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.Todd Pagan
Todd Pagan is a graduate of Sullivan College in Louisville, Kentucky, where he earned two Associate Degrees, one in Culinary Arts and the other in Baking and Pastry Arts. He trained in Milan under Gualtiero Marchesi, an Italian chef who attained the Three-Star Michelin rating. Chef Pagan brings years of experience that include serving as a Sous Chef, Pastry Chef, Executive Chef, and Food and Beverage Director. Sandra Cohen
Sandra Cohen started in the culinary field after a career change. Chef Cohen first obtained an English Degree to become a teacher, but she later decided to pursue her culinary passion and earned an Associate Degree at the California School of Culinary Arts in Pasadena, California. Over the years, Chef Cohen has worked at several restaurants and catering companies throughout the Los Angeles area, including Casa Del Mar Hotel, The Sunset Tower, The Bungalow Club Hollywood, and Ortolan Restaurant.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 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.
Kate Schroeder
Chef Kate Schroeder earned her Associates in Culinary Arts from Le Cordon Bleu in Scottsdale, AZ. Her passion is to educate and mentor students while sharing her love of the Culinary Arts with them. Chef Kate has been a Pastry Chef at several restaurants in Kansas City such as La Bodega and Cafe Allegro as well and was most recently a Retail Bakery Manager in the DFW area.