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 Kelly Burton 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 relocating to Greensboro North Carolina, to begin her teaching career. 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 has returned to North Carolina to continue here as an industry leading Culinary educator.
Chef Gregg Hamm 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. He has since worked in education for 12 years, in addition to owning a successful catering company and restaurant that includes a wholesale division that is in major cities across the state of North Carolina.
Chef Regina Hargett 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 Robin Hamilton is new to our faculty this fall, although she is not new to CCCC. She 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 David Voelz 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.