Meet Our Faculty and Staff

Erin Laurent
Program Director

• Native New Orleanian
• Bachelor of Fine Arts, UL Lafayette
• Associate Degree in Business and Technology, Pastry Arts, DCC
• Worked in Hospitality for 20 Years
• Production Assistant, The Vega Group
• Catering Sales Manager, Marriott International
• Interim Events and Catering Sales Director, Marriott International
• Account Sales Executive, Corporate Business Supplies
• Managing Partner/Chef, Wow Cafe: American Grill & Wingery
• Culinary Operations Manager, Liberty's Kitchen
• Convention Services, Royal Sonesta
• Staff Member, DCC

Angela Wilson MSED, CPCP, CCE
Assistant Professor Culinary and Pastry Arts 

• AOS Culinary Institute of America, Baking & Pastry
• BA University of New Orleans
• MSED University of Wisconsin-Stout
• Executive Pastry Chef Hyatt Regency New Orleans
• Executive Pastry Chef Sheraton Breakwater Hotel & Casino
• Founder & vendor Bounyful Green Market
• 20 + years' experience in Baking & Pastry
• 9 years Culinary Education
• Owner Voodough Bakery
• Recognized in 2019 as one of ACF’s Best Chef

Vance C. Roux, CCC, CCE
Professor Culinary and Pastry Arts

• Native New Orleanian
• B.S. Nicholls State University
• 25+ years at Delgado
• 35+ years of food related experience
• Custom Maritime Foodservice training
• General Manager T.G.I. Friday’s Inc.
• Manager, CUCO’s Restaurant, Inc.
• Independent Sales Rep, Bayou Foods L.L.C.
• Dock Supervisor, Louisiana Seafood Exchange
• Owner/Chef, Southern Hospitality Catering Company
• Owner/Executive Chef Sandro’s Trattoria
• Professor/Director, Delgado Community College
• Three-time Seymour Weiss Excellence in Teaching nominee
• Best Chefs of Louisiana 2017 recipient

Joseph St. Paul, CCE
Faculty, Associate Professor

• Native New Orleanian
• B.A. University of New Orleans School of Hotel,
• Restaurant, and Tourism
• A.O.S. Culinary Institute of America, Hyde Park, NY
• 30+ years of industry experience
• Executive Chef, Hotel Intercontinental, New Orleans, LA
• Chef D’ Cuisine, Casino Magic (Mississippi Gulf Coast)
• Sous Chef/Banquet, Hotel Intercontinental
• Sous Chef, Ernest N. Morial New Orleans Convention
• Center
• Competed regionally on Gulf Coast with silver and
• bronze medals awarded
• Awarded a seat on the ACF Apprenticeship National Council (2012 – 2016)
• Assistant professor/Apprentice Coordinator, Delgado Community College
• ACF Certified Executive Chef designation
• Certified Certification Evaluator
• Serve on American Culinary Federation National Committee for Elections.

Alexander Hamman, CEPC, CCE
Faculty

• Sous Chef diplomas in Patissierie and Cuisine from
• Culinary Institute LeNotre in Houston, TX
• Bachelor of Fine Arts from Montana State University.
• 14 years teaching experience
• Certified Executive Pastry Chef and Certified Culinary
• Educator with the American Culinary Federation
• 20 years Culinary and Pastry experience.
• 2-time competitor in The Big Gateaux Show.
• 5 years writing experience for Louisiana Kitchen &
• Culture Magazine.
• 2 years Culinary Editor for Louisiana Kitchen &
• Culture Magazine

Dustin Brien
Staff

• Native of Boston, MA
• Newbury College Graduate
• Executive Chef of Salu
• Chef de Cuisine, NOPSI Hotel
• Executive Chef, Byblos Restaurants
• 27 years Restaurant Experience
• 5 time invitee to Boudin Bourbon Beer Festival

Tasheena M. Butler
Staff

• Native New Orleanian
• Candidate Master of Public Administration, Tulane University
• B.A. Psychology, University of New Orleans
• A.A.S. Culinary Arts, Delgado Community College
• Over 20 years industry experience
• Adjunct Instructor, Delgado Community College
• Chief Operating Officer, Liberty's Kitchen Inc.
• Owner/Operator T. Marie's Kitchen & Catering
• Executive Sous Chef, Treasure Chest Casino
• Catalyst Kitchens Catalyst for Change Award Recipient 2016