Chef Floyd's Blue Crab Column

From the Clarksburg Exponent Telegram
June 26, 2013

Pierpont Culinary and Pastry Programs Named "Exemplary" by the ACFEF

Two Pierpont Community & Technical College programs have been identified as “Exemplary” by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).

Both the AAS Degree in Food Service Management – Baking and Pastry Specialization and AAS Degree in Food Service Management – Culinary Arts Specialization programs received the ranking as a result of their most recent reaccreditation visits from the ACFEFAC.

“Pierpont has long been considered a regional leader in food service training,” said Brian Floyd, Dean of the Pierpont School of Human Services. “The Exemplary status validates the hard work of our chefs and staff. This designation is important for our students and graduates as well, giving them one more credential that differentiates their training and adds to the value of their prospective employment.”

The ACFEFAC team evaluating the programs looked at key areas such as eligibility, program mission and goals, organization and administration, faculty and staff, curriculum, facilities, student services, assessment and environmental sustainability.

“Our training is second to none in West Virginia,” said Pierpont President Doreen Larson. “What makes our programs so unique is the personal attention that our students receive from quality instructors such as Chef Jay Mahoney, CEC; Chef Allison McCue, CC, CPC; and Chef Brian Floyd, CEC, CCE. Whether our students are working a community service event, practicing for the award-winning competition team, or attending class in the kitchen or classroom, they know that our chefs are committed to helping them achieve great success.”

Pierpont’s Culinary Arts program received initial accreditation in 2004 and the Baking and Pastry Arts program received initial accreditation in 2007. Programs receiving this accreditation are evaluated by industry professionals, peer educators, and the national office to validate the highest standards of facilities, faculty and curriculum.

Pierpont has the only nationally accredited Baking and Pastry program in West Virginia.

Students graduating from ACFEFAC nationally accredited programs are eligible to be considered for the Certified Culinarian or Certified Pastry Culinarian designation from the ACF.

Mahoney Named ACF West Virginia Chapter 2012 Chef of the Year

The American Culinary Federation West Virginia Chapter has named Pierpont Community & Technical College faculty member, Jay Mahoney, CEC, the 2012 West Virginia Chef of the Year.

“We couldn’t be more proud of Jay and his accomplishments,” said Brian Floyd, Dean of Pierpont’s School of Human Services and Executive Director of the Pierpont Culinary Academy. “He has lifted the culinary arts through outstanding educational opportunities and community service. He is a true professional who exemplifies the ideal ACF WV Chef.”

Last February, Chef Mahoney led the Pierpont Culinary team to a fourth straight state championship and shepherded the team to the ACF Northeast Regional Competition in Niagara Falls, where they placed third. He also led a group of nine students last summer on a study abroad program to Florence, Italy.

In October, Mahoney took a group of Pierpont student volunteers to prepare and serve meals on a train trip from Huntington to Hinton with proceeds benefitting WV ACF. He also led students at a Signature Chef Event that benefitted the March of Dimes; participated in the Feast of the Seven Fishes; and organized student volunteers to prepare and serve meals at the Union Mission homeless shelter.

More information from WBOY: http://www.wboy.com/story/20661706/pierpont-community-and-technical-college-faculty-member-named-wv-chef-of-the-year