Unfortunately, the fires affecting our community continue to grow. Yesterday, Red Flag warnings were issued through Friday afternoon representing ideal conditions for fire combustion and spread.

Given this, we have made the decision to delay a return to in-person instruction at Greystone until Monday, October 12. All campus buildings will remain closed until that time. Our intention is to reopen the Residence Halls on Sunday, October 11. While we expect the situation to be resolved by then, we must acknowledge this is a fluid situation; we will continue to remain in touch with students via email and the Everbridge Emergency Notification system as further information becomes available.

Classes, which resumed Wednesday, September 30 online, will continue to be delivered virtually during this interim period. By continuing in this way, instructors will be able to keep pace with the semester—providing lecturing instruction now on theory and techniques, and enabling students to get right back into the kitchens and bakeshops once campus reopens. Students, please continue to monitor the student portal and your Moodle sites for further information regarding your classes.

Most students have returned home already or are staying with family or friends. If you are unable to do this for an extended period, or if you have remained behind and are staying at Copia, our Student Affairs team can offer assistance. Please update your status on the "2020 Glass Fire Status" form on the Residence Life portal to keep us apprised of your status or to indicate that you need assistance.

J.J. Lui, CIA Lecturing Instructor—Culinary Science

Faculty Bio: J. J. Lui

Culinary Science
Associate Professor—Culinary Science
Certification Credentials: MCGB, CHE

MBA, King’s College, University of London, U.K. BSc, Advanced Diploma in International Culinary Arts, Thames Valley University, London. Diploma in Teaching in the Lifelong Learning Sector, City & Guilds of London Institute, London.

Professional Experience:
Program Manager—Hospitality & Patisserie, Third-Year Course Coordinator and Lecturer, Lecturer-Professional Chef Qualifications, Westminster Kingsway College, London. Kitchen Manager (Executive Chef), Her Majesty’s Armed Forces, The Light Dragoons, Norfolk, U.K. Technical Training Instructor, Her Majesty’s Armed Forces, The Defence Food Services School (Army), Aldershot, U.K. Production Supervisor (Head Chef), Her Majesty’s Armed Forces, The Royal Anglian Regiment & Grenadier Guards, Surrey, U.K. Chef Class 1 (Sous Chef), Her Majesty’s Armed Forces, Head Quarters Northern Ireland, Lisburn, Northern Ireland. Chef Class 1 (Chef de Partie), Her Majesty’s Armed Forces, The Coldstream Guards & The Scots Guard, Windsor, U.K. Chef Class 2 (Commis Chef/Demi Chef de Partie), Her Majesty’s Armed Forces, The Devon & Dorset Regiment, Paderborn, Germany.

Silver Medal, Garde Manger, Société Culinaire Philanthropique Salon of Culinary Art, 2013. Innovative Teaching and Learning Good Practice Award, Professional Association of Catering Educators, 2012. Silver medal, Chef and Wine Waiter of the Year, Hotelympia, 2006. Gold Medal, Inter-Service Parade de Chefs, and Gold Medal, Food Safety Challenge, Combined Services Culinary Challenge, 2005. Gold Medal, Innovative Pasta Dish, and Gold Medal, Food Safety Challenge, ScotHot, 2005. Gold Medal, Open Team Buffet, Hotelympia, 2002. Silver Medal, Senior Chef of the Year, Combined Services Culinary Challenge, 2002.

Institute for Learning. Master Chefs of Great Britain. World Master Chefs Society.

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The Culinary Institute of America
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