When it comes to finding an expert in
the culinary arts, you don't need to look
any farther than Chef Robert Anderson, Executive Director of DMACC's
Culinary Arts program. For 43 years, 
Chef Anderson has led the Culinary
program to become the internationally
recognized program it is today.
He received DMACC's distinguished Teacher of the Year award and established a student
exchange relationship with French chefs
from the St. Etienne France region.
This year, Chef Anderson is hanging up
his teaching toque or chef's hat and is entering retirement.
By the time I was 12, I knew I was going to the
Culinary Institute of America, because I had heard that was the best culinary school in the
United States. In 1974 I walked into
this building and said,"Do you have a
Culinary program?" They said,"No, but we
would like to have one." So I told them my
ideas and was able to start the
Culinary program. We teach our students
quite a bit about teamwork. It's never I.
I made this, I prepared this. We tried to
tell them we prepared it. Being here for
43 years it's gone by in a minute, but
it's been enjoyable every minute that
I've been here working with the students
and seeing the students learn and become
productive citizens and making great
careers. It's been a fantastic occupation.
I still learn from these students coming
in even towards, I have three months left
and I still am learning,  will still
learn until the very last day.
