Alma Kessing-Vaux, C.E.C.

Division Chair; Professor · Food, Fermentation and Culinary Production · Kitchen 1 Office · ext. 2320

At the College since: 2004
Education: A.A.S., Culinary Arts, Hocking College
Prior experience: Executive chef, The Drummond House, Canton, 1993–2004
Teaches: CUL 110 — Foundations of Culinary Production; CUL 240 — Menu and Product Development
Certifications: American Culinary Federation Certified Executive Chef; ServSafe Instructor and Proctor

Alma Kessing-Vaux has served as Division Chair and Professor since 2004. She holds an A.A.S. in Culinary Arts from Hocking College and the American Culinary Federation Certified Executive Chef credential. Prior to joining the College, she was executive chef at The Drummond House in Canton from 1993 to 2004.

Ms. Kessing-Vaux teaches CUL 110 (Foundations of Culinary Production) and CUL 240 (Menu and Product Development). Her instruction in CUL 110 covers foundational knife skills, mise en place, and kitchen sanitation requirements as they apply to production-scale operations.

She holds current ServSafe Instructor and Proctor certification and serves as the Division's proctor of record for food handler credentialing examinations administered on campus.

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