Carlton W. Brooks
CEPC®, CCE®, AAC®
Chef
Carlton W. Brooks
CEPC®, CCE®, AAC®
I am a Certified Executive Pastry Chef®, Certified Culinary Educator® and a Fellow of the American Academy of Chefs®.
I have 40 years of Baking and Pastry Arts teaching experience in Secondary and Post Secondary schools.
About Me
I am a Certified Executive Pastry Chef®, Certified Culinary Educator® and a Fellow of the American Academy of Chefs®.
I have 40 years of Baking and Pastry Arts teaching experience in Secondary and Post Secondary schools.
What I Do
A proud member of the American Culinary Federation since 1980.
Having served on the ACF National Board as the Western Region Vice President for two terms, as well as various ACF Committees.
I have held many ACF positions over the years from President in two separate chapters to other board positions. I was instrumental in merging three local chapters to make one strong chapter in the Phoenix metropolitan area.
I have participated in the development of ACF Certification
exams, and continue to administer and evaluate certification exams and conduct site visits for ACFEF program accreditation.
As a member of the local ACF chapter, the Chef’s Association of Arizona (ACFAZ), I am an active board member and volunteer.
A Fellow of the American Academy of Chefs since 2015, and participant in many of their activities.
SkillsUSA is a partnership of students, teachers and industry working together to ensure America has a skilled workforce. SkillsUSA helps each student excel. They have access to educational programs, events and competitions that support career and technical education in the nation’s classrooms.
The SkillsUSA Championships are career competition events showcasing the best career and technical education students in the nation. Contests begin locally and continue through the state and national levels.
In 2020 I took over the Baking and Pastry Arts competition as the Technical Chair. Partnering with the American Culinary Federation (ACF) and the Retail Bakers of America (RBA), we are helping 70 Secondary and Post Secondary students compete in this competition.
Supporting the Following Organizations
Resume
Apprenticeship
1970 - 1973
Pastry Cook Apprenticeship
Education
1980
BA Culinary Arts
Work Experience
1973 - 1975
Pastry Cook
1975 - 1977
Pastry Cook
1977 - 1979
Pastry Cook
1980 - 2000
Baking and Pastry Arts Instructor
1985 - 2000
Adjunct Baking and Pastry Arts Instructor
- Central Arizona CollegeCasa Grande, AZ
- Scottsdale Community CollegeScottsdale, AZ
- Mesa Community CollegeMesa, AZ
1985 - 2012
State of Arizona Culinary Arts Curriculum Developer
1998 - 2012
Maricopa County Tourism & Experience Partnership (MCTEP)
2005 - 2014
State of Arizona Culinary Arts CTE End of Year Assessment Exam Developer
Certification
1980-2021
Arizona State Teaching Certificate
1980 - 2000
Advanced Level Educational Classes
1992 to Present
Industry Certification
1992 to Present
Industry Certification
Certificates
Domain Knowledge
- Advanced Cooking Assessment
- Baking
- Budget Development
- Cooking
- Cost Analysis
- Curriculum Planning
- Dietary Guidelines
- Food Safety
- HACCP Compliance
- Menu Development
- Nutrition
- Pastry
- Presentation
- Purchasing
- Receiving
- Recipe Development
- Safety
- Sanitation
- Skills
- Teaching Methodology
- Team Development
- Time Management
Professional & Civic Activities
Related Experience
- 1982GraduateMesa Leadership Training and DevelopmentMesa, AZ
- 1983 – 1985ChairpersonCity of Mesa Traffic and Safety BoardMesa, AZ
- 1983 – 1985GraduateGreater Phoenix LeadershipPhoenix, AZ
- 1985 – 1990ChairpersonCity of Mesa License Appeal BoardMesa, AZ
- 1985 – 1987PresidentTemple Beth Sholom (120 Family Congregation)Mesa, AZ
- 1987 – 1989PresidentTemple Beth Sholom (180 Family Congregation)Mesa, AZ
- 1987Training the Trainer I(10 weeks – 450 hours)American Institute of BakingManhattan, KS
- 1988Training the Trainer II(10 weeks – 450 hours)American Institute of BakingManhattan, KS
- 1989Training the Trainer III(10 weeks – 450 hours)American Institute of BakingManhattan, KS
- 1990InternshipArizona Department of EducationCamelback Inn (4 weeks – 160 hours)Paradise Valley, AZ
- 1991InternshipArizona Department of EducationNational Bread Company (4 weeks – 160 hours)Phoenix, AZ
- 1992InternshipArizona Department of EducationBiltmore Resort (4 weeks – 160 hours)Phoenix, AZ
- 1993InternshipArizona Department of EducationMarriott Desert Ridge (4 weeks – 160 hours)Scottsdale, AZ
- 1994InternshipArizona Department of EducationFairmont Princess (4 weeks – 160 hours)Scottsdale, AZ
- 1994 – 1998MemberNorth Central Evaluation CommitteeMetro Tech VIPPhoenix, AZ
- 1995InternshipArizona Department of EducationRitz Carlton (4 weeks – 160 hours)Phoenix, AZ
- 1995InternshipArizona Department of EducationWriggley Mansion (4 weeks – 160 hours)Phoenix, AZ
- 1998Participant Panel DiscussionFENI (Food Educators Network International)Las Vegas, NV
- 1999Participant Panel DiscussionFENI (Food Educators Network International)Las Vegas, NV
- 2000Presenters AssistantInternational Dessert and Pastry ShowLas Vegas, NV
- 2000National Baking CenterThe Pastry Revolution: Rustic Pastries (2 weeks – 80 hours)Minneapolis, MN
- 2000National Baking CenterFundamentals of Pastry I: Viennoiseries (2 weeks – 80 hours)Minneapolis, MN
- 1998 – 2005Member of Panel DiscussionMarket Place Educators ConferenceRetail Bakers of America
- 1992 – 2014ChairpersonSkillsUSA ArizonaCommercial Baking Contest
- 1988 – 2014Skills USA NLSCEast Valley Institute of TechnologyStudent winners in Commercial Baking2nd 1988, 3rd 1992, 2nd 1995, 3rd 1999, 1st 2000, 1st 2005, 1st 2006, 2nd 2007, 3rd 2010, 2nd 2013
- 2002San Francisco Baking InstituteArtisan Breads and Artisan Pastries(8 weeks – 320 hours)San Francisco, CA
- 2007 – 2013Assistant to Director of International Competition, Presenters Assistant and Lead Weighing JudgeWorld Pastry Forum
- 2009InternshipArizona Department of EducationAlpine Bread Wholesale Manufacturer(6 weeks – 240 hours)Mesa, AZ
- 2010InternshipArizona Department of EducationPosh (6 weeks – 240 hours)Scottsdale, AZ
- 2012The Pastry School by Stéphane TréandArtisan Chocolates(6 weeks – 240 hours)Tustin, CA
- 2013The Pastry School by Stéphane TréandEntremet, Petit Gâteau and Desserts Glacés(6 weeks – 240 hours)Tustin, CA
- 2016 – 2022Board MemberMaricopa County Work Force CommissionPhoenx, AZ
- 2016 – 2022Board MemberState of Arizona Arizona Job’s Task ForcePhoenix, AZ
- 2020 – PresentSkillsUSA NationalChairpersonBaking and Pastry Arts Contest
Professional Activities ACF
- 1994 – 1998 Educational Apprenticeship Coordinator Resort and Country Club Chef’s Association Scottsdale, AZ
- 1998 – 1999 Educational Apprenticeship CoordinatorGreater Phoenix Chef’s AssociationPhoenix, AZ
- 1998 – 2006 Vice PresidentResort and Country Club Chef’s Association Scottsdale, AZ
- 2003 – 2008 Apprenticeship ChairResort and Country Club Chef’s Association Scottsdale, AZ
- 2006 – 2010 Vice PresidentChef’s Association of Arizona Phoenix, AZ
- 2009National Pastry CommitteeAmerican Culinary Federation (ACF)
- 2010 – 2015 PresidentChef’s Association of Arizona Phoenix, AZ
- 2008 – PresentCertification EvaluatorAmerican Culinary Federation (ACF)
- 2008 – 2014 Knowledge-bowl Committee Member American Culinary Federation (ACF)
- 2011 – 2015 ACFEF Culinary Knowledge Bowl Task Force American Culinary Federation (ACF)
- 2011 – 2012 CCE Job Analysis Project American Culinary Federation (ACF)
- 2015 – 2017 Western Region Vice-President American Culinary Federation (ACF)
- 2017 – 2019 Western Region Vice-President American Culinary Federation (ACF)
- 2015 – 2017 Government Relations Committee American Culinary Federation (ACF)
- 2017Awards Task Force American Culinary Federation (ACF)
- 2017 – 2018 Ethics Committee American Culinary Federation (ACF)
- 2018 – 2019 Culinary Competition Committee American Culinary Federation (ACF)
- 2023Nominations and Elections CommitteeWestern Region RepresentativeAmerican Culinary Federation (ACF)
- 2023Lead Certification EvaluatorAmerican Culinary Federation (ACF)
Professional Membership
- 1988 – 2006 Educational MemberRetail Bakers of America
- 1996 to Present MemberBread Bakers Guild of America
- 1996 – 2005 Member U.S. Pastry Alliance
- 1980 to Present Member: American Culinary Federation (ACF)
- 1981 to 2015 Educational Member VICA/SkillsUSA
Volunteer Activities
- 2003 – 2014 United Food BankMesa, AZ
- 2007 to PresentSt. Mary’s Food BankPhoenix, AZ
- 2005 – 2015 Market on the MoveMesa, AZ
- 2015 – 2020 Meals on WheelsMesa, AZ
- 2017 – 2019 Phoenix Rescue Mission Phoenix, AZ
- 2021 – PresentSaint Vincent de PaulPhoenix, AZ
Awards and Honors
1995
Arizona SkillsUSA Educator of the Year
2004
American Culinary FederationResort and Country Club Chefs AssociationChef of the Year
This ACF local chapter award recognizes an outstanding culinarian who works and cooks in a full-service dining facility. This person has demonstrated the highest standard of culinary skills, advanced the cuisine of America and given back to the profession through the development of students and apprentices.
2008
Semi Finalist Arizona Teacher of the Year
2010
Arizona CTE Program of the YearCommercial Baking and Pastry ArtsEast Valley Institute of TechnologyMesa, AZ
2011
CCAP (Careers Through Culinary Arts Program) ArizonaEast Valley Institute of Technology (EVIT)Culinary Arts/Commercial Baking and Pastry ArtsProgram and Co-Educator of the yearMesa, AZ
2011
American Culinary FederationPresidential Medallion #39President Michael Ty CEC®, AAC®, HOF®
The Presidential Medallion is considered the highest honor given by the President of the American Culinary Federation. It is presented in recognition of outstanding representation of the ACF fundamental principles, including superior strength of character and continued contributions to ACF and/or the culinary industry as a whole.
2015
American Culinary FederationChef’s Association of ArizonaChef Educator of the Year
This ACF local chapter award recognizes an outstanding Educator. This award pays tribute to an active culinary educator whose knowledge, skills and expertise have enhanced the image of the professional chef, and who, by example, has given leadership, guidance and direction to students seeking a career in the culinary profession. This person demonstrates the ability to help students define and develop their careers by using their skills and abilities to provide a strong foundation for their future success.
2018
American Culinary FederationPresidential Medallion #17President Stafford DeCambra, CEC®, CCE®, CCA®, AAC®
The Presidential Medallion is considered the highest honor given by the President of the American Culinary Federation. It is presented in recognition of outstanding representation of the ACF fundamental principles, including superior strength of character and continued contributions to ACF and/or the culinary industry as a whole.
2019
American Academy of ChefsService Award Pin
The American Academy of Chefs Service Award Pin is presented to academy members who demonstrate active participation, service and dedication to the Academy, the American Culinary Federation and the culinary profession.
2022
American Academy of ChefsService Award Pin
The American Academy of Chefs Service Award Pin is presented to academy members who demonstrate active participation, service and dedication to the Academy, the American Culinary Federation and the culinary profession.
2023
American Academy of ChefsJoseph Amendola Award
Joseph Amendola Award
The Joseph Amendola Award is presented to a Pastry Chef or Master Baker. This recipient has devoted their career to their profession and to the mentoring of young individuals who will be future pastry chefs.
2023
American Culinary FederationHermann G. Rusch Chef’s Achievement AwardWestern Region Nominee
This award, formerly the Hermann G. Rusch Humanitarian Award, honors chefs who have demonstrated the highest level of commitment to both ACF and the culinary profession. Such chefs, through their involvement with and contributions to ACF and our craft, have advanced the culinary profession and ensured the enrichment of students, our members and those in the profession. Candidates are worthy of carrying on the proud tradition of the chef for whom this award was named, Hermann G. Rusch, AAC (1907–1997).