Annmarie Chelius of Ocean City, a chef educator at the Academy of Culinary Arts, has been named the postsecondary 2015 CAFÉ/Sysco Corporation Educator of the Year and was recognized for the honor at the 11th Annual Leadership Conference of the Center for the Advancement of Foodservice Education (CAFÉ), June 18-20, in Niagara Falls, New York.
Chelius, who has taught baking and pastry classes at the ACA at Atlantic Cape Community College for nearly two decades, said, “I am thankful that my students continue to inspire and motivate me to do my very best to educate them on the exciting and innovative culinary industry.” An advocate for healthy cooking, Chelius is actively involved in First Lady Michelle Obama’s Let’s Move! campaign, an initiative to combat childhood obesity. Currently, she presents healthy cooking demos and lectures to the Communateen Club, a 4-H club that she co-leads. She is a member of Ocean City’s Mayor’s Advisory Council on Physical Fitness and Sports, which promotes health and wellness activities.
In 2013, she was recognized for her innovative teaching approaches at the 9th Annual Leadership Conference of the Center for the Advancement of Foodservice Education. Chelius was also named the 2012 Spirit of Women National Award winner in the Community Hero in Action category. She also won Innovation in Education awards in both 2012 and 2013.
A graduate of the Academy of Culinary Arts, Chelius is a Certified Hospitality Educator, a Certified Culinary Educator and Certified Working Pastry Chef. She holds a bachelor’s degree from Thomas Edison State College and a master’s in hospitality management from Fairleigh Dickinson University. In addition to her pastry specialty, she also has extensive experience working with hot foods, particularly in the catering industry.
Chelius often teaches her students how to incorporate healthy foods into their culinary repertoire such as the super grain, quinoa, as well as the practice of yoga in her class, nourishing a positive and pleasant learning atmosphere.
Award recipients received endorsements from their administrators, program and industry colleagues, and former and current students and are trained chefs with commercial work experience prior to teaching. They also are distinguished by their respective professional certifications and industry honors. Chelius received a $1,500 grant, a commemorative plaque from the Sysco Corporation and complimentary full registration to the conference.
Founded in 2002, the Center for the Advancement of Foodservice Education links the foodservice classroom to the foodservice industry to provide needed resources to educators so that they may more successfully train students for vibrant, fulfilling careers in the ever-evolving hospitality industry.
The ACA, located at Atlantic Cape’s Mays Landing Campus, has been training future chefs and food service professionals for more than 30 years, and is accredited by the American Culinary Federation. For additional information about the Academy, call 1-800-645‑CHEF, email firstname.lastname@example.org or visit www.atlantic.edu/aca.
Fall classes begin Monday, Aug. 24, at the ACA. Seats and scholarships are available. To register, call Valerie Weller at (609) 343-4944.