What is your teaching philosophy?
Who we inspire today will lead tomorrow.
How do you prepare students for success in the food world?
At CIA, we focus on building culinary professionals, not cooks. By focusing heavily on professionalism and technique, students get the foundation for success. Having an education from CIA opens the door for you; after that, it’s up to you how far you climb.
What do you like best about being on CIA’s New York campus?
The Hyde Park, NY campus is the most well-equipped culinary facility in the world, with easy access to both New York City and the many farms in the Hudson Valley.
Education:
BBA, AOS, CIA, Hyde Park, NY.
Professional Experience:
Executive Pastry Chef, Meyers USA/Claus Meyers, New York City; Café Boulud, New York City. Corporate Chef, Dominique Ansel Bakery, New York City. Pastry Sous Chef, Daniel, Café Boulud. Teaching Assistant, Apple Pie Bakery Café, Hyde Park, NY. Pastry Chef, University Village, Tampa, FL. Rounds Cook, 3 Tomatoes, Rutland, VT.