Candy Wallace Joins Culinary Advisory Committee of The Art Institute of California – San Diego


Candy Wallace, founder and executive director of the American Personal & Private Chef Association (APPCA), has accepted the invitation to serve on the culinary Program Advisory Committee of The Art Institute of California-San Diego for a one-year term.

According to Laird Livingston, CEC, CCE, AAC, The Art Institute of California-San Diego’s academic director of culinary arts, the program’s Professional Advisory Committee is a sounding board for the industry, ensuring that the program follows industry standards and teaches relevant curriculum with industry-utilized kitchens and certified chefs meeting the American Culinary Federation’s (ACF) standards of excellence for accreditation.

Wallace bring nearly 40 years of dedication to the foodservice industry the last 17 as the foremost authority on personal chefs in the United States to her role at The Art Institute. She founded the American Personal Chef Association in 1996 as the first significant national effort to recognize the impact of personal chefs on Americans’ evolving lifestyles and to provide career and management training to those who aspire to become personal chefs with their own businesses. She led the positioning of personal chefs as culinary professionals, culminating in 2002 with a formal partnership with the ACF to award certification to qualified personal chefs. In 2006, Wallace embraced the professional-development needs of private chefs by restructuring her organization to become the American Personal & Private Chef Association.

Her many accolades include Entrepreneur of the Year from both the International Association of Culinary Professionals (IACP) and the Cordon d’Or – Gold Ribbon International Culinary Academy Awards. For her career-long support of and contributions to formal culinary training in the United States, Wallace received a Medallion of Excellence from the Foodservice Educators Network International (FENI).

The Art Institute of California-San Diego one of more than 45 Art Institutes schools located in major cities throughout North America offers diplomas and associate degrees in culinary arts and baking & pastry arts and a bachelor’s degree in culinary management. The school’s dining lab and public restaurant, The Palette, is operated by senior-level culinary students and overseen by professional chef faculty. Art Institutes schools have provided career-oriented education programs in design, media arts, fashion and culinary for more than 35 years, and boasts more than 150,000 alumni as a system. For more information, visit

Posted 12/16/10.

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