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Every day, I do my best to inspire students to go above and beyond — not only in cooking, but in their lives and their community.”

Bio

Every day, Ray McCue does his best to inspire students to go above and beyond not only in cooking, but also in their lives and their community. As a culinary educator, McCue believes that you can never tell where a teacher’s influence stops. He is glad to have had such great teachers in his life, and to have the opportunity to pass along their lessons.

Sample Courses

  • FSM 1065: Food Safety & Sanitation Management
  • FSM 2045: Intro to Menu Planning & Cost Control
  • FSM 3035: Supervision for Food Service Professionals

Professional Memberships

  • American Culinary Federation (ACF), Rhode Island chapter, 2007–present
  • Worldchefs, 2012–present

Selected Awards & Honors

  • American Culinary Federation
    2015: National Presidental Medallion #71
  • Les Amis d’Escoffier Society
    2015: Médaille d'Honneur 
  • American Culinary Federation
    2015: National Chef Educator of the Year Professional Certifications
  • Société Culinaire Philanthropique
    2014: Gold medal, 145th Salon of Culinary Arts
  • American Hotel & Lodging Educational Institute
    2013: Certified Hospitality Educator (CHE®)
  • American Culinary Federation
    2009: Certified Executive Chef (CEC)