Navajo Technical University, Culinary Arts Program, Earned Numerous Awards and Accolades

Crownpoint, NM – On July 17-19, 2023, Navajo Technical University's Culinary Arts Program maintains its accreditation with a few added accolades. Master Technical Instructor/ Culinary Arts Chef Robert L. Witte, CEC, CCA, AAC, received the Presidential Medallion, the highest honor given by the President of the American Culinary Federation at the American Culinary Federation's National Convention in New Orleans.

Chef Robert L. Witte was presented in recognition of the outstanding representation of the ACF's fundamental principles, including superior strength of character and continued contributions to ACF and the culinary industry.

'I have truly enjoyed being a member of the American Culinary Federation. My proudest moment has been what I've done with this program,' says Robert Witte, who started at NTU in 1999. 'We've had people placed throughout the country who are progressing with their careers. That makes me feel better than anything. Everybody, such as Brian Tatsukawa, Walter Cloud, Sheila Begay, and many others, has worked hard to get this going. It's worth it to me to see them and do what they do. I'm proud of our program.'

Chef Brian Tatsukawa also has been inducted into the American Academy of Chefs. The honor society of ACF, the American Academy of Chefs (AAC), represents the highest standards of professionalism in the organization, culture, and industry. AAC Fellows, like Chef Brian Tatsukawa, are recognized for their accomplishments and extraordinary contributions to ACF, AAC, and the culinary profession over a lifetime. His hard work and dedication to this institution and students have been outstanding. NTU is now one of the few institutions with two faculty members inducted into the AAC.

'Being inducted to the AAC is a milestone in many chefs' careers. It demonstrates our commitment to our craft and the ideals of the American Culinary Federation.' Remarked Chef Brian Tatsukawa. 'It is a great honor and even more tremendous honor being amongst many other AAC Fellows at the induction dinner. The reality of being accepted into such a prestigious organization did not 'hit me' until being formally inducted, and it was inspiring.'

NTU student culinary team was a part of the ACF Student Team of the Year Competition Lorencita Billiman, Melvina Jones, and Sheila Begay demonstrated the history of Fry Bread of the Navajo People to the biggest annual gathering of chefs, students, and food service professionals in the U.S. An array of seminars, cooking demonstrations, networking, and social functions. Chef Lorencita Billiman is on a journey to tell the story of the Navajo people through the culinary arts, creating modern dishes and sharing the past with current times.

'I am very grateful to be participating in the student team competition. It is a fun way to put the skills you've learned in the classroom to the test. As a team competitor, you demonstrate dedication and experience in the culinary industry.' – said Melvina Jones.

2023 Regional Winners & National Competitors:

• Central Winner Joliet Junior College (competed at Nationals)

• Central - Metropolitan Community College | Institute for the Culinary Arts (competed at Nationals)

• Northeast Winner Culinary Institute of N.Y. at Monroe College (competed at Nationals)

• Southeast Winner Asheville Buncombe Technical Community College (competed at Nationals)

• Western Winner Navajo Technical University

• Military Representative - U.S. Military Team (competed at Nationals) Christine Reidhead and the rest of the NTU staff and faculty put together a surprise cake for Chef Robert Witte in his office. Chef Bob spoke of his early years as a culinary arts instructor at NTU, giving fellow instructors and staff members some insight from his advice and words of wisdom. At first, Chef Bob’s job presented many challenges: it had three students and operated on a rough budget of around $50. It was also confined to a small kitchen for instruction space, eventually becoming overcrowded when Witte quickly grew enrollment from three students to 25. Congratulations, Chef Witte, on an exemplary achievement in your career!

Let's Go, Skyhawks!

For more information, contact:

Robert Witte Master Technical Instructor/ CulinaryArts, Hospitality, and Food Services Coordinator E: rwitte@navajotech.edu P: 505.387.7384 Chef Brian Tatsukawa Navajo Technical University Culinary Instructor E: btatsukawa@navajotech. edu

P: 505-387-7413 Navajo Technical University continues to honor Diné culture and language while educating for the future.

Dale Morgan Communications Specialist dmorgan@navajotech.edu