News

Robb White, CEC, CCA, AAC, Dean of Culinary Arts at The Culinary Institute of Michigan (CIM) at Baker College of Muskegon, has been inducted into the American Academy of Chefs (AAC), the prestigious honor society of the American Culinary Federation (ACF). The AAC recognizes individuals whose outstanding achievements in the culinary profession and involvement in the ACF deserve acknowledgement.

“Robb is a culinary artist and teacher who selflessly shares his skills and expertise with Baker’s CIM students and faculty,” said Lee Coggin, JD, Baker College of Muskegon president. “We are thrilled that he has been inducted into the AAC, and offer our heartfelt congratulations for this well-deserved honor.”

The mission of the AAC is to promote education and growth among future culinary professionals. AAC Fellows guide the development of future chefs, are leaders in their local chapters, assume responsibility for spearheading various chapter functions, and serve as advisors and career mentors for other chefs.

Induction into the AAC involves a rigorous process that includes careful scrutiny and verification of the application and a chef’s credentials by the National Board of the AAC. A list of current inductees is posted in the National Culinary Review for two months. If no ACF member protests the nomination, AAC gives its final approval and the chef is notified of his or her acceptance as an AAC Fellow.

“Induction into the AAC is the biggest honor of my culinary career,” said White. “I will do my utmost to uphold the tenets of this wonderful organization.”

White began his Baker College of Muskegon career in 2001 as a part-time instructor and was subsequently named culinary arts department chair. In 2010, he was promoted to dean of culinary arts. Before joining Baker’s Muskegon campus, White was the executive chef at Spring Lake County Club.

A Grand Haven resident, White is a member of the National Ice Carving Association, Foodservice Educators Learning Community, Foodservice Educators Network International, World Association of Chefs Society, and the International Association of Culinary Professionals. He holds an associate degree in culinary arts from the Lake Buena Vista Culinary Academy in Lake Buena Vista, Fla., and a Bachelor of Business Leadership (BBL) degree from Baker College of Muskegon.