Dianne Rossomando, CIA Associate Professor—Baking and Pastry Arts

Faculty Bio: Dianne Rossomando ’95

Baking and Pastry Arts
Associate Professor—Baking and Pastry Arts

Certificate in Baking and Pastry Arts, CIA, St. Helena, CA.

Professional Experience:
Pastry Chef-Instructor, The French Culinary Institute, NYC. Pastry Chef-Professor, City University of New York, Brooklyn, NY. Program Manager/Chef-Instructor, Miette Culinary Studio, NYC. Pastry Chef, Lakeview Inn, New Preston, CT; Johns Island Club, Vero Beach, FL; The Inn at National Hall, Westport, CT. Pastry Chef, Assistant Pastry Chef, Mayflower Inn, Washington, CT. Pastry Cook, Rye Town Hilton, Rye, NY. Baker, William Nicholas & Company, Katonah, NY. Artist/Design Studio Manager, Elon, Inc., Hawthorne, NY.

Gold Medal, Special Occasion Cakes, Société Culinaire Philanthropique Salon of Culinary Art, 2013.

Contact Us

The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499
Phone: 845-452-9600