La Chaîne des Rôtisseurs Present Will Kerr with Young Professional Award

Harold Turin, local commandeur of The L'Académie Brillat-Savarin and La Chaîne des Rôtisseurs, presented Will Kerr with the Young Professional Award during The Cambridge School of Culinary Arts graduation ceremony on Saturday, June 23, 2007. Kerr received the award for his passion for food, impeccable skills, and for his dedication and patience while helping fellow students.

"Winning the Young Professional Award from Chaîne des Rôtisseurs was a great honor and certainly something I am very proud of," said Kerr. "It's also a challenge, I feel responsible now to uphold the integrity of the award and do something really great with my life."

Will received a specially designed Brillat-Savarin Jeune Professionnel medal, a certificate, and a $250.00 at the graduation ceremony.

(L to R) Harold Turin (Chaîne des Rôtisseurs
representative), Will Kerr, Roberta L. Dowling, CCP

A graduate of The CSCA's Professional Chef's Program, Will earned honors in the laboratory segment of the curricula. He was also selected to represent the School at the 22nd Annual Anthony Spinazzola Gala in February 2007, at which he and five other students worked with Roy Yamaguchi of Roy's Restaurants to design and prepare a dish for the event. As a student, he worked as a prep and line cook under Chef Jody Adams at Rialto in Cambridge, Massachusetts. Prior to attending The CSCA, Will worked at The Other Side Café as a prep cook and training supervisor. Will recently relocated to Charlotte, North Carolina, to pursue a career in the food industry.

L'Académie Brillat-Savarin is a branch of the international gastronomic society La Chaîne des Rôtisseurs. The purpose of Brillat is to uphold and popularize regional cuisines and support young culinaires through awards and contests. The Académie Brillat-Savarin has become the preeminent honor society for students in the culinary arts.

The Académie first bestowed the Young Professional Award to a CSCA graduate in 2005. Matthew Love, graduate of the Professional Chef's Program in June 2005, was the first recipient. Also in that year, Roberta Dowling, CCP, director of the School, was named Conseiller to the L'Académie Brillat-Savarin and La Chaîne des Rôtisseurs. Eunice Feller, owner of Bread and Chocolate Bakery Café, Newtonville, Massachusetts, received the Young Professional honor in June 2006. This is the third consecutive year that the Académie has presented the Young Professional Award to a graduating student of the Cambridge School of Culinary Arts.