About Chef Instructor Sheila Crye
In Chef Sheila Crye’s family both her mother and father cooked. Her dad had a big vegetable garden and loved to make and can pickles in the summer on a Coleman camp stove in the garage, where it was cool. Her sisters, brother and she all learned how to cook not only from their parents but also from the 4-H Club. They would enter baked goods in the Montgomery County Fair competitions and win ribbons and cash prizes. Chef Crye’s work today, showing you how to cook at home, relives these happy memories for her and helps you create your own good times.
Chef Sheila’s first career was operating room nursing in New York City. That experience makes it easy for her to explain to you how to avoid contaminating your food with raw meat juices as you are cooking.
When she became interested in teaching home cooking skills, she joined the International Association of Culinary Professionals (IACP). In 2014, she earned its highest award, the certified culinary professional (CCP) designation. Today, she leads IACP’s Cooking Schools and Teachers section.
In 2017, Chef Sheila was inducted into the prestigious women’s culinary society, Les Dames d’Escoffier. Today, she serves on the board of the Washington, D.C., chapter.
Maryland is a Southern state. In 2008, Chef Sheila became a board member of the Southern Food and Beverage Museum in New Orleans, a post that she continues to hold today as a member of the Executive Committee. She is happy to support her young and mature community members, regional food history educators, and international cooking teacher colleagues.