Culinary Arts Instructors
Chef Brian McDonald
Brian has cooked professionally for over 20 years holding positions as a corporate restaurant chef, garde manger chef, catering chef, private chef, and butcher. He attended the Culinary Institute of America, graduating number one in his class. Chef MacDonald has worked at many fine restaurants and hotels including the Ritz-Carlton Hotel, Amelia island, Florida, Rick Bayless' Frontera Grill, David Burke's Park Avenue Café in Chicago and locally at Thirteen Coins and Jerry Traunfield's Herb Farm Restaurant. He taught culinary arts for eight years in Asheville, North Carolina before joining Bellingham Technical College in 2003. Brian is a Certified Executive Chef and Certified Culinary Educator with the American Culinary Federation.

Chef Heidi Satterlee
Heidi started the new pasrty program at BTC in September of 2004. Heidi has 21 years of practical experience in the high end hotel and restaurant industry and previously taught at The Art Institute in Seattle. Chef Satterlee has been very involved with alternative and healthful baking as well as classically trained in France, Belgium and Switzerland. She has opened 5 Whole Foods Markets on the west coast and is well versed in the business end of the pastry industry as well as the practical end.