Keystone College Chef Mark Seibert has been selected as a nationally recognized subject-matter expert by the American Culinary Federation (ACF). As a subject matter expert, Seibert will review and analyze written certification exams taken by certified culinary educator candidates.
The process is part of ACF’s requirement for obtaining accreditation by the National Commission of Certifying Agencies. Seibert is one of 11 certified culinary educators in the nation selected for this task.
Seibert has been a full-time Keystone faculty member since 2010. In addition to his teaching duties, he supervises Keystone’s student-managed Chef’s Table Restaurant, a fine-dining restaurant located on campus and open to the public.
Among his professional credentials, he’s a Certified Executive Chef and Certified Culinary Educator with the American Culinary Federation. In addition to Keystone College, he has worked as an executive chef at the Country Club of Scranton and Glen Oak Country Club and owned and operated his own restaurant.