Chef Marshall Welsh, CEC

Chef Marshall Welsh, CEC

Title: Instructor
Department: Chef John Folse Culinary Institute
Phone: 985.493.2714
Office Location: 106 Ledet Hall

Bachelor of Arts in Journalism, University of Georgia.

Professional Background:
Executive Chef with Bass International Hotels
Executive Chef of University of Georgia
Garde Manger at Athens Country Club
Pastry Chef at Jennings Mill Country Club
Pastry Chef of Cafe Provence
Saucier at Atlanta Fish Market

Educator of the Year Finalist, 2011, 2012, 2013
University of Georgia NACUFS Gold Medal in the Southern Regional Seafood Championship, 2000
Le Cordon Bleu Colleges of North America Educator of the Year Runner-Up, 2013
Le Cordon Bleu Colleges of North America Extraordinary Student Experience Award, 2016
Certificate of Excellence- Founder of the Creole/Cajun Club at Le Cordon Bleu College Atlanta, 2013
Certificate of Excellence in Externship Administration- Le Cordon Bleu College Atlanta, 2012
Certificate of Appreciation- Coaching the U.S. Army Culinary Team to Five Silver and Eleven Bronze Medals, 2015
Turducken Graduate Award from Chef Paul Prudhomme-2014
American Culinary Federation- Certified Executive Chef
ACF- Past President and Vice President/Athens Georgia Chapter
NASASPS- Certified Higher Education Professional
NRA- Certified Instructor and Proctor for ServSafe Program



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