California Campus > Baking & Pastry Certificate Program > Faculty & Instructors

FACULTY & INSTRUCTORS

Learn From An Unparalleled Teaching Team

At the heart of any fulfilling education experience is a talented, dedicated teacher. During the Certificate Program, you'll work alongside the CIA's baking and pastry instructors, whose credentials and industry experience are unmatched in culinary education. They'll share their knowledge and techniques with you in Greystone's Shunsuke Takaki Baking Center.

Meet our Instructors:
	Aaron Brown Baking Instructor Aaron Brown was bakery manager for Big River Breads, where he designed and equipped a new bakery facility. His extensive industry experience includes serving as head baker for Il Fornaio America, Corp. in Denver, CO (where he won the company-wide "Baker of the Year" award) and in Las Vegas, NV. He was also baker/pastry chef for Il Fornaio in Portland, OR. He previously owned Spent Grain Baking Company in Seattle, WA.
	John Difilippo Pastry Instructor John was executive pastry chef at Auberge du Soleil in Rutherford, CA prior to joining the CIA faculty. Chef Difilippo has held a number of professional pastry positions in California, and served as pastry chef at The Ritz-Carlton Hotel in Phoenix, AZ. He also attended Chef Ewald Notter's International School of Confectionery Arts.
	Stephen Durfee Pastry Instructor Most recently serving as pastry chef at Charles Nob Hill in San Francisco, Chef Durfee worked for over five years at The French Laundry in Yountville, CA. He won the 1998 James Beard Award for "Outstanding Pastry Chef" and was named one of the "10 Best Pastry Chefs in America" in 1999 by Pastry Art & Design.
	Condra Easley Guest Instructor Pastry chef and co-owner, Pâtisserie Angelica (formerly Renaissance Pastry) in Sebastapol, CA; her cakes have been featured in Modern Bride, Pastry Art & Design, Appellation, and Chocolatier.
	Robert Jörin, C.M.B., C.E.P.C., C.C.E. C.H.E. Baking & Pastry Team Leader Robert brings a wealth of experience to Greystone as past owner and pastry chef on the highly successful Upscale Downtown Bakery in Petaluma, CA, and as an instructor with more than 20 years of teaching baking and pastry professionals. Chef Jörin was a member of the U.S. team that won the coveted Grand Prize at the 1999 Coupe du Monde de la Boulangerie (The World Cup of Baking).
* Note: The CIA reserves the right to alter its instructor assignments as may be deemed necessary.