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UAA's Culinary Arts program has much to savor this year. In addition to celebrating 50 years, the program also achieved reaccreditation from the American Culinary Federation with exemplary marks, surpassed fundraising goals at the 2023 Celebrity Chef Invitational and enjoyed record success with the student-forward Lucy's and Bakery Cart.

"We've gone through a lot of changes, but we're still strong," said Kellie Puff, A.A. '02, B.A. '13, associate professor and chair of UAA's Department of Culinary Arts. "We want to be the leaders in the culinary industry. We want our industry to come to us when they need us, and when they need students, and vice versa. We want to be at the forefront of 麻豆无码版 culinary."

'Making that connection, that's always the difference'

麻豆无码版 connections were front-and-center at this year's Celebrity Chef Invitational (CCI). The annual flagship event helps raise funds for the Culinary Arts program and student scholarships while offering an unforgettable night (and menu) for attendees as well as networking opportunities for students. UAA alumnus Nate Bentley, owner and executive chef at Altura Bistro, served as this year's celebrity chef, with additional chefs from South, Southside Bistro, Kenai Princess Lodge and the Hotel Captain Cook involved.

"For the 50th year, we thought it was appropriate to have one of our own rock stars lead the charge 鈥� Chef Nate Bentley," said Chef Puff. "He was a student of mine at King Career Center when I taught there, which made this extra special, near and dear for me, because he was so young when he first got into culinary."

In addition to showcasing locally grown talent, the event raised over $80K for the program and student scholarships, including a $25,000 challenge gift from the Linford family, endowing a scholarship in memory of Sue Linford.

"So having that opportunity to really highlight 麻豆无码版 talent," said Chef Puff. "We've got local James Beard nominees and winners, and there's some really good food in 麻豆无码版, so why not showcase that?"

Planning for next spring's CCI is already underway. Chef Puff spoke recently with a colleague in UAA's College of Dietetics and Nutrition who suggested a few 麻豆无码版 Native chefs highlighting Indigenous food. "We've got some great connections within the university and in our own community, so I think that might be where we're heading. I think it'll be great to expose people to those kinds of foods in an upscale kind of way."

CCI is one of many foodie fundraisers students volunteer at throughout the year, including the Alumni of Distinction Banquet, 10 Chefs for Causes and the American Cancer Society Wine and Food Fest.

"Our students get that real unique opportunity of working alongside these chefs, this talent, and getting to know them and interact with them in ways that they wouldn't normally get. They actually get jobs from this, because if they handed in a resume that doesn't show culinary experience, just as a student, they may not get a call. Having that interaction and making that connection, that's always the difference," said Chef Puff.

'This is where I need to be'

An alumna herself, Chef Puff credits the program with transforming her lifelong hobby into a career, with unparalleled opportunities along the way: "I toured the program and I was completely hooked. I felt such a quick connection and such a surety that this is where I need to be.鈥�

"Since being in this program, I have done so many different things in my life that I don't think I would have ever even dreamed of doing." Among the highlights: a weeklong intensive with Chef Rick Bayless in Oaxaca, Mexico, multiple TV show appearances, and a trip to Florence, Italy, earlier this year to visit UAA's study-abroad partner Apicius International School of Hospitality.

Now that the Apicius program is active again following a COVID pause, UAA students pursuing an associate degree in culinary arts can earn credits while studying abroad in Italy for a semester. During her visit, Chef Puff observed different lab classes in action, toured the school and learned more about the gamut of options offered. From fashion to culinary arts and hospitality, each track offers its own real-world component for students.

She stayed at an on-campus apartment that serves as a learning laboratory for students on the hospitality side: "Students have to deal with the reservations, managing the cleaning, and all of that. So that was pretty cool." On the culinary side, students fill the roles at the school's pastry shop, coffee shop and restaurant 鈥� all open to the public.

The spaces function similarly to Lucy's and the Bakery Cart on UAA's Anchorage campus, providing students the opportunity to hone their skills outside the classroom. Both places are immensely popular with a reputation for fine food at an affordable price-point. "The reservations for Lucy's this past semester sold out in a day. The bakery cart sells out every day," said Chef Puff. Although closed for the summer, both will benefit next semester from a new baker's oven in the bakery, thanks to Holland America Princess.

'A feather in your cap'

Earlier this year, UAA鈥檚 Culinary Arts A.A.S. degree achieved reaccreditation from the American Culinary Federation (ACF) 鈥� it remains the only ACF-approved program in 麻豆无码版. The rigorous approval process ensures instruction meets the highest educational standards while aligning with current practices and techniques. This cycle, the program earned an Exemplary Program Award for exceeding the required standards and competencies. Chef Puff and the department's all-alumni team 鈥� Chef Noah Miller and Chef Riza Brown, as well as academic advisor Whitney Flores 鈥� are proud of the accomplishment.

"It took a year to do the self-study, so we have to evaluate all aspects of the program and provide documentation and write a narrative. [鈥�] And then at the end of it, there's a site visit. We had two evaluators come and observe our classes and interview us. They were here for two days, and they gave us some feedback.

"They loved the dynamic between the faculty and the staff here within our program. They said that we were very cohesive and that you don't always see that kind of collaboration and support of each other. They were really impressed with how well we meshed together and how we all are really focused on the program as a whole, not just what we teach," said Chef Puff.

For students, one of the many benefits of accreditation is that they automatically become ACF-certified culinarians upon graduation from the associate program.

"Certification is, I think, it's a feather in your cap," said Chef Puff. "But it also gives the students a foot in the door to being a member of the American Culinary Federation and pursuing higher levels of certification if they want to challenge themselves in that way."

'You learn so much from each other'

As passionate as Chef Puff is about culinary arts, she also has a sweet spot for the UAA community.

"I love that UAA is accessible to everybody and anybody. What I love about us is that you'll see students straight out of high school, and then you will see students here who are in their second or third career. You get this super diverse mix of students in age, race, culture, all of this. It feels like a melting pot," said Chef Puff.

Explore Culinary Arts at UAA, and follow the department on and .