Chef Hugh Cossard, Program Director

Hugh Cossard is native from the Loire-valley and Vendee area. At a very young age, Hugh was fortunate to be immersed in the family businesses: Boucherie – Charcuterie – Traiteur. He followed his vocational path to apprentice in both charcuterie and culinary at the family business and at various local food establishments. Early in his career, he developed his specialties in charcuterie and seafood dishes. To expand his knowledge and perfect his charcuterie and culinary skills, his father encouraged him to attend continuous training at the ENSMV (Ecole Nationale Supérieure des Métiers de Bouches) in Paris.

Cossard finished his study in France with a bachelor’s in marketing and initially immigrated to the United States in 1989 to improve his English.

After discovering the Pacific Northwest region, he obtained a position in a fine charcuterie and catering company in Philadelphia, in 1991. Later, he was hired to cook and lead kitchens in various French-style restaurants in the same city. He had the great opportunity to work side-by-side with great French and Americans chefs who mentored him to develop his own culinary signature and style. Hugh Cossard feels very lucky to have worked in several regions of the US. He developed his appreciation for American regional cuisine, such as Louisiana dishes and southern cuisine in general.

Chef Cossard has been a gastronomy instructor at Stratford University since 2011. In 2017, he was promoted as the Associate Program Director for the School of culinary and hospitality. While at Stratford University, he did his best to support US veterans to find a new career within the food industry.

Chef Cossard  is the founder of FoodExpression Marketing Concept Company in 2005. His goal was and still is to promote French Gastronomy in the USA. With his knowledge in food and marketing, he supported various French companies established in the USA and American regional food products of the Terroir as well as promoting French and American farmers.

He is staying very active in the food industry to stay a breath of new trends with new topics of interest with the sous-vide cooking techniques and the basics of molecular cuisine. In 2024, he received from the French Minister of Agriculture and the French Ambassador Mr. Bili the award of the Chevalier (knight) de l’Ordre du Merite Agricole. He is a member of the Chaine des Rotisseurs (Chapitre Ameriques) and the American Culinary Federation.

Recently, Cossard became the Director of Education at the Metropolitan Culinary Arts Institute in Arlington. He is also an instructor for the professional program.

Chef Patrick Vanas has over 25 years of culinary and hospitality experience, specializing in private, in-home events. Not only does he have a reputation for producing mouthwatering food, but he is distinguished for his creativity, attention to detail and excellent service. 

In his decorated career, Chef Patrick has worked with renowned chefs and cooked for some of the nations top Political Officials, CEO's, Celebrities, Friends and Family, Chef Patrick mentors young chefs and home cooks through cooking classes, lectures and training . 

He has won Best DC Caterer for 2013 and 2015 he has been Nominated for 10 years as Best Chef and Best Caterer among those chefs named in same categories were Jose Andres, Jamie Leeds Mike Isabella just to name a few, recently won Editors Choice for Best Chef. 

He has competed in Taste of DC's Chili Cook Off and has been a guest lecturer at Metro Cooking DC on subjects like restaurant quality vegan dishes and canning and preserving. 

Chef Patrick has worked for both Cookology and Metropolitan Culinary Arts Institute as a head chef instructor since 2021. 

--

Allison Sciplin, Director of Recruitment and Special Projects

Allison Sciplin has dedicated her career to empowerment education, and creating opportunities for adults and children  to develop the tools and confidence to approach their educational challenges and have more control over their learning experiences. 

With a well-established background in fundraising, community building and strategic planning, Allison has supported the mission critical work of Food & Friends in Washington, DC. Well-Read Black Girl, Literacy Partners and the Primary Care Development Corporation in New York, the Arts Business Council, and the Old Town School of Folk Music in Chicago, IL. Throughout her twenty years of work in the events and fundraising sectors, she has helped institutions expand their reach and impact ensuring that more individuals have access to essential resources and life changing opportunities.

Allison holds an executive leadership certificate from University of Oxford, Saïd Business School, and a nonprofit management certificate from Fordham University. Allison graduated from Illinois State University with a MFA in Theatre Production, she also holds a BFA from the University of Toledo. Recently, she earned a certificate in Artisan Bread Baking from the Institute of Culinary Education in New York City (under the direction of Chef Sim Cass) combining her lifelong love for the culinary arts with her commitment to education.

Allison's volunteer interests focus on addressing food insecurity by advocating for healthy communities through initiatives like community farming and food distribution to ensure access to nutritious options.

A native of Toledo, Ohio, Allison’s early life experiences cultivated her love for books and music, shaping her enduring commitment to bringing people together in community. 

Chef Rachel Kwon, Chef Instructor Baking and Pastry

Chef Rachel has over 15 years of pastry experience, most of which was spent in New York City’s finest restaurants. After starting her career as a teacher with a bachelor’s in Early Childhood Education, Rachel decided to pursue her passion and earn a pastry arts degree from the Institute of Culinary Education in New York. 

She honed her skills working at various restaurants, including Michelin-starred Jean-Georges and Del Posto, where she was lucky to learn from amazing chefs. Rachel was then able to marry her love for pastry and expertise in teaching into becoming a Pastry Chef Instructor at The International Culinary Center. Chef Rachel’s passion still holds true today, where she is excited to lead the Pastry Arts Program at Metropolitan Culinary Arts Institute. 

Her favorite aspect of the ever changing food industry is that there is always a new technique to learn or a new ingredient to work with. There are so many different specialties that someone can pursue within the realm of pastry, and she loves helping her students realize their talents.

Gérard Pangaud is the youngest 2-star Michelin chef ever and the first in America. He has created and operated top-rated restaurants in Paris, NYC and Washington DC, earning a steady stream of prestigious and highly sought-after awards along the way. He is masterful with ingredients, recipes, and regional specialties and brings an encyclopedic knowledge of the culinary arts to everything he prepares.

A Brilliant Career
It's no surprise that Gérard Pangaud excels in the art of cooking. Born in the suburbs of Paris, he grew up in a family where both his parents were very good cooks and appreciated fine dining.

After finishing high school, Gérard attended the Ecole Hoteliere of Paris, earning his Brevet of Technician and his Brevet of Technician Superior. Through the School of Restaurant and Hotel Administration at Cornell University, he also earned the equivalent of a US baccalaureate of science degree in hotel and restaurant management.

During his externship he worked for the five-star Royale Hotel in Deauville, at the Modern Hotel in St Jean de Luz, and at the three-
star Grand Hotel in Paris. 

Afterwards, he worked for Master Chef Jo Rostang at La Bonne Auberge in Antibes, a three-star Michelin restaurant, and then at Troisgros in Roanne, also a three-star Michelin restaurant.

Gérard's first position as Chef took place in Konstanz am Bodensee, Germany, at a fine French restaurant called Sankt Stefanskelle. 

He subsequently returned to Paris to become Chef at la Barriere de Vaugirard, one of three Barriere restaurants, the others being the Barriere de Clichy with Chef Guy Savoy and the other, Barriere Poquelin with Chef Bernard Loiseau.

Michelin
Soon after, he opened Rue Montmartre, a small Parisian restaurant located next to the stock exchange. Within his first year of operation, he and the restaurant were awarded one Michelin star. In 1980, he moved his restaurant, renamed Gérard Pangaud, to Boulogne. Within a few months, he received two Michelin stars.  Not quite 28 years old, he was the youngest chef to be awarded two Michelin stars.   Click for more information on the Michelin Guide.

In 1982, he was chosen by President Mitterand as Chef of the G-7 Conference held at Versailles, hosting such dignitaries as President Ronald Reagan, Prime Minister Margaret Thatcher, and Chancellor Helmut Schmidt.


NYC & Washington DC
Gérard moved to America in 1985. With the title of Executive Chef, he opened Aurora, an acclaimed New York restaurant designed by Milton Glaser. Under his guidance, the New York Times awarded the restaurant three stars and ranked it as one of New York's top ten dining establishments.

Gérard is best known in the DC area for his innovative, yet elegant French cuisine, first at the Ritz-Carlton, then in his own restaurant - Gérard's Place. Acclaimed since its opening in 1993, Gérard's Place was consistently one of the highest rated restaurants, not only in Washington DC, but in the country, earning high praise from critics, congressmen, rock stars, heads of state, and movie stars alike.


For the last two years, and before becoming the Culinary Director for La Pasta, Gérard served as the Director of the Culinary Program at L'Academie de Cuisine, one of the top ten professional cooking schools in the country.


For five years Gerard was the corporate chef for Marriott International and Ritz-Carlton at Marriott HQ in Bethesda. Gérard's other interests include painting, traveling and working out. He is an avid golfer.

Cookology Culinary School | EMAIL US | Website