Alison McLoughlin '93, C.H.E.
Title:
Assistant Professor in Baking and Pastry Arts
Education:
A.O.S. with high honors, in Baking and Pastry Arts, CIA; studied advanced cake decorating with Betty VanNorstrom '02
Professional Background:
Owner-Freelance Pastry Chef, Pretty Cakes, Ridgefield, CT. Executive Pastry Chef, Aramark at General Cologne Re, Stamford, CT. Bakery Manager, Food Emporium, Rye Brook, NY. Assistant Pastry Chef, Stony Hill Inn, Hackensack, NJ; Café Puglia, Yonkers, NY; Susan Lawrence Gourmet Food and Catering, Chappaqua, NY. Baker/Pastry Chef, Gail’s Station House Restaurant, Ridgefield, CT. Pastry Chef, Ciao Restaurant, Eastchester, NY.
Awards:
Marc Sarrazin Cup (CIA team), Salon of Culinary Arts, NYC, 2006
Biography:
Author:
Cake Art
Cake Art
Associations
Women Chefs and Restaurateurs (WCR)
Women Chefs and Restaurateurs (WCR)
E-mail Address:
©Copyright 2007. The Culinary Institute of America
