The Culinary Institute of America

profile_levy

Spotlight On: Alain L. LevyBaking and Pastry Arts

Associate Professor—Baking and Pastry Arts
CCE
Email: a_levy@culinary.edu

Education:
BS, State University of New York, Empire State College, Saratoga Springs, NY. Swiss Certificate of Management and Hotel Operations, Bern, Switzerland. Brevet de Compagnon, Wine Testing Brevet, University of Montreal, Canada. Certified Food Service Manager Diploma, Brookhaven College, Dallas, TX.

Apprenticeship:
Strasbourg, France.

Professional Experience:
Pastry Chef, Hotel Hilton, Tel Aviv, Israel; Hotel Hilton, Quebec, Canada; The Ritz-Carlton, Montreal, Canada; Various pastry shops, Switzerland. Executive Pastry Chef, Buena Vista Hotel, Orlando, FL; Hyatt Buffalo, Buffalo, NY; Amfac Hotel, Dallas-Fort Worth, TX.

Awards:
Two Silver and Best of Pastry Awards, Dallas, 1986. Judges’ Award, Los Angeles, 1986; European Fair, 1957. First Prizes, Salon of Culinary Arts, Montreal and NYC.

Member:
Canadian Chefs’ Association. American Chefs’ Association. Les Toques Blanches, International.

The Culinary Institute of America

1946 Campus Drive
Hyde Park, NY 12538-1499

845-452-9600