The Culinary Institute of America

Alain Dubernard, CIA Department Chair—Baking and Pastry Arts

Spotlight On: Alain DubernardBaking and Pastry Arts

Department Chair—Baking and Pastry Arts
CMB, CHE

Education
Diploma, Instituto Tecnológico y de Estudios Superiores de Monterrey (ITESM), Mexico City, Mexico. Escuela Panamericana de Hoteleria (Hotel Management School), Mexico City.
 
Professional Background
Production Consultant, Pastelería Alcazar, Mexico City. General Director Assistant and Consultant, Snob, Café Gourmet, Mexico City. Product Development and Good Manufacturing Practices Consultant, Café Miro and Aeropan, Culiacán, Mexico. Consultant, Pastelería Francesa S.A. de C.V. (El Globo), Mexico City. Chef-Owner and General Manager, La Balance Pâtisserie, Mexico City. Assistant Chef, A la Petite Chocolatière, Paris, France. Chef de Partie, Hôtel Bristol, Paris. Commis Pâtissier/Chef de Tour, Roux Restaurants Ltd., London, England.

Awards

Marc Sarrazin Cup (CIA team), Salon of Culinary Art, NYC, 2006.

Author
Tortas y Tartas en la Cocina.

The Culinary Institute of America

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