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!

Jennifer Purcell '96, CIA Educational Administration at Greystone, Director—Education

Faculty Bio: Jennifer Purcell ’96

Educational Administration
Education and Credentials: CHE

ABD, The George Washington University, Washington, DC. MS, University of Massachusetts, Amherst, MA. BPS, AOS, CIA, Hyde Park, NY.

Professional Experience:
Assistant Professor in Business Management, CIA. General Manager, Sodexho at Showa Boston, Jamaica Plain, MA. Retail Manager, Sodexho at Denver University, Denver, CO. Food Service/Production Manager, Sodexho at Bentley College, Waltham, MA. Senior Food Service Manager, Sodexho at Wellesley College, Wellesley, MA. Graduate Teaching Assistant, University of Massachusetts, Amherst. Fellowship, CIA. Editing Assistant, CIA. Executive Chef, Kaffeehaus Restaurant, NYC; La Luna Ristorante, Bethesda, MD. Sous Chef, Hyatt Regency Hotels & Resorts, Washington, DC; Marriott Hotels & Resorts, Miami, FL and Gaithersburg, MD. Fine-Dining Room Executive Chef, Hyatt Regency Hotels & Resorts, Reston, VA. Chef de Partie, Park Place Suite Hotel, Boca Raton, FL. Commis Chef, Ladbrokes Seven Hills Hotel, Cobham, England.

Jacob Rosenthal Leadership Award. President’s Humanities Award.

Eta Sigma Delta International Hospitality Management Honor Society. Women’s Foodservice Forum. Council on Hotel, Restaurant, and Institutional Education (CHRIE).

Contact Us

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