You had spoke with one of our TSTC Culinary Insitiute Chefs last month. Just wanted to forward you this info about our Grand Opening at Artwalk on Thursday evening.

Delectable FOOD, Useful TIPS, Top-notch TALENT
at the Grand Opening Event this week during Artwalk

Come and meet our instructors – from appearing on the Food Network to owning and operating fine dining restaurants – these chefs have tons of experience to share with you.

What: TSTC Culinary Institute Grand Opening (free to public), sponsored by Abilene Restaurant Association
When: Artwalk, Feb. 10th
Where: T & P Building, corner of North 1st and Pine
When: 5-8 p.m.
Details: Each of the chefs will be serving up a demo for you to taste and they will be available to visit with you one on one to answer questions about your cooking needs and the new culinary program.

About the chefs

Sandy Davis has lived and worked in New York in the food business for the last twenty years. From Executive Dining on Wall Street to having his own catering business, and being the chef of the Cowgirl Hall of Fame in the West Village, Sandy has a great deal of experience to share. Sandy is also the first champion on Food Network’s “Chopped.”

Denise Shavandy has been in the food industry for over twenty years, in variety of capacities. She has owned and operated fine dining restaurants, been cooking school manager & instructor, and Executive Chef of large volume production kitchen. She enjoys Tae Kwon Do, Yoga, and family meals with her husband and twin girls.

Over thirty years, Majid Shavandy has had the opportunity to be involved in every aspect of Service and Hospitality industry, from fine dining to Tex-Mex. He has been a corporate trainer, manager, owner and operator of three upscale restaurants, and been involved in the gourmet grocery industry.

Asha Booker, raised in Dallas, TX. Attended Johnson & Wales University (Denver, CO) in 2000 and received an Associates of Science in Culinary Arts and is currently working towards completion of Bachelor’s of Science in Foodservice Management. Began teaching at TSTC in the Culinary Arts program in 2006. Became program Chair for the program in 2008. Specialty is Baking & Pastry.

Coby Baumann grew up in West Texas with a love of the local cuisine. I started at a young age taking what was available locally and making fresh meals. I have taken that same philosophy throughout my culinary career, this one concept has pushed me towards education of fellow culinarians. Coby has an AOS in Culinary Arts from The Art institute of Dallas and am continuing towards my BOS in Culinary Management. He has held many different titles, Chef at Mira Vista Country Club, Executive Sous Chef for Ultimate Cuisine by Chef Tom, Executive Chef and Food and Beverage Director at Sky Creek Ranch, and Executive Chef at Fairway Oaks Country Club. He is the Owner and Executive Chef of my own catering and consulting business, YGC in which I still work daily in my down time. Coby has spent most of his culinary career in the DFW Metropolis where he worked with some of the big names in the culinary world such as Michael Moribito, Dean Fearing, and Steven Piles. Coby and his wife, Cassie, have two children, Grady and Julianne Elizabeth.
Chris Pack is from Merkel, Texas. He served in the Navy for six years aboard the USS Abraham Lincoln aircraft carrier traveling around the world twice. He graduated from Texas Tech University in 2002 with a degree in Restaurant, Hotel, and Institutional Management. He has worked in numerous corporate restaurants at all levels of management including general manager for Luby’s for four years. He also has sales experience for USFoodservice. Chris has a five year old son, Blane Pack.