Jerald Chesser, Ed.d., Cec, Cce, Aac, Named One Of Nraef's Three 2010 College Of Diplomates Inductees

Jerald Chesser, Ed.D., certified executive chef (CEC), certified culinary educator (CCE), American Academy of Chefs (AAC), of Alta Loma, Calif., was one of three people inducted into the National Restaurant Association Educational Foundation's (NRAEF) 2010 College of Diplomates during NRAEF's 2010 Salute to Excellence event at the Hilton Chicago, May 22.

"There is no greater recognition than being honored by your peers," said Chesser, professor at The Collins College of Hospitality Management at California State Polytechnic University, Pomona, Calif., and a member of the American Culinary Federation (ACF) Southern California Inland Empire Chefs & Cooks Association. "This award is particularly meaningful to me because it is as much a recognition of the importance of culinary education today as it is of my accomplishments as an educator and a chef."

Established in 1974, the College of Diplomates is a select group of professionals who actively support and strengthen the advancement of professionalism and education within the restaurant and foodservice industry. To date, the College of Diplomates includes an impressive list of more than 100 accomplished industry leaders, according to NRAEF.

In order for a person to be eligible for induction, they must have made outstanding contributions to the advancement and enhancement of the image of the restaurant and foodservice industry. Individuals come from all facets of the industry, from educators to authors and from restaurant association executives to TV personalities. Candidates must also support the educational and/or food safety programs of NRAEF and the National Restaurant Association, be positive role models and demonstrate integrity throughout their careers.

Dr. Chesser is an internationally recognized leader in culinary and hospitality education. Over the past 30 years, he has been a leader for change, innovation and improvement in the culinary profession, the restaurant industry and hospitality education. A few of his accomplishments include being one of the founding directors of the Research Chefs Association (RCA), founding ACF Bayou Chapter in Thibodeaux, La., and founding dean of the Chef John Folse Culinary Institute in Thibodeaux, which offered the first bachelor of science degree in culinary arts at a public university. In addition, he was a founding member of RCA's Certification Commission and author of The Art and Science of Culinary Preparation (Educational Institute of the American Culinary Federation, 1992), which for a number of years was the primary source for the certification exam given by ACF.

Dr. Chesser believes that to achieve positive change an individual must be involved. His service has included chair of the California Restaurant Association Educational Foundation, the Board of Governors of the International Hospitality Management Honor Society and RCA's Certification Commission, and vice-chair of the National Restaurant Association Certification Governing Board. In addition, he developed the culinary curriculum for the ProStart teacher certification seminars and serves as primary advisor for the National ProStart Competition and ProStart program development. He has received numerous other honors, including the Herman Briethaupt Award from the International Council on Hotel, Restaurant and Institutional Education, the Henry Award and the Western Region Educator of the Year Award from ACF, and the Mentor of the Year Award from the California Restaurant Association Educational Foundation.

About the American Culinary Federation
The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 22,000 members spanning 230 chapters nationwide, ACF is the culinary leader in offering