Two Wichita chefs have accepted full-time jobs at the area’s two culinary schools

Two Wichita chefs have recently accepted full-time jobs at the area’s two culinary schools.

One is Ethan Moulds, who just took over as the head culinary instructor at Butler Community College’s Redler Institute of the Culinary Arts.

Moulds, who was the valedictorian of his class at the Le Cordon Bleu College of Culinary Arts in St. Louis, most recently worked as a private chef for a Wichita medical office. Previously, he worked as a pastry chef, a culinary specialist and instructor for Williams Sonoma.

He’s helping to fill a space left vacant when Luis Pena, the school’s previous executive chef, exited his job as the director of the culinary and hospitality program after three years. After Pena’s departure, the school restructured its culinary staff and created a new director’s job, which was recently filled by Wichita restaurant veteran Les Padzensky. He’ll take administrative tasks off of the head chef instructor’s plate, and Moulds will be able to focus on food and teaching.

Moulds started his new job on July 1 and will start teaching classes his fall.

Meanwhile, WSU Tech’s National Institute for Culinary and Hospitality Education also has a new chef instructor. Britt Boman, a longtime local pastry chef who most recently worked at Reverie Coffee Roasters, just accepted a full time faculty position at the school. She’ll be teaching baking and pastry courses starting this fall.

Boman, who was once the pastry chef at Siena Tuscan Steakhouse, had already worked as an adjunct instructor at WSU Tech’s culinary school. She attended the Culinary Institute of America in Hyde Park, New York, graduating in 2013.