Gabriel Ross, CIA Lecturing Instructor—Culinary Arts, New York campus

Faculty Bio: Gabriel Ross

Culinary Arts
Lecturing Instructor—Culinary Arts

BA, Dartmouth College, Hanover, NH. Certificate Meat Processing and Food Safety, State University of New York at Cobleskill.Wine & Spirit Education Trust (WSET) Advanced Certificate in Wines and Spirits, Level 3, International Wine Center, NYC.

Professional Experience:
Lead Chef-Instructor, The International Culinary Center, NYC. Assistant Manager, Épicerie Boulud, NYC. Kitchen Consultant, Bklyn Larder, Brooklyn, NY. Chef and Kitchen Manager, Dickson’s Farmstand Meats, NYC. Retail Sales Associate, Smith & Vine/Stinky Bklyn, Brooklyn. Sales Associate, The Greene Grape, Brooklyn, NY; Winfield Flynn, NYC. Chef de Cuisine, 5 Ninth, NYC. Lead Line Cook/Tournant, Savoy, NYC. Line Cook, Tavern Grill and Meat Appetizers, Gramercy Tavern, NYC. Saucier and Line Cook, Roasted Meats, BID, NYC. Garde Manger and Line Cook, Hot Appetizers, La Caravelle, NYC.

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