Cynthia Keller, CIA Associate Dean—Culinary Fundamentals, CIA New York campus

Faculty Bio: Cynthia Keller ’83

Educational Administration
Associate Dean—Culinary Arts
Certification Credentials: PC II, CHE

AOS, CIA, Hyde Park, NY. ServSafe® Food Protection Manager certification. ServSafe® Responsible Alcohol Service certification.

Professional Background:
Chef-Owner, Restaurant du Village, Chester, CT. Columnist, Ink Publishing, LLC, East Haddam, CT. Chef de Cuisine, Audrones, NYC. Acting Chef de Cuisine, Lola, NYC. Line Cook, Ritz Café, NYC. Line Cook and Commis de Sous Chef, Le Cirque, NYC. Cook, Jean-Claude Caterers, Long Island City, NY. Sous Chef, Chez Catherine, Westfield, NJ. Teaching Assistant, Escoffier Restaurant, American Bounty Restaurant, Hyde Park, NY.

Dutchess County ATHENA Award, The Chamber Foundation, 2016.

Women Chefs and Restaurateurs. Connecticut Grown. Société Culinaire Philanthropique. Slow Food International. International Association of Culinary Professionals.

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