Meet Chef Zachmann – Culinary Arts Instructor
Charles Zachmann was selected as the Culinary Arts Instructor at Eastern Center for Arts and Technology (EASTERN) starting in August 2018. Mr. Zachmann has a bachelor’s degree in Culinary Arts Management from the Art Institute of Pittsburgh and an associate degree in Professional Cooking from Baltimore International College. During his time at Baltimore International College, he completed an externship at Chef Tell’s Manor House in Upper Black Eddy, PA.
His restaurant experience includes employment at several establishments in New Jersey such as The Lambertville Station, The Stockton Inn and The Tewksbury Inn. He comes to EASTERN from Frederick County Career and Technology Center in Maryland where he taught Culinary Arts.
Meet Chef Granacher – Culinary Arts Instructor
In September 2015, Hayley Granacher began as Culinary Arts Instructor for EASTERN. Granacher joined EASTERN in 2013 as a Culinary Arts Instructional Aide, in which she assisted the Culinary Arts instructors during lessons, taught baking and pastry arts, and worked with students who were in need of additional support.
In her role as Culinary Arts Instructor, she will co-teach and plan yearly curriculum with Chef Gary Albert.
In addition to her teaching position at EASTERN, Granacher also works at Top of the Hill Cafe and Bredenbeck’s Bakery, both located in Philadelphia. Granacher received her Associate of Applied Science at the Pennsylvania College of Technology School of Hospitality, majoring in Baking and Pastry Arts, and she received her Bachelor of Science from Penn State University’s College of Education, majoring in Workforce Education and Development.
Meet Ms. Suanlarm – Culinary Arts Instructional Aide
Nicole Suanlarm began as EASTERN’s Culinary Arts Instructional Aide in September 2015. She is a 2007 graduate of EASTERN’s Culinary Arts program and Upper Moreland High School.
Ms. Suanlarm brings a great deal of culinary experience to EASTERN, including an internship in Ireland, a managerial position at the Cheesecake Factory, and demonstrations at the Reading Terminal Market.
In the future, she plans to mentor students and teach them to pursue their passion. If she could offer some advice for incoming Culinary Arts students, she would tell them to, “take as many opportunities as you can get and do not be afraid to take chances. You are your greatest resource when you enter the culinary world.”