By Franci Valenzano, Public Relations Associate
(Morrisville, NY – June 2014) Morrisville State Professor Kerry Beadle of Hamilton recently received the Chef Professionalism Award from the Syracuse Chapter of the American Culinary Federation (ACF).
Beadle, assistant professor and chair of the college’s Hospitality Technology Department and executive chef at the Copper Turret, a college-run restaurant, has worked at Morrisville since 1992.
The Chef Professionalism Award is given to a chef who exemplifies the highest standard of professionalism through certification, continuing education and training, culinary competitions and community involvement.
Beadle recently spearheaded the drive to create the culinary arts management associate degree program at Morrisville State, which is integrated into the operations of the Copper Turret.
A member of the ACF since 1992, Beadle is a Certified Executive Chef and a Certified Culinary Administrator with the ACF. Additionally, he is a Master Certified Food Executive with the International Food Service Executives Association (IFSEA) and serves on the board of directors of the Central New York Restaurant Association.
The ACF is a professional development organization that coordinates training and certification for chefs and cooking professionals.
Beadle and a team from Morrisville also participated in the Great Chefs Dinner, a benefit for the local American Red Cross chapter, through the ACF. He also participates in the annual New York State Farm Days event hosted by U.S. Sen. Kirsten Gillibrand in Washington, D.C. At this year’s event, which will be held in July, Beadle and college representatives will prepare hors d’oeuvres for approximately 600 guests using all local ingredients and featuring foods grown and processed on campus.
Recognized by his peers for his culinary expertise, Beadle has given presentations and has judged culinary competitions for the Caribbean Hotel Industry Council. He was also recognized at Morrisville State in 2004 with the Distinguished Faculty Award.
Beadle earned an M.S. in hospitality/tourism management from Rochester Institute of Technology, a B.S. in food service systems from Syracuse University, and an A.A.S. in culinary arts, from SUNY Cobleskill.
He and his wife, April, reside in Hamilton.