Outreach Award
Culinary arts instructor recognized with national award
Chef Tracy Carter, a culinary arts instructor at Holyoke Community College, was recognized recently for community outreach by two national culinary arts organizations.
In June, Carter, a Chicopee resident and chair of the HCC culinary arts program, received the 2025 Community Outreach Award from the Auguste Escoffier School of Culinary Arts and the Center for the Advancement of Foodservice Education (CAFÉ). The national award recognizes a culinary/hospitality program or individual making a positive impact in their community via outreach programs such as food banks, recycling efforts, skill development for the disadvantaged and other services.
As culinary program chair, Carter has committed herself to building bridges between the college and community groups on wellness campaigns. This year, the HCC culinary program partnered with the Western New England University College of Pharmacy and Health Sciences to develop an adaptive cooking series designed for people with disabilities and their caregivers. The goal of the class is for participants to gain confidence in the kitchen, develop essential life skills, and foster a sense of independence and joy around food. The program is entirely hands-on, complete with accessible tools, modified recipes, and supportive instruction to meet diverse needs.
“For me, this award is a reflection of the amazing work happening every day in our kitchens at HCC,” said Carter. “It means a great deal to be recognized nationally, not just as an individual, but as a representative of a program that truly values community, inclusion, and student success.”
Carter believes food can break down barriers and bring people together.
“This program exemplifies that belief in action – merging culinary education with therapeutic outcomes to serve those who are often overlooked,” she said.
Carter is a graduate of the International Culinary Schools at the Art Institute in Los Angeles. She grew up in Springfield and joined the HCC teaching staff in 2018 after living for several years in New York City, where she worked as a freelance food stylist and culinary producer at the Food Network on shows such as "Chopped," preparing the baskets of ingredients for the cooks involved in the on-air competitions, and working alongside famous chefs like Bobby Flay.
The award provides a $1,000 prize and commemorative plaque. Additionally, Carter received a complimentary registration to attend CAFÉ’s 2025 Leadership Conference in Pittsburgh, where the award was presented.
“This recognition reinforces that we’re on the right path, and it energizes us to keep growing, innovating, and building a culinary community where everyone belongs,” Carter said.
With campuses in Austin, Texas, and Boulder, Colorado, the Auguste Escoffier School of Culinary Arts is the largest culinary school brand in the United States. Based in Annapolis, Maryland, CAFÉ’s mission is to link culinary educators with the foodservice industry.
PHOTO: (Above) Chef Tracy Carter, chair of the HCC culinary arts program, receives the 2025 Community Outreach Award from Richard Harber, associate director of instructional design at the Auguste Escoffier School of Culinary Arts. (Thumbnail) Chef Tracy Carter helps a culinary arts student during a class at HCC.
