The Emeritus Faculty Award award was established in 1985 to honor those instructors/administrators whose dedication and creativity have left an indelible mark on the lives of students and colleagues at GRCC. During their tenure at GRCC and since their retirement, they have continued to promote GRCC’s “Commitment to Excellence” as illustrated by the GRCC values described in the narrative forms.
Emeritus Faculty Award Nomination Form
2025 Faculty Emeritus Winner
Chef Angus Campbell
Chef Angus Campbell, originally from the Isle of Lewis in Scotland, was a true pioneer of the “farm to table” movement, long before it became a trend. Growing up, he hunted and fished for food, learning to cook by shadowing his mother in the kitchen.
During his 25 years at GRCC, Chef Angus transformed the culinary program and expanded his students’ horizons. He used Skype to bring renowned chefs from around the world into his classroom, well before video calls became common. He also took students on culinary excursions to Spain, Portugal, Greece, Turkey and Great Britain, immersing them in the rich, culturally significant foods of each region.
Chef Angus was a medal-winning chef who inspired his students to compete and develop their skills. He played a key role in bringing the Nation’s Cup International Culinary Competition to GRCC. His passion for the culinary arts was further evident in his best-selling book, award-winning television series and the high standards he set for his students.
Retiring in 2016, Chef Angus’s influence continues to be felt. His dedication, creativity and passion for food left an indelible mark on all who had the privilege of learning from him.