| Rank | Title | Total Votes | Average Rating | Score | Previous position | Vote |
| 76 | Joseph Decker
Schoolcraft College
| 856
| 4.54
| 3883
| 76 |
 |
| 77 | Randall Smith
Schoolcraft College
| 917
| 4.22
| 3870
| 77 |
|
| 78 | Chef Christian Finck
Johnson & Wales University, Charleston Campus
| 1001
| 3.85
| 3857
| 78 |
|
| 79 | Chef Carl Stybe
Johnson and Wales, Charleston
| 930
| 4.14
| 3848
| 79 |
|
| 80 | Chef Mike Angnardo
Johnson & Wales University, Miami Campus
| 1122
| 3.43
| 3843
| 80 |
|
| 81 | David Garrido Daza
HTEI in Caracas, Venezuela
| 835
| 4.36
| 3637
| 81 |
|
| 82 | David Alexander Garrido Michalczuk
HTEI in Caracas, Venezuela
| 731
| 4.40
| 3217
| 82 |
|
| 83 | Executive Chef Brian Mattingly
California Culinary Academy in San Francisco
| 590
| 4.92
| 2904
| 83 |
|
| 84 | Germine Peladue
Cooking & Hospitality Inst. in Chicago
| 457
| 4.87
| 2227
| 84 |
|
| 85 | Chef Darrel Folck CEC
California School of Culinary Arts
| 98
| 4.64
| 455
| 85 |
|
| 86 | Chef John Meidinger
California Culinary Academy in San Francisco
| 87
| 4.68
| 407
| 86 |
|
| 87 | Chef Doug Corcoran,C.C.,C.I.C.
Owens Community College in Toledo Ohio
| 145
| 2.64
| 383
| 87 |
|
| 88 | Professor M. Brigid Flanigan
Southern New Hampshire University
| 80
| 4.70
| 376
| 88 |
|
| 89 | Chef Howie Velie, C.E.C.
The Art Institute of Washington, Culinary Art's Program (Arlington, VA)
| 86
| 4.36
| 375
| 89 |
|
| 90 | Dina Altieri CEC
New England Culinary Institute
| 103
| 3.59
| 370
| 90 |
|
| 91 | Professor Perrin H. Long CEC, AAC, CHE
Southern New Hampshire University
| 78
| 4.65
| 363
| 91 |
|
| 92 | Gary O. Ackerman
Le Cordon Bleu Instructor
| 78
| 4.63
| 361
| 92 |
|
| 93 | Chef Ron Costa CEC
Western Culinary Institute
| 78
| 4.63
| 361
| 93 |
|
| 94 | Chef Frank Vollkommer C.M.P.C.
CIA, Hyde Park, NY
| 77
| 4.64
| 357
| 94 |
|
| 95 | Chef Vincent Calandra
Pinellas Technical Education Center, Clearwater Campus
| 75
| 4.69
| 352
| 95 |
|
| 96 | Chef Susan Batten
Johnson & Wales, Norfolk, VA
| 56
| 4.20
| 235
| 96 |
|
| 97 | Chef Fink
Johnson and Wales, Charleston
| 31
| 2.77
| 86
| 97 |
|
| 98 | Chef Andrew Hoxie
Johnson and Wales, Charleston
| 25
| 3.40
| 85
| 98 |
|
| 99 |  Chef Patrick Reed
Johnson & Wales, Norfolk, VA
| 31
| 2.65
| 82
| 100 |
|
| 100 |  Chef Carl Calvert
Johnson and Wales, Charleston
| 27
| 3.04
| 82
| 99 |
|
The Le Cordon Bleu Culinary Program offers Job Placement and Financial Aid. Programs are offered in Arizona, California, Florida, Georgia, Illinois, Minnesota, Oregon, Pennsylvania, Texas, New Hampshire and Nevada. More Information
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