Culinary Arts Program Faculty

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 Institure of Technology, 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.

Hospitality/Wine Education Program