Paul Bocuse

The Culinary Institute of America salutes the life and legacy of the most important chef in history—Paul Bocuse. We are deeply saddened by his passing, but have been greatly enriched by his friendship and will continue to be inspired by his example. He was the greatest ever. Au revior M. Paul. Merci Bocuse!

Allison C. Righter, CIA Lecturing Instructor—Culinary Science, CIA New York campus.

Faculty Bio: Allison C. Righter

Culinary Science
Lecturing Instructor—Culinary Science
Education and Credentials: RDN

Education:
MSPH, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD. BA, Johns Hopkins University, Baltimore.

Professional Experience:
Adjunct Instructor—Nutrition, CIA. Project Coordinator, Samueli Institute Teaching Kitchen Pilot Study, CIA and the Harvard School of Public Health. Program Officer, Advisor, Food Communities & Public Health, Johns Hopkins Center for a Livable Future, Baltimore. Maryland Food Supplement Nutrition Education (FSNE) Intern, University of Maryland Extension’s FSNE State Office, Columbia, MD. Research Assistant, Baltimore Food & Faith Project, Johns Hopkins Center for a Livable Future, Baltimore. National Healthy Homes Festival Intern, The Coalition to End Childhood Lead Poisoning, Baltimore.

Member:
Academy of Nutrition and Dietetics. American Public Health Association.

Contact Us

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