Culinary News from The Culinary Institute of America

CIA’s Baking & Pastry Faculty Has Four New Master Bakers

CIA’s Baking & Pastry Faculty Has Four New Master Bakers

Hyde Park, NY – Four faculty members at The Culinary Institute of America recently passed a two-day exam to earn the designation of Certified Master Baker (CMB). The respected credential is the highest that can be achieved through the Retail Bakers of America trade association.

The CMB designation is a sign that baking and pastry professionals have reached the pinnacle of their profession. The new CMBs are all lecturing instructors in the School of Baking and Pastry at the CIA’s New York campus: Didier Berlioz, Kristin Egan, Bill McCarrick, and Genevieve Meli.

“Members of our faculty continuously seek to elevate their skill level and become masters of their craft,” says Thomas Vaccaro ’85. “These four chefs have now reached the gold standard of baking and pastry skills and—to the benefit of our students—they will bring those skills to their teaching.”

The test covered many categories of baked goods, including several kinds of breads and Danish, cake baking and decorating, as well as an “open” category allowing the chefs to show off their skills and creativity. There were also two surprise items they had to make: sunflower seed bread and an individual pastry. The chefs were judged on both the quality of the items they made and on their ability to produce consistent results in large quantities.

The certification test was held on the CIA campus and many students stopped by to watch their teachers and cheer them on. “The students gave us all incredible energy by their support during the exam—clearly a change of roles,” Chef McCarrick says.

“The reason behind our commitment is our students,” adds Chef Berlioz. “We preach about the power of knowledge and so it is important for us to continue learning too.”

The college’s three U.S. campuses now boast a total of 18 CMBs.

Photo Caption and Hi-Res Image:

The four new Certified Master Bakers (CMBs) on the faculty of The Culinary Institute of America (from left): Didier Berlioz, Kristin Egan, Bill McCarrick, and Genevieve Meli. Students at the CIA can now learn from 18 CMBs. (Photo credit: CIA)
View hi-res image >

Media Contact:

Jeff Levine
Communications Writer

About The Culinary Institute of America:

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers bachelor’s degrees in management, culinary arts, culinary science, and applied food studies, and associate degrees in either culinary arts or baking and pastry arts. The college also offers executive education through its Food Business School along with certificate programs and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of nearly 50,000 alumni includes innovators in every area of the food business. The CIA has locations in New York, California, Texas, and Singapore.

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