Janet Crandall

Faculty Bio: Janet Crandall

Culinary Arts
Lecturing Instructor—Culinary Arts

Education:
ServSafe Manager/Food Handler License, National Restaurant Association.

Professional Experience:
Executive Chef Instructor, Los Angeles LGBT Center, Anita May Rosenstein Campus, Los Angeles, CA. Chef Instructor, LA Kitchen, Los Angeles; French Culinary Institute of New York, NYC. Private Chef, Culinary Instruction, Butcher, Restaurant Consultant, La Gourmandise, Santa Monica, CA; Feastly, Los Angeles; Elysian, Slow Foods, Ventura County, CA. Recipe Testing and Development, Meat by Pat LaFrieda, Simon & Schuster Publishing. Executive Chef, Head Butcher, Wyebrook Farm, Honey Brook, NY. Butcher, Special Events, Recipe Testing and Development, Pat LaFrieda Wholesale Meats, North Bergen, NJ. Chef, Calhoun School, NYC. Freelance Caterer.

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The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499