Navajo Technical University congratulates Chef Lorena Giesbrecht for her remarkable achievement in obtaining the Certified Chef de Cuisine (CCC) badge from the renowned American Culinary Federation (ACF). This certification process is a testament to Chef Lorena’s commitment to excellence and continuous improvement in culinary arts, baking, and pastry programs.
Lorena Giesbrecht, a proud citizen of both Mexico and Canada, began her journey in Ciudad Cuauhtemoc, Chihuahua, Mexico, before embarking on an exciting new chapter in the USA in 2015. Her passion for culinary arts and professional baking led her to NTU, where she wholeheartedly pursued and earned her associate’s degree. Lorena shines as the dedicated catering coordinator at NTU, drawing from her previous experiences with other departments. Her vibrant spirit and expertise brighten every endeavor she’s a part of.
At Navajo Technical University, we are deeply committed to the professional development of our esteemed faculty and staff. Being a certified school through the American Culinary Federation and a dedicated chapter within the organization, we prioritize and encourage the maintenance and elevation of certification levels to ensure the highest academic quality within our Culinary Arts and Baking Department.
Lorena’s journey to certification involved a rigorous and comprehensive series of steps. From the meticulous planning and cost breakdown of menu items to the practical exam, which tested her culinary skills under pressure, every stage of the process demanded dedication and expertise.
In reflecting on her certification experience, Lorena expressed her gratitude and enthusiasm. She shared, “Completing this certification has been a fulfilling and enriching experience. It has allowed me to enhance my professional credentials in collaboration with NTU. I am deeply grateful for the unwavering support of my supervisors, Chef Brian Tatsukawa and Chef Robert Witte, whose guidance has been invaluable.”
The culmination of the practical exam, including the precision of knife cuts and presentation of plated food, and the successful completion of the written exam, underscored Lorena’s
exceptional skills and knowledge in the culinary arts. Her diligent efforts and dedication have genuinely shone through in every aspect of the certification process.
It is essential to recognize the invaluable support and collaboration that made this achievement possible. Lorena expressed her sincere appreciation, stating, “I am immensely thankful for the unwavering support of Chef Walter and NTU, both of which have played an instrumental role in my growth as a professional and a member of the community.”
Chef Lorena Giesbrecht’s remarkable achievement is a testament to her unwavering dedication and passion for culinary excellence. Navajo Technical University takes immense pride in celebrating her well-deserved success and looks forward to witnessing her continued accomplishments.
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For more information about the Culinary Arts Program, contact:
Brian Tatsukawa
Assistant Master Technical Instructor of Culinary Arts
P: (505) 387-7413
E: btatsukawa@navajotech.edu
Robert Witte
Master Technical Instructor / Culinary Arts, Hospitality, and Food Services Coordinator
P: (505) 387-7384
E: rwitte@navajotech.edu
Navajo Technical University continues to honor Diné culture and language while educating people for the future.
Dale Morgan, Communications Specialist
dmorgan@navajotech.edu
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