Although not a chef, Mary has been involved with setting standards for a chef’s educational experience as well as providing ongoing experiences linking the foodservice industry with the foodservice classroom. Her experiences include ACF accreditation and certification criteria as well as setting up summer institutes and other events for culinary educators in order to help them maintain their expertise in both cooking and education.  She looks at the current challenges facing educators and is proud to help them pivot their programs to include new delivery methods and even more importantly, discover new partnerships with industry via the CAFÉ website, Gold Medal Classroom magazine, and events such as the annual Deans and Directors Retreat and yearly Leadership Conference.