Dr. Bill Lightfoot brings to the table over 15 years of global senior leadership experience, including seven years overseas in multicultural organizations. He most recently served as Managing Director of Village Inc. Africa, where he developed a new business model for driving economic development in rural communities. He has also served as Dean of Brenau University’s College of Business and Mass Communication and as Associate Dean of Graduate Programs, Institutional Advancement, and Strategic Planning at the International University of Monaco.
Dr. Lightfoot earned his B.S. in Electrical Engineering from Bucknell University before moving on to earn his MBA in General Management from the University of North Carolina. He also earned his Ph.D. in Organization and Management from Capella University and possesses a CCMP (Certified Change Management Professional) Certificate from the Association of Chance Management Professionals.
A baking and pastry instructor at SNHU since 2006, Karina Pasternak teaches the fundamental elements of baking and instructs finer techniques of pastry arts. She developed an elective course in artisan bread baking. She previously worked as a pastry chef.
Pasternak received her Associate of Applied Science in Culinary Arts and her Bachelor of Applied Science in Hospitality Administration from SNHU.
Pasternak's publications have appeared in Food & Wine and Art Culinary magazines.
Since joining SNHU in 2008, Stefan Ryll has completed the training to become a certified test evaluator by the American Culinary Federation, developed the Skills of Meat Cutting course for the Culinary Department and assisted in the development of the four-year Culinary Management program. Ryll coached the SNHU Culinary team to a bronze medal win at the Northeast Regional competition in 2011.
He earned his Associate Degree in Culinary Arts from the Metha Bohnert Culinary Academy, Germany; his Bachelor of Applied Science in Hospitality Administration and his Master of Science in Organizational Leadership from SNHU. Stefan is working towards his Master of Business Administration at SNHU.
Ryll is a member of the American Culinary Federation, and a member and certification chair for the Professional Chefs of Southern New Hampshire. In 2004, he was awarded Chef of the Year by the American Culinary Federation Professional Chefs of New Hampshire. He also presents at the NE Culinary Educators Forum on a regular basis.
At SNHU, Ryll serves as a member of the Faculty Senate, the University Curriculum Committee, as the faculty advisor to SNHU's Culinary Student Association and was nominated in 2010 and 2011 for the Excellence in Teaching Award.