Chef Courtney Miller

Chef Courtney Miller was raised in the small riverfront town of Rainier, Oregon. She began her culinary career as a poodle-skirt clad food server at a 50’s novelty restaurant named Stuffy’s in Longview, Washington. Within a couple of years she traded her poodle-skirt for a cook’s shirt and spatula. Her hard work and dedication earned her a position as “Corporate Trainer” by the age of nineteen, training new employees at various company locations for the front and back of the house. She agreed to manage Stuffy’s Des Moines, Iowa location as the General Manager and after two years returned to Stuffy’s Longview restaurant where she held various positions, including Kitchen Manager, Banquet Coordinator, Efficiency Manager, Quality Assurance, and Co-Owner. During Courtney’s employment with Stuffy’s she obtained her Associates of Culinary Arts at Western Culinary Institute LeCordon Bleu in Portland, Oregon, fulfilling a longtime dream.

Courtney spent her culinary internship working at the world-class Ahwahnee Hotel in Yosemite National Park, California. During her time at the Ahwahnee she spent many hours doing Garde Manger work, fruit, crudités, and various other display plates.

Currently Courtney is a Chef Instructor in the Culinary Arts Department at Lake Washington Technical College in Kirkland, Washington where she strives to pass on her excitement for the culinary arts to her students.

She and her 6 year old son reside in Kenmore Washington located on the North shore of beautiful Lake Washington and enjoys the many outdoor treasures that the area has to offer.

Chef Janet Shaffer

Janet Shaffer teaches a variety of curriculum for the Baking Arts program. From 2000 until present she has developed curriculum and served student’s diverse needs. Before coming to Lake Washington Technical College, she had experience in early childhood education, delicatessens, bakery, candy and cake production, and office and retail diamond sales. She has performed catering and banquet service and research and development. She has edited textbooks for the Wiley Company, has taught contract training with the U.S. Navy and prepared food for the Governor’s Inaugural Ball, 2005.

Her teaching focuses on baking fundamentals with emphasis on quality production and employability. Baking students have won many first place awards. Janet and one of her students have been published in a national cake decorating magazine. Janet herself has won multiple silver and bronze medals from the American Culinary Federation. Many First places and best in the professional division in the Washington State Sugar Artist shows. She was awarded the Bertha Wright Biscuit Award and many firsts at the Evergreen State Fair.

Janet participates as an annual judge for the Bite of Seattle. She has earned the Certified Working Pastry Chef certifications from the American Culinary Federation and serves as the secretary for the Washington State Chefs Association. As a proctor for the King County Health Department she gives food handler testing and is a proctor for the National Restaurant Association. She is a charter member of the North West Chocolatiers Guild and networks with I.C.E.S. cake clubs.

Janet's students have been employed at Mikes Amazing Cakes, MGM Hotel Joel Robuchon in Las Vegas, Sofitel Hotel Chicago, Whole Foods, Cookies by Design, Hoffman’s Bakery in Kirkland, House of Bread, Cobs Bread, Sweet Caroline’s in Kirkland, Skagit Valley Casino, Honey Bear Bakery, Snohomish Bakery, Tallant House, In store bakeries, Costa Rica, Kihachi in Hiroshima Japan and Cruise lines.

Education

Bachelors of Arts, Culinary Management, Art Institute 2006-present.
Associates of Science, Culinary Arts, Phi Theta Kappa Society, 2000.

Courses Taught

Serv Safe, Intro to Baking, Cake 1 & 2, Artisan chocolate and confections, Artisan Bread, Centerpiece design, Human Resources Management, Purchasing and Cost Controls.

David Coan

David Coan has been active in the service industry for over 20 years and has had experience in every aspect of restaurant operations and management including several fine dining establishments.

In October 2005 David successfully tested in San Francisco for the Court of Master Sommeliers Introductory Sommelier Certification.

With his expertise in wines and spirits and "front of the house" operations David is uniquely qualified to help students learn all aspects of hospitality and restaurant management.

Also see our Hospitality/Wine Education Program Web site.