Paul Bocuse

The Culinary Institute of America salutes the life and legacy of the most important chef in history—Paul Bocuse. We are deeply saddened by his passing, but have been greatly enriched by his friendship and will continue to be inspired by his example. He was the greatest ever. Au revior M. Paul. Merci Bocuse!

George B. Higgins, CIA Professor—Baking and Pastry Arts

Faculty Bio: George B. Higgins ’78

Baking and Pastry Arts
Professor—Baking and Pastry Arts
Education and Credentials: CMB

AOS, CIA, Hyde Park, NY. University of Vermont, Burlington, VT. University of Rhode Island, Kingston, RI. Johnson & Wales University, Providence, RI.

Professional Experience:
Executive Pastry Chef, Port Royal Club, Naples, FL; The Ritz-Carlton Hotel, Naples; The Dunes Club, Narragansett, RI. Pastry Chef-Instructor, International Baking and Pastry Institute, Johnson & Wales University.

Two Gold Medals with Distinction, one Gold Cloverleaf, and one team Gold Medal (all for pastry), Culinary Olympics, Frankfurt, Germany, 1988. Gold Medal of Honor, Austrian Chefs’ Society, 1988. Gold and Silver Medals, First Place Awards, New York and Boston Food Shows, 1983–88. P.A.R. Chair for Instructional Excellence, Johnson & Wales University.

ACF. The Bread Bakers Guild of America. Retail Bakers of America.

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