Office Building & Room Number: CM 122F, Annandale Campus
Telephone: 703-323-3514
E-mail: mherbert@nvcc.edu 

HRI 106 and HRI 107 - Principles of Culinary Arts I and II

HRI 120 - Principles of Food Preparation

HRI 128 - Principles of Baking

HRI 145 - Garde Manger

HRI 256 - Principles of Catering

Chef Mike hosts ‘The 60 – Second Chef’, the newest feature of Northern Virginia Community College’s Hospitality Management Program.  Sharing our passion for food is just one way to make you a better cook – one cooking technique at a time.  To see this week’s edition of ‘The 60 – Second Chef’, click here.

Chef Mike is a graduate of the Baltimore International Culinary Arts Institute, with an Associate of Arts degree in Culinary Arts, and holds a Bachelor of Science degree in Business Administration from the University of Baltimore.

Mike started his culinary career in 1982 as a line cook at Harrison’s Chesapeake House, a well known seafood restaurant on Maryland’s Eastern shore.  He then cooked aboard sailing schooners in Maine and in the Caribbean prior to his position as Chef Garde Manger at the Sheraton Inner Harbor Hotel in Baltimore.

Chef Mike has worked as Chef de Cuisine, Executive Sous Chef, Executive Chef, Food and Beverage Director, and Account Manager for various restaurants, hotels, and institutions in the Baltimore / Washington area.  He also taught a variety of cooking classes for the Fairfax County and Arlington County Adult Education programs.  Mike has worked in his current position since he joined Northern Virginia Community College in August 2004.