The Culinary Institute of America

Gilles Ballay, CIA Lecturing Instructor—Baking and Pastry Arts

Spotlight On: Gilles BallayBaking and Pastry Arts

Lecturing Instructor—Baking and Pastry Arts

Email: g_ballay@Culinary.Edu

Education:
CAP (le Certificat d’aptitude professionelle), École Supérieure de Cuisine Française—Ferrandi, Paris, France.

Apprenticeship:
Michel Blin Pastry Shop, Aulnaysous-Bois, France.

Professional Background:
Executive Pastry Chef, Winvian, Morris, CT. Executive Assistant Pastry Chef, Wynn Las Vegas, Las Vegas, NV. Pastry Chef, The Phoenician, Scottsdale, AZ; Bora Bora Pearl Beach Resort, French Polynesia; Orsay Restaurant, NYC; Payard Patisserie and Bistro, NYC. Pastry Sous Chef, Le Cirque at the Bellagio, Las Vegas; Windows on the World, NYC. Pastry Cook, Pastry Shop, B. Sauvetes, Paris.

The Culinary Institute of America

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