Paul G. Suplee, associate professor of culinary arts at Wor-Wic Community College, was recently awarded the American Culinary Federation’s (ACF) Presidential Medallion for the second time, in recognition of the culmination of his work and success in Wor-Wic’s culinary arts program and in the industry. He was one of 24 chefs in the country selected for the award. Suplee also won the medallion in 2008.
According to the ACF website, Presidential Medallions are awarded to members who exemplify culinary excellence and leadership and who have contributed their knowledge, skills and expertise to the advancement of the culinary profession.
ACF is the largest professional chef’s organization in North America, made up of more than 14,000 members belonging to more than 170 chapters. The organization offers educational resources, training, apprenticeships, competitions and programmatic accreditation designed to enhance professional growth for all current and future chefs and pastry chefs.
Wor-Wic’s culinary program is accredited through ACF. The program provides students with the knowledge and skills needed for an entry-level position in the culinary industry or to transfer their credits to the University of Maryland Eastern Shore or another four-year college or university to earn a bachelor’s degree.
Culinary students work in Wor-Wic’s modern teaching kitchen with commercial equipment, preparing foods typically found in area restaurants. Students learn restaurant management and healthy menu planning, as well as international cuisine in preparation for a career in the hospitality industry.
For more information about the culinary program at Wor-Wic, call 410-572-8719.
Paul G. Suplee, associate professor of culinary arts, was recently awarded the American Culinary Federation’s (ACF) Presidential Medallion in recognition of the culmination of his work and success in Wor-Wic’s culinary arts program and in the industry.