Honors for Culinary Arts Institute chef
Benjamin Vozzo named Educator of the Year
TOWAMENCIN >> Chef Benjamin Vozzo, instructor and culinary resource manager for The Culinary Arts Institute of Montgomery County Community College, was recently named 2019 Educator of the Year by the Philadelphia Delaware Valley Chefs Association.
The award recognizes a culinary educator whose knowledge, skills and expertise have enhanced the image of the professional chef, and who by example has given leadership, guidance and direction to students pursuing a career in the culinary field.
“I am honored to be named Educator of the Year,” Vozzo said in a press release. “I am happy to work with the talented staff here at CAI to help create the next generation of culinarian professionals and give back to a profession that has given me so much.”
Vozzo has been an instructor and culinary resource manager for the Culinary Arts Institute since 2017. Last year, he mentored a team of students who competed and won first place in the Burger Brawl University Challenge and went on to compete in the 8th Annual Philadelphia Burger Brawl competition.
Vozzo also works closely with the area high schools and vocational technical schools, helping students learn more about the pathways and programs offered by the Culinary Arts Institute. He recently helped to organize and run a mystery-basket cooking competition at the Culinary Arts Institute for students from the vocational-technical high schools in Montgomery County, according to the release.
“We are incredibly proud that Ben was recognized for his work with our students,” Vicki Bastecki-Perez, MCCC vice president of academic affairs and provost, said in the release. “He is a valuable member of the CAI team and helps to provide opportunities for our students that enable them to grow in their careers.”
Prior to the Culinary Arts Institute, Vozzo was the executive chef for CulinArt Managed Dining Services at the Penn Charter School
and was a culinary instructor at the Star Career Academy. He has been working in a professional kitchen since he was 13 years old, and had the opportunity to serve as an apprentice and then work at The Four Seasons Hotel in Philadelphia under Chef Jean-Marie Lacroix.
The American Culinary Federation is a professional organization for chefs and cooks, with more than 15,000 members belong- ing to more than 150 chapters in four regions across the country. It offers educational resources, training, apprenticeships, competitions
and program accreditation designed to enhance professional growth for chefs.
The Culinary Arts Institute of Montgomery County Community College offers culinary arts education and training,
as well as non-credit culinary enthusiast and professional development course offerings. The 15,000-square-foot facility features four state-of-the-art kitchens and equipment, three SMART classrooms, and a retail bakery café and
restaurant. For more information visit www. mc3.edu/degrees-andprograms/culinary-artsinstitute