TSTC has placed industry professionals in the driver’s seat. Our Advisory Committees are determining what is taught and how it is conveyed to you so that the methods and technology TSTC incorporates are the desired, front line solutions. In a field as intense and demanding as Culinary Arts Technology, it’s crucial to make sure our training matches the most recent industry advances.

• Helen M. Baxter, Austin, Texas


• Steven Connell, Connell Hoyt Inc., New York, New York


• Brett Curtis, Nestle Professional/Team Minor's, Carrollton, Texas


• Bobby Larry Jr., Abilene Regional Hospital, Abilene, Texas


• Dena Peterson, Bon Appétit/Modern Art of Museum of Fort Worth, Fort Worth, Texas


• Bernay Sheffield, Zentner's Daughter Steak House, San Angelo, Texas


• Mathieu Weiss, Executive Sous Chef, Central Market, Fort Worth, Texas


• Thomas W. Wells, Showstoppers NY Inc., Catskill, New York