CCSF Culinary Arts & Hospitality Studies

It is with great sadness that we share the passing of retired City College of San Francisco faculty member Christopher "Stellman" Stellman, who passed away suddenly on July 13, 2026.

For many years, Stellman was a beloved management instructor in the Culinary Arts and Hospitality Studies Department, where he taught a wide range of courses and oversaw both the Cafeteria and the Pierre Coste Room. Before joining CCSF, he built an accomplished career in the Bay Area restaurant industry, bringing invaluable real-world experience into the classroom.

A passionate educator, Stellman believed learning extended far beyond campus. He organized countless field trips to wineries, bakeries, and specialty food producers, giving students unforgettable opportunities to experience the culinary world firsthand.

A proud Francophile with deep family roots in Alsace, he shared his love of French food and culture with generations of students. His Food and Wine of France course became legendary, especially during "Choucroute Week," when students prepared his grandmother's cherished recipe exactly as instructed. He also led student trips to France and, after retiring in 2013 and moving to Portland, continued sharing his knowledge as a sought-after tour guide.

Though a private person in many ways, Stellman was undeniably larger than life. His booming laugh, quick wit, and mischievous sense of humor brought joy to colleagues and students alike. He leaves behind a lasting legacy of mentorship, curiosity, and a love of hospitality that will continue to inspire those whose lives he touched.

Our thoughts are with his family, friends, former students, and colleagues during this difficult time. He will be deeply missed.
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Photos courtesy of CAHS faculty Chris Johnson.

We celebrate the passion, dedication, and hard work of our graduating culinary and hospitality students 👩‍🍳🎓✨

From mastering techniques in the kitchen to creating unforgettable dishes, this class has shown creativity, resilience, and heart every step of the way. We are incredibly proud of all they have accomplished and cannot wait to see where their culinary journeys take them next.

Congratulations to the Class of 2026! The future of the culinary industry is bright!

As we celebrate Betsy and the incredible impact she’s made on our culinary community, we’d love to hear from the students, grads, friends, and colleagues whose lives she’s touched along the way.

From unforgettable pop-ups to graduation milestones, Chef Betsy has helped shape so many memories inside and outside the kitchen. Congratulations on your retirement, Chef!

If you have a favorite memory, lesson, photo, or message for Betsy, please share it in the comments below. 👩‍🍳✨

And be sure to read the beautiful feature by The Guardsman highlighting her final semester at CCSF:
https://www.theguardsman.com/at-ccsfs-downtown-center-a-pastry-class-savors-its-last-semester/


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Last 📸: Abby Sigler

Thank you for the feature !

Culinary Clash 2026 Recap- Night 3 🍽️

Presenting this year’s winning 3-course menu—where every dish tells a story:

Starter
Chicken Liver Mousse with tempura maitake, cara cara orange & fennel

Entrée
Smoked Black Cod with heirloom yellow eye bean ragout & epazote oil

Dessert
Le QuisQuis — a decadent chocolate dream layered with mousse, espresso crumble & berries.

Congratulations to Quis and Jake!

Culinary Clash 2026 Recap- Night 2 🍽️

Sonal and Logan showcased creativity and skill with every detail from concept to plating.

The featured menu highlights crispy samosa croquettes, a richly spiced tandoori lamb loin, and a sweet, aromatic gajjar halwa to close.

Great work, Team 2!

Culinary Clash 2026 Recap- Night 1 🍽️

From concept to execution—this is what Culinary Clash is all about.

As a student-run restaurant experience, Culinary Clash challenges teams to develop a cohesive brand, craft a multi-course menu, and deliver a seamless dining service to live guests.

This team’s menu reflected a clear, intentional vision:
✨ Hamachi Ceviche with calamansi coconut leche de tigre and kinilaw-inspired elements
✨ Pan-Seared Marinated Duck with yucca-parsnip purée and aji amarillo duck jus
✨ Kabocha Flan with kumquat, hazelnuts, kiwi, and salted shortbread crumble

Each course was designed not only for flavor, but for balance, presentation, and overall concept alignment—bringing a refined, globally inspired narrative to the table.

Great work, Team 1, Maliah and Ed!

We’re honored to be featured on SFGATE! 🍽️✨

At Chef’s Table, every service is more than a meal—it’s a hands-on classroom experience led by the talented students and staff of our Culinary Arts & Hospitality Studies program. From sourcing organic, local ingredients to crafting each dish with care, this is where learning meets the table.

Join us for a unique dine-in experience:
🕰️ Mon–Thurs | 11:15 AM – 12:30 PM
📞 Reservations highly encouraged: 415-239-3855

*Spring 2026 Service Dates: Jan 27–May 14, 2026

**April 2026 Closures: Apr 6 (Student Training), Apr 16 & 22 (Private Events)

***The Chef’s Table is completely booked with large events this semester. We thank you for your support!

Come support the next generation of culinary professionals. We can’t wait to serve you!