Dianne Rossomando, CIA Associate Professor—Baking and Pastry Arts

Faculty Bio: Dianne Rossomando ’95

Baking and Pastry Arts
Associate Professor—Baking and Pastry Arts

Education:
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.

Awards:
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