Chef James Foran, instructor of Culinary Arts, received an Associate of Arts degree in Culinary Arts from Johnson and Wales University with a major in Pastry Arts. He has more than 16 years of experience as a professional chef. James began his career as a pastry assistant at top restaurants in New York City, including the Restaurant Lafayette in the Drake Hotel and the Sign of the Dove. He has served in executive chef and pastry chef capacities for restaurants in San Francisco and Las Vegas. Locally, he has been executive pastry chef at the Westgate Hotel and pastry chef at Arterra Restaurant. James has been an adjunct instructor at Grossmont College in the Culinary Arts program for the past two years.