Emily Pollock Culinary Arts Student
Saint Paul College Culinary Arts chefs Pierre Rabbia and Nathan Sartain, as well as student, Emily Pollock, received very prestigious awards in January. Long known by the local culinary arts and food industry for providing exemplary education, our Culinary Arts program instructors were once again recognized by the American Culinary Federation Minneapolis Chefs Chapter and The Charlies.
Saint Paul College
Culinary Arts student Emily Pollock was named Student Culinarian of the Year, and Chef Pierre Rabbia, Certified Working Pastry Chef® (CWPC), was named Educator of the Year during the American Culinary Federation Minneapolis Chefs Chapter 2018 Awards Dinner, held on January 20, 2019. The esteemed Educator of the Year Award recognized Chef Rabbia’s active participation in professional activities, community support and students’ engagement.
Chef Pierre Rabbia
According to Dr. Brendan L. Ashby, dean of Health Science and Services, the Educator of the Year Award for Chef Rabbia is a well-deserved recognition. “He is an archetype of an effective, student-focused, and energetic educator that consistently inspires students. I am proud to have Chef Pierre Rabbia as an instructor in the Culinary Arts Program at Saint Paul College,” said Ashby. “Our whole-hearted congratulations to Emily Pollock. She is an outstanding and valued student of Saint Paul College’s Culinary Arts program.
Saint Paul College Culinary Arts instructor, Chef Nathan Sartain, received the “Community Hero” award for using his platform to better the community through service and mentorship. He was recognized at the annual
Charlie Awards, for best in local food and drink. All recipients were announced at the January 27 Charlie Awards ceremony, followed by a food event featuring cuisine prepared by culinary students from ProStart™ and Saint Paul College.
Chef Nathan Sartain
“Chef Nathan Sartain, is deeply committed to enriching the local community through his ongoing engagement with local non-profits and youth groups that focus on sustainable food practices, improving nutrition, and career training. In addition, he’s also been awarded twice for his excellence in teaching and academic leadership. It is an honor to have Chef Nathan Sartain as program director and instructor of the Culinary Arts program at Saint Paul College,” said Dr. Ashby.
About the Saint Paul College Culinary Arts Programs
Saint Paul
College’s Culinary Arts AAS degree and Culinary Arts diploma programs are accredited by the American Culinary Federation Education Foundation’s Accrediting Commission (ACFEF), and are the only
Exemplary Status culinary programs in public education in Minnesota.
Exemplary Status programs symbolize the highest educational standards recognized by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). The award is presented to programs that have proven full compliance with all ACFEFAC accreditation requirements in the last visiting team report along with excellent management of the program.
About Saint Paul College
Saint Paul College—A Community & Technical College is part of
Minnesota State, the fourth largest system of state colleges and universities in the nation with 30 colleges and 7 universities. Saint Paul College was established in 1910, and is the only public 2-year college in St. Paul, MN, offering over 120 different degree, diploma and certificate programs in the areas of liberal arts, STEM, business, health sciences, service, and career and technical education:
www.saintpaul.edu/programs.
