Recinella will serve the national industry organization in this new role through 2024. Later this month, he will begin training to become a Site Visit Lead Evaluator, to help determine educational program grants of accreditation at culinary schools throughout the central region, which includes: Alabama, Arkansas, Illinois, Indiana, Minnesota, Missouri, Ohio, Texas and Wisconsin.
“It’s imperative to have seasoned chefs and educators serving on the commission and overseeing policy that is relevant and impactful to culinary schools and the industry,” said Chef Recinella, CEC, AAC, HGT. “For myself and the CIM team, it is an honor to have one of our own taking an active role in helping to shape and move the accreditation process forward to meet the challenges and demands of the future, for our industry and its academics.”
Chef Tom, who has been in the culinary industry for more than 35 years and with Baker College’s Culinary Institute of Michigan since 2012, also is an ACF Approved Mentor for ACF Practical Exam Evaluators and an ACF Culinary Competition Judge, as well as a member of theHonorable Order of the Golden Toque, the highest acclaimed recognition a chef can receive in America.
The award-winning CIM offers associate degree programs focused on some of the fastest-growing areas of food service. CIM students, who can study culinary arts, baking and pastry or food and beverage management, learn from experienced industry professionals and develop technical skills through intensive hands-on training in world-class culinary facilities. Student chefs also gain real-world experience working at Courses, a teaching restaurant, open to the public and located on each CIM campus.
More information on Baker College’s Culinary Institute of Michigan is available at baker.edu/cim.