Betsy Fischer calls herself the “non-chef” in the Culinary Arts department, happily working side by side with her chef/instructor colleagues. She gives students the opportunity to experience “the other side of the line,” teaching in the Front House Operations and Restaurant Management certificate programs. Her thirty year career includes restaurant management and consulting, wine education, career coaching, and managing non-profit food and wine trade associations. In addition to her teaching duties, Betsy manages the SRJC Culinary Career Center, connecting students and graduates with employers in the food, wine and tourism industries. She has been teaching in SRJC's Culinary Arts Department as an adjunct instructor since 2001 and as full time faculty since January 2012.