Scott Kim

Chef Instructor Scott Kim joined the Collins College faculty in the Spring Quarter of 2017. Since then he has acquired experience successfully teaching the following courses:

* HRT 4650 Culinary Product Development

* HRT 2810 Professional Cooking I

* HRT 3810 Professional Cooking II

* HRT 3240 World Cuisine

* HRT 3250 Professional Healthy Cooking

* HRT 2550 Healthy American Cuisine

* HRT 2020 Dining Room and Banquet Management

He is passionate and dedicated in his role as a Chef Instructor, Coach, and Mentor to his students.

Experience:

* Founder and Chef-Owner

o Skimmer's Panini Grill- Mission Viejo, CA 2003 to present (17 Years and counting!)

* CTE Instructor/ ProStart Educator- Culinary Arts

o Garden Grove Unified School District, Rancho Alamitos High School, 2015 to present

* Culinary Arts Instructor

o Saddleback Community College, Mission Viejo, Fall 2013 to Fall 2014

* Western Region Sales Manager USA

o Mike's Hard Lemonade, Mark Anthony Brands, 2000-03

* Southern California Area Sales Manager

o Jim Beam Brands, Fortune Brands, 1992-2000

* On-Premise Sales Representative

o Southern Wine and Spirits, West Los Angeles, 1990-92

* Other Hospitality Industry Positions held:

o Restaurant Manager, Line Cook, Banquet Cook, Restaurant Host, Cashier, Room Service Manager, Server, Bartender, Bar Back, Busser, Caterer, Cocktail Server, Houseman, Dormitory Resident Assistant

Education:

* Master of Science Degree, Health and Nutrition Education

o Hawthorn University, Whitethorn, CA. 2017 -Graduated Magna Cum Laude

* Diploma, Master of Italian Regional Cooking

o La Scuola di Gastronomia Superiore, Jesi, Italy 2007

* Associate of Science Degree, The Culinary Institute of America

o Hyde Park, New York 1988

o Graduated with Honors and Perfect Attendance

o Keating Award: Most Likely to Succeed Recipient

o Les Amis de Escoffier Society Scholarship Award Recipient

* Bachelor of Arts Degree, Psychology, University of California Riverside, Riverside, CA. 1985

Additional Experience

* Hand Made Buckwheat Noodle Making Class- July 2018

* CRAF- BJ’s Restaurants- ProStart Educator Award Recipient March 2018

* CRAF ProStart Grant Recipient- 2017; 2018

* CRAF ProStart Culinary Cup Competition Coach/Mentor Since 2016

* Court of Master Sommeliers- Level 1 Certification- March 2018

* State of California Teaching Credential- CTE Secondary Education

o Orange County Department of Education, Irvine Ca., Cohort October 2015-16

* Mexico City Street Food Tour Course- Mexico City, Mexico February 2018

* Sourdough Basics Course- San Francisco Baking Institute, San Francisco, Ca. October 2017

* Cocina Chipanecana Cooking Course – El Tzitz, Cucina & Comida,

o San Juan Cristóbal de Las Casas, Chiapas Mexico July 2017

* Hong Kong Cooking Class and Market Tour- Hong Kong, China June 2017

* Taiwan Dim Sum Cooking Class and Market Tour- Taiwan City, Taiwan June 2017

* 2-Day Ramen and Hand-Made Noodle Course- May 2017

* Italian Bread & Pizza Certificate San Francisco Baking Institute, San Francisco, Ca. Feb. 2017

* Bagels & Pretzels Certificate San Francisco Baking Institute, San Francisco, Ca. March 2017

* Cucina Oaxaqueno -El Zapoteco Cooking School, Oaxaca, Mexico, April 2017

* Viennoisserie Course Certificate, San Francisco Baking Institute, San Francisco, Ca. May 2016

* Italian Bread Course Certificate, San Francisco Baking Institute, San Francisco, Ca. May 2016

* Certified Master Food Preserver, UC Extension Research Station, Irvine, Ca. Certificate received November 2014, responsible for 50 volunteer hours yearly to teach USDA approved food preservation skills and techniques at seminars to the general public and future Master Food Preservers and at scheduled group events.

* Member, Part Time faculty Issues Committee, Saddleback College 2013-1014

* Adjunct Instructors, Faculty Association Representative, Elected, 2-Terms 2013-1014

* BSL- Building Stronger Locals Training Course 2013-1014

* Member, Long Beach City College Culinary Arts Department Advisory Committee

o Long Beach City College, Long Beach, Ca. 2013-15

* Italian Salumi Making Certificate Marra Forni, Baltimore, Maryland. September 2011

* Artisan Baking 1 Certificate, San Francisco Baking Institute, San Francisco, Ca. January 2012

* Area Sales Manager of The Year- Jim Beam Brands, 1999

* Sales Marketer of The Year- Jim Beam Brands, 1997

* Sales Team of The Year- Member, Southern Wine and Spirits 1990

* Salesman of The Month Award, Southern Wine and Spirits, November and December 1990

* Les Amis de Escoffier Scholarship Award, Culinary Institute of America, Hyde Park, NY 1988

* Keating Award- Most Likely to Succeed, Culinary Institute of America, Hyde Park, NY 1988

 Interests:

* Cooking and understanding cuisine

* Traveling, discovering and eating tasty foods wherever I may find them

* Continuing study of the Italian Language, Culture and Cuisine

* Avid cookbook reader and collector

* In search of the perfect espresso

* Taco and Birria Fanatic

Food Philosophy:

Food, cooking eating and conviviality is integral to the human experience. These activities are deserving of our deepest respect in preparation and consumption as it provides joy and pleasure in a most intimate and meaningful way.

* Respect food

* Appreciate food

* Be mindful of where our food comes from and the effect it has on the world

* Elevate food through your creativity, craft and skill

* Understand that to cook for another is an intimate act of care and love