Chef Martha Blake is a tenured chef instructor and has earned both a BS and a
master’s degree in Adult and Community Education from IUP.
Blake is an experienced culinary educator. Prior to joining the faculty at IUP, she taught at the Art Institute of Seattle School of Culinary Arts. In 1997 she received American Culinary Federation certifications of CSC (certified sous chef) and CCE (certified culinary educator).
Chef Blake has industry experience at historic inns, country clubs, golf resorts, theaters, and nightclubs. Her background also includes experience with Swiss cuisine, catering, and employment as a private chef. Her work has taken her from Maine to Alabama and from New York to Colorado.
She completed her education at the Cordon Bleu School of Cookery in London, England. In addition, she graduated fourth in her class from the Culinary Institute of America, where she remained after graduation for a fellowship position in both the American Bounty Restaurant and the Escoffier Room.
Chef Blake has competed in the ACF Hot Foods Contemporary Competitions many times since their start in 1996; she has won numerous medals and trophies, including three golds and one bronze.
Faculty advisor to the Ice Carving Club for many years, Chef Blake is a talented carver who loves helping culinary students of all experience levels learn to carve ice. The club creates ice displays at the academy and at local events in and around Punxsutawney.
Chef Blake is a strong supporter of the community. She organizes student volunteers to assist with Friday night movies at the Punxsutawney Area Community Center and with the First English Lutheran Church Concert refreshment receptions four times a year. She also raises donations for the American Cancer Society at the annual tag day in Punxsutawney.