Instructors and Staff
These instructors and the adjunct instructors are extremely dedicated and enthusiastic about Culinary Arts. They all bring a great amount of knowledge and form the perfect team of instructors. We look forward to sharing our knowledge with you!
Chef Gregg Hamm, Executive Director, Culinary Institute has been cooking since he could reach the top of the stove. He always helped his mother, father, and grandmothers in the kitchen and would rather be inside cooking than out on the farm.
Chef Hamm always aspired to work in education and had an original plan to attend college in the field of elementary education. Though he had an interest in cooking, his heart was on education. Then thru his inspiring high school culinary arts teacher, he found that he could combine education and food. From that point, he knew he would work as a Culinary Arts educator. Chef Hamm entered Johnson and Wales University as a student immediately after graduating high school.
Chef Hamm has worked in education for 18 years, in addition to owning a successful catering company, restaurant, and venue. Chef Hamm extended his teaching resume by developing the Culinary Institute at Central Carolina Community College. The CCCI features programs that focus on locally farmed and sourced foods. Coursework includes nutrition, farm to table, catering, menu design, fermentation and preservation, therapeutic cuisine, and the new upcoming Culinary medicine program. The college offers a certificate in Farm to Table Entrepreneurship as well as a full Culinary A.A.S. with a farm to table focus and hosts the Natural Chef Cafe offering farm to table dining throughout the year.
Chef Regina Minter-Hargett, Culinary Instructor grew an inspiration and passion for cooking as a young child watching her grandmother cook for holidays. As she matured and understood cooking, she enrolled in a culinary arts class where she first met Chef Hamm. After taking two years of his class she learned how to enhance her personal cooking and also the hospitality side of the industry. At that point in high school, she knew she wanted to make Culinary Arts her career. While working close with Chef Hamm, she entered Johnson and Wales University. While attending JWU, she obtained an associate degree in Culinary Arts. Two years later, she received a bachelor degree in Foodservice Management.
Since graduation, Chef Regina has managed many parts of the foodservice industry including fast food, theme parks, family dining, and institutional facilities. Regina has now joined CCCC as a Sustainable Culinary Arts Instructor and plans to share her passion with others interested in the industry.
Chef Kelly Burton, Culinary Instructor comes from a family of cooks. Her sisters are professional chefs, her mother is a private caterer and her father is a home bbq'er. After graduating from University of Illinois with a degree in Economics, Kelly decided on a post graduate path at Kendall Culinary School. After Kendall, Kelly honed her skills in fine dining restaurants around Chicago until a move to Greensboro, NC, landed her in a teaching position. Kelly taught culinary for 6 years in Greensboro until her sister asked her to move to New Mexico to open a restaurant. After eight years in the restaurant business and two award winning restaurants under her belt, Kelly left her sister in charge and returned to North Carolina to continue her passion of teaching people to cook. Then she took a sabbatical for two years travelling Southeast Asia and attending cooking classes and market tours. She has now returned to her passion with a new portfolio of experience under her belt.
Chef De-Ven J. Atkinson, Culinary Instructor grew a strong passion for cooking during an early age as he watched his grandmother, mother, aunts and uncles cook for countless family gatherings, birthdays, reunions, and holidays. As he grew older he wanted to learn more about food and after graduating high school, he immediately enrolled into the Culinary Arts program at the Art Institute of Raleigh-Durham. This began a great chapter in his life he called his "Culinary Journey". During his time there he really grasped, learned, and passionately executed his unique skills in the Culinary Arts field to the best of his abilities; earning great respect from his instructors and colleagues. He graduated from Ai with an Associate Degree in Culinary Arts Management, and continuous his great and adventurous Culinary Journey.
Chef Atkinson has supervised and worked in many hotels/resorts, retirement facilities, and catering companies. He is also the humble Chef/CEO of "MmmmHmmm Good Catering Services". He is elated and excited to be a part of CCCC as a Sustainable Culinary Arts Instructor and plans to share his passion and joy for cooking with others and help them find their "UN" (Unique Nitch) which he believe is important to have in the Culinary Industry.
Chef Robin Hamilton, Adjunct Culinary Instructor graduated from the Natural Chef Program in June 2011, which was a continuation of her education. She obtained a Masters degree in Holistic Health Education from John F. Kennedy University in 2010, and also holds a BA in Anthropology/ Archaeology from St. Mary's College - both located in the San Francisco bay area.
She is passionate about the relationship between what we eat (or forget to eat:) and the affect it has on our health, especially the connection between modern day health conditions and the Standard American Diet (S.A.D). She strongly believes food is medicine, and can be used therapeutically to facilitate healing. Born and raised in California, she appreciates fresh, local and seasonal food; therefore Pittsboro seemed like the perfect landing spot for her- "sort of like Berkeley in the woods". Her previous culinary experience includes: Chef at Bella Donna Restaurant and cooking more healthful options at Camp Royall- a camp for people on the Autism spectrum. She is both honored and thrilled to return to CCCC and teach nutrition.
Chef Erin Ducker, Adjunct Culinary Instructor is originally from New Orleans where her love of food began. She has lived in both Germany and northern Italy where she had the unique opportunity to work and live on a vineyard. After earning her bachelor's degree in art and working towards a masters in art administration she realized her heart was not in it and found a way to apply her artist skills towards her love of food. She received her associates degree in Baking and Pastry Arts from Sandhills Community College in Pinehurst.
After working as a cook and pastry chef she began teaching in 2011. Since then she has become a Certified Hospitality Educator and a certified ServSafe Instructor and Proctor. She is driven by her love of fresh, quality ingredients and baking as both a science and an art. Teaching is the ultimate opportunity to share her knowledge and experience in the most fulfilling way imaginable.
Chef Patricia Yunker, Adjunct Culinary Instructor grew up with parents who loved food and wine. She credits her mother for giving her a sense of adventure with food and her father for teaching her the importance of knowing where what you eat and drink comes from. It was after college while living in California that she realized that she wanted to study food. She worked with Professional Chefs in California and London learning to cook French and spa cuisine before attending culinary school. Her love for spa cuisine, a.k.a healthy cuisine, was nurtured at the Duke Center for Living where she prepared heart healthy food, taught cooking classes, and participated int he research, writing and follow through of clinical nutrition studies. A highlight of that experience was being part of the development of the DASH (Dietary Approaches to Stop Hypertension) trial. In North Carolina, Chef Yunker has worked at the Fearrington House the Pittsboro Road House, the Duke Center for Living, and the Art Institutes. Chef Yunker holds a Bachelor of Fine Arts degree from Ohio Wesleyan University and an Associate of Occupational Studies degree from the Culinary Institute of America.
Chef David Voelz, Adjunct Culinary Instructor comes from a family that was constantly centered on food. From barbecue dinners to experimental nights, there was always something interesting cooking at the Voelz house. Chef Voelz went to work in a restaurant as soon as he was able. During high school he worked his way through kitchens with a variety of cuisines. At 20, he landed his first Executive Chef position.
In addition to working as a chef and co-owning a restaurant, Chef Voelz graduated from the Culinary Technology Program at Wake Technical Community College in Raleigh, NC. After culinary school, he embarked on a journey to experience many different facets of the food service business. Chef Voelz has worked in a hotel, a country club, a private business club, a hospital, a food courts well as private and chain restaurants.
Chef Donna Bauman, Adjunct Culinary Instructor received her Natural Chef Certification from the Culinary Arts Program at Central Carolina Community College (CCCC) in Pittsboro and brings a strong passion for local and sustainably grown food to her work. She has over a decade of experience making a wide variety of fermented foods and has taken classes from some of leaders in the fermented foods movement including Sandor Katz, Jessica Prentice, Monica Corrado, Marc Williams and Jennifer McGruther. In addition to teaching at CCCC, Donna has also taught local workshops for the Abundance Foundation and for private groups. She has experience in fine dining as a prep cook for Straw Valley Food and Drink’s Black House in Durham, NC and she has had training in traditional foods preparation from the community-supported kitchen called Three Stone Hearth in Berkeley, California.
Donna is a member of the National Association of Nutrition Professionals and has had HACCP training accredited by the International HACCP Alliance as well as a current ServSafe certification. A career changer, Donna also has significant experience in academic administration with the Kenan-Flagler Business School at UNC Chapel Hill and prior experience in advertising account management working on the national advertising campaigns for Maxwell House Coffee, Corning Ware, Corelle and Pyrex. Donna graduated from UNC-Chapel Hill with an undergraduate degree in business administration and Northwestern University with an MBA from The Kellogg Graduate School of Management.
Tanasha Murchison joins the Culinary Institute as the Administrative Assistant to the Executive Director. She brings her prior experience as Administrative Assistant, Front Office Support Associate and Customer Service Representative from her human resources background as well as her passion for cooking. Her passion began as a young child watching her grandmother cook Sunday dinner and the joys it brought the family being together.
Tanasha has earned a Bachelor of Science in Business Administration from the University of North Carolina at Greensboro in 2004 and a Masters in Human Resources Management from Webster University in 2012. She is honored to be a part of such an amazing team with such a progressive and entrepreneurial spirit producing future top-notch chefs for the industry.