Baker College of Muskegon Dean of Culinary to be Honored by Escoffier Society
Robb White, Dean of Culinary for the Baker College of Muskegon Culinary Institute of Michigan (CIM), has received approval for induction into the Escoffier Society, a nonprofit organization dedicated to the promotion of professional chefs and cooks. An induction ceremony will be held on July 18, 2012, in Orlando.
“Induction into the Escoffier Society is based on a chef’s contribution to the professional culinary world and how he or she has helped to uphold the traditions and teachings of classical French cuisine artist, Auguste Escoffier,” said White. “It is a privilege and an honor to be recognized by this prestigious organization.”
The Escoffier Society was founded in 1936 in New York by a group of men who named themselves “The Friends of Escoffier” as a tribute to Auguste Escoffier, who until his passing in 1935, bore the title of the world’s greatest cook. The aim of the club was to “bring together members of the culinary profession and loyal friends who appreciate good food and good wines.” The inaugural meeting, sponsored by the American Culinary Federation, was held at the Waldorf-Astoria Hotel. Since its formation, six chapters of the Society have been formed in the eastern and southern parts of the United States, including the Orlando chapter where White will become a member in July.
“We are very proud of Robb’s achievement,” said Lee Coggin, JD, Baker College of Muskegon president. “As our culinary arts curriculum is primarily based on classical French cuisine, Robb’s interaction with other Escoffier Society members and leaders in the culinary arts community will definitely benefit our students as we continuously enhance and improve our CIM programs.”