Jean Yves Vendeville
Chef Jean Vendeville, CEC, CEPC, ACE, was named the 2014 Chef Educator of the Year by the American Culinary Federation. He has worked as a pastry chef for more than 50 years and has earned accolades worldwide.
EDUCATION & CERTIFICATIONS
Chambre Des Metiers du Garde. South of France. Masters Degree Baking & Pastry
France. France. Apprenticeship
France. France. Apprenticeship
EXPERIENCE
Savannah Technical College. Savannah, GA. Department Head/Instructor
New England Culinary Institute. Montpelier, VT. Lead Baking Instructor, Executive Chef
George Brown College. Toronto, Ontario, Canada. Coordinator of Baking and Pastry Program
Ritz Carlton Montreal. Montreal, Quebec, Canada. Executive Pastry Chef
Four Seasons. Toronto, Ontario, Canada. Executive Pastry Chef
New England Culinary Institute. Montpelier, VT. Lead Baking Instructor, Executive Chef
George Brown College. Toronto, Ontario, Canada. Coordinator of Baking and Pastry Program
Ritz Carlton Montreal. Montreal, Quebec, Canada. Executive Pastry Chef
Four Seasons. Toronto, Ontario, Canada. Executive Pastry Chef
SKILLS & EXPERTISE
Certified Wine Professional (ACF)
ACF Lifetime Certification as Executive Pastry Chef
ACF Lifetime Certification as Executive Pastry Chef
Lifetime Certification Executive Chef
Chef Jean Vendeville, CEC, CEPC, ACE, was named the 2014 Chef Educator of the Year by the American Culinary Federation. He has worked as a pastry chef for more than 50 years and has earned accolades worldwide.
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Jean Yves Vendeville
jvendeville@savannahtech.edu
Savannah, GA
United States
Savannah Technical College
Director Culinary And Baking and Pastry Programs
jvendeville@savannahtech.edu
Savannah, GA
United States
Savannah Technical College
Director Culinary And Baking and Pastry Programs
Chef
Jean Yves Vendeville, department head of the Culinary Institute at Savannah
Technical College has been with Savannah Tech since December 2008 and has more
than doubled enrollment in the program.
Vendeville earned the high honor of winning 2014 Chef Educator of the Year by American Culinary Federation at its national convention after being named top Chef Educator of the Southeast Region.
He was named 2012 Instructor of the Year by the Technical College System of Georgia and 2012 Chef Educator of the Year by the Low Country Chapter of the ACF. He has led student teams to win four American Culinary Federation (ACF) Southeast Regional Championships – in 2010 in the Hot Food Team competition and back-to-back wins in the Knowledge Bowl competition in 2011 and 2012 and recently in 2015.
At the 2012 ACF Southeastern Regional Conference, Chef Vendeville received the top ACF award – the President’s Medallion. This award is the ultimate honor for a lifetime of commitment and service to the standards and excellence ACF exemplifies. He has achieved his ACF Lifetime Certification as an Executive Pastry Chef and holds a Lifetime Certification as an Executive Chef from the Chef Association of America.
Vendeville has assembled a top-notch team of faculty, who have each earned national American Culinary Federation (ACF) certification under his leadership. He has embedded many aspects of sustainability into the program including an on-campus organic vegetable garden, an herb garden, and a composting site.
The Culinary Institute of Savannah ACF-accredited culinary arts program has been described as the “best in the U.S.A” by its ACF accreditation review board. According to his committee chair, the Culinary Institute of Savannah, offering ACF-accredited diploma and degree programs in culinary arts, has gone “well over and above the standards and expectations for a technical college teaching facility.” The committee recommended that the program receive the maximum accreditation time of seven years, when the average is three years.
Vendeville earned the high honor of winning 2014 Chef Educator of the Year by American Culinary Federation at its national convention after being named top Chef Educator of the Southeast Region.
He was named 2012 Instructor of the Year by the Technical College System of Georgia and 2012 Chef Educator of the Year by the Low Country Chapter of the ACF. He has led student teams to win four American Culinary Federation (ACF) Southeast Regional Championships – in 2010 in the Hot Food Team competition and back-to-back wins in the Knowledge Bowl competition in 2011 and 2012 and recently in 2015.
At the 2012 ACF Southeastern Regional Conference, Chef Vendeville received the top ACF award – the President’s Medallion. This award is the ultimate honor for a lifetime of commitment and service to the standards and excellence ACF exemplifies. He has achieved his ACF Lifetime Certification as an Executive Pastry Chef and holds a Lifetime Certification as an Executive Chef from the Chef Association of America.
Vendeville has assembled a top-notch team of faculty, who have each earned national American Culinary Federation (ACF) certification under his leadership. He has embedded many aspects of sustainability into the program including an on-campus organic vegetable garden, an herb garden, and a composting site.
The Culinary Institute of Savannah ACF-accredited culinary arts program has been described as the “best in the U.S.A” by its ACF accreditation review board. According to his committee chair, the Culinary Institute of Savannah, offering ACF-accredited diploma and degree programs in culinary arts, has gone “well over and above the standards and expectations for a technical college teaching facility.” The committee recommended that the program receive the maximum accreditation time of seven years, when the average is three years.