Chef Robb White, CEC, CCA, AAC
Dean of Culinary
Robb White joined Baker College of Muskegon in November 2001 as an adjunct instructor. He became the Department Chair in 2002 and Interim Dean of Baker College’s Culinary Institute of Michigan in 2009. He has more than 25 years of culinary experience with an extensive background in some of the country’s finest private clubs. His professional background includes:
- Executive Chef, Spring Lake Country Club, Spring Lake, Michigan
- Executive Chef, Stock Farm Club, Hamilton, Montana
- Executive Chef, Spokane Country Club, Spokane, Washington
- Executive Chef, Park Plaza Hotel, Helena, Montana
- Corporate Executive Chef, Marriott Corporation
- Apprentice Cook, Walt Disney World, Lake Buena Vista, Florida
- Line Cook, Hilton Inn, Lake Geneva, Wisconsin
Chef White earned his Certified Executive Chef (CEC) designation from the American Culinary Federation (ACF) in 1998 and his Certified Culinary Administrator (CCA) in 2008. He was inducted into the American Academy of Chefs (AAC) in 2010. Other degrees and certificates include:
- BBL, Business Leadership, Baker College of Muskegon, 2007
- AAS, Culinary Arts, Lake Buena Vista Culinary Academy, 1989
- Member of the ACF since 1988
- Chapter President, ACF West Michigan Lakeshore Chefs Association (present)
- Chapter Treasurer, ACF West Michigan Lakeshore Chapter MI 122, 2008-2009
- Student Advisor/Team Coach, ACF Junior Culinarians at Baker College
- Chapter President, ACF West Michigan Lakeshore Chapter MI 122, 2004-2006
- Chapter Chef of the Year, ACF West Michigan Lakeshore Chapter MI 122, 2004
- Apprentice Chairman and Certification Chairman, ACF West Michigan Lakeshore Chapter MI 122, 2001- 2002
- Chapter President, ACF Chefs de Cuisine of the Inland Northwest, 1998-1999
- Chapter Chef of the Year, ACF Chefs de Cuisine of the Inland Northwest, 1997
- Chapter Chef of the Year, ACF Chefs de Cuisine of the Inland Northwest, 1996
- Chapter Treasurer, ACF Chefs de Cuisine of the Inland Northwest, 1996-1997
- Team Coach, Junior Team, Silver Medalists at the ’97 Western Regional Competition, Sacramento, CA, 1996-1997
- Co-founder/Secretary, Southwest Montana Chefs Association, 1994
- Co-founder/President, Eastern Idaho Chefs Association, 1992
- Vice President, Central Florida Chefs Association, Junior Chapter, 1989
Chef White has won many gold, silver, and bronze medals in national ACF culinary competitions and ice carving competitions. He authored a weekly food column for the Spokesman Review and was a food critic for the Muskegon Chronicle, 2005-2007. White is a member of World Association of Cooks Societies (WACS), Federation of Dining Room Professionals (FDRP), Foodservice Educators Network International (FENI), Foodservice Educators Learning Community (FELC), Michigan Restaurant Association (MRA), National Restaurant Association (NRA), Taster’s Guild International, and the National Ice Carving Association (NICA). Most recently Chef Robb was named 2008 Regional Instructor of the Year.
