Peter Gilmore, Program Manager of Delaware County Community College’s Culinary Arts program, was recently named Chef Educator of the Year by the Philadelphia Chapter of the American Culinary Federation (ACF).

Chef Gilmore received the award at the ACF’s annual President’s Charity Scholarship Ball in early April.

The Chef Educator of the Year award recognizes a 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 pursuing a career in the culinary field.

“I am honored to be named Chef Educator of the Year,” said Gilmore. “There’s nothing I enjoy more than teaching my students what it takes to work in the restaurant industry and helping them to become skilled culinarians.”

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Gilmore’s teaching career began shortly after he closed his eponymous restaurant in West Chester in July 2012. Gilmore’s French Cuisine received many accolades during its 11-year run, including being named by Zagat Guide as one of the World’s Top Restaurants, one of America’s Top Restaurants and one of Philadelphia’s Top 10 best restaurants.

Around the same time that the restaurant closed, Delaware County Community College was ready to launch its Culinary Arts program but needed a talented and experienced professional to manage it. With more than 35 years of industry experience, including 22 years working for Chef Georges Perrier at Le Bec-Fin, Gilmore was the professional the college needed.

Today, thanks to Gilmore’s leadership, the program is thriving. Students can choose from a certificate program or associate degree, and can take courses at the college’s Brandywine Campus or at Widener University, thanks to a special partnership between the two institutions.

Flexible day and evening courses are available, along with a comprehensive curriculum that covers everything from professional cooking to menu planning. After completing the program, students can pursue a bachelor’s degree or a range of careers in baking, cooking, management, and more.

Graduates are quickly finding work in the field, and Gilmore says that he receives calls all the time from restaurants looking to hire his students.

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