Andi Sciacca

Faculty Bio: Andi Sciacca

Instructional and Program Designer, Faculty
Capstone Project

Andi Sciacca works with inspired professionals who are expert practitioners, experienced educators, and well-known contributors to their field. She helps them shape ideas and put theories into practice. Ms. Sciacca’s work is dedicated to creating transformational opportunities for teaching and learning—specializing in curriculum and program development, faculty development and coaching, assessment, accreditation, and the creation of strategic plans that drive overall institutional effectiveness.

Currently ABD in her doctoral research with The European Graduate School, Ms. Sciacca is working on her dissertation under the supervision of EGS dean and professor Dr. Christopher Fynsk. Her area of research includes the relationship between experiential education models (specifically culinary education), virtue ethics, and philosophy. Prior to the EGS, Ms. Sciacca began her graduate work as a City College—CUNY Fellow in the fields of labor studies, literature, and cultural studies. During her time at CUNY, she was also appointed the David Markowitz Poetry Fellowship, the Alice Sellers Fund Prize, the William Bradley Otis Fellowship in American Literature, and an Isaacs Scholarship in classical studies for philosophy and classical languages. Her teaching career included time spent with the City University of New York, the State University of New York, Marist College, The Culinary Institute of America, Bard College, and The Global Center for Advanced Studies. While at The Culinary Institute of America, Ms. Sciacca also served as assistant dean of faculty and instructional development and the founding director of the Center for Excellence in Teaching and Learning, prior to joining the start-up team focused on launching the CIA’s Food Business School.

Andi Sciacca is based in Milwaukee, WI, where she lives with her husband and their four-legged family. When not working, or writing, she loves to experience music, see the world, and learn new things. Her favorite places to travel include anywhere she can eat good food—and swim.

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The Culinary Institute of America
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