The Chefs de Cuisine Association of California (CCAC) has named Alicia Boada Pastry Chef of the Year. CCAC is the Los Angeles chapter of the American Culinary Federation (ACF).
Boada serves as the West Coast technical consultant for Barry Callebaut, providing technical support, demos and chocolate training. She also is one of only three chefs in the United States holding the following four certifications: Certified Executive Pastry Chef (CEPC), Certified Culinary Educator (CCE), Certified Culinary Administrator (CCA) and Approved Certification Evaluator (ACE).
She graduated from the Culinary School of Kendall College, Chicago, in 1992. Her experience includes sugar training under Ewald Notter, chocolate training under Jacquy Pfeiffer and fine dining training under Mary Beth and Roland Liccioni of Le Français Restaurant, Chicago.
Since moving to Los Angeles, Boada has taught at Le Cordon Bleu (LCB) North America and worked for TLC’s “Chocolate Wars.” Her contributions to LCB’s Patisserie and Baking Program include recipe testing and curriculum development for 12 different classes ranging from sugar and chocolate work to laminated dough and plated desserts. For her work, ACF nominated her for Western Region Educator of the Year in 2009.
“I’m thrilled that my colleagues in the business have given me this recognition,” Boada said in a press release. “It means a lot when people I have long admired and worked with notice my work.”
The Chefs de Cuisine Association of California is a non-profit organization that focuses on the education and professional development of its members.