For over 27 years Ricardo Fredericks taught courses in the Lester E. Kabacoff School of Hotel, Restaurant and Tourism Administration at the University of New Orleans.
Upon his retirement in 2015, Chef Ricardo decided he would take his love for food and the tourism industry and become a chef at the New Orleans School of Cooking, where he helps share the Fun, Food and Folklore of New Orleans with the world.
Fredericks was named 2013 "Chef of the Year" by the American Culinary Federation New Orleans Chapter. The New Orleans chapter of the American Culinary Federation is comprised of 70 professional chefs. This award recognizes an outstanding culinarian who demonstrates the highest level of professionalism in promoting the professional image of New Orleans chefs by planning, organizing and participating in programs and activities that give back to the profession and the community.
He has also worked in restaurants, hotels, catering companies and resorts. He holds a master's degree in hospitality management from the University of Wisconsin-Stout and a bachelor's degree in business from UNO. He also graduated from the Culinary Institute of America in Hyde Park, NY. Fredricks is certified by the American Culinary Federation as a culinary educator and chef de cuisine. He is also certified to evaluate chefs during their practical certification examinations.