JWU Chef Named US’ Best Culinary Educator

Chef Ray McCue, M.Ed., CEC

JWU Providence’s own Chef Ray McCue '01, '11 MEd, has been named the 2015 American Culinary Federation (ACF) National Educator of the Year at this year’s ACF “Cook. Craft. Create” Convention, held July 30-August 3 in Orlando, Fla.

Clean Sweep at the 2015 NE Regionals
This past May, Chef McCue, an assistant professor in the College of Culinary Arts, swept the ACF Northeast Regional Conference, where he was named 2015 Northeast Educator of the Year — a win that qualified him to compete in the Nationals.

He also became the 71st chef to be honored with the ACF Presidential Medallion, which is presented to food service professionals who exemplify culinary excellence and leadership, and have contributed their knowledge, skills and expertise to the advancement of the culinary profession.

In addition, he earned the Golden Oyster for the fastest time for properly shucking a dozen oysters from True Chesapeake Oyster Co.

Inspiring the Next Generation of Chefs
“Every day, I do my best to inspire students to go above and beyond in not only in cooking, but also in their lives and their community,” Chef McCue noted.

“As a culinary educator, I believe that you can never tell where a teacher’s influence stops. I’m glad to have had such great teachers in my life, and to have the opportunity to pass along their lessons.”

“JWU values ACF’s recognition of Ray and we are proud to have him as a member of our family,” said Peter Lehmuller, dean of the College of Culinary Arts. “The award pays tribute to many qualities, skills and expertise, including an educator’s commitment to helping students define and develop their careers.”

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