Faculty

Full-Time Faculty

  • Chef Mimi Stockmann

    Culinary Arts Full-Time Faculty
    (425) 739-8141
    Kirkland Campus, East Building, E145B

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    Chef Mimi Stockmann

    Chef Mimi Stockmann, after completing her training at the Seattle Culinary Academy, worked in several Seattle area restaurants before taking on the head chef position at Moss Bay Catering in Kirkland. Chef Stockmann has also completed her certification as a professional meat cutter and butcher. At Renton Technical College she was a chef instructor designing and teaching many of their professional continuing education culinary classes.

     
  • Chef Eric K. Sakai

    Culinary Arts Full-Time Faculty
    (425) 739-8345
    Kirkland Campus, East Building, E145B

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    Chef Eric K. Sakai

    Chef Eric K. Sakai began his culinary career at Kapi`olani Community College in his hometown of Honolulu, Hawai`i. After working at a variety of establishments including Buca di Beppo, the Sheraton Hotel Waikiki and Alan Wong’s, he moved to Seattle in 2004 to further his culinary endeavors. Following several different kitchen manager positions, he eventually made his way to LWTech where he served as Food Service Manager for three years before joining the faculty of the Culinary Arts program.

     
  • Matthew Keigley

    Culinary Arts Full-Time Faculty
    (425) 739-8544

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    Matthew Keigley

    Matthew Keigley has been in the restaurant business for over twenty years. As owner and operator of his own restaurant for over five years in Issaquah Washington, Matt’s restaurant won numerous Washington wine awards and food critic choice awards. He has been a General Manager, Floor manager, and Bar manager for different successful restaurants in the Seattle area. Matt has enjoyed inspiring and developing new and future restaurateurs.

     
  • Chef Janet Waters

    Baking Arts Full-Time Faculty
    (425) 739-8304
    Kirkland Campus, East Building, E151

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    Chef Janet Waters

    Janet Waters teaches a variety of curriculum for the Baking Arts program. From 2000 until present she has developed curriculum and served student's diverse needs. Before coming to LWTech, she had experience in early childhood education, delicatessens, bakery, candy and cake production, and office and retail diamond sales. She has performed catering and banquet service and research and development. She has edited textbooks for the Wiley Company, has taught contract training with the U.S. Navy and prepared food for the Governor's Inaugural Ball.

    Her teaching focuses on baking fundamentals with emphasis on quality production and employability. Baking students have won many first place awards. Janet and one of her students have been published in a national cake decorating magazine. She has coached our college Knowledge Bowl student team where LWTech won Nationals and have returned for four consecutive years. Janet herself has won multiple silver and bronze medals from the American Culinary Federation. The Washington State Sugar Artist show competitions have awarded Chef Waters with many first places and best in the professional division. She was awarded the Bertha Wright Biscuit Award, the Nesbitt pie award and two best in shows at the Evergreen State Fair.

    She has earned the Certified Working Pastry Chef certifications from the American Culinary Federation and serves on the board for the Washington State Chefs Association. She had been a proctor for the King County Health Department for food handler testing and is a proctor for the National Restaurant Association.

     

Part-Time Faculty

  • Charity Shindle

    Bakign Arts Part-Time Faculty

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    Charity Shindle

    Charity Shindle is the newest instructor in the Baking Arts program. She is a graduate of LWTech's Baking Arts program. Chef Shindle is returning to us after studying abroad in Scotland at the University of Highlands and Islands. Before coming to LWTech she worked as a Federal Law Enforcement Officer and a Paralegal in employment law. Chef Shindle also is an Army veteran and a Paratrooper.

    “Baking was the one thing that I could not do. When it came time to choose a new career, I wanted to do something that would be a challenge. I wanted a career that I could be creative and have a sense of completion. Chef Waters sparked my desire to teach and she served as my mentor. The program changed everything for me. And it is my desire to be an inspiration to the students.”

    Chef Shindle is a certified instructor and proctor for the National Restaurant Association, and earned her Certified Pastry Chef certification from the American Culinary Federation.