Annmarie K. Chelius

Chef Educator, C.C.E.
Certified Working Pastry Chef and Certified Hospitality Educator

Birthplace: Philadelphia, Pa.

Education and training:

A.A.S., Academy of Culinary Arts; A.A., Atlantic Cape Community College; B.S., Thomas Edison State College; M.S. in Hospitality Management, Fairleigh Dickinson University

Career highlights:

Like many ACA graduates, Chef Chelius elected to start her career, as a pastry chef, in the local casino industry. Other professional experiences include catering and working as assistant pastry chef at The Parker House hotel in Massachusetts, working with Chef Michael Huchet in Michelin's three star-winning Frenchman's Creek Yacht and Country Club in Florida, and working under Chef Georges Perrier at Philadelphia's famed Le Bec-Fin, cited by Food and Wine Magazine as the nation's best French restaurant. In addition to her pastry specialty, she also has extensive experience with hot foods, particularly in the catering industry. She joined the ACA faculty in 1996.

Honors and affiliations:

Member, American Culinary Federation, and Delaware Valley Chefs' Association. Her work with chocolate earned her a gold medal at the New York Food Show in 1984 and 2002, and an honorable mention at the Philadelphia Food Show in 1994. She coached the ACA's 2007 New York Food Show team, which earned eight medals for pastry centerpieces.

Specialties:

Pastries, hot foods.