2026-03-18 Culinary Arts & the Food Industry Collaboration

Culinary Arts & the Food Industry Collaboration

This session will provide a comprehensive look at the HTC Culinary Arts program, followed by an exploration of the distinctions between the Baking & Pastry and Culinary pathways. We will outline the key differences between these areas, including variations in skill sets, curriculum focus, and industry applications.

We will also touch on the history of Hennepin Technical College (HTC) and highlight the growing importance of culinary education in today’s evolving food industry. This connects directly to our strong partnerships with organizations such as the American Culinary Federation (ACF) and the Research Chefs Association (RCA), which help ensure our programs align with industry standards while giving students access to valuable professional networks and certifications.

Additionally, we will review past collaborative projects with industry partners like Cargill and Puris, demonstrating how product development and food innovation experiences enrich student learning. This naturally leads into the ongoing conversation about the need and potential for developing a dedicated Food Science degree—one that bridges culinary arts with research, product development, and food technology.

If time permits, we will conclude with a brief discussion of current food trends, examining how shifts in consumer preferences, sustainability practices, and global influences continue to shape the future of the culinary profession.

Bonus: Culinary Tour

Attendees will also enjoy a behind-the-scenes tour of the Culinary kitchens during the social hour — where the culinary magic happens.

Speakers

Chef Denis Durnev Culinary Instructor Hennepin Technical College

Denis Durnev is an experienced Culinary Instructor and hospitality professional with over 25 years in the industry, specializing in higher education and healthcare foodservice operations. He brings extensive expertise in food safety, catering, event planning, hospitality management, customer service, menu development, and operational leadership.

Denis holds a Bachelor of Science in Hospitality Administration/Management from Metropolitan State University and an Associate in Applied Science Degree in Culinary Arts from Hennepin Technical College.

Born in Sumgait, Azerbaijan, Denis moved to Moscow, Russia, where he graduated from high school in 1995. During this time, he was accepted into Bauman Moscow State Technical University to study Hydromechanics and Cybernetic Hydropneumatic Systems. In April 2000, Denis immigrated to the United States to join his family and later redirected his academic and professional focus toward the culinary arts.

Denis entered the culinary profession more than two decades ago and has since worked in nearly every facet of the hospitality industry, with particular emphasis on the healthcare segment. Since 2012, he has served as a Culinary Instructor at Hennepin Technical College, teaching advanced-level courses including Culinary Arts Nutrition, Menu Planning, Purchasing and Cost Control, Global Cuisine, Human Resource Management, and Catering. He currently leads third-semester Advanced Restaurant Operations courses, preparing students for real-world foodservice leadership and management.

Chef Denis is a professional member of the American Culinary Federation Minneapolis Chefs Chapter (ACFMCC), where he previously served as Vice President and Student Liaison. He is the recipient of the 2020 Educator of the Year and C.H.E.F.F.Y. Award from the ACF Minneapolis Chefs Chapter. He was also named to the President’s List at Hennepin Technical College and is the recipient of the Toby Landgraf Scholarship Award (2010).

In addition to his work in culinary education, Denis currently serves on the board of the BIPOC Foodways Alliance, an organization dedicated to promoting and elevating immigrant and women voices within the food industry. Through this role, he actively supports equity, cultural preservation, and professional advancement within diverse culinary communities.

In his personal culinary philosophy, Denis draws deep inspiration from Mediterranean and Middle Eastern cuisines — a passion rooted in childhood memories of observing and learning from his mother’s daily cooking. He believes that lifelong learning is essential at every stage of life and continually seeks to expand his knowledge of global cultures and cuisines. This commitment to growth allows him to elevate both his craft and the educational experience of his students.

Chef Tracy Figueroa Culinary Instructor Hennepin Technical College

Chef Tracy Figueroa teaches both pastry courses for the Baking and Pastry Program and first semester Foundations courses as a culinary Instructor at Hennepin Technical College. She also teaches cooking classes at Cooks of Crocus Hill (Twin Cities) to the general public, offering both cuisine and technique-based classes.

Passion and Inspiration started in the kitchens of her Puerto Rican casual dining family restaurants in the inner city of Chicago.

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