CULINARY CHALLENGE
MARY FERRER –
UNIVERSITY OF CALIFORNIA– BERKELEY
Mary grew up near San Francisco. Before coming to University of California, Berkeley, she earned her Bachelor of Arts in Mathematics at Dominican University. She later traveled the world working as a flight attendant. Inspired by her travels, Mary returned to California. At the Ritz Carlton, while earning her culinary degree at the California Culinary Academy in San Francisco. She worked as a cook and sous chef before earning a promotion to Executive Chef. Mary likes the challenge of satisfying diverse tastes. At UC Berkeley, with such diversity and culture and cuisine, she and her staff take pride in serving plenty of organic and sustainable ingredients
DOUGLAS HINNERS –
PACIFIC LUTHERN UNIVERISTY
Douglas Hinners obtained his culinary degree from St. Louis CC at Forest Park, & his bachelor’s in English from Western Illinois University. He has worked in the restaurant industry in several facets since 1996, including a three year stent as a front of house supervisor in Yellowstone National Park. He cooked at several local restaurants in the St. Louis area including both Ralph’s & Gentelin’s in Alton IL, & then later worked as a bench hand at Duke’s Bakery. Douglas eventually took a position at the Ritz Carlton in St. Louis where he practiced garde mange, sushi, & pastry. After relocating to Tacoma Washington, he took a position as the lead cook at Pacific Lutheran University, where he happily works today as a sous chef. This is his second year participating in the NACUF’s Culinary Challenge.
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