Fall 2007 Issue

• New Legislation Allows Seamless Transfer to All NJ Public Colleges
• Careme’s Restaurant Offers Dinner Special
• 'A Raisin in the Sun' Comes to ACCC Nov. 9-10
• Alumni Updates
• Enrollment at Highest in ACCC History
• Academy of Culinary Arts Names New Dean, Director
• ACCC Mourns Loss of Two Former Faculty Members
• ACCC Serves Up Variety of Noncredit Culinary Classes
• Registration for Winter and Spring Sessions Begins Nov. 26
• Reflections: The Gala Turns 25
• Numerous Construction Projects Under Way at ACCC
• Golf Tournament Raises $23,000 for Scholarships
• Online Auction Bidding Open; Tickets Available for Scholarship Event
• Benefits of Alumni Membership

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Atlantic Cape salutes its sustaining sponsors

Academy of Culinary Arts Names New Dean, Director

Atlantic City native Chef Patricia “Kelly” McClay was named dean of the Academy of Culinary Arts at ACCC, effective Sept. 26.

McClay of Mays Landing, who joined the College in 1994, was assistant director of the Academy — a post she held since 1996. She was named acting dean in October 2006. She succeeds Dean Klaus Muller, who retired earlier this year.

Having launched her career at the Ramada Hotel in Washington, D.C., in 1981, she returned to her native city where she worked in various top kitchens. Among these were the Golden Nugget Hotel and Casino, Marriott’s Seaview Country Club and Trump Castle Hotel and Casino. She later became executive sous chef at Resorts International prior to joining the Academy.

She received an associate degree in education from ACCC and a bachelor’s degree in culinary arts from Drexel University. She is pursuing a master’s degree in business administration from Rutgers University.

In addition to this appointment, Chef Bruce Johns of Marmora — who has been with the Academy since 1994 — recently was promoted from chef supervisor to director of culinary operations. After beginning his culinary career at Resorts International in 1983, Johns enrolled in the Academy of Culinary Arts to earn his degree. He went on to work in various South Jersey restaurants before becoming owner/chef of Our Place Too. He is pursuing his bachelor’s degree in hospitality management at Rutgers University.

Both chefs are members of the distinguished American Culinary Federation.