- Culinary Arts, Hospitality and Tourism Department
Faculty & Staff
David Campbell, MS, CCC, CCE
Professor/Chair of CAHT
Email: CampbeD@cobleskill.edu
David Campbell, an American Culinary Federation member, has earned several distinctions with the ACF including Certified Culinary Educator and Certified Chef de Cuisine. At SUNY Cobleskill, Professor Campbell teaches class in Fundamentals of Restaurant and Regional American Foods.
Besides teaching assignments, Chef Campbell advises the Junior ACF club on campus, and plays an important role in the college's annual presentation at the International Hotel, Motel and Restaurant Show in New York City. He has been instrumental in organizing the ACF sanctioned hot food competitions held in the spring on the SUNY Cobleskill campus.
Cherryl Adams, MS
Assistant Professor
Email: AdamsCL@cobleskill.edu
Professor Cherryl Adams teaches catering, hospitality law and casino management courses for SUNY Cobleskill's Department of Culinary Arts, Hospitality and Tourism. She was the recipient of the 2000 award from the Societe des Culinaire de Philanthropique at the International Hotel, Motel and Restaurant Show in New York City.
Keith Buerker, MS, CEC, CCE, CFBE
Assistant Professor
Email: BuerkeK@cobleskill.edu
Keith Buerker is a faculty member in the Department of Culinary Arts, Hospitality and Tourism at SUNY Cobleskill. He has a joint appointment in the Department of Agriculture and Natural Resources where he teaches meat selection and cutting and charcuterie. Professor Buerker specializes in preparing pates, ballotines and galatines.
For more information about the meat processing and cutting lab at SUNY Cobleskill or to discuss the purchase of any specialty meats please contact the Department office at 518 255-5425.
Joanne Cloughly, BS
Visiting Professor
Email: CloughJE@cobleskill.edu
Joanne Cloughly is a Certified Executive Chef who serves as a visiting professor in the Department of Culinary Arts, Hospitality and Tourism at SUNY Cobleskill. Chef Cloughly teaches baking and pastry labs, catering classes and regional cuisine courses at SUNY Cobleskill. She is a member of the Bread Baker's Guild of America and the US Pastry Alliance. She has a special interest in artisan breads. Ms. Cloughly is active in the Society for Creative Anachronisms- a nonprofit group for the research and education of middle age history.
William Daly, MS
Assistant Professor
Email: DalyW@cobleskill.edu
SUNY Cobleskill Professor William Daly combines scholarship in the field of Economics with the practice of professional culinary arts to bring groups together. Professor Daly has successfully led corporate groups with team building. Professor Daly has used both Asian and contemporary American cuisine as ingredients for successful teams building.
Improved communication and renewed commitment to tasks are all possible with team building exercises that result in, not only a healthier team, but a tasty output to share.
Charles Lagasse
Lecturer
Email: LagassC@cobleskill.edu
Mr. Lagasse's professional experience includes twenty years of service with a major U.S. airline, and ten years of service with a corporate travel management company. Mr. Lagasse teaches courses in the travel and resort marketing program. He is the CAHT department's representative on the college technology committee and a co-advisor to CHAT, the divisions travel club. His professional experiences include various managerial positions in the airline industry and Vice President of marketing and sales with a corporate travel company. His industry experience is truly a tremendous asset to his students.
Esther Miller, MS
Professor
Email: MillerE@cobleskill.edu
Professor Esther Miller is a Certified Hotel Administrator who incorporates her years of experience in hotel management into the Hotel Technology program at SUNY Cobleskill. Professor Miller teaches courses in Front Office Operations, Housekeeping, Hospitality Marketing and the Introduction to Hotel Operations course. She also oversees the hotel students during their practical work experience at local hotels. In addition, she teaches the hospitality math related courses and a course in Group and Convention Management. Professor Miller is a former general manager of a full-service hotel who believes that the hands-on experience gained by our students gives our graduates a competitive advantage when they enter the hospitality workplace.
In addition to her teaching responsibilities, Mrs. Miller is the CAHT Department advisor to Orange Key - our campus service organization. She is currently working on her doctoral dissertation.
Robert Miller
Lecturer
Email: MillerRD@cobleskill.edu
Chef Bob Miller brings over 25 years of industry experience to SUNY Cobleskill. He operated his own restaurant and bakery. He also has experience as an hotel kitchen manager. He has worked as a chef in several notable fine dining restaurants including the Terrace Café and 1819 House in Cooperstown, N.Y., and George Mann's Tory Tavern in Schoharie, N.Y.
Although Chef Miller is skilled in all areas of production, his passion is for country cuisine, including Low Country, Southern, Cajun, and Barbeque.
Chef Miller is certified by the American Culinary Federation as an executive chef.
Johnathan Probber
Email: ProbbeJK@cobleskill.edu
Dr. Jonathan Probber earned his PhD at the School of Hotel, Recreation and Institutional Management, College of Health and Human Development at the Pennsylvania State University. His Master's degree studies were in Hotel and Foodservice Management at Florida International University. Dr. Probber will be heading the Bachelor in Business Administration - Technology Management on Culinary Arts. His prior teaching experience was at East Carolina University. He has an interesting list of professional experiences including working as a chef and as a reporter and columnist.
Dr. Anne Rogan, RD, CDN
Professor
Email: RoganA@cobleskill.edu
Anne Rogan, PhD, RD, CDN was named Dean of the Department of Culinary Arts, Hospitality and Tourism at SUNY Cobleskill in August 2001. Dr. Rogan is responsible for teaching the nutrition course on campus. This course fulfills the general education science requirement off the NYS Regents.
Dr. Rogan has research interest in food safety particularly linking Hazard Analysis Critical Control (HACCP) plans with statistical process control tools that allow for an understanding of normal food preparation and the recognition of food preparation processes that are going awry.
Dr. Rogan is especially fond of the possibility of bridging the local agriculture community with the culinary program- a natural and mutually beneficial union.
Robert Sielaff
Associate Professor
Email: SielafRE@cobleskill.edu
Chef Robert Sielaff is currently responsible for teaching 
baking, advanced food, and advanced Catering and pastry courses but he is capable of teaching the entire ACF accredited curriculum.
Mr. Sielaff earned the 2005 SUNY Chancellor’s award for excellence in teaching and artistic work for years of successfully leading students to first place presentations, and medals at the Salon of the Culinary Arts sponsored annually in New York City by the Societe Culinaire Philanthropique.
Chef Sielaff is recognized by his peers for his artistic contributions in the culinary arts especially in chocolate, ice sculpture, sugar work and pastillage. Most recently (spring 2007), Chef Sielaff was named Chef Educator by the Capital District of New York’s Chef’s Association. On campus he is known for the creation of the multilayered “I Love New York” anniversary campaign cake, which was presented and exhibited at the Pepsi Arena.
