Our Faculty
Develop your culinary skills with the help of our experienced, professional faculty through Remington College's Culinary Arts Degree program. It is because of their own personal achievements and career success that they are able to help students on the path to their culinary careers. As a student at our Culinary Arts School at our Dallas, Texas campus you may have the opportunity to learn from our staff of culinary professionals.
Robert Bifulco - Program Chair
Chef Robert Bifulco earned an Associate's Degree in Culinary Arts and a Bachelor Degree in Hotel Management from the University of Denver, Colorado. He brings decades of culinary experience to the kitchen and classroom. Among other culinary awards, in 1993, Chef Bifulco was named Chef of the Year of the Dallas Chapter of the Texas Chef's Association. Chef Bifulco also worked as an Executive Chef and Private Club Manager for Marriott.John Pladocostante
Chef John Pladocostante is originally from Utica, New York. Coming from a large Italian family whose lifestyle, he says, revolves almost entirely around food and wine. His grandparents first exposed him to cooking and baking at a young age. He received his Bachelor Degree from Paul Smith's College and continued his education when he earned his Master's Degree in Gastronomy from Boston University. Chef John (as he likes to be called) also studied abroad at Le Cordon Bleu in Paris, France, where he learned French classical cooking and culture. With his move to Dallas to become an instructor for Remington College, Chef John is eager to assist his students in furthering their education.Jeff Johnston
Jeff Johnston is our Pastry Arts Diploma Program Chair. He earned his Associate's Degree in Bakery & Pastry from El Centro College in Dallas, Texas. Chef Johnston has worked for several high volume bakeries in the Dallas-Fort Worth Metroplex, where he developed his skills in artisan breads, pastries, and desserts. Over the years, he has developed and introduced new products to both Central Market and Whole Foods Market. Chef Johnston brings his love of Artisan Breads & Pastries to Remington College to further the education of his students in the Pastry Arts Program.Camorrow Jones
Chef Camorrow Jones earned her associate's degree in Culinary Arts from The Art Institute of Dallas and her Bachelor of Science degree in Culinary Nutrition from Johnson and Wales University, in Providence, Rhode Island. Chef Jones practiced her learned skills extensively while working in nutritional counseling with a national weight loss company and in nutritional patient care at Sturdy Memorial Hospital, in Attleboro, Massachusetts. While at the North Texas Food Bank, she began her teaching career by teaching Food Service Operations at a local community college and working with a community outreach program to teach culinary techniques and nutritional information to various age groups. Scott Swamba
Chef Swamba earned his associate's degree in Culinary Arts from Schoolcraft College, in Livonia, Michigan. As an avid competitor in hot and cold culinary competitions, Chef Swamba has won more than 85 medals. Throughout his culinary career, Chef Swamba has served as an instructor and chef at numerous private clubs, restaurants, and hotels, including Washtenaw Community College, the Ritz-Carlton, and the Meadowbrook Country Club. Chef Swamba brings with him a love of food and a passion for sharing his knowledge of culinary cuisine with students. His philosophy on culinary arts is simple: Treat every product with tender love and care; showcase passion, dedication, and hard work; and cook from your heart. Chef Swamba emphasizes the importance of having a clear and concise understanding of the culinary fundamental principles of cookery.Jones Reeder
After a successful career as a computer technician, Chef Jones Reeder returned to school to earn his associate's degree in Bakery and Pastry from El Centro College, in Dallas, Texas. During his culinary career, he specialized in banquet cooking, catering, and desserts for large events, which gave him a unique outlook on food preparation. Chef Reeder has worked for Central Market, Whole Foods Market, and Ormsby Catering. He was also employed as the Executive Sous Chef and Baker for both Aramark and Trinity Food and Beverage Services at the Fort Worth Convention Center, which enabled him to take part in many large-scale events such as the "Taste of the NFL XX." Chef Jones was awarded a Silver Medal at an American Culinary Federation competition.