Assistant Professor of Hospitality Management René Rawraway will be inducted as a member of the American Academy of Chefs at the American Culinary Federation’s (ACF) national convention in Phoenix this summer.
The honor society of ACF, the American Academy of Chefs (AAC) represents the highest standards of professionalism in the organization, society and industry. The Academy’s primary mission is to promote the education of all culinarians by mentoring culinarians, awarding scholarships to students seeking a future in the culinary industry, and by providing grants to professional working chefs looking to further their career.
Candidates must complete seven mandatory requirements and then must fulfill a minimum of 10 out of 20 elective attainable goals prior to consideration for acceptance into the AAC.
Rawraway CEC, CCE, joined the Ashland University faculty in 1986. He is a graduate of the Culinary Institute in Hyde Park, N.Y. In 2015, Rawraway was recognized with the Cutting Edge Award at the ChefConnect Convention in Baltimore. He was the ACF Northeast Region Chair of the Ethics Committee for the 2012 – 2013 term of office. In 2003, Rawraway was named the ACF Northeast Region Chef Professionalism Award winner.
He also serves on the Team Cuisine advisory board and is a judge for many regional culinary competitions. Since 1988, Rawraway has volunteered as a chef instructor in vocational culinary workshops for teachers and a summer Cook’s Camps for high school culinary students in Ohio. He has a Bachelor of Science in Business and a Master of Business from Ashland University. When not teaching, Rawraway is a consultant for Food for Thought Catering in Mentor, Ohio.