8 a.m. – 5 p.m.
8001 Lakes Blvd.
Kingsland, GA 31548
9 a.m. – 5 p.m.
9 a.m. – 1 p.m.
John Kissinger, Librarian
2nd Floor Rotunda
Joshua Clark (MS in Biology) is an alumnus of the College of Coastal Georgia, graduating in 2004 with an Associates of Science. It was during this time that Mr. Clark collaborated with Georgia College of Milledgeville, Georgia to unearth Pleistocene-aged (20,000 years BCE) fossils at a site – later named Clark Quarry – within Brunswick, Georgia. This site contained the remains of giant bison, mammoths, and giant tortoises, among other ancient fauna. After graduating, he transferred to Georgia College in Milledgeville to continue his work in paleontology, where he obtained a Master’s degree in biology. His work focused mainly on the Pleistocene herpetofaunta (reptiles and amphibians) discovered at Clark Quarry, and an understanding of the Pleistocene climate of Coastal Georgia during the last Ice Age. Today, Mr. Clark has returned to his alma mater, the College of Coastal Georgia, where he currently teaches introductory courses within both biology and geology.
Dr. Jennifer Hatchel earned her Ph.D. in Microbiology from Miami University, Oxford, OH. Prior to that, she received her Masters in Biology from Austin Peay State University, Clarksville, TN, and her Bachelor’s in Biology at the University of Tennessee-Martin, where she graduated magna cum laude. Dr. Hatchel has taught Principles of Biology I and II with labs, Human Anatomy & Physiology I and II with labs, Foundations of Microbiology with lab, Pathophysiology, Immunology, Microbial Diversity, and Topics in Biological Sciences (Infectious Diseases, Environmental Microbiology). Her research interests include the antimicrobial properties of Manuka honey. She has supervised independent research with undergraduate students investigating the effects of Manuka honey on Salmonella enteritidis, and recently, a student started investigating the effects of Manuka honey combined with lemon and ethanol against Streptococcus pyogenes. Dr. Hatchel hopes to continue these experiments in the future. She is also interested in looking at microbial populations in local rivers and seeing how that affects water quality. One student was working on preliminary experiments at Crooked River State Park, but they were only able to collect a few sets of data. Dr. Hatchel hopes to continue this work in the future as well.
Steve Ingersoll is assistant Senior Chef Instructor and Assistant Professor of Culinary Arts in the School of Business and Public Affairs at the College of Coastal Georgia. He received his AOS in Culinary Arts from the New England Culinary Institute, and is also a member of the American Culinary Federation and serves as the vice president of the local chapter.
He has been with the College since 2004, having previously been a chef- instructor at the New England Culinary Institute, as well as executive chef at a number of fine establishments in Illinois and Vermont. While teaching at NECI, he was a core faculty member from 1995-2004. Chef Ingersoll, top in his class at NECI, was recruited by NECI to create a specialized certificate program designed to condense the first year culinary experience into a 15-week program. After the success of the program Chef became a tournant instructor as well as baking and dinner instructor.
Chef Ingersoll found his passion in culinary arts as a career changer. Having originally pursued a career in pharmacology, his path changed and went back to hospitality. Having vast experience in front-of-the-house operations from a resort hotel, Chef Ingersoll found himself back what he loved most – fine service and amazing food. When asked what is his specialty, his usual reply is ‘my mood’. This defines his philosophy of cooking – understand and master the basic rudiments of cooking, and then you are liberated to prepare any cuisine that you want. This is what he brings to the classroom: mastering the basics sets you on the path to be a great chef.
Steve Ingersoll believes that being a chef defines who you are as a person and defines your lifestyle. He brought that belief home, being the father of six children, Chef was dedicated to his career and family. Raising his family on small farm in Vermont, growing vegetables in his organic garden, making goat cheese from his herd of dairy goats, gathering fresh eggs and supporting the burgeoning farm to table movement which had early beginning in Vermont. Chef Ingersoll believes that chefs need to be directly connected to the source of our products, both at home and in the restaurant.
Chef Ingersoll teaches many of the high demand culinary courses in the ACF accredited Associates of Applied Science in Hospitality Management with specialization in Culinary Arts Program, where he brings these passions to the students. He teaches Catering, Garde Manger, Basic Food Preparation, Basic and Advanced Baking, Basic and Advanced Cooking, Dining Room Management and others. Chef Ingersoll works out of the Camden Center campus location. It has a full-service teaching kitchen which he manages as well as a demonstration dining room.