The Culinary Institute of America

Dieter G. Schorner, CIA Professor—Baking and Pastry Arts

Spotlight On: Dieter G. SchornerBaking and Pastry Arts

Professor—Baking and Pastry Arts
CMB
Email: d_schorn@culinary.edu
"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."
Education:
Pâtisserie and Confiserie, Coba Institute, Basel, Switzerland. Pastry & Bakery School of Sulzbach-Rosenberg, Bavaria, Germany.

Apprenticeship:
Cafe Winkler, Bavaria, Germany.

Professional Experience:
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.

Awards:
Hall of Fame, Pastry Art & Design, 2008.

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