Alain Dubernard, CIA Department Chair—Baking and Pastry Arts

Faculty Bio: Alain Dubernard

Baking and Pastry Arts
Associate Professor and Team Leader—Baking and Pastry Arts
Education and Credentials: CMB, CHE

Education
Diploma, Instituto Tecnológico y de Estudios Superiores de Monterrey (ITESM), Mexico City, Mexico. Escuela Panamericana de Hoteleria (Hotel Management School), Mexico City.

Professional Background
Production Consultant, Pastelería Alcazar, Mexico City. General Director Assistant and Consultant, Snob, Café Gourmet, Mexico City. Product Development and Good Manufacturing Practices Consultant, Café Miro and Aeropan, Culiacán, Mexico. Consultant, Pastelería Francesa S.A. de C.V. (El Globo), Mexico City. Chef-Owner and General Manager, La Balance Pâtisserie, Mexico City. Assistant Chef, A la Petite Chocolatière, Paris, France. Chef de Partie, Hôtel Bristol, Paris. Commis Pâtissier/Chef de Tour, Roux Restaurants Ltd., London, England.

Awards:
Marc Sarrazin Cup (CIA team), Salon of Culinary Art, NYC, 2006.

Author:
Tortas y Tartas en la Cocina.

Contact Us

The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499
Phone: 845-452-9600