ADMINISTRATION

CHRISTOPHER BECKER, BS, MSL

President

Christopher Becker is President and Director of New School of Cooking. He holds a Bachelor of Science in Business Administration, a Master of Science in leadership from Walden, University and the Grande Diplome from Le Cordon Bleu, Paris. An accomplished leader with a history of success in culinary arts education, he has an expertise in business development, student affairs, finance, operations, marketing and admissions, human resources and regulatory compliance. He is the founder and President Emeritus of the California School of Culinary Arts in Pasadena, CA. He resides in Pasadena with his family.

Executive Pastry Chef Briana Bielucke, AS

CHEF BRIANA BIELUCKE, AS

Executive Chef & Vice President of Operations

Chef Briana Bielucke is the Executive Chef and Vice President of Operations at New School of Cooking. She developed the professional baking and pastry programs, the recreational course offerings and oversees the New School of Cooking Cafe baking production. She attended Western Culinary Institute, Portland, OR and Le Cordon Bleu College of Culinary Arts, Pasadena, CA.

While living in Portland, OR, she was the pastry chef at Pix Patisserie, Papa Hayden Restaurant and Baker & Spice. Born and raised in Long Beach, CA, when she returned home she opened and managed several Susie Cake’s Bakeries across Southern California. When she is not at New School of Cooking, she enjoys teaching her five year old son how to bake.

DR. BARI COURTS, PH.D., MBA, BA

Chief Academic Officer
Management, Capella University, U.S.A.

Dr. Bari Courts is Chief Academic Officer for New School of Cooking. He holds a Ph.D. from Capella University, Minneapolis, Minnesota an MBA from University of Cincinnati, Cincinnati, Ohio and a BA from Kenyon College, Gambier, Ohio. His teaching specialization: Quantitative Analysis, Business & Technology.

FACULTY

CHEF KARLA LOMELI, BA, M.A.Ed.

Chef Instructor

Chef Karla Lomeli is a faculty member at New School of Cooking teaching in both the professional and recreational departments at the school. She holds a Bachelor of Arts, Arts and Letters from California State University, Los Angeles, CA, a Masters of Education, Adult Education and Training from the American Intercontinental University and is a graduate of Le Cordon Bleu College of Culinary Arts, Los Angeles, CA.

Chef Lomeli has broad industry experience and has worked with Wolfgang Puck at Wolfgang Puck Catering, Jackson Sommerset Catering, Koldo Royo Restaurant in Palma de Mallorca, Spain, A.O.C. Restaurant and Lucky Devils, both in Los Angeles.

She has taught in the professional programs at Le Cordon Bleu College of Culinary Arts, Los Angeles, CA and at the Kitchen Academy Culinary School, Hollywood, CA.
Chef Lomeli is certified with The American Culinary Federation, is fluent in Spanish and an avid photographer. She resides in Covina, California and has travelled the world.

CHEF PETER GEORGE, AS

Chef Instructor

Chef Peter George is a faculty member at New School of Cooking teaching in both the professional and recreational departments at the school. He holds an Associate of Arts in Business Administration, AIU, Buck Head, GA, a Certificate in Cooking from City and Guilds of London Institute, London, England and a Certificate of Excellence in Cooking from Waltham Forest College, London, England. He is an American Culinary Federation member and an Association of Culinaire Francaise member. Chef George has vast industry experience including Banquet Chef-Executive Sous Chef, Doubletree Hotel, Pasadena, CA, Sous Chef, Walt Disney Studios, Marriott-Burbank, CA, Executive Sous Chef, Doubletree Hotel, Orange, CA, and Executive Chef, Sheraton Hotel, Pomona Fairplex. Most recently, he was an Executive Chef Instructor at Le Cordon Bleu College of Culinary Arts, Los Angeles where he developed lesson plans for the international foods department, served as Department Chair for international foods department and led the schools competing culinary team.

Chef Instructor Ida Mannertorp, AOS

CHEF IDA MANNERTORP, BA

Chef Instructor

Chef Ida Mannertorp is the lead instructor for the Pro Cooking Program at New School of Cooking and teaches several courses in the Professional Culinary Arts Diploma Program. She holds two Bachelor of Arts degrees in Communications and International Studies from Loyola University, Chicago and is a Le Cordon Bleu College of Culinary Arts, Pasadena graduate. She draws inspiration from her love of French cuisine. She is the New School resident wine expert and is currently pursuing certification with the Wine Spirits and Education Trust, one of the most rigorous and competitive wine certification programs in the world.

Chef Instructor Melissa Cortina, MA

CHEF MELISSA CORTINA

Chef Instructor, Butchery Expert

Chef Melissa Cortina is a faculty member at New School of Cooking, teaching in both the professional and recreational departments of the school. She is a Master Butcher and she is New School of Cooking’s resident butchery expert. Chef Cortina holds a Bachelor of Arts in English Literature from University of California, Santa Barbara, an M.A. in English from Boston University and under a Scholarship from The Culinary Trust of America, received certification at Le Cordon Bleu, Paris. She is currently the owner of Bavette Meat & Provisions and is an HACCP Consultant. Chef Cortina was the General Manager and Butcher at Lindy & Grundy’s Local, Pastured, and Organic Meats in Los Angeles, Kitchen Manager and Butcher for Aspens Market in Jackson Hole, Wyoming, Kitchen Manager at Macelleria Cecchini, in Chianti, Italy and Senior Line Cook at Rialto Restaurant in Boston, Massachusetts. She also worked and lived on an organic farm in Sonoma that grows exclusively for Chez Panisse, under the leadership of sustainable farmer Bob Cannard.

CHEF STEPHEN BROWN, B.S.C.M, A.O.S.

Chef Instructor

Chef Stephen Brown teaches in the Pro Cooking Program and the Culinary Arts Diploma program at New School of Cooking. He holds an Associate of Occupational Studies, Le Cordon Bleu College of Culinary Arts, Pasadena, CA, Presidents Honor Roll and a Bachelors Degree, Culinary Management, Le Cordon Bleu College of Culinary Arts, Scottsdale, AZ. He is also a Serve-Safe Certified Food Manager. Chef Brown taught in the degree program at Le Cordon Bleu College of Culinary Arts Los Angeles, Pasadena, CA in Foundations, Contemporary Cuisine and Restaurant Rotation at Technique Restaurant. He has taught and mentored thousands of students in classic and modern in culinary techniques. An industry veteran, he has worked with Wolfgang Puck, Joachim Spichal and Eric Greenspan among others. Chef brown has been a sous chef at Alice’s Restaurant at Gold lake Mountain Resort and Spa, Boulder, CO, Bistro Verdu, Glendale, CA and Nic’s Martini Lounge, Beverly Hills, CA. He was the Executive Chef, The Morrison, Los Angeles, CA. Chef Stephen Brown is a Los Angeles native where he has enjoyed his passion for the culinary arts for over 30 years.

CHEF JENNIFER ANTONELLI

Chef Instructor

Chef Jennifer is a specialty instructor for events and private instruction.

DEGREE TEAM

DR. MIRON MUSHKAT, PH.D.

Research Advisor

DR. DANIEL GRUSZYNSKI, DBA, MBA

Instructor Culinary MBA Program

Dr. Daniel Gruszynski is an instructor in the Culinary MBA program at New School of Cooking. He completed the Doctor of Business Administration at University of Newcastle, Australia and Master of Business Administration at University of Western Sydney. He is the owner and Principle Consultant of Neuland Business Solutions, HK, Ltd., a consulting and management company. Born in Germany and working in the Asia Pacific region for the last 13 years, he enjoys sharing his international management experience with students.

DR. DERRICK DARDEN, PH.D., M.S.,BA

Instructor Culinary MBA Program

Dr. Derrick Darden is an instructor in the Culinary MBA program at New School of Cooking. He holds a Ph.D. from Capella University, Minneapolis, Minnesota, a M.S. from University of Oklahoma, Norman, Oklahoma and a BA from Liberty University, Lynchburg, Virginia. He is a retired Army Warrant Officer, with a Logistic Management background.

STAFF

JUSTIN CUEVO, BS

Director of Admissions

Justin Cuevo directs admissions and enrollment for New School of Cooking. He holds a Bachelor of Science in Sociology from California State University of Northridge. He has over six years of experience in the art and culinary industry. Born and raised in Los Angeles and currently residing in Culver City, he is very familiar with the city’s unique and diverse culinary features and benefits.

OUR PARTNERS

 
stumptown coffee roasters, premium coffee, cafe
south bay's independent gourmet cooking store
coolhaus ice cream - best culinary baking program in LA
organic California produce direct from farmers,
arcana bookstore, cookbooks
ood safety, alcohol service, health inspection audits, harassment prevention and HACCP
farmbox la produce delivery farmers market organic fruits and vegetables farm to table
health-ade kombucha

TOUR THE SCHOOL


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