Victor Gielisse – Mastering your career

Victor Gielisse is principal of CFT/Culinary Fast -Trac and Associates, Inc, a Culinary
Services Group. Over the past two decades he played a significant role in the growth and
evolution of the CIA, helping to shape the world-class education programs and, by
extension, the future of the students and the industry. He served as Dean of the Culinary,
Baking, and Pastry Studies Program, overseeing faculty, curriculum, and education for all
related courses in the college’s bachelor and associate degree programs. He also served as
Associate Vice President and Managing Director of the CIA Consulting Group, and then
moved on to the position of Vice President of Advancement, in which he lead the CIA’s
most successful Capital Campaign in history—raising more than a hundred million dollars
to fund projects such as the new Student Commons, The Egg, and the Marriott Pavillion.
In doing so, he expertly stewarded the CIA’s relationships with the foodservice industry
and other external constituencies. Chef Gielisse is one of 70 Certified Master Chefs
(C.M.C.) in the United States, earning the Crystal Chef Award for the highest score in the
C.M.C. examination. He holds a Bachelor of Science Degree, a Masters in Business
Administration and a Doctorate in Business Administration (D.B.A.) from The School of
Administration and Management of California Coast University. He is also a Certified
Hospitality Educator (C.H.E.) with a graduate diploma from the Educational Institute of
the American Hotel & Lodging Association.
Chef Gielisse was born in the Netherlands, where he also apprenticed. During his career he
has worked in Holland, Germany, Switzerland, Southern Africa, and since 1979, in the
United States. Prior to joining the CIA administration in 1998, he was the chef/owner of the
IVY Award-winning restaurant Actuelle in Dallas, TX and president of the consulting firm
CFT/Culinary Fast-Trac and Associates Inc. Chef Gielisse served as the Chairman of the
American Culinary Federation (ACF) Culinary Competition Committee. He is a coach and
advisor to ACF Culinary Team USA; and was a judge of the 2004 and 2008 I.K.A. Culinary
Olympics in Erfurt, Germany, and Culinary World Cup, Luxembourg, 2006 and 2010.
He is the author of several books Cuisine Actuelle and In Good Taste, A Contemporary
Approach to Cooking and Modern Batch Cookery, Chef Gielisse was manager of the
CIA’s Culinary Team 2000 that won three gold medals and a silver award at Hotelympia
2000 in England, and five silver medals at the I.K.A. Culinary Olympics. He was a member
of the 1984 U.S. Culinary Olympic Team and the 1986 U.S. National Team that won the
first Culinary World Cup. In 1999, Chef Gielisse was named one of “The 50 New Taste
Makers” in the United States’ hospitality industry by Nation’s Restaurant News; and named
“Best Seafood Chef in America” by Restaurant and Business Magazine.

He can be reached at victor.gielisse@culinary.edu

About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses and currently the host of the Business Chef Podcast.

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