Ernie Briones is a member of the lecturer and laboratory instruction team for The Restaurant at Kellogg Ranch (RKR). The RKR is a student-operated full service restaurant. When students complete their course work at Cal Poly, they can earn a Bachelor of Science Degree in Hotel and Restaurant Management. The course is designed to integrate actual operations of a public restaurant with principles and theory of the hospitality industry. A member of The Collins College of Hospitality Management faculty since 1992, Ernie earned his Bachelor of Science degree from Cal Poly, Pomona.
Prior to joining The Collins College, Ernie was lead baker at Villa Amalfi Ristorante in Corona California. Ernie’s industry experience began at the restaurant of Joe Greensleeves, in Redlands California. The restaurant received silver and gold awards for menu from the Southern California Restaurant Writers Association. Following graduation Ernie was promoted to executive chef at Joe Greensleeves. He was responsible for creating all menu items, which changed daily, training, cost analysis, inventory control and reporting, labor scheduling, recipe formulation, purchasing, receiving, and customer relations.
In addition to teaching, Ernie has team taught with faculty in the area of wine education. He was able to develop recipes and curriculum, designed to showcase wine and food pairings. Ernie served as a Board Member for the American Institute of Wine and Food. Ernie helped develop the summer curriculum for the partnership of Cal Poly and Le Cordon Bleu Cooking School of Paris for three years. In addition to consulting work for Lawry’s Seasoning Division and the California Avocado Commission, Ernie has developed a shopper evaluation report for area restaurants. The report helps the client evaluate sequence of service, up-selling, and suggestive selling done by their service staff.