What courses do you teach at CIA?
I teach a variety of culinary arts courses. In all of them, I strive to provide my students with the basic skills and problem-solving ability they need to be successful in the food industry.
What makes CIA stand out from other colleges?
As an alumnus and a faculty member, I can tell you that CIA is simply the best and most comprehensive culinary college. It opens up new and exciting career paths for our students.
How do you want students to feel after they graduate from CIA?
That CIA has had a lasting impact not only on their career, but also their life.
What are your passions outside of CIA?
Family and food.
Education:
BPS, Empire State College, Saratoga Springs, NY. AOS, CIA, Hyde Park, NY.
Professional Experience:
Executive Chef, Saks Fifth Avenue/The Café SFA, New York City; Coveleigh Club, Rye, NY; Sheraton Meadowlands Hotel, East Rutherford, NJ; Hotel Macklowe/Macklowe Conference Center, New York City; Interstate United/Bankers Trust Company, Harborside, NJ. Chef/Manager, Bocca Restaurant, Della Nona Restaurant Corporation, New York City. Executive Sous Chef, The Helmsley Palace Hotel, New York City. Night Chef/Sous Chef, Chef Garde Manger, The Plaza Hotel, New York City. Sous Chef, Mark Hopkins Intercontinental Hotel, San Francisco, CA; Interstate United/Bankers Trust Company, New York City. Chef Garde Manger, Hotel Intercontinental, New York City. Chef Tournant, The River Café, Brooklyn, NY.