AOS with honors, CIA, Hyde Park, NY.
Bruce Mattel is an associate professor in culinary arts at The Culinary Institute of America (CIA). He currently is faculty liaison with the college’s Admissions Office. He most recently taught Product Knowledge in the CIA’s degree programs. Since joining the faculty of his
alma mater in 1998, Chef Mattel has also taught Banqueting and Catering, Garde Manger, and Seafood Identification and Fabrication. He was the college’s Faculty Member of the Year for 2005.
Chef Mattel also served two years as Interim Associate Dean for Curriculum and Instruction for Culinary Arts. In that role, he was responsible for developing the college’s culinary arts curriculum, monitoring food quality and cost, evaluating faculty, and responding to student concerns.
A Certified Hospitality Educator (CHE), Bruce Mattel graduated with honors from The Culinary Institute of America in 1980. He is the founder of the SkillsUSA postsecondary chapter at the CIA. Since its creation in 2006, student members of the chapter have consistently earned top awards at state and national competitions. Chef Mattel is also co-chair of the SkillsUSA national culinary competition, and trainer for the culinary competitor representing the United States at WorldSkills Competitions in Calgary in 2009 and London in 2011.
Bruce Mattel is the author of Catering: A Guide to Managing a Successful Business Operation (John Wiley & Sons, 2008).
Chef Mattel’s industry experience includes chef/owner of Custom Cuisine in Tarrytown, NY, a catering company and gourmet shop; executive chef at Coq d’Or; fish butcher, poissonier, and chef de partie at Le Bernardin; and chef poissonier and sous chef at Prunelle, all in New York City. Chef Mattel won the award for “Best Seafood Platter” at the 2007 Salon Société Culinaire Philanthropique in New York and the 1997 award from the United Way for “Best Chef in Sleepy Hollow Country.”