Concordia College

Competitors

Eric Bayley

Sous Chef

University of Montana

Eric has worked at Walkers Grill, Enzo’s, and Mustard seed restaurants. Eric assisted in the production of a local cooking show for several years and has been a Sous Chef at the University of Montana for 2 years. 

Eric is a certified fly fishing guide and has guided in Alaska and Montana in several different lodges, where he was able to cook and guide for several seasons. Eric enjoys fishing, hunting and cooking wild game. He also loves cooking for his family. 



Jon joined the University of Wyoming in the spring of 2007. He brought with him twenty years of professional cooking experience.

Prior to working in the University of Wyoming Catering Department, Jon was the Executive Chef for the Elk Mountain Hotel, located in Elk
Mountain, Wyoming. The hotel and Jon were featured in an edition of “Wyoming Homes and Living Magazine” in 2004.

Jon has successfully competed in cooking competitions in the past. These events have included the 2008 University of Wyoming Washakie
NACUFS Culinary Challenge, where he placed 2nd and the 1996 Cajun cook off in Deadwood,SD where he earned three awards: 1st place in the Soup division, 2nd place in the Entrée division and 3rd  place in People’s Choice.

Jon has also been a certified store trainer for O’Charlie’s Steak and Seafoods. He is affiliated with the Laramie/Cheyenne chapter of the American Culinary Federation and currently serves as the Fundraiser Chairman for the Laramie branch.

While in South Dakota, Jon was a member of the South Dakota American Culinary Federation. In his spare time Jon has used his culinary skills for charitable events, including tsunami relief funds benefitting the American Red Cross.


As a native of New Zealand, Kerry completed the London City and Guilds Degree in Culinary Arts at Auckland Technical University while supporting himself by working in various restaurants and hotels around New Zealand.  With a ticket in his hand and knives in his backpack, Kerry ventured out to explore the world, landing a position at Mallory Court Hotel, a Michelin Star Restaurant in Leamington Spa, England.

His next exciting and challenging culinary venture was as the winter-over Base Manager/Chef at Scott Base, the New Zealand Scientific Research Station in Antarctica. Side duties for this position included Officer of the Government of Ross Dependency, Justice of the Peace, Coroner and Fire Chief. Three of the next six years were spent enjoying the beauty offered by the world’s “Coldest, Driest and Windiest” continent.  It was during the Antarctic winter that Kerry met the reason he came to America. 

Since being in America Kerry has worked in various levels of kitchen management including Regional Chef for Nordstrom’s, overseeing nine Restaurants in the San Francisco area before joining the Dining Services team at the University of Colorado – Boulder.



Paul is currently the Executive Chef for Culinary Services at the College of St. Benedict and has held similar positions for St. John’s University, St. Cloud State University and The Radisson Suites Hotel in St. Cloud, Minn.

Paul graduated from the culinary arts program at St. Cloud Technical College and currently serves on the advisory board for the same program.
Further his education, Paul has also taken various career development programs at the Culinary Institute of America.

Paul is married with two teenage girls and resides in Sauk Rapids, Minn.

Farrah was born and raised in Anaconda, Montana. In 2002, she moved to Missoula with her son in order to attend the Culinary Arts/Food Service Management program at the University of Montana.

Farrah worked at Camp-Make-A-Dream in Gold Creek, Montana as the assistant cook and started working for the University of Montana Dining Services in 2003 as a cook. Since then, Farrah has become the Sous Chef of the board plan dining room.

Farrah has attended five culinary skills workshops, including Mexican and Mediterranean, and has also assisted and organized workshops. In 2007 she attended the CIA for an in-depth culinary workshop.

During the 2008 Continental Regional Conference, Farrah was able to attend the Culinary Challenge. “I believe this was the defining moment of my culinary career.  It gave me a new sense of direction and passion to explore and enjoy,” said Farrah.

When she isn’t working, Farrah spends time with her thirteen old son, spending time with family in Montana, hiking the “M”, a local hike right next to campus and watching Food Network.  “When I watch those cooks on TV, it makes me dream of where I can go if I put my heart and mind to it.  Looking back, I now realize the passion I have for the Culinary Arts.  This is what I have always wanted to do,” said Farrah.