Chef Thomas Recinella, Dean of The Culinary Institute of Michigan (CIM)
Chef Thomas Recinella, Dean of The Culinary Institute of Michigan (CIM), a division of Baker College, was reelected as a board member of the Honorable Order of the Golden Toque (HOGT) at the 60th annual convention of the Order. Chef Tom, a distinguished member of the HOGT since his induction in 2015, continues to play a pivotal role in preserving the rich history and legacy of the culinary arts.
The Honorable Order of the Golden Toque is an international chefs’ society, recognized as the highest accolade a chef can receive in America. Membership is limited to 100 active members globally, making it an exclusive and highly respected organization. Chef Tom’s journey with the HOGT began with his induction, followed by his appointment as the Historian and Chair of the Document Preservation Committee in 2018. In 2021, he commenced his first term on the board of directors, during which he brought the HOGT Archives to the Culinary Institute of Michigan’s Port Huron campus. Though it took two years until his induction, that is typical because spots only become available due to the passing of an active member.
“Preserving original documents dating back more than sixty years ago is a fascinating responsibility and handling these documents, which detail the history of our members, the American Culinary Federation, and the American Academy of Chefs, is invaluable,” Chef Tom said. He recently explored their interconnected history in an article published in the January/February edition of the National Culinary Review.
The HOGT values contributions to the culinary community and industry over personal accomplishments. Membership requires a nomination by three active members, followed by a rigorous screening process conducted by the Acceptance Committee and the Board of Directors. Final acceptance is granted by the membership at the Annual Meeting, with unanimous approval required for induction.
Chef Tom reflects on his membership with pride and humility. “Being recognized by the HOGT with membership means perhaps I have done something right throughout my career because it is an organization of service to the profession and the community at large,” he says.
The benefits of Chef Tom’s HOGT membership extend beyond personal recognition. His connections with top chefs and educators worldwide provide valuable opportunities for students and graduates. His reelection ensures the rich history and legacy of the HOGT will continue to inspire and educate the next generation of culinary professionals.
The Culinary Institute of Michigan (CIM), a division of Baker College, is one of four US institutions to earn the “Recognition of Quality Culinary Education” designation from the World Association of Chefs’ Societies. The Baking and Pastry, Food and Beverage, and Culinary Arts programs in Port Huron and Muskegon are accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).