Chef Profiles

Athena first began her career in her parent’s delicatessen and catering company at the age of 7. She knew then that this was her destiny. Her professional culinary journey began at Oakland Community College’s Culinary Studies Institute where she received her associate degree. Athena continued her education at Northern Michigan University (NMU) in their Restaurant & Institutional Administration program earning a bachelor’s degree. She was the first student to be nominated from NMU faculty to study culinary abroad and did so for six months on the island of Crete, Greece. Since returning from her internship, she has worked in Michigan at various premier restaurants, catering companies and nightclubs both in front and back of the house. She has competed in hot foods/garde manger, pastries and ice carving earning medals in each. Athena worked as a student instructor at NMU for two years. She has also participated in promotional segments on local television and newspapers.

Athena furthered her knowledge by certifying in mixology, bartending and TIPS (Training for Alcohol Intervention Procedures) trainer. She has more than 25 years of sommelier training and more than 20 years of cicerone training. Athena is currently working on certifying as spirit specialist and barista specialist. She has participated in many community education seminars including the CAFÉ and The French Pastry Institute. She also sits on various advisory boards, is a current national and state judge for SKILLS USA, has coached a front house competition team for more than 10 years, and has assisted in training high school competitors.

Athena believes that learning is lifelong; it does not end when you get your degree. No one is born a great chef. One learns by doing. She continues to share her knowledge of culinary and management as an instructor and mentor to her students. Her last bit of advice is “taste – taste – taste”

Curriculums Taught |Oakland Community College – Farmington Hills, MI

• Culinary Skills & Development CUL 1011
• Front House Operations I CUL 1400
• Front House Operations II CUL 2410
• Wine & Spirits CUL 2320
• Event & Catering Management CUL 2480

Northern Michigan University – Marquette, MI (Student Instructor)

• Hot Foods
• Beginning Baking
• Garde Manage

Chef Julie Selonke was born and raised in Wichita, Kansas. Her passion for food was first developed in the most influential of all kitchens - a Grandmother’s.

She decided to become a chef because of the great pleasure realized when working with a team to make a diner’s experience special.

Julie served eight years of attentive understudy with Chef Brian Walsh who gave her first role in a professional kitchen at the prestigious Oakland Hills Country Club. At Oakland Hills Julie quickly became an asset by emulating Chef Walsh’s many great qualities, his eye for perfection, his talented palate and effective leadership methods.

Julie also trained under the James Beard Award-winning Chef Takashi Yagahashi at Tribute Restaurant, then heralded as “The Finest in Detroit” by the New York Times.

Following three years as private chef for a prominent businessperson Julie began instruction at her alma mater Oakland Community College in 2011, now teaching the full gamut of culinary, management and leadership courses while program coordinator for the last five years. Here she is proudest of helping budding chefs realize that with hard work, dedication, and determination they have the potential to be successful and make positive change in their community.

With Certified Executive Chef (CEC) status achieved in 2014, Julie is now in pursuit of other certifications including certified culinary educator. Intent on increasing her skill and evolving into a strong chef leader and instructor, Julie undertook a rigorous two-year training program with the Galileo Teacher Leadership Consortium and attended CAFE Deans and Directors along with numerous other professional development courses.

Julie proudly sits on multiple advisory boards for local culinary tech high schools.

Julie is most exhilarated running one of the two culinary studies restaurants on campus, working with the award-winning student culinary team and serving as judge and organizer for SkillsUSA competitions.

Curriculums Taught |Oakland Community College – Farmington Hills, MI

• CUL 1011 Culinary Skills
• CUL 1111 Cookery Techniques
• CUL 1180 Hospitality Careers
• CUL 1200 Restaurant Cookery
• CUL 2020 Food Service Cost Management
• CUL 2480 Event and Catering Management
• CUL 2500 Culinary Internship
• CUL 2630 Hospitality Internship

Greg began his career earning a culinary arts degree at Schoolcraft College after receiving a bachelor’s degree in dietetics from Michigan State University. After a short period of time in the savory kitchen, he discovered the creative outlet which existed in the pastry, chocolate, and sugar disciplines. Since that time, he has worked in Michigan as a pastry chef in fine dining restaurants including Tribute-Farmington Hills, Steve & Rocky’s- Novi, Latitude- Bay Harbor and Forte- Birmingham. He has received recognition in several publications including Wine Spectator and Hour Magazine, received awards in ACF chocolate competitions and participated in promotional segments on local television.

He furthered his education by earning a master’s degree in business administration with a focus on hospitality management. He stayed current and up to date with trends in the field of baking & pastries by working at a production bakery, Crispelli’s Bakery- Royal Oak where he assisted with weekly pastry and viennoiserie production.  

He has shared his knowledge of the culinary and business industries as a culinary instructor at Washtenaw Community College- Ann Arbor, The Art Institute of Michigan- Novi, Dorsey Schools Culinary Academy- Roseville, and most recently at the Culinary Studies Institute -Oakland Community College- Farmington Hills.

Curriculums Taught

Oakland Community College – Farmington Hills, MI

Baking, Pastry 1, Pastry 2, Plated Desserts 1, Plated Desserts 2 & Artisan Breads

Washtenaw Community College- Ann Arbor, MI

Chocolate Confections & Baking Science

The Art Institute of Michigan – Novi, MI

Introduction to Baking & Pastry, Chocolates, Sugar Works, Confections & Centerpieces, Artisan Breads, Advanced Patisserie & Display Cakes

European Cakes & Tortes, World Cuisine, Facilities Management & Design,

Exploring Wines, Hospitality Marketing, Nutrition & Sanitation

Dorsey Schools Culinary Academy, Roseville, MI

Culinary Skills, Sanitation, Nutritional Cooking & Baking & Pastry