Angela Cox trained with the Culinary Institue of America's Rudd Center for Professional Wine Studies in Napa, CA and with the Internation Wine Guild in Denver, CO.  She is a certified Sommelier and spent many years in the Hospitality Industry before pursuing a career in wine and wine related retail sales.  Angela owns and operates The Wineaux Shop in Edgewater, MD and the store's online shop, The WineauxShop.com.  Angela writes several online wine blogs and keeps up with the wine wold via Wine 2.0, Facebook and Twitter.

Linda Elliott has earned an associate degree from the Culinary Johnson and Wales College of Culinary Arts, a Bachelor of Science degree from the Unitversity of Maryland and a Master of Education degree from the University of Virginia.  She owned and was the main chef for a catering business.  Her specialties include wedding cakes, candies, international cuisine and event planning.  She is the founder/artist of Blue Heron Creations and an avid beekeeper.

Tenya Eickenberg has been trained to decorate through Wilton.  She has three years of cake decorationg experience.  Tenya takes pleasure in cake, candy, and cookie decorating.

Ben Galloway has worked in various aspects of the food service industry for more than fifteen years.  His skills include restaurant management, cooking, serving, and bartending.  His creativity and passion for food have led him back to teaching for HCAT.  Ben invites students to experience the joy of food and drink, while providing the best customer service for their clients.

Shawn Harlan is an accomplished chef and instructor with more than 20 years experience in the kitchen. He has worked at some of America’s finest restaurants including Château de Sureau, The Inn at Little Washington and Lespinasse Restaurant.

Patrick Henry has attended both AACC and Baltimore Institute College and has over 14 years of experience in the food industry.  His training and experience includes both kitchen and front of the house.  He enjoys teaching students how to be creative in the kitchen.

Cheryl Ignaczak is a 2003 HCAT graduate and has enjoyed the creative and technical aspects of cooking for years.  Since high school she has worked in restaurants, hotels, country clubs, banquet/catering facilities and senior living.

Chef Raimund Hofmeister, C.M.C. was the founder of the Los Angeles Culinary Institute and an award-winning chef of international stature, Hofmeister is academic director of culinary arts at the Institute of Las Vegas. He served as executive chef of the Century Plaza Hotel in Los Angeles, where President and Mrs. Reagan frequently stayed during President Reagan’s term in office, and worked with the Design Cuisine Catering Company in Washington, D.C., which handled functions for the White House, U.S. State Department, Library of Congress and national museums. He is a Certified Master Chef through the American Culinary Federation.

Raphael Jurkovic has received three professional certificates in France, apprenticed in elite European hotes and was professionally employed in restaurants in France, Switzerland and England.  He has worked for Federal City Caterers in Washington, D.C. and personally cooked for Vice President Al Gore on numerous occasions.  In 2002, he, his wife and a business partner started their own home-based business.

Ken Jarvis is one of the mainstays of AACC. He has an associate degree from the Culinary Institute of America, a Bachelor of Science degree from Rochester Institute of Technology and a Master of Science degree from Strayer University.

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