Cynthia Keller, CIA Associate Dean—Culinary Fundamentals

Spotlight On: Cynthia Keller ’83Educational Administration

Associate Dean—Culinary Arts
PC II, CHE
Email: c_keller@culinary.edu

Education:
AOS, CIA. 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.

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

The Culinary Institute of America

1946 Campus Drive
Hyde Park, NY 12538-1499