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Home > Waco Breaking News > Archives > 2008 > August > 19 > Entry
Waco chef wins state honor
The Texas Chefs Association has awarded Mark R. Schneider of the Heart of Texas Chapter its highest honor of Texas Chef of the Year 2008, it was released in an e-mail this morning.
This award has been given each of the 50 years of the association’s history at the Annual Chef’s Convention. This year the convention site was Lubbock.
The e-mail notes that in order to win the chef of the year title, each of the 14 local chapters awards its own chef of the year and then the state board of directors makes their selection, through silent vote. Criteria for this award are chapter involvement, association state level dedication, and national American Culinary Federation participation. Chapter Chefs of the Year are then further separated by association by-laws. To be considered for state Chef of the Year, candidates must be in good standing and be certified by the national organization.
Schneider has served as the Heart of Texas director for two terms. The chapter serves the Waco, Temple, and Killeen area. The chapter sponsors national certification practicum and competitions that are housed at Texas State Technical College Culinary Arts Waco. It also holds biannual fundraiser dinners and their annual chili cook off.
Schneider is also a national culinary arts competitor. In the last three years he has earned four gold medals, four silver medals, and two bronze medals in various hot food and cold food competitions. In addition he has been awarded best in show in two of the competitions he has performed in and has also received the Bernard Urban Judges Award from Ben E. Keith Foodservice Distributors at its Fort Worth 2008 Competition.
Schneider is currently employed with Texas State Technical College Culinary Arts Waco. He has been employed with the college for six years and is proud to serve on the faculty senate and especially proud of all the graduating students from the culinary arts program.
“I am delighted to bring this prestigious award to TSTC and to show the students what can be accomplished with professional dedication,” said Schneider.
Schneider graduated from the Greater Cincinnati Culinary Arts Academy in 1993 with a one-year culinary arts diploma and from TSTC Waco with an Associate of Applied Science degree with Board of Regents (4.0) honors from Food Service/Culinary Arts. He is due to receive his bachelor’s degree of Applied Science in Business Administration in the summer of 2009.
He’s been cooking professionally 18 years for various restaurants, private clubs and hotels. He was certified by the American Culinary Federation as a Certified Executive Chef in 2002, Approved Certification Evaluator 2005 and Certified Culinary Educator in 2008.
Schneider lives in Waco with his wife, LeAnn, daughter Olivia, and son William, who “have allowed me the time and given me the support I needed to reach this point in my career.” He specializes in both hot food competitions and cold food salon competitions, but loves to cook Italian and Asian.
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