The Culinary Institute of America

profile_higgins

Spotlight On: George B. Higgins '78Baking and Pastry Arts

Professor—Baking and Pastry Arts
CMB
Email: g_higgin@culinary.edu

Education:
AOS, CIA. University of Vermont, Burlington, VT. University of Rhode Island, Kingston, RI. Johnson & Wales University, Providence, RI.

Professional Experience:
Executive Pastry Chef, Port Royal Club, Naples, FL; The Ritz-Carlton Hotel, Naples; The Dunes Club, Narragansett, RI. Pastry Chef-Instructor, International Baking and Pastry Institute, Johnson & Wales University.

Awards:
Two Gold Medals with Distinction, one Gold Cloverleaf, and one team Gold Medal (all for pastry), Culinary Olympics, Frankfurt, Germany, 1988. Gold Medal of Honor, Austrian Chefs’ Society, 1988. Gold and Silver Medals, First Place Awards, New York and Boston Food Shows, 1983–88. P.A.R. Chair for Instructional Excellence, Johnson & Wales University.

Member:
ACF. The Bread Bakers Guild of America. Retail Bakers of America.

The Culinary Institute of America

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