By Becca Morrison

Staff Writer

Calvin's own Executive Chef Tim England was recently awarded the Professional Chef of the Year award by the Greater Grand Rapids Chapter of the American Culinary Federation.

As said in the Calvin News from a few days ago, this award recognizes a culinarian who shows ongoing commitment to the food service industry through personal and professional development, leadership and educational support to fellow culinarians. The Chef Professional demonstrates a high standard of professional ability and is considered a leader and achiever among his or her peers. This is the second consecutive year England has received an award, as last year he received the highest honor of the Chef of the Year award.

A junior member at the community college in Grand Rapids nominated England for the award.

``It's a high honor to be selected among other chefs. It's not something you have control over. Who you are, what you do, and how you do it are what others look at. The area chefs make the selection simply by what they know of you. Being nominated by a junior member is an honor multiplied tenfold because I wasn't just recognized by my peers, but by the junior chef of the year last year,'' England said.

England helps out at the Community College. He also attends seminars whenever possible. England credited his nomination partially from his high profile saying, ``Part of it comes from how people see you.'' Growing up on a farm, it seems England has always been a hard worker. ``You gotta do what you gotta do,'' England voiced. Defying the norm of changing career goals every year, he's always wanted to be a chef. ``As a young kid I remember standing at the stove with my grandma cooking. Instead of playing with toys, I played with pots and pans.''

England has been at Calvin for close to 12 years now and worked his way up from Catering Chef to his current position of Executive. As Executive Chef, he does not work directly with the dining halls, but oversees special functions. As such, England is afforded much flexibility and expressed appreciation for his versatility. ``President Byker puts a lot of trust in me. If a function is coming up, he tells me what's going on. From there I plan the menu, shop for the items, and prepare it for his table.''

Depending on the time of year, England often finds himself very busy. He works at least five days a week. ``Sometimes I come to work in the dark and leave in the dark,'' He said. Regardless of the long hours, England expressed a deep commitment to his job and appreciation for Calvin's Creative Dining Services.

``The Food Service stood by me and allowed me flexibility to go to school. They also have very high standards when it comes to what they serve and how they serve it.''

As far as Commons Dining Hall goes, England described the staff as doing a good job, especially considering how much food they have to turn out each day. ``We take comments to heart and provide for each person to the best of our abilities. We do a good job in comparison to other colleges in the Midwest.''

England was not the only chef from Calvin to be distinguished with an award. Katy Jo Bopp, a baker and cake decorator at Knollcrest, was awarded with the Junior Chef of the Year honor. As described in the Calvin News, this award goes to a student culinarian who excels academically, shows leadership skills, is involved in the local ACF chapter and exemplifies the culinary code. England described her as ``involved, dedicated to the community. She graduated valedictorian. To get the Junior Chef of the Year award right out of college is an honor.''