Friday, December 6, 2013

UNO's Ricardo Fredricks Named 'Chef of the Year' by American Culinary Federation New Orleans Chapter

University of New Orleans instructor and chef Ricardo Fredricks was named 2013 “Chef of the Year” by the American Culinary Federation New Orleans Chapter. Fredricks, who has worked at UNO for 26 years, teaches courses in the Lester E. Kabacoff School of Hotel, Restaurant and Tourism Administration.Ricardo Fredricks, instructor and chef in the UNO Lester E. Kabacoff School of Hotel, Restaurant and Tourism Administration, was named 2013 "Chef of the Year" by the American Culinary Federation New Orleans Chapter.

University of New Orleans instructor and chef Ricardo Fredricks was named 2013 "Chef of the Year" by the American Culinary Federation New Orleans Chapter. Fredricks, who has worked at UNO for 26 years, teaches courses in the Lester E. Kabacoff School of Hotel, Restaurant and Tourism Administration.

The New Orleans chapter of the American Culinary Federation is comprised of 70 professional chefs. Past recipients of the award include Duke LoCicero, Café Giovanni; Andrea Apuzzo, Andrea's; and Bernhard Gotz, Sheraton Hotel.

The award recognizes an outstanding culinarian who demonstrates the highest level of professionalism in promoting the professional image of New Orleans chefs by planning, organizing and participating in programs and activities that give back to the profession and the community.

"This is a fantastic honor for Chef Ricardo Fredricks and UNO's Hotel, Restaurant and Tourism Administration program," said John Williams, dean of the College of Business Administration. "It's even more impressive when you consider New Orleans' status as a renowned culinary city with world-class restaurants and top chefs."

Prior to coming to UNO, Fredricks worked in restaurants, hotels, catering companies and resorts. He holds a master's degree in hospitality management from the University of Wisconsin-Stout and a bachelor's degree in business from UNO. He also graduated from the Culinary Institute of America in Hyde Park, NY. Fredricks is certified by the American Culinary Federation as a culinary educator and chef de cuisine. Additionally he's certified to evaluate chefs during their practical certification examinations.

The American Culinary Federation is the largest professional chefs organization in North America with more than 20,000 members who belong to more than 200 chapters in four regions.

 

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Lester E. Kabacoff School of Hotels, Restaurants and Tourism
UNO College of Business Administration