Schissel graduates from W.C.I. Matt Schissel of Lake Oswegos, OR graduated Jan. 26 with high honors from the Western Culinary Institute Le Cordon Bleu program in Portland, OR.
Schissel was a member of the 146th graduating class of culinary arts. Western Culinary Institute offers a full spectrum of culinary education, combining the history and teachings of the Le Cordon Bleu School, known for its challenging and comprehensive curriculum.
Schissel is presently employed by Reesers Fine Foods, Beauerton, OR, in research and development. He is the son of John and Margie Schissel and the grandson of Margaret Melby, all of Vermillion