Riderwood’s Chefs have outdone themselves once again — but instead of cooking up an award-winning Maryland crab soup, they’ve hit the books instead of the stove. Chefs Victor Cirrincione, Franklin Clyatt, Carlos Guana, Marta Munoz, Elliot Satin and Willie Wanzer have spent the past year earning their American Culinary Federation (ACF) certification from Anne Arundel Community College. The ACF is the largest and most prestigious culinary organization in the United States.
The Riderwood chefs who completed the program learned valuable skills in the culinary arts and restaurant management and also brought dining industry recognition for themselves and for Riderwood, which is the nation’s largest continuing care retirement community with nearly 3,000 residents. The chefs spent four hours a week, every week, for 12 months learning about nutrition, cooking techniques, management styles, leadership, and even had to complete a practical exam to earn their certification.
The Dining Services team at Riderwood is composed of 600 employees who, under the direction of Magdy Mishraky, comprise an operation of 18 on-campus restaurants featuring a wide variety of dining experiences from formal to casual for residents. The Dining Services team also includes a catering group that creates menus and prepares appetizers, meals and deserts for special events such as wedding receptions and private parties.
