Office Building & Room Number: CM 122H, Annandale Campus
Telephone: 703-323-3457 
E-mail: wjonach@nvcc.edu

HRI 106 - Principles of Culinary Arts I

Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment.

HRI 107 Principles of Culinary Arts II

HRI 128 Principles of Baking

HRI 195 - Topics in Soups and Sauces

HRI 195 - Topics in Bread Baking

Wilhelm Jonach hails from the south of Austria, where he began his chef apprenticeship at 14, and received his chef certification at 17 from Oberwollanig / Villach, Austria.  He worked with Wolfgang Puck at the Park Hotel Villach, and remains friends with him to this day.

After a stint in the Austrian military, Wilhelm worked in kitchens in France, Spain, Italy, Yugoslavia, Hungary, and Switzerland.  After working throughout Europe, he moved to Australia, and worked in hotels throughout the South Pacific for over 20 years.  He became the corporate chef for Pacific Hotel Corporation in 1988, and through his position worked in China, Japan, Korea, Singapore, Bangkok, and locations throughout the Pacific.  He returned to Austria, where he studied for his Master in Culinary Arts.  He successfully completed his studies, and received his certification as Master Chef in 1988.

After coming to America in 1989, he worked as Executive Sous Chef for the Mayflower Hotel in Washington, DC, and as Executive Chef for The Carlton Hotel.  Wilhelm came to Northern Virginia Community College in 2005.  Wilhelm was nominated for Les Toques Blanches by the French International Chef’s Association in 2006, and achieved this prestigious award in March of 2006.

Chef Jonach still assists with banquets and catering functions at the Austrian Embassy, and for various charity and social events in the Washington DC metropolitan area.