Curet inducted into prestigious Academy of Chefs

Curet was one of only 20 chefs inducted this year across America.

Johnny Curet, Rice’s director of campus dining and senior executive chef, was one of 20 chefs to receive admission to the esteemed American Academy of Chefs (AAC) during its annual induction ceremony in July.

The AAC represents the highest standards of professionalism in the American Culinary Federation (ACF), founded in 1929, and as such the honor society has rigorous standards for acceptance: Chefs must have spent 10 years as an ACF-certified executive chef, for instance, and served as an executive chef at a full-service operation for at least a decade.

Curet, a native of Bridgeport, Connecticut, where he began cooking at the age of 14, was this year’s only inductee working in Texas.