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Chef Spotlight

featuring

Chef Jim Boyd

CEC

Jim is the Senior Chef Manager for the Cambridge School of Weston and has been with CulinArt for three and a half years. With 40 years in the industry, including 15 years as both an Executive Chef and a District Chef, he has gained extensive experience in culinary management and training. He has had the opportunity to mentor and develop future chefs, a role he finds incredibly rewarding. Working with students from all over the world makes it exciting to cook a variety of dishes from their home countries, and he continues to learn something new every day.

As a member of the American Culinary Federation (ACF) and a Board of Trustees member for the Epicurean Club of Boston, he has access to valuable resources that enhance his work. When he’s not in the kitchen, he enjoys volunteering at charity cooking events, golfing, and spending time with his family.

Biography of Professional Interests

  • Active member Epicurean Club of Boston — ACF (American Culinary Federation) 1981
     

  • Certified Working Chef w/ Epicurean Club of Boston / ACF 1991
     

  • Certified Executive Chef w/ Epicurean Club of Boston and ACF —   1995-present (CEC certification)
     

  • Approved Certification Evaluator and Administrator w/ ACF  ( ACE certification)
     

  • Approved Site Evaluator for ACF Accreditations for Education, Apprenticed and Professional programs. ACFEF
     

  • Past President for Epicurean Club of Boston for two terms 2016-2020
     

  • Chairperson of the Board, ECB 2020 -2024
     

  • Inducted as a fellow of the AAC in July 2012
     

  • “Chef of the Year” Chapter award for 2012 Epicurean Club of Boston
     

  • Certified as a Certified Culinary Administrator (CCA) October 2012
     

  • Chairman for certification committee for the Epicurean Club of Boston — 2000 to 2015
     

  • Advisory board member for Shawsheen Technical HS Culinary and Pastry Arts department, 1977 to present
     

  • Professional advisory board member for Le Cordon Blue college in Cambridge, Mass 2010 to closing
     

  • Mentor for culinary students from local culinary programs, both HS and post-secondary
     

  • Participated in ACF sanctioned culinary competitions receiving multiple medals, citations, and certificates, including a bronze medal in national cooking for life competition in Dallas, TX. 2012

  • Recipient of National “Cutting Edge Award” from the ACF for professionalism in the culinary industry, 2011
     

  • Finalist for 2011 Chef’s Professionalism award for New England
     

  • Founder and co-chair of the Chef and the Child Committee, 2012 to 2020
     

  • Recipient of Northeast Regional ACF “Chef's Professionalism Award” 2013
     

  • Recipient of National ACF Dr. LJ Minor “Chef's Professionalism Award” 2013
     

  • Recipient of Epicurean Club of Boston’s “President's Medallion” 2014
     

  • Nominated for Herman Rusch “Chef's Achievement” award Northeast region 2015, 2021 and 2023 with ACF
     

  • Member of the ACF National Parliamentarian Committee to represent the Northeast Region.
     

  • Member of Professional Ethics committee 2023- present
     

  • President's Medallion, ACF National from Tom Macrina in 2016
     

  • Committee for National ACF Ethics Committee, July 2016 to 2018 term.

  • Certified Dual Role Serv-Safe instructor and proctor for NRA 60 certifications in 2023

  • Presently working on CDM certification (Certified Dietary Manager) expected completion 2024
     

  • Chairperson of Certification and Competition Committee, 2024
     

  • President's Medallion ACF National 2024 from Rene Marquis

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