Julie Selonke, CEC, Oakland Community College (OCC) culinary and management instructor
and program coordinator for OCC’s Culinary Studies Institute, has been inducted into
the American Academy of Chefs (AAC), the prestigious honor society of the American Culinary Federation (ACF). Her formal induction will take place during the ACF’s National Convention
& Show June 28 through July 2 in Grand Rapids, Mich.
An OCC faulty member since 2011, Selonke has helped shape curriculum, strengthen industry
partnerships, support student competitions, and coordinate faculty initiatives. Prior
to joining OCC, she held leadership roles across the culinary and hospitality industry,
specializing in n kitchen management, operations and team development.
“I am truly humbled and honored that my body of work in education, leadership, mentorship
and service was determined to meet the standards of this prestigious organization,”
said Selonke.
In addition to her OCC responsibilities, Selonke serves as national chair of the American
Federation Women’s Alliance committee and Female Leadership Alliance Mentoring Excellence
(FLAME) committee. In this role, she leads initiatives that support mentorship, leadership
development and professional advancement for women in the culinary field.
According to Selonke, 65 percent of culinary school graduates are women. Yet fewer
than 20 percent of women are executive chefs, and less than 7 percent are chefs in
top-tier restaurants.
“Many women don’t lack talent; they lack permission and representation,” said Selonke.
“When students see women leading kitchens, judging competitions, chairing national
committees and earning honors such as induction into the American Academy of Chefs,
it reinforces that excellence and leadership in this profession are attainable.”
According to Cindy Carbone, Academic Dean of Communications, Arts and Humanities,
and former Dean of OCC’s Culinary program, Selonke’s impact extends well beyond the
classroom.
“Her students often return to thank her for the support and mentorship she provides,”
said Carbone. “Chef Julie combines compassion, guidance, leadership and professional
excellence—qualities that ensure our graduates succeed in the field.”
Selonke, a former graduate of OCC’s Culinary program, began her career in fast-paced
restaurant kitchens working under well-known area chefs before working as a private
chef. Today, she finds her greatest reward is helping students build confidence, professionalism
and self-belief.
“In a restaurant, a chef creates an experience that lasts an evening,” she said. “In
education, you help build a foundation that lasts a lifetime.”
Learn about OCC’s culinary arts programs at https://www.oaklandcc.edu/culinary/
About OCC
Oakland Community College (OCC) has empowered individuals through education since
1965. Serving more than 20,000 students annually, OCC offers 80+ degree and certificate
programs, workforce training and community education programs with flexible class
options, low tuition, robust services, and top transfer opportunities. Ranked Michigan’s
top online college and seventh nationally by Newsweek’s America’s Top Online Colleges
2025, OCC delivers education that drives opportunity, workforce growth and community
impact. Learn more at oaklandcc.edu.
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