Chef Bouman graduated in 1986 from the Heerlen Hotel and Catering College in the Netherlands. He has worked in the Hospitality industry for twenty five years, mainly as an executive chef but also as a foodservice manager. He is a board certified Sommelier. Chef Bouman teaches a multitude of classes including Baking, Garde Manger, Food Production and Buffet and Catering Management. He enjoys opening the students’ eyes and palettes to the world of wine and culinary arts.

Chef Duffell is the chef instructor for the Florida Community College program at the King’s Bay Naval Base in St. Mary’s, Georgia. He is a graduate of the FCCJ culinary program and has an earned certification with the American Culinary Federation as a Certified Culinarian. Before attending the culinary school, he served as a Naval Instructor Master Training Specialist with the U.S. Navy. He has spent over 22 years with the Navy.

Chef Grigsby is a graduate of Palm Beach Community College and has a bachelor’s degree from Southern Illinois University and a master’s degree in management from Webster University. He has worked for various hotel organizations including The Breakers Hotel, Ritz-Carlton, and various country clubs. Chef Grigsby has been teaching in the culinary program since 1990. He presently teaches Food Production I and II, Garde Manger and Menu and Marketing Management.

Chef Harrold is the chef instructor for International Cuisine and American Regional Cuisine. He is a graduate of Johnson & Wales University’s culinary school and has a bachelor’s degree in workforce education from Southern Illinois University. Prior to his teaching career, he was employed in the Philadelphia area with several country clubs as well as teaching at culinary schools in the area.

W. R. (Bob) Mark is the program’s instructional program manager. He has a bachelor’s degree in education from Shippensburg University, a bachelor’s degree in hotel administration from Cornell University and a master’s in Business from Webster University. He has worked for national hotel chains, owned several restaurants and owned and operated an off-premise catering business for over 12 years. He serves on the Board of Directors for the Jacksonville Hotel/Motel Association and is a member of the Florida Restaurant Association (FRA) and the National Association of Catering Executives (NACE).

Ronald Wolf is the Institute’s hospitality instructor. He is a graduate of Johnson & Wales University’s culinary arts program, has a bachelor’s degree form Florida International University and a master’s degree in human resource development from Webster University. He has over 20 years in the culinary arts and hospitality field of education. He began his career working in New Orleans along with another new chef, Emeril Lagasse, before moving on to other career opportunities including employment with the American Culinary Federation. He currently teaches hospitality and management courses as well as an occasional culinary class. He is also a contributing research columnist for Foodservice Educators Network International (FENI) and serves on the accreditation team for the Commission on Accreditation of Hospitality Management Programs (CAHM) of culinary arts and hospitality colleges and universities.