The Culinary Institute of America

Stephen J. Eglinski, CIA Associate Professor—Baking and Pastry Arts

Spotlight On: Stephen J. EglinskiBaking and Pastry Arts

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

Professional Experience:
Pastry Department Chairman, The French Culinary Institute, NYC. Executive Pastry Chef, Café Luxembourg, NYC; Cucina, Brooklyn, NY; Restaurant Faucher, Paris, France. Executive Chocolatier, Martine’s Chocolate Collection, NYC. Assistant Pastry Chef, Le Spinaker, Port Camargue, France; Tavern on the Green, NYC; Le Pactole, NYC. Pastry Cook, The Plaza Hotel, NYC. Baker’s Assistant, The Napoleon Bakery, Kansas City, MO. Baker, The Casbah Café, Lawrence. Cook, The Paradise Café, Lawrence.

Awards:
Two First Place and one Second Place Award, Salon Culinaire team competitions, NYC, 2000, 1999, 1998.

Member:
Board Member, USPastry.org, 2002–2003.

The Culinary Institute of America

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Hyde Park, NY 12538-1499

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