Charles Duit, CEC, AAC, CDM, CFPP
Candidate for Central Region Vice President
Candidate’s Statement
Serving the American Culinary Federation for the past twenty two years, has allowed me numerous opportunities from serving as president of a small chapter of twenty five to a large chapter of over 450 with 14 sub-chapters in cities across Texas. These experiences have prepared me to help lead the Central Region into the future of building stronger chapters and building partnerships with other culinary and food organizations both on the local and national levels. Your vote for Charles Duit for Central Vice President will empower us to move forward.
Charles Duit, CEC, AAC, CDM, CFPP
Bio
Born and Raised in Houston, Texas, Charles Duit is the third of four children. He enjoyed cooking for family members growing up, until he left the University of Houston as a student and became a Texas Baptist Sunday School Board Summer Missionary, in San Antonio. After completing his service he joined the staff of a local Baptist Church as a Minister of Early Childhood Education.
After pursing this first career for ten years, he decided “I’d like to talk with adults and carry on intelligent conservations.” Charles followed his love of food to his second career: cooking.
Thirty-two years later, he has covered parts of Texas and Oklahoma in five country clubs, two catering companies, while teaching at Del Mar College in Corpus Christi and Lamar University in Beaumont and employed at a senior living community.
Along the way he has earned his credentials as a Certified Executive Chef and Certified Dietary Manager.
In July of 2002, at the age of forty-eight his journey through the culinary world brought him to his “soul mate” and wife Debbie Bando.
Charles has been a member of the American Culinary Federation for over twenty-two years; he served on the first national ACF Branding Committee, attended twenty national conferences, and was the host chairman for a national and regional conference.
On the local level he has worked his way up from being a member to being president of four local chapters in two states. Charles is quoted as saying, “the local ACF chapter—whether it is a local or state chapter—is the active arm of the ACF. It is through the ACF’s programs that the local chapters are able to put feet to certification, accreditation, and apprenticeship. Each chapter is the sum of its members’ vast experiences; we must help ACF prepare the Culinarians of tomorrow.”
Having served as President of the Texas Chefs Association, has afforded him the opportunity to work with 14 chapters serving over 450 ACF members and hosting a state conference each year as well as the 2011 ACF National Convention. Serving as chapter president has assured him that “local members make the difference; local members make ACF what it is today.”
Professional Certifications & Training
Approved Culinary Examiner (ACE) 2007
American Culinary Federation
Certified Food Protection Professional (CFPP) 2005
Dietary Manager’s Association
Certified Dietary Manager (CDM) 2004
Dietary Manager’s Association
American Academy of Chefs (AAC) 2002
American Culinary Federation
Certified Executive Chef (CEC) 1991
American Culinary Federation
El Centro College 1980–81
31 hours in Food Culinary Arts
Professional Experience
Lamar University Beaumont, Texas 1998–present
Chef Instructor
Teach undergraduate courses in the area of culinary arts. Courses responsible for include: Basic Food Preparations, Chef Essentials, Commercial Production I and II, Baking and Purchasing
Calder Woods Senior Living Beaumont, Texas 2004–present
Food Service Director
Manage food production and delivery of services for a retirement community of 180 residents which includes independent living, assisted living, and nursing/Alzheimer’s unit
Bando’s Beaumont, Texas 2000–2004
Vice President of Operations
Supervised restaurant and catering with over 1.2 million in sales
Coordinated staffing and training of staff
Developed menu and costing of menu
Beaumont Country Club Beaumont, Texas 1998–2000
Executive Chef
Managed facility operations
Conducted staff training
Motivated staff to increase food service approval rating to an all time high
Corpus Christi Country Club Corpus Christi, Texas 1995–1998
Executive Chef
Managed facility operations with a sales volume of 1.4 million
Developed and conducted staff training
Del Mar College Corpus Christi, Texas 1995–1998
Chef Instructor
Adjunct instructor in the area of culinary arts
Courses taught include: Saucier and Garde Manger
Additional Chef Experience
1993–1995 San Angelo Country Club San Angelo, TX
1991–1992 Capital Catering Oklahoma City, OK
1989–1991 The Greens Country Club Oklahoma City, OK
1981–1989 Bentwood Country Club San Angelo, TX
1980–1981 Plaza of the Americans Dallas, TX
1979–1980 Holiday Inn Duncanville, TX
Current Community Involvement
State President of the Texas Chefs Association (TCA Board of Directors for the State Texas Restaurant Association (TRA)
Board of Directors for the Texas Restaurant Education Foundation (TRAEF)
Board of Directors Hospitality Educators Association of Texas (HEAT)
Board of Directors for the Sabine Area Restaurant Association
Member of the Golden Triangle Association
Advisory Board Taylor Career Center Beaumont Independent School District
Candidate’s Messages
