GMC Breaking News

Jan 20, 2022, 20:49
3294

ACFEF Names Eight Apprenticeship Regional Trainers

The American Culinary Federation Education Foundation (ACFEF), the educational arm of the American Culinary Federation, has chosen eight culinary professionals from across the United States to serve as Apprenticeship Regional Trainers (ARTs). They will maintain initiatives that resulted from the U.S. Department of Labor’s apprenticeship grant, which was awarded to ACFEF in August 2009.

The following professionals were selected for their involvement and contributions to the ACFEF Apprenticeship Program. Serving in a volunteer capacity, they will visit apprenticeship sites across the country to provide guidance on how to implement the new apprenticeship initiatives funded through the U.S. Department of Labor grant to participating ACFEF Apprenticeship Programs. They will also assist new programs that wish to start an ACFEF Apprenticeship Program.

Apprenticeship Regional Trainers

  • Debora Aragon, CCC, CCE, culinary educator, Sierra Nevada Job Corps Center, Reno, Nev.
  • Kevin Brennan, CEC, AAC, executive chef, Detroit Athletic Club
  • Denis Ellis, CEC, AAC, retired, Fort Wayne, Ind.
  • Marvis Hinson, M.Ed., CFBE, retired, Savannah, Ga.
  • Carol Kizer, CCE, RD, FMP, HAAC, retired, Columbus, Ohio
  • Cindy Komarinski, CCC, CCE, associate professor, Westmoreland County Community College, Youngwood, Pa.
  • John McCormack, CEC, CCE, AAC, president/corporate chef, Red Goose Spice Company, Sterling Heights, Mich.
  • J. Kevin Walker, CMC, AAC, executive chef, Cherokee Town & Country Club, Atlanta

ACFEF received the $481,200 grant for its apprenticeship program to advance the growing needs of apprenticeship in the 21st century. The grant will fund initiatives to incorporate green, eco-friendly and sustainable practices for the industry and the development of 10 interim credentials.

Currently, the ACFEF has 60 apprenticeship programs throughout the United States, with 689 registered apprentices. ACFEF Apprenticeship Programs are developed in voluntary cooperation with ACF chapters, business partners, government agencies, foodservice establishments and local colleges. The ACFEF Apprenticeship Program incorporates 10 on-the-job learning stations and an educational component, concluding with an associate degree in either culinary arts or pastry arts. Upon graduation, each apprentice is given the opportunity to verify his or her skills by testing for ACF professional certification.

The ACFEF Apprenticeship Program has been registered with the Bureau of Apprenticeship, formerly the Bureau of Apprenticeship & Training, for more than 20 years. It is the only culinary-focused apprenticeship program registered that offers industry-recognized professional certification upon graduation.