The Culinary Institute of America

Hinnerk VonBargen - Lg

Spotlight On: Hinnerk von BargenCulinary Arts

Associate Professor—Culinary Arts

Email: h_vonbar@culinary.edu
"I take great delight in creating curriculum for and teaching non-professional students."

Education
Master chef diploma, Hotelschool, Hamburg, Germany.

Apprenticeship
Hotel Tietjens Hütte, Osterholz-Scharmbek, Germany; Parkhotel Grüner Jäger, Verden Aller, Germany.

Professional Background
Chef, Hotel zum Schwarzen Ochsen, Rotenburg, Germany. Sous Chef, Restaurant Seasons in the Kempinski Hotel Beijing Lufthansa Center, Beijing, People's Republic of China. Chef de Partie, Hotel Four Seasons, Hamburg. Chef Saucier, Sun City Cascades Hotel, Bophuthatswana, South Africa. Commis de Cuisine, Demi Chef de Cuisine, SAS Plaza Hotel, Hamburg.

Awards:
CIA San Antonio Employee of the Year, 2012.

In Their Own Words:
Key Experience

"Originally from Rotenburg/Wûmme, Germany, I hold a Master Chef Certificate from the Chamber of Commerce in Hamburg. Having been raised in the family-owned Hotel—Zum Schwarzen Ochsen—I found my vocation early and hospitality continues to be a way of life for me. Before coming to the CIA, I held professional positions at The Kempinski Hotel, Beijing, China; The Hotel Vier Jahreszeiten, Hamburg Germany; The Cascades Hotel, Sun City, Bophutatswana, South Africa; and The Plaza Hotel, Hamburg, Germany."

What do you enjoy most about the CIA
"I take great delight in creating curriculum for and teaching non-professional students. I also act as a mentor, proctor, and judge for the ProChef® Certification Program administered through the CIA. I am actively involved in the consultation and program design of customized training for a variety of clients in the Industry Solutions Group. In addition, as a member of the Research Chef Association, I have been responsible for presenting information on the latest trends and developments in the food-service industry to a national audience."

The Culinary Institute of America

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