ACA Faculty Biography

Patricia McClay

Patricia "Kelly" McClay

Dean, Academy of Culinary Arts C.E.C., C.C.E.

Birthplace: Atlantic City, N.J.

Education and training:

A.A. from Atlantic Cape; B.S. Drexel University; M.B.A. Rutgers University

Career highlights:

After working in the Washington D. C. and Northern Virginia area Chef McClay returned to South Jersey and spent 18 years working in the Hotel Casino industry.  She worked her way through all aspects of the back of the house and finished that stage of her career as the first female Executive Sous Chef in Atlantic City.

Beginning her experience in culinary education she accepted a position as a Chef Educator at Atlantic Cape Community College’s Academy of Culinary Arts.  “Working with the students I became acutely aware of how much influence I had on their future” said Chef McClay.  With a strong belief in the importance of sustainability in the future of the food industry, Chef McClay has worked to include issues related to organics, wet waste recycling, local sourcing and reduced packaging into the curriculum at ACA.  Now as Dean of the two year culinary and baking and pastry programs and in an effort to develop and graduate leaders in the industry, Kelly keeps an eye to the future and focuses her efforts on promoting individuals who will create change and have a positive lasting effect on the culinary industry.

Honors and affiliations:

-Member, Chaine des Rotisseurs

-Member, American Culinary Federation

-Member, International Culinary Professionals

-Member, NEWH

-Drexel University, five-year Professional Attainment Award 2011

-“Shining Star Award” O.L.S.S. Alumni Achievement Award

-Named 2007, 2012 Educator of the Year by the Professional Chefs Association of South Jersey, a chapter of the American Culinary Federation

-Arts Education Award, 2015