MBA, Sustainable Systems, Green Mountain College, Poultney, VT. BS, Culinary Education, State University of New York, Empire State College, Saratoga Springs, NY. Graduate Certificate, Madeleine Kamman’s School for American Chefs, St. Helena, CA.
Professional Cooking and Teaching Experience:
Chef-Instructor, Top Table, CIA Singapore; American Bounty Restaurant, CIA, Hyde Park, NY. Chef-Consultant, Prune, The Gap Café, NYC. Restaurant Chef, Peter Hoffman’s Savoy, Geoffrey Zakarian at The Royalton Hotel “44”, Eight Mile Creek, NYC. Independent and private caterer, Serena Bass Catering, Restaurant Associates at Carnegie Hall, the MET and MET Opera, Great Performances, and New York Parties, NYC. Opening team, The Blue Door Restaurant at The Delano Hotel, South Beach, FL. Special-Location Chef, Industria Produzione, Pantelleria, Italy. Guest Chef, Oceana Cruises, Mediterranean locations. Stage, Amy’s Bread and Le Cirque, NYC.
Chair, Faculty Council, The Culinary Institute of America.
Organizations and Memberships:
Slow Food International. Chefs Collaborative. Women Chefs and Restaurateurs. International Association of Culinary Professionals. Confrérie de la Chaîne des Rôtisseurs.