Anita Olivarez Eisenhauer
Title:
Associate Professor in Culinary Arts
Education:
Madeleine Kamman School for American Chefs, St. Helena, CA; University of Nebraska, Lincoln, NE; Trenton State College, New Jersey.
Professional Background:
Thirteen years experience in NYC, including restaurants Savoy , Prune, Eight Mile Creek, and “44” at the Royalton. Five years of independent and private catering as well as for companies such as Restaurant Associates at Carnegie Hall, the Metropolitan Museum of Art, and the Metropolitan Opera; Serena Bass, Great Performances, and New York Parties.Special Location Chef, Industria Produzioni, Pantelleria , Italy . Member, training and opening team, Blue Door Restaurant, Delano Hotel, South Beach, FL. Development and Consulting Chef, opening team in primary food operation, The Gap, Inc.
Apprenticeship
Le Cirque, NYC.
Apprenticeship
Le Cirque, NYC.
Awards:
Grand Prize of 15-day tour of Chile, Best Recipe Northeast U.S, Chilean Fresh Fruit Association, 1998.
Member
Slow Food U.S., Women Chefs and Restaurateurs, Chefs Collaborative.
Slow Food U.S., Women Chefs and Restaurateurs, Chefs Collaborative.
E-mail Address:
©Copyright 2007. The Culinary Institute of America
