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Casey Shiller Inducted into American Academy of Chefs and Earns Local Honor

September 02, 2013

Casey Shiller, baking and pastry arts coordinator at St. Louis Community College-Forest Park, was inducted into the American Academy of Chefs, the honor society of the American Culinary Federation, this summer.

A certified executive pastry chef, Shiller earned his Certified Culinary Educator certification this summer as well. He has also received word that he is one of four alumni who will be inducted into his high school’s Hall of Fame this month. He graduated in 1996 from Fort Zumwalt North.

The Hall of Fame Induction Ceremony will take place on Friday, Sept. 20, at 7 p.m. at Fort Zumwalt North High School Auditorium, 1230 Tom Ginnever Ave., in O’Fallon, Mo., in conjunction with the high school’s Homecoming weekend. The next day, he will participate in the Homecoming Parade and be recognized before the football game.

In July, Shiller was one of 22 chefs inducted into the AAC after a rigorous selection process. Out of more than 20,000 ACF members, approximately 850 belong to the AAC.

To become a member, chefs must be nominated by two current AAC members and complete the required application process. Some of the standards applicants must pass are: be an ACF-certified chef for no fewer than two years; be in the culinary profession for no less than 15 years, with 10 of the 15 years as an executive chef at a full-service restaurant or at least five years for a culinary educator; be an ACF member for a minimum of 10 consecutive years; and have attended any combination of four ACF regional conferences and/or national conventions. In addition, applicants must fulfill at least 10 of the 20 elective attainable goals.

Shiller, ACF-Certified Executive Pastry Chef, is also director of pastry and baking at Jilly’s Cupcake Bar and Café, St. Louis. In 2012, he was named ACF’s National Chef Educator of the Year. Shiller was awarded Missouri Governor Jay Nixon’s Excellence in Teaching Award in 2011, and St. Louis Community College Teacher of the Year in 2010. He was the two-time winning contestant on Food Network’s “Cupcake Wars” and won “Battle of the Champions” in January 2012. Shiller serves on the executive board of Chefs de Cuisine Association of St. Louis, and was named St. Louis Chef of the Year last November.

The AAC, which recognizes those individuals who have made significant contributions to both the culinary profession and ACF, was established in 1955 at the ACF National Convention in Pittsburgh. This year’s ceremony was held during the 2013 ACF National Convention at The Cosmopolitan of Las Vegas.

The American Culinary Federation Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 20,000 members spanning 200 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation. For more information, visit www.acfchefs.org.

For the annual Fort Zumwalt North Hall of Fame, inductees receiving this honor were carefully selected after an exhaustive process.  “The Hall of Fame acknowledges and honors graduates who have demonstrated exceptional personal, community, or professional achievements, thereby honoring their alma mater,” Principal Joe Sutton said.

“The hope is that these nominees, and those to follow, will serve as an inspiration for Fort Zumwalt North students in the future. Individual plaques of the inductees will be permanently displayed in the Hall of Fame, outside the main office. The plaques will serve as constant, visual, positive examples for all students as they strive to master the rigors of academia, social/emotional growth and character development,”  Sutton said.

While at Zumwalt North, Shiller was a member of the International Thespian Society, drama club, marching band, concert band and show choir, and was active in National Honor Society.

Upon earning his bachelor’s degree in pastry arts and baking from Johnson and Wales University in Providence, R.I., he would go on to work at some of the finest restaurants in the country serving as a pastry cook, executive pastry chef and general manager.

He has been at STLCC since 2005 and teaches a range of classes from cake decorating to food science to contemporary plated desserts.

Casey Shiller 2013