About Us
The Culinary Arts program and the Bagpiper Restaurant is run by two chef Instructors who are responsible for the implementation of curriculum and instruction of the students in the program. Besides the two instructors we also have a full time teaching assistant who assists in the instruction of the students and manages the dining room operation under the supervision of the program director.
Chef Steven Dibble, DRA (Program Director)
Chef Dibble was recruited by the Scotland County schools in 2005 to design and implement a new Culinary Arts Program within Scotland High School. Before coming to Scotland High School Chef Dibble was an Culinary Arts Instructor at Dean Technical High School in Holyoke Massachusetts for ten years. Chef Dibble graduated from high school at Dean Technical High School in 1989 then Attended Johnson & Wales University in Rhode Island and obtained a Associates degree in Culinary Arts in 1991 then continued on to obtain his Bachelors Degree in Food Service Education in 1993. Chef Dibble has worked in the food service industry since the age of 12 and has worked in establishments ranging from a bar and grill to fine dining including teaching American cuisine in Russia for a one month term with ten other U.S. chefs. Chef Dibble strives to provide the students with the necessary training and skills to be successful whether it be a post secondary school or the industry.
Chef Sam Richardson (Instructor)
Chef Sam Richardson was recruited as an instructor for the fast growing culinary program for the 2007 2008 school year. Chef Richardson is a graduate of Sandhills Community College Culinary Arts Program. Before coming to Scotland High School Chef Richardson served as an Executive Chef at UNC Pembroke for the management company Sodexho. Chef Richardson also has a variety of experience in the food industry ranging from golf resorts to college dining.
Mr. Joe Hornbuckle (Teaching Assistant)
Chef Steven Dibble, DRA (Program Director)
Chef Dibble was recruited by the Scotland County schools in 2005 to design and implement a new Culinary Arts Program within Scotland High School. Before coming to Scotland High School Chef Dibble was an Culinary Arts Instructor at Dean Technical High School in Holyoke Massachusetts for ten years. Chef Dibble graduated from high school at Dean Technical High School in 1989 then Attended Johnson & Wales University in Rhode Island and obtained a Associates degree in Culinary Arts in 1991 then continued on to obtain his Bachelors Degree in Food Service Education in 1993. Chef Dibble has worked in the food service industry since the age of 12 and has worked in establishments ranging from a bar and grill to fine dining including teaching American cuisine in Russia for a one month term with ten other U.S. chefs. Chef Dibble strives to provide the students with the necessary training and skills to be successful whether it be a post secondary school or the industry.
Chef Sam Richardson (Instructor)
Chef Sam Richardson was recruited as an instructor for the fast growing culinary program for the 2007 2008 school year. Chef Richardson is a graduate of Sandhills Community College Culinary Arts Program. Before coming to Scotland High School Chef Richardson served as an Executive Chef at UNC Pembroke for the management company Sodexho. Chef Richardson also has a variety of experience in the food industry ranging from golf resorts to college dining.
Mr. Joe Hornbuckle (Teaching Assistant)
