Mark Ainsworth '86, P.C. III/C.E.C.
Title:
Professor in Culinary Arts
Education:
B.A., Media-Communications, University of South Carolina, Columbia, SC; A.O.S., CIA.
Professional Background:
Executive Chef, Passers Landing, Tortola, British Virgin Islands; Yorktown Clipper, Clipper Cruise Lines, St. Louis, MO. Chef-de-Partie, Le Bernardin, NYC. Demi Chef Tournant, Grill Room Restaurant, Hotel Bayerischer Hof, Munich, Germany. Sous Chef, Newport and Nantucket Clipper, St. Louis, MO. Roundsman, Charleston Marriott Hotel, Charleston, WV. Head Chef/Kitchen Supervisor, Presbyterian Center, Holmes, NY.
Awards:
Marc Sarrazin Cup (CIA team), Salon of Culinary Arts, NYC, 1996, 1997; Gold medal, Société Culinaire Philanthropique Salon of Culinary Arts, 1996; Honorable Mention, Nestlé Chocolate Olympics, White Plains, NY; Silver Medal, Sixth International Dietetic Cooking Competition, Bad Wörishofen, Germany.
E-mail Address:
©Copyright 2007. The Culinary Institute of America
