Women Chefs & Restaurateurs Honors SUNY Cobleskill JoAnne Cloughly
November 18, 2011
JoAnne Cloughly, associate professor of culinary arts at SUNY Cobleskill, has been named Educator of the Year by Women Chefs & Restaurateurs (WCR). The award recognizes excellence in culinary education and honors women whose dedication to teaching is making a difference in the culinary community.
Cloughly was recognized along with six other honorees during WCR’s 12th Annual Women Who Inspire gala dinner held in conjunction with the organization’s national conference on November 6 in Cambridge, Mass. The WCR Women Who Inspire Awards recognize professionals who have demonstrated excellence in the kitchen, dining room, beverage profession, baking and pastry arts, community affairs, farming and food production, and for a lifetime of culinary excellence.
A member of the SUNY Cobleskill community since 1998, Cloughly has developed and taught courses in Commercial Baking and Vegetarian Cooking, as well as an Honors Colloquia in Food History and Farm-to-Table. She has worked to get SUNY Cobleskill students involved in such events as the Santé Wines Conference working with Food Network star Gale Gand, and the New York State Farm Bureau’s Legislative Days (Harvest Fest) with Chopped star Ric Orlando.
“I am privileged to work with the dedicated members of Women Chefs and Restaurateurs and humbled to be recognized for my work in culinary education at SUNY Cobleskill,” said Cloughly. “It is a tremendous opportunity to be able to take the knowledge I’ve gained in the industry and from the women of the WRC and to pass that along to up and coming culinary students.”
Cloughly is an American Culinary Federation certified Executive Pastry Chef and Chef de Cuisine. She serves as advisor to the Student Pastry Arts Club, focusing on enhancing the culinary education experience beyond the classroom with catering events on- and off-campus, food related field trips, special projects and community fundraisers. She also works with graduates on the job to enhance their skills development as pastry cooks at The Otesaga Resort Hotel in Cooperstown, N.Y., and mentors culinary graduates as they progress with their careers.
In addition, Cloughly is a current member of the Capital Region Career and Technical School’s Culinary Advisory Committee and serves as SkillsUSA’s New York State chairperson for the Commercial Baking Competition.
In addition to Cloughly, others honored by WCR include Barbara Lynch, chef/owner, Barbara Lynch Gruppo (Boston); Ann Cooper, director of nutrition services, Boulder (Colo.) Valley School District; Judy Mattera, chef/owner, Sweet Solutions (Swampscott, Mass.); Cynthia Gold, tea sommelier, Boston Park Plaza Hotel & Towers; Kerry Leigh Heffernan, executive chef, Aidells Sausage Company (San Leandro, Calif.); and Lydia Shire, owner, Scampo, and chef/co-owner, Locke-Ober (Boston).
“We’re privileged to recognize the achievements and innovations of these incredible women,” said Jamie Leeds, WCR president and chef/owner of Hank’s Oyster Bar in Washington, D.C., and Alexandria, Va. “The honorees this year are helping to advance the work of WCR and leading the way for a new generation of women chefs and restaurateurs.”
Founded in 1993 by eight prominent women chefs and restaurateurs, WCR’s mission is to promote and enhance the education, advancement and connection of women in the culinary industry. WCR offers a variety of networking, professional and support services to more than 2,000 members representing all industry sectors. For more information, visit www.womenchefs.org.