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ACA's Joseph Sheridan Named Educator of the Year; Culinary Student Receives Scholarship

March 4, 2010

Chef Educator Joseph Sheridan at the Academy of Culinary Arts was named Educator of the Year by the Professional Chefs Association of South Jersey, a chapter of the American Culinary Federation. Sheridan, of Ocean City, was honored at the organization's 37th Annual President's Scholarship Ball, Feb. 28, at the Dolce Seaview Resort in Galloway Township.

The award is presented to an educator whose knowledge, skills and expertise have enhanced the image of the professional chef. The recipient should also demonstrate the ability to help students define and develop their careers by using their skills and abilities to provide a strong foundation for their future success.

Sheridan is a Certified Executive Chef and graduated cum laude from Drexel University with a degree in Culinary Arts. He has an associate degree in Culinary Arts and graduated with highest honors from Atlantic Cape Community College in 1996. He is a Nathan Schwartz Award recipient and has been teaching full-time at the Academy since 2007. Sheridan serves as a member of the Culinary Advisory Board at Atlantic Cape and specializes in hot foods and dining room operations.

His professional experience includes working as executive sous chef at the Showboat Mardi Gras Casino in Atlantic City; chef, general manager, banquet manager, beverage supervisor and lounge manager at various hotels and restaurants including the Trump Marina Casino Hotel, Tropicana Casino Resort, Hilton, Marriott and Sheraton Hotel companies, Hatteras Coastal Cuisine in Somers Point and Branches Restaurant in North Branch, NJ.

The chefs association also awarded a scholarship to the ACA's Andrew Huggard, of Galloway, an exemplary culinary student who also earned a certified junior culinarian (CJC) designation by the American Culinary Federation.

The Professional Chefs Association of South Jersey promotes the culinary profession and provides ongoing educational training and networking for members. It provides opportunities for competition, professional recognition and access to educational forums with other culinarians at local, regional, national and international events for its 140 junior, student and associate members.

The ACA, located at Atlantic Cape's Mays Landing Campus, has been training future chefs and food service professionals since 1981. For more information on the Academy, call 1-800-645‑CHEF, e-mail accadmit@atlantic.edu or visit www.atlantic.edu/aca.