JWU’s McCue receives culinary federation award

PROVIDENCE – Ray McCue, an assistant professor at Johnson & Wales University, is one of nine industry professionals from across North America to win a Cutting Edge award from the American Culinary Federation, Inc. More

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JWU’s McCue receives culinary federation award

Posted 8/11/14

PROVIDENCE – Ray McCue, an assistant professor at Johnson & Wales University, is one of nine industry professionals from across North America to win a Cutting Edge award from the American Culinary Federation, Inc.

McCue is a member of the Rhode Island chapter of the federation, an organization of professional chefs. The awards, which recognize leadership in and service to the culinary profession, were made at the 2014 ACF National Convention July 25-29 in Kansas City, Mo.

Established in 1929, the American Culinary Federation sets a standard of excellence for chefs in North America, serving nearly 20,000 members in 200 chapters. •

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