Jay Entrikin – Chef Instructor

[email protected] | 509.527.4272

A graduate of the Western Culinary Institute in Portland, Oregon, Jay Entrikin has had the opportunity to hone his skills with some of the top chefs in the industry. He has worked at such fine restaurants as The Painted Table in Seattle, Assaggio Trattoria, and the Heathman, both in Portland. Through his experiences, Jay has learned the complexity and finesse of Fusion Cooking, the art of simplicity yet flavor through Traditional Italian Cooking, as well as the intensities and subtleties of the Grand French Cuisine. Jay came to Walla Walla Community College excited to be on the leading edge of the emerging culinary revolution in Walla Walla area, and has a passion for educating tomorrow’s top chefs.

Greg Schnorr – Pastry Chef Instructor

[email protected] | 509.524.5150

A graduate of the Colorado Institute of Art in Denver Colorado.  He also earned a Baking and Pastry Degree from the Culinary Institute of America in St Helena, California.  Chef Schnorr has been the Head Chef at Creektown Café and Pastry Chef at Whitehouse Crawford in Walla Walla.  Chef Schnorr is an active organic farmer and participant in the local farmers market.

Robin Leventhal – Chef Instructor

[email protected] | 509.527.4361

Chef Robin has a passion for whatever she undertakes and teaching is no exception. She feels the classroom setting is an ideal place to inspire and engage students in their own culinary journey. While pursuing a Masters in Fine Arts at the University of Michigan, Chef Robin realized her own passion for food. Before teaching at Wine Country Culinary Institute in Walla Walla, she taught at the New England Culinary Institute and Sea-Tac Occupational Skill Center. She owned and operated Crave on Seattles’ Capitol Hill and feels her Pacific Northwest roots are the foundation of her cooking, accented by flavors of her world travels.

In 2009 she was a cheftestant on Season 6 of Top Chef, a life altering culinary experience. Robin has been active with causes like Bristol Bay and Lymphoma research with the Fred Hutchinson Cancer Research Center. She also sat on the board for Slow Food Seattle raising awareness of the value of food and knowing where it comes from. Robin is a licensed auctioneer for fundraising events and continues to do select catering and winemaker dinners. Her move to Walla Walla has enabled balance in life, a challenge for any professional chef. Now there is time to get her hands dirty in the garden and studio before cleaning up to head into the kitchen and teach the inquisitive minds of her students.