Meet the Chefs
Hone your skills from the best in the industry.
In a program that’s known around the country, AACA’s Chefs stress the fundamentals as they help to prepare you for the practically unlimited range of opportunities that exist for culinary professionals—everywhere from that new restaurant around the corner to five-star hotels and resorts around the country.
Executive Chef Norman Peter Hart
Chef Hart has earned numerous industry awards, and was inducted into the Honorable Order of the Golden Toque. In 1987 he was appointed by the Confrerie de la Chaine des Rotisseurs des Etats-Unis. And in 2003 he was among the first five recipients of the coveted medallion from the Conseil d’Honneur des Etats-Unis. He has been named Instructor of the Year for the State of Pennsylvania and ACF National Educator of the year in 2007. Chef Hart was inducted into the Ordre Mondial des Gourmets Degusteurs in 1990 and the Les Amis d’Escoffier Society of Chicago in 2014.
He’s a Certified Executive Chef, a Certified Culinary Educator, and a member of the American Culinary Federation and the American Academy of Chefs.
Chef Andrea Carros Schrenk CEPC, CCE
Chef Andrea Carros Schrenk CEPC, CCE, AAC leads AACA’s Baking & Pastry program. Chef Schrenk has earned multiple prestigious awards, including six Gold Medals and five Best of Show awards in ACF professional Contemporary pastry competitions. She also won two Gold medals and two “Best Piece of Show” awards in the Professional pastry category for the Societe Culinaire Philanthropique Culinary Salon in New York City.