Dieter G. Schorner, C.M.B.
Title:
Professor in Baking and Pastry Arts
Education:
Pâtisserie and Confiserie, Coba Institute, Basel, Switzerland. Pastry & Bakery School of Sulzbach-Rosenberg, Bavaria, Germany.
Professional Background:
Chairman, Pastry Arts, French Culinary Institute, NYC. Pastry Chef and Owner, Pâtisserie-Cafe Didier, Washington, DC. Chef-Instructor, Academie de Cuisine, Bethesda, MD. Executive Pastry Chef, Warner LeRoy's Potomac Restaurant, Washington, DC; Tavern on the Green, NYC. Junior Partner, Quo Vadis Restaurant, NYC. Adjunct Professor, New York Community College (now New York City Technical College). Pastry Chef, Le Cirque, NYC; Le Chantilly Restaurant, NYC; Perigord Park and Perigord East, NYC; La Côte Basque, NYC; La Seine, NYC; L'Etoile, NYC; Sonesta Hotel, Washington, DC. Chef Pâtissier and Chef Confiseur, Savoy Hotel, London, England. Assistant Chef Pâtissier, Swedish Cruise Ship MS Kungholm. Assistant Pastry Chef, Filips Hovkonditori, Stockholm, Sweden. Confiseur and Pâtissier, Confiserie and Cafehaus Konig, Baden-Baden, Germany. Assistant Pastry Chef, Charly's Tea Room, Gstaad, Switzerland; Müller Confiserie Tea Room, Biel-Bienne, Switzerland; Pasticceria-Caffe, E. Simmen Airolo, Lugano, Switzerland.
Apprenticeship
Cafe Winkler, Bavaria, Germany
Apprenticeship
Cafe Winkler, Bavaria, Germany
Biography:
Chef Schorner was recently inducted into the Pastry Art & Design Hall of Fame. He's been lauded as one of America's best pastry chefs by Time, Food & Wine, and Gourmet magazines. He's worked in world-class restaurants with some of the greatest chefs ever to wear a toque. But ask Dieter Schorner to describe his time at the CIA and he says, without hesitation: "It's been the best nine years of my life."
Chef Schorner, a professor in baking and pastry arts at the college, says he is "very proud and humble to know that it is the best place to get a culinary education." It's a feeling he says you don't fully grasp until you leave campus and see how much the outside world appreciates the college. "In our 'little village' we don't always realize how important the CIA is to the culinary world," he says. "We tend to forget that we are the institute that other people look to copy. When you talk about great museums, you think of the Louvre, the Metropolitan Museum of Art. With great culinary schools, it's the CIA."
While that reputation "will open the most doors in the world" for students, Chef Schorner cautions them that, once the opportunity is there, it's up to them to perform. "Learning is like putting money in the bank," he says. "I tell my students that they should always ask themselves, 'what can I do to progress and learn?' Don't go for the next penny, go where you can learn more."
He also urges students not to accept mediocrity. "Excellence is an honor, it's nothing to be ashamed of," he says. "Don't just be good, be better than good, Go for it!" Luckily for his students, Dieter Schorner has done just that throughout his career.
Chef Schorner, a professor in baking and pastry arts at the college, says he is "very proud and humble to know that it is the best place to get a culinary education." It's a feeling he says you don't fully grasp until you leave campus and see how much the outside world appreciates the college. "In our 'little village' we don't always realize how important the CIA is to the culinary world," he says. "We tend to forget that we are the institute that other people look to copy. When you talk about great museums, you think of the Louvre, the Metropolitan Museum of Art. With great culinary schools, it's the CIA."
While that reputation "will open the most doors in the world" for students, Chef Schorner cautions them that, once the opportunity is there, it's up to them to perform. "Learning is like putting money in the bank," he says. "I tell my students that they should always ask themselves, 'what can I do to progress and learn?' Don't go for the next penny, go where you can learn more."
He also urges students not to accept mediocrity. "Excellence is an honor, it's nothing to be ashamed of," he says. "Don't just be good, be better than good, Go for it!" Luckily for his students, Dieter Schorner has done just that throughout his career.
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