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David Campbell, an instructor at SUNY Cobleskill and University at Albany alumnus, was recently named the best culinary educator in the Northeast by the American Culinary Foundation. Mr. Campbell is working on expanding SUNY Cobleskill’s culinary class offerings and incorporating current technology trends in his courses. He recently took over management of SUNY Cobleskill’s coffee shop, Coby’s, and turned it into a student-run restaurant, all while working on enriching the College’s culinary curriculum. In this #IWA, Mr. Campbell tells us about his experience as a culinary instructor, his aspirations, and shares some tips for prospective chefs with the Generation SUNY Team.
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SUNY Cobleskill Chef-Instructor David Campbell, CCC®, CCE®, Receives 2013 ACF Northeast Region Chef Educator of the Year Award
The best culinary educator in the Northeast, according to the American Culinary Federation (ACF), is David Campbell, CCC®, CCE®, chef-instructor at SUNY Cobleskill. Campbell, of Schenectady, N.Y., received the ACF Northeast Region Chef Educator of the Year award at the 2013 ACF Northeast Regional Conference, in Verona, N.Y., March 17–20.
The ACF Chef Educator of the Year award, established in 1998, pays tribute to an active culinary educator whose knowledge, skills and expertise has enhanced the image of the professional chef, and by example has given leadership, guidance and direction to students seeking a career in the culinary profession. This person demonstrates the ability to help students define and develop their careers by using their skills and abilities to provide a strong foundation for their future success.
“I’m both honored and humbled to be chosen by my peers as the 2013 ACF Northeast Chef Educator of the Year,” said Campbell. “I’m really looking forward to competing against the other chef educators at the national competition in Las Vegas.”
Campbell was one of three Northeast candidates for the award. He will now vie for the national title against his three regional counterparts at the 2013 ACF National Convention, in Las Vegas, July 21–25. The four finalists will have 50 minutes to present a lecture and demonstration for a panel of distinguished judges on either a plated entree or dessert, including preparation of two portions of the item.
Campbell, originally from Newport News, Virginia, has more than 20 years of experience as a culinary educator and industry professional. He has a master’s degree in educational theory and practice from State University at New York at Albany, Albany, N.Y.; a master’s degree in hospitality management from the University of Houston, Houston; and a bachelor’s degree in foodservice management from Johnson & Wales University, Providence, R.I. He has received chapter Chef Educator of the Year awards in 2001, 2007 and 2010 from ACF Capital District–Central New York.
The 2013 ACF Northeast Regional Conference brought more than 450 chefs, cooks and foodservice professionals to Verona, NY. The conference provided attendees with opportunities to advance their professional development and enhance their culinary skills through business seminars, cooking demonstrations featuring the latest trends and techniques, cooking competitions and awards.