Culinary

Michelle Bommarito

Bommarito is a graduate of The Institute of Culinary Education (formerly, Peter Kumps New York Cooking School) located in Manhattan, NY. In addition to her culinary degree, she received her Undergraduate Degree from The University of Michigan where she earned a BSA in Marketing Management, with a Minor in Psychology.

While living and working in New York, Bommarito had the privilege of being employed by the historic and world-renowned Waldorf Astoria hotel in New York. Other significant culinary experiences include being a Freelance Artist for Martha Stewart Omni Media in Westport, CT and at Living Magazine in Manhattan. In fact, Bommarito appeared alongside Martha Stewart during a spring 2000 program where she demonstrated assembly of an intricately themed “Spring Garden” cake.

The distinctiveness and uniqueness of Bommarito’s designs and cakes have been subject to numerous newspaper and magazine articles. Bommarito has appeared numerous times on the Food Network as a wedding cake designer, competing in challenges and bringing home gold medal and silver medals. She has been teaching culinary classes for Personal and Professional Learning for over 20 years.

Fred Bueltmann, Certified Cicerone

Fred Bueltmann is an author and independent consultant on company culture, the ideals of the craft marketplace and the connected lifestyle.  He has more than two decades of experience as an executive in the beverage industry including service at New Holland Brewing Company and Bell’s Brewing Company. Bueltmann is past president of the Michigan Brewers Guild and recipient of their prestigious Tom Burns Award, recognizing the pioneering spirit of the “Great Beer State.”  In 2019 he authored a collaborative book, “A Rising Tide – Stories from the Michigan Brewers Guild.” Fred’s first book, The Beervangelist’s Guide to the Galaxy, was recognized as an Indie Book Award finalist.

Fred shared his perspective in a TedX talk,  “The Community of Collaboration”  and regularly shares interviews and conversations on cultural shifts through his This Craft Nation project and podcast, and Michigan’s Great Beer State Podcast, which he produces.  He co-founded Red Horse Ranch in Fennville, Michigan where he and his wife Ulla partner with horses to help organizations strengthen collaborations through the Red Horse Center for Collaborative Leadership. Fred is a musician, as well as an instructor for Personal & Professional Learning.

Kariann Fifer, Sommelier

Kariann Fifer grew up in a small, coastal town on Lake Michigan, where she began her career in the restaurant industry. Here she worked her way from the kitchen to bartending, learning all facets of fine-casual dining. She took these skills with her to East Lansing, where she attended The School of Hospitality Business at Michigan State University.

After receiving her bachelor’s degree, she moved to Chicago, St. Louis and Columbia, Missouri, working as a Coffee Master and store manager for Starbucks Coffee Company. Gaining valuable corporate experience, Kariann returned to her first love—restaurants—as a business manager for two restaurants in Columbia.

In 2012, Kariann realized how much she missed Michigan and moved “home” to Ann Arbor. Here she dove into the wine, beer, and spirits world as the beverage director at Vinology wine bar. After three years of deep immersion in the wine world, she moved on to a position as general manager at The West End Grill, where she continued to cultivate wine lists and memorable experiences for her guests. She began studying for her sommelier certifications and hosting blind tasting groups for local industry professionals. She became a Certified Sommelier, supporting and mentoring other wine professionals through the certification process.

Throughout her over twenty-year career, passion for education has always been present. Whether training staff, studying for certifications, or simply soaking up as much information as possible—Kariann continued to educate and inspire others equally intrigued by the vast beverage industry. She now shares her knowledge through consulting for local restaurants and vintners, providing private tastings for both in-home and business events. Currently a graduate student at Wayne State University, Kariann has fulfilled her lifelong dream of teaching at the collegiate level, teaching Wine and Spirits in the Culinary Arts and PPL programs.

Outside of the classroom, Kariann loves spending time with family, friends and her two dogs. She lives in Detroit, and volunteers with her neighborhood litter pickup club.

Jeffrey Gabriel, Certified Master Chef

Chef Jeffrey Gabriel is a graduate of the Culinary Institute of America and is one of 67 Certified Master Chefs in the United States. He has been Chef de Cuisine at the Harbor Beach Resort, Les Autuers, The Grosse Pointe Yacht Club, as well as owner of The Farm Restaurant in Port Austin, Michigan.

He has been a member of several Culinary Olympic teams, has won Olympic gold medals, including two with distinction, and has won 10 National American Culinary Federation medals.

In his vast and exciting career, Chef Gabriel has been exposed to a myriad of cooking techniques, cultures, and ideologies about food. He has experienced the powerful influence of food trends, food principles and preparation, and is forever a student in the culinary world, appreciating all facets of cuisine. Today, Chef Gabriel’s focus is on education and awareness. A Schoolcraft College instructor since 1987, his intention is to impart the importance of wholesome, good tasting food without sacrificing nutrition.  He hopes that his love for food becomes contagious…loving food is the most important ingredient for any successful chef.

Ana Perez

Instructor Ana Perez hails from Mexico and is passionate about bringing the culinary culture of her home country to her students at Schoolcraft College. Ana earned a Food Science and Technology Bachelor’s Degree from the Metropolitan University in Mexico City, where she later became a Professor in Meat Technology. She conducted research at the Agriculture Research Center in Bristol, England and has been a dietary technician for the University of Michigan Health System in Ann Arbor.

In addition to her degree from Metropolitan University, Ana also has an Associate Degree in Culinary Arts from our own esteemed culinary program here at Schoolcraft College. In her spare time she enjoys traveling and trying new foods. She keeps up with current nutritional research and shares information on healthier ways of eating. Chef Perez feels that, “culinary arts and cooking is an avenue to expressing yourself.”

Noah Salter

Noah Salter is an educator by profession. In 2016, he turned his hobby into a business with the help of his friend and now business partner, Bill. They both shared a passion for coffee and wanted to share their love of the drink with others. After buying a small coffee roaster, some books about coffee roasting, and coffee beans, they jumped right into roasting. Through online education and trial and error, they learned enough to begin selling coffee at the Plymouth Farmers Market as Gooseneck Coffee Co.

Since that time, their business has blossomed, allowing them to roast coffee for several shops in the Metro Detroit area. They are now on their third production roaster and have a small roastery in Plymouth. They continue to sell their beans and drinks at the farmers market on Saturdays during the market season.

As a Canton High School Teacher for over 17 years, education continues to be a passion of Noah’s. Teaching PPL’s Coffee 101 at Schoolcraft College has allowed him to share his passion for teaching, as well as his knowledge of coffee. Noah describes coffee as both a very simple and very complex drink.

Outside the classroom and his business, Noah lives in Plymouth and loves spending time with his family. He also plays the drums, a little guitar, and enjoys hosting a book club with close friends.

Andrew Sayes, Certified Master Chef

Chef Drew holds an Associate Degree in Applied Science from the Culinary Studies Institute at Oakland Community College, where he received the Outstanding Alumni Award in 2016.

Prior to joining Schoolcraft College, Chef Sayes was executive chef of Walnut Creek Country Club, executive chef at the four-star, four diamond Townsend Hotel in Birmingham, executive chef at the prestigious Atlanta Athletic Club, and executive chef for the Ritz Carlton Hotel Company.

Sayes has had the privilege of working for some of luxury dining’s best, in classic food cities like Los Angeles, Chicago, New Orleans, and Atlanta.

“Fine dining doesn’t have to mean pretentious dining,” says Chef Sayes, who takes pride in serving his guests only the finest quality products from his kitchen. He is an avid supporter of local farms and sustainable practices, with a focus on making cuisine, “sophisticated, not complicated”.

Chef Drew has served as a Coach and Mentor for the Junior Hot Food Team for over 14 years with both Oakland Community College and Schoolcraft College. 

He was selected as Chef of the Year by the Michigan Chefs de Cuisine Association in 2014, and Chef of the Year for the Central Region American Culinary Federation in 2015.

In 2022, he earned his Certified Master Chef credential, becoming one of only approximately 70 in the nation. 

Chef Drew has been teaching with Schoolcraft College Culinary Arts since 2021, and joined as a full-time faculty member in 2022.