The Culinary Institute of America

profile_diperri

Spotlight On: Joseph W. DiPerri '77Culinary Arts

Associate Professor—Culinary Arts

Email: j_diperr@culinary.edu

Education:
BPS, Empire State College, Saratoga Springs, NY. AOS, CIA. Certified Food Service Managers Sanitation Program, Rutgers University, New Brunswick, NJ.

Apprenticeship:
Oak Hills Country Club, Fitchburg, MA. Saga Foods, Camp Young Judea, Amherst, NH.

Professional Background:
Chef, Camelot Restaurant, Resorts International Hotel Casino, Atlantic City, NJ; Americano Beach Hotel, Daytona Beach, FL. Chef/Garde Manger Manager, Vienna 79, NYC. Chef Tournant, Hilton Hotels Corporation, NYC and Secaucus, NJ.

Awards:
Marc Sarrazin Cup (CIA team), Salon of Culinary Arts, NYC, 2006, 1997, 1996. Second Place, Salon of Culinary Arts, NYC, 1995, 1994. Third Place, Salon of Culinary Arts, NYC, 1987. First Place, Salon of Culinary Arts, NYC, 1984, 1983, 1982.

The Culinary Institute of America

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