Faculty Spotlight: Rachel Wyman ’05

Q&A with CIA Baking and Pastry Arts Instructor

Author Anna Pugh ’28 is an Applied Food Studies major.

The Culinary Institute of America is world renowned, however, that status would not come without the caliber of teaching staff on campus. Chef Rachel Wyman discusses how that caliber comes not only from achievements and accolades, but also from her passion for the job.

How did you decide to work at the Culinary Institute of America?

It has been my goal to teach at CIA since graduating with my associate degree in Baking and Pastry Arts in 2005.

What was appealing about CIA above other employment options?

There were no other options for me. I owned my own business, and it was my ultimate goal to help prepare the next generation of bakers through education. I could have continued to operate my business, but I chose to pursue a different path. It’s more than an employment option—it’s a passion.

What previous positions have you had that you feel have impacted or influenced your teaching role at CIA?

I have a bachelor’s degree in French, my associate in Baking and Pastry Arts and my MBA. Each program helped provide me with the depth and diversity needed in my current role as an instructor.

Have you had any former positions that you feel make you uniquely qualified for your position?

I operated my bakery for 12 years. At any given time, I had 30–35 team members on my staff. I often hired CIA externs and recent graduates. It was an opportunity for me to stay connected with the school and learn how to work with a diverse group of learners to achieve the best results.

What aspects of working at CIA have been different from previous places you have worked?

In the past, I was working at the highest level with no support above me or adjacent to me. Here at CIA, I’m able to work on a team of super talented chefs, which has been invaluable.

What opportunities have you had while working for CIA?

I earned my Certified Master Baker and Certified Bread Baker designations. I had the opportunity to present at the Global Plant Forward Summit at CIA at Copia. I’m currently working on a presentation for the International Baking Industry Exposition in Las Vegas, NV this fall.

How do you engage with students, especially outside of class?

I’ve had the opportunity to participate in panel discussions for different student organizations. I’ve also judged student cookoffs and I was a coach for the Tri-Wizard Tournament. I enjoy working with students to help them improve their résumés and to offer advice on future career choices.

What is your favorite class that you teach?

In addition to teaching in the Baking and Pastry Arts Department, I teach Business Planning for the School of Business and Management, it’s a capstone class. Each student creates their own business plan based on their future dream. It’s incredible to see all the plans come together throughout the semester.