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!

Jürgen Temme, CIA Associate Professor—Baking  and Pastry Arts

Faculty Bio: Jürgen Temme

Baking and Pastry Arts
Associate Professor—Baking and Pastry Arts
Education and Credentials: CMB
Education:
Community College for Professions, Trade and Economics, Warendorf, Germany. ServSafe® Certification.

Apprenticeship:
Bakery Schulte-Woestmann, Germany.

Professional Experience:
Master Baker, Upper Crust Bakery, Phoenix, AZ. Production Manager, The Whole Foods Bakery, Dallas, TX. Senior Baker, Production and Development, Mary Kay, Inc., Dallas. Bakery Production Manager, Central Market HEB Stores, Inc., Austin, TX; Apple Annie’s, Inc., Austin; Whole Foods Bake House, Austin. Bakery Production Manager and Co-owner, New World Bakery, Austin. Bakery Manager, Assistant Bakery Manager, Sourdough Bakery at Whole Foods Market, Palo Alto, CA. Baker, Schripps Bakery, Jersey City, NJ.

Awards:
Marc Sarrazin Trophy (CIA team), Salon of Culinary Art, NYC, 2007, 2006.

Contact Us

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