Chef Jim Gallivan Featured at American Culinary Federation Annual National Convention in Las Vegas

ATLANTA (GA) – Jim Gallivan, MAT, CCA, CCP, CFBE, the new academic department chair of The International Culinary School at The Art Institute of Atlanta, just returned from Las Vegas where he was one of a select group of chefs from around the country to serve as a presenter at the annual convention of the American Culinary Federation (ACF), the nation’s leading professional organization for chefs and cooks.

Chef Gallivan’s presentation at the convention was part of the professional development series, and he discussed the various aspects of “Creating a Successful Culinary Arts Curriculum.” The topics included an explanation of degrees, types of course offerings, planning and implementation of a program, and how to use student body demographics and data to support program decisions.

In September, Chef Gallivan travels to Carmel (CA) to once again be a featured chef at the 17th annual NatureSweet Carmel Tomato Fest. Sixty chefs from around the country are challenged to create unique recipes using tomatoes – in all their different varieties. Last year, Chef Gallivan created an heirloom tomato cocktail. This year, he’s come up with a chilled yellow tomato, green Thai curry bisque! Chef Gallivan has been a regular at this event, whose proceeds go, in part, to the Monterey County Farm to School Partnership.

In addition to chairing the culinary program at The Art Institute of Atlanta, Chef Gallivan also writes a bi-monthly column, “Cooking With a Dash of History” for “The Independent News” in Dover (NH), where he most recently worked as dean of academics and executive chef at the Atlantic Culinary Academy.

Chef Gallivan is a Professional Certified Member (CCA) of the American Culinary Federation, and numerous other professional organizations including Les Amis D’Escoffier, Les Toques Blanches, the International Association of Culinary Professionals (CCP), La Chaine des Rotisseurs (Chef Rotisseur), and the American Hotel and Lodging Association (CFBE). He is the recipient of numerous awards, and the author of several cookbooks, including “The Red Mountain Spa Adventure Cookbook.”

The Art Institute of Atlanta is one of The Art Institutes (www.artinstitutes.edu), a system of over 40 educational institutions throughout North America, providing an important source of design, media arts, fashion, and culinary arts professionals. The Art Institute of Atlanta has one satellite location, The Art Institute of Atlanta-Decatur, and three branch campuses: The Art Institute of Charleston (SC), The Art Institute of Tennessee-Nashville, and The Art Institute of Washington (Arlington, VA). The associate in arts degree in culinary arts and the bachelor of science degree in culinary arts management are accredited by the American Culinary Federation Accrediting Commission at The Art Institute of Atlanta.
 

###