ACA Faculty Biography
Philip J. Cragg
Chef Educator, A.A.C., C.C.E., C.E.C.
Birthplace: Midhurst, England
Education and training:
National Diploma in hotel management and catering from Courtfield College, Blackpool, England. Certified by the American Culinary Federation.
Chef Cragg honed his culinary skills in England, France, Switzerland, the Bahamas and Canada for six years before coming to the U.S. In this country, he has held the position of executive chef in clubs, restaurants and experimental kitchens specializing in seafood. An active member of the American Culinary Federation, his chapter has been recognized nationally for its philanthropic efforts nationwide with child nutrition and childhood hunger awareness. Chef Cragg came to the Academy in 1991.
Honors and affiliations:
Member, American Culinary Federation's Jersey Shore Chefs Association and is the ACF's New Jersey representative to and northeast regional trainer for its Chef and Child Foundation; also chairs ACF's Junior Members and Scholarship committees. He is nutrition planning and safe food handling presenter for the U.S. Department of Agriculture. Chef Cragg was awarded ACF's Presidential Medallion in 1995 for community service and mentoring junior members. He has published more than 40 articles and writes a monthly column, Nouvelle Jersey Cuisine, for an Ocean County publication.
International cuisine, seafood