George B. Higgins '78, C.M.B.
Title:
Professor in Baking and Pastry Arts
Education:
A.O.S., CIA; University of Vermont, Burlington, VT; University of Rhode Island, Kingston, RI; Johnson & Wales University, Providence, RI.
Professional Background:
Executive Pastry Chef, Port Royal Club, Naples, FL; The Ritz-Carlton Hotel, Naples; The Dunes Club, Narragansett, RI. Pastry Chef-Instructor, International Baking and Pastry Institute, Johnson & Wales University.
Awards:
Two Gold Medals with Distinction, one Gold Cloverleaf, and one gold team medal (all for pastry), Culinary Olympics, Frankfurt, Germany, 1988; Gold Medal of Honor, Austrian Chefs' Society, 1988; Gold and silver medals, first place awards, New York and Boston Food Shows, 1983-88; P.A.R. Chair for Instructional Excellence, Johnson & Wales University
Member
A.C.F.; The Bread Bakers Guild of America; Retail Bakers of America.
A.C.F.; The Bread Bakers Guild of America; Retail Bakers of America.
E-mail Address:
©Copyright 2007. The Culinary Institute of America
