Chavoya, Ethan Hospitality and Tourism


I have been in the food service and culinary industry for 10 years, I was trained in classic French cuisine at Le Cordon Bleu College of Culinary Arts. I have worked in various types of kitchens from small bistros to large hotels and fine dining restaurants. From there I decided to take my skills and knowledge and put them to use in another way, and use them to teach the upcoming generations about culinary arts and hospitality. I am so excited to use my experience to help students become more creative and successful than they ever have thought was possible.

Period Time A Day Period B Day


8 & 9 9:35-12:47 CULINARY ARTS
4 & 5 1:43-4:50 CULINARY ARTS 10 & 11 1:43-34:50 Conference