The award winning Clark College Culinary Arts program trains chefs, professional bakers, table service personnel, and restaurant and bakery managers. Students learn all facets of the industry, including menu planning, purchasing, food preparation, kitchen management, and table service, for all sizes of operations from short-order cook to elegant banquets.

Clark College Culinary Arts Professor Larry Mains has received the 2010 Chef Emeritus Award from the American Culinary Federation (ACF) Chefs de Cuisine Society of Oregon.

He was honored for his “continued and lengthy committment and contributions to our Society, our profession, and to mentoring and teaching our generations.” The award was presented during the organization’s Chef of the Year dinner on Nov. 6.

This is the fourth time in his career that Professor Mains has been honored by this professional organization. In 1985, he received the Chef of the Year Award. He was named Instructor of the Year in 2002 and, in 2005, he received the Charles Altorfer Professionalism Award.