Peter Vossenberg, Executive Chef for Edgar’s Grille and Culinary Instructor for Helms College, received the 2018 Southeastern Chef Educator of the Year award, presented by the American Culinary Federation.

The ACF Chef Educator of the Year award pays tribute to an active culinary educator whose knowledge, skills and expertise have enhanced the image of the professional chef, and who, by example, has given leadership, guidance and direction to students seeking a career in the culinary profession. This individual demonstrates the ability to help students define and develop their careers by using their skills and abilities to provide a strong foundation for their future success.

"We are extremely proud of Peter for receiving this distinguished award,” said James K. Stiff, president of Helms College.  “He has proven he is dedicated to helping the next generation carry on the great food traditions set by the masters of the industry. We are fortunate to have someone with his skills, experience and passion for the culinary arts as a faculty member at Helms College."

Vossenberg, who is a veteran of the U.S. Navy, served as Mess Management Petty Officer 2nd class. He took his love for cooking to another level and graduated from The Culinary Institute of America with an Associate’s degree, Florida International University with a Bachelor of Hospitality Management, and a Master of Education from American Intercontinental University.

Vossenberg and his wife, Chef Kathleen Vossenberg, M.Ed., CEC, CCE, are the first husband and wife pair to win this prestigious award. Chef Kathleen Vossenberg is the Director of Culinary at Helms College and a recipient of the ACF 2016 Southeast Region Chef Educator of the Year.

Vossenberg was previously recognized as the ACF Central Florida Chapter Chef of the Year in 2016. This award recognizes an outstanding culinarian who works and cooks in a full-service dining facility. This person has demonstrated the highest standard of culinary skills, advanced the cuisine of America, and given back to the profession through the development of students and apprentices.