When Will Beriau’s children were little, the Gray chef was typically out at night, working long hours in kitchens around New England.

So breakfast was the one time of day that the family could come together, and the Beriaus would use the time to reconnect, relax and enjoy one another.

“We made everything a great deal,” said Beriau, who recently returned from Las Vegas, where he was crowned National Chef Educator of the Year by the American Culinary Federation.

At the competition, Beriau, who represented the northeast region, and the three other finalists were given 50 minutes to prepare a rack of lamb. They then had to present a lesson on the preparation to a panel of judges.

It was the first such competition for Beriau, who has 35 years of culinary experience and has won numerous awards, including Chef of the Year from the Maine Restaurant Association in 2005.

When it came time to go in front of the panel, he just did what he does when he is in front of one of his classes at Southern Maine Community College in South Portland, where he is the department chairman and a professor of culinary arts.

“I just say, ‘Let me show you what I do,'” he said.

Beriau said his love of food and dining comes from moments like those he shared with his family.

“In America, the problem with us is we want to get it over and done with,” said Beriau. “It’s the one time of day when you should never watch TV, or answer the phone. Put on some soft music and make it an event.”

Beriau said he tries to impart on his students their role in the dining experience. People go to a nice restaurant to celebrate a special occasion, and it is up to the kitchen and wait staff to give each customer the attention they deserve, he said.

“It’s a total commitment to what they have chosen as their job,” said Beriau. “It is a service that people are paying for. They should get the absolute best meal with no compromises.”

The students who populate his classes are dedicated, and Beriau is happy to impart what he has learned during his career as a chef. In fact, he feels it is his duty to pay back all that culinary arts has given to him.

“I think the world of young people,” he said. “Someone has to take the initiative and pass along the knowledge we’ve been blessed with.”

While he is proud of his most recent award, Beriau is more excited that each time his name is mentioned as the award winner, the name of his school will follow closely. Just having Southern Maine Community College on the minds of culinary experts everywhere will help his students, Beriau said.

“It lends a lot of credibility to their degree,” he said.

Gray resident Paul Beriau,