Thanks to Idaho Potato Commission for sponsoring the Educator of the Year Award for 2025! This Award is open to secondary and postsecondary educators as well as culinary educators working within the non-profit training sector.

Thanks to RATIONAL, we are pleased to announce that the 2025 Technology Award will be offered to individuals/culinary programs that successfully introduced technology in their programs.

Thanks to Auguste Escoffier School of Culinary Arts for sponsoring the Community Outreach Award for 2025! This Award is open to culinary, pastry, and hospitality programs or individuals making a positive impact in their communities via outreach programs such as food banks, recycling efforts, skill development for homeless, etc

Metropolitan Community College’s Peter Walsh collaborated with a local group to teach fourth-grade students how to measure and cook food while making healthy, nutritious food choices.

By Lisa Parrish, GMC Editor
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Robert Perillo was recognized for his effort to reduce waste and fight food insecurity for people throughout New York.

By Lisa Parrish, GMC Editor
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Sara Johannes was honored for her incorporation of modern culinary technology and its potential to assist future employees in culinary kitchens.

By Lisa Parrish, GMC Editor
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Christopher Bates received a national award for his unwavering support, guidance and culinary commitment to high school students.

By Lisa Parrish, GMC Editor
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Michael Carmel earned the Idaho Potato Commission Postsecondary Educator of the Year award for his innovative community partnerships, commitment to students and consistent leadership in working to protect the Guild of Culinary Arts.

By Lisa Parrish, GMC Editor
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Willardson created a student-run business – Café Pollinate – delivering hot, healthy meals to teachers in her building.

By Lisa Parrish, GMC Editor
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Keefe created an 800-hour, NRA-endorsed Foodservice Management Experiential Learning certificate for students in the culinary program.  

By Lisa Parrish, GMC Editor
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