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Food and Culinary Arts Instructors - Continued

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Harry Latimer has trained over 40 years in wineries around the world in places such as Napa Valley, California; Bordeaux, France and Yarra Valley, Australia. He has worked in wineries as a consultant blending wines and has made wine for over 10 years from California grapes. He conducts wine dinners and tastings for restaurants and wine stores, pairing wine with food and teaching wine tasting and wine appreciation classes. He has spent a great deal of time in the wine country of many countries including Australia and New Zealand.

Chef David Ludwig, CEPC, CHE is a full-time baking and pastry instructor for the HCAT Institute. Chef Ludwig has a passion for plated desserts and specialty cakes. He has 18 years experience in the food service industry and worked at such places as La Patisserie, the Jefferson Hotel and the Trellis Restaurant.

Loyd Luna is a well-known oenologist throughout Maryland with instructional experience in the U.S. Navy and at the National Security Agency. His hobbies are beekeeping and teaching a related course called "A Honey of a Hobby."

Mary Mulvihill is a Wine Consultant at Mills Fine Wine & Spirits in Annapolis and a certified “French Wine Scholar” through the French Wine Society program endorsed by the National French Wine Office. While living and working in France for 3 ½ years, she visited most of the wine regions on her bike. She has also biked and Hiked major wine regions in Italy, Germany, New Zealand, and toured key wine regions in Australia. Mary literally brings a “sense of terroir” to her teaching and tasting of wines as well as to pairing of wine and food. She is a professional member of the Society of Wine Educators and the French Wine Society.

Louise Nielsen is an instructional specialist with HCAT Institute. She is a graduate of the CIA’s Baking and Pastry program and holds a Bachelor of Science degree from Kent State University. She has been the pastry chef at several area restaurants including Harry Browne’s, Sequoia, B. Smith’s and Clyde’s of Reston.

Chef Virginia Olson, CHE, CWPC has been an HCAT Institute instructor for five years, specializing in baking and pastry. She is a graduate of L’Academie de Cuisine and has worked at Harbor Court Hotel, 1789 Restaurant and Butterfield 9 in Washington, D.C.

 

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