Eric L. Schawaroch, CIA Associate Professor—Culinary Arts

Faculty Bio: Eric L. Schawaroch ’84

Culinary Arts
Associate Professor—Culinary Arts
Certification Credentials: CHE
“If you love what you do and put your heart into your cooking, it will show in the food you create.”

What courses do you teach at the CIA?
I teach a variety of culinary arts courses. In all of them, I strive to provide my students with the basic skills and problem-solving ability they need to be successful in the food industry.

What makes the CIA stand out from other colleges?
As an alumnus and a faculty member, I can tell you that the CIA is simply the best and most comprehensive culinary college. It opens up new and exciting career paths for our students.

How do you want students to feel after they graduate from the CIA?
That the CIA has had a lasting impact not only on their career, but also their life.

What are your passions outside of the CIA?
Family and food.

BPS, Empire State College, Saratoga Springs, NY. AOS, CIA, Hyde Park, NY.

Professional Background:
Executive Chef, Saks Fifth Avenue/The Café SFA, NYC; Coveleigh Club, Rye, NY; Sheraton Meadowlands Hotel, East Rutherford, NJ; Hotel Macklowe/Macklowe Conference Center, NYC; Interstate United/Bankers Trust Company, Harborside, NJ. Chef/Manager, Bocca Restaurant, Della Nona Restaurant Corporation, NYC. Executive Sous Chef, The Helmsley Palace Hotel, NYC. Night Chef/Sous Chef, Chef Garde Manger, The Plaza Hotel, NYC. Sous Chef, Mark Hopkins Intercontinental Hotel, San Francisco, CA; Interstate United/Bankers Trust Company, NYC. Chef Garde Manger, Hotel Intercontinental, NYC. Chef Tournant, The River Café, Brooklyn, NY.

Marc Sarrazin Trophy (Captain, CIA team), Salon of Culinary Arts, NYC, 2007, 2006.

Club Chefs of Westchester, La Toques Blanches, National Executive Chefs Association, ACF.


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The Culinary Institute of America
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