and advocating for chefs to build a more sustainable food industry.

Jennifer spent her early years in the kitchen with her grandmother making homemade pasta, foraging for blackberries, and using up every leftover available. Her food is heavily influenced by her Italian family, the seasonal bounty of the Pacific Northwest, and preserving foods, recipes, and techniques from past generations. Jennifer graduated from The Seattle Culinary Academy and began her career working in restaurants under Jonathan Sundstrom at Lark Seattle. From there she branched out to be a private chef and caterer with time spent at Beecher's Handmade Cheese as a Cheese Analyst. One of two analysts responsible for overseeing and grading each lot of cheese for release. Jennifer's teaching philosophy is to engage, mentor, and share her passion for food and hospitality and connecting to culture and tradition. 

Chef Christopher Harris has been working in the professional pastry and baking field since the age of 14. His first food service-related job of greasing cake pans and washing dishes turned into a lifelong embrace of all things pastry and confectionery. Twenty-plus years of professional experience (bakeries, private clubs, hotels, and restaurants) and a formal culinary education helped prepare him for his teaching career of twenty-three years. 

Chef Christopher has won multiple awards for his decorative and sugar work and in 2018 he was recognized by the Washington State Chef’s Association as Culinary Educator of the Year. 

Becoming a tenured Chef Instructor at the Seattle Culinary Academy is the culmination of a life of cooking and teaching. Craig grew up cooking at his mom’s and grandma’s side, learning how food has a natural tendency to bring people together to talk and enjoy each other’s company. He currently teaches third quarter in the Square One Bistro where students learn techniques on hand crafted pastas, international cuisines, as well as making foods in our Woodstone pizza oven. 

Before teaching at SCA, Craig was the Executive chef at TASTE Restaurant and Catering at the Seattle Art Museum where he oversaw the operations at SAM Downtown, the Olympic Sculpture Park, and the Asian Art Museum at Volunteer Park. During his time at SAM, he focused on using local farmers, ranchers, fishers, and many of the other purveyors we are blessed with in the Puget Sound. Craig also worked with winemakers to organize dinners pairing their wines with seasonal dishes quarterly in the restaurant. One of his highlights during that time was being a featured chef at A-Z Winery, Adelsheim Winery, and at the Grand Luncheon at the International Pinot Noir Celebration in Oregon from 2008-2010.

Never wanting to miss out on a fun time, he has volunteered as a guest chef at fundraising events for American Cancer Society, Eat-Run-Hope, Farestart guest chef night, Seattle Humane Society, Tilth Alliance, Pike Place Market Foundation, and the Neighborhood Farmer’s Market Alliance. Chef Craig’s recipes have been featured in Sunset Magazine, Seattle Edible, Celebrated Chefs, Cocktails and food pairings, and the Soup Kitchen Cookbook raising money for the Seattle Women’s Shelter.

Carly is a Pacific Northwest native who discovered her passion for pastry arts after a successful career as a physical therapist. She brings a unique blend of pastry expertise and knowledge of biomechanics to the bakeshop, helping students develop healthy, sustainable work habits while creating beautiful baked goods.

After graduating from the Seattle Culinary Academy (SCA), Carly returned to support students during their hands-on practicum in the bakeshop. Her professional experience spans a variety of settings, from small bakery-cafés to private clubs with high-volume daily production and large-scale events. She is also the co-owner of Heyday Bakery, a small business she runs alongside a former classmate.

Carly is passionate about helping students develop the professional skills that make great bakers and successful team members. Alongside technical proficiency, she emphasizes organization, time and resource management, clear communication, and leadership—skills that help students thrive both in the kitchen and in future careers.

Chef Dan graduated from Seattle Central Community College in June of 2001 with a certificate in Baking and Specialty Desserts.  For the next 5 years, he worked for Parisian Star Desserts (a Seattle wholesale baker) in every facet of the business: production, finishing, customer service, and deliveries. 

In 2007, he started his own custom and wedding cake business in Seattle, Decadence Custom Cakes, which was under contract with the W Hotel to provide all of their special occasion cakes. 

He began teaching at Le Cordon Bleu Culinary School in Seattle in 2012. It was during this time that he was certified as an Executive Pastry Chef by the American Culinary Federation. 

In 2016, he helped start a small French Bakery on Camano Island with his first boss, Pierre Fauvet. After 5 months, he was in charge of running all of the production of the bakery. 

In 2018, he moved back to Seattle to take a position as Pastry Sous Chef for the Sheraton Grand Hotel. Now he is teaching first quarter students in Baking and Pastry at Seattle Culinary Academy, Seattle Central College. 

Born in Portland, Maine and raised in Portland, Oregon, Michelle Nguyen is no stranger to a daily feast at an oversized dinner table. Her household, headed by immigrants from Vietnam, numbered up to thirteen members under one roof, which meant everyone’s help was always needed in the kitchen. A lifelong cook, she came to us with professional experience in some of our favorite local restaurants, from Spring Hill to Mistral Kitchen to Joule. 

But like the rest of us, she took the long way around into a culinary career, studying urban planning at the University of Oregon and working in retail before opening a coffee shop in downtown Seattle. It was at the Seattle Culinary Academy, however, that she discovered a newfound intensity.

Baylor Paschall was born and raised in central Washington and instilled with a love of cooking from his parents.  The hospitality industry was his home throughout his youth and school years until a short stint as an accountant.  Deciding that life is too short to count beans, he decided to follow his heart and bake bread.  He attended the Specialty Deserts & Breads program at SCA in Seattle and developed a passion for bread and all things fermented.  Following school, he spent time in France working in a small boulangerie servicing a Michelin-starred restaurant.  Back in Seattle Baylor spent several years baking in production, serving as sous chef, and pastry chef in local bakeries.  He designed the menu for and opened an éclair shop in Pike Place Market.  And at last, began teaching bread and viennoiserie at SCA.  He brings his passion for baking and fermentation, and his enthusiasm for instilling that passion and knowledge in others to the students here.   

Chef Carol received a BS at the University of Illinois in Hotel Restaurant Management, an Associates in Culinary Arts at the Culinary Institute of America-NY, and a Masters in Hospitality and Tourism Management at Roosevelt University.

After working for various restaurant groups in Chicago, she went on to teach Culinary Arts at the Illinois Institute of Art - Chicago for 13 years as an Associate Professor. In 2016, she moved to Seattle where she started the teaching kitchen program at Google in Kirkland and ran the program for 5 years before transferring to the Google South Lake Union campus and facilitated the opening of the program there for an additional 3 1/2 years.