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Baker College Culinary Arts Director To Be Inducted Into Premier Gastronomic Society

Jul 25, 2013


Thomas Recinella
Thomas Recinella, CEC, ACE, AAC, Program Director for the Baker College of Port Huron Culinary Arts Program

Chef Recinella to join Disciples Escoffier International-USA July 26

Thomas Recinella, CEC, ACE, AAC, Program Director for the Baker College of Port Huron Culinary Arts Program, will be inducted into membership of the prestigious Disciples Escoffier International-USA in Las Vegas, July 26.

This premier gastronomic society was founded to honor renowned French chef Auguste Escoffier (1847-1935). Its members are culinary professionals who maintain French haute cuisine standards, promote relationships between professionals and students, organize culinary events, collaborate closely with schools, and unite all Disciples Escoffier from around the world in the true “Esprit Escoffier.”

“Chef Recinella’s induction into Disciples Escoffier honors his dedication to the culinary arts and his vast contributions to our culinary arts program,” said Dr. Connie Harrison, Baker College of Port Huron President. “We are very proud of his accomplishments and are excited about what his association with this elite gastronomic society will add to our students’ experience while at the Culinary Institute.”

Recinella will be inducted into the society with seven other industry professionals at the Disciples Escoffier-USA third annual dinner. There are approximately 150 Disciples Escoffier members in the USA and more than 20,000 worldwide.

Recinella came to Baker College a year ago, charged with expanding its world-class culinary arts program in Port Huron. He previously served as culinary arts director at State University of New York where he was a member of the teaching staff for 13 years. Other positions he has held in his nearly 30-year career include manager and co-chef with his wife at Winnisook Club, the oldest private club in the Catskill Mountains; owner and chef de cuisine of Main Street Bovina, a fine-dining restaurant, catering business and retail grocery store in South Central New York state; and chef de cuisine at Heathers Golf and Country Club–Total Golf, Inc., in Bloomfield Hills, Mich.

For more information, please contact Daniel Kenny or call 810.985.7000 or 888.262.2442.

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