Current Students
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Future Students

Food and Culinary Arts Instructors - Continued

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Mike Plitt is a Maryland native and graduate of HCAT along with a pastry apprenticeship in Positano, Italy. He has worked as a Pastry Chef for over six years at places such as Fager's Island in Ocean City, Maryland and Arrows Restaurant in Ogunquit, Maine.

Carrie Svoboda has a Bachelor's degree in education from Long Island University and a certificate in baking and pastry from AACC's HCAT Institute.  She has combined her passion for desserts with her passion for teaching to be able to share her knowledge of baking and pastry with students.  A kitchen assistant with the HCAT Baking and Pastry department, Svoboda focuses much of her time on bread production and research and development of new recipes to be used in the program.

Tim Trigilio has a bachelor degree from Washington and Lee University, a doctorate degree in veterinary medicine from Virginia Tech, and a MBA from the University of Phoenix. Although he spends much of his day working with animals as a veterinarian, his true passion is beer. He spends a majority of his remaining time reading about, traveling for, tasting, and home brewing beer. He is a member of the American Home Brewers Association, as well as a few other local beer education and tasting and clubs.

Ted Tyler is currently a chef for Whole Foods. He holds a degree in Culinary Arts Management and has worked in several restaurants in the Annapolis area cooking both savory bistro style menus and catering as well as Pastry for fine dining. Ted worked as Production Supervisor and Pastry Chef for Amero Foods under French Master Pastry Chef Theodore Pary. He is an active member of the American Culinary Federation and presently pursuing another degree in Business Administration at the University of Maryland.

Chef Lou Woods, CEC, CCA, FMP comes to HCAT with over 15 years experience as a chef, teacher and manager in the food service industry. Chef Woods has served as an executive chef in the business and healthcare industries. He received his Associate of Applied Sciences degree in Hotel and Restaurant Management from AACC and his Bachelors degree in Hotel and Restaurant Management, from the hospitality program at University of Maryland Eastern Shore. He is currently working on an MBA degree through Western Governors University.

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