Mark Ainsworth, CIA Professor—Culinary Arts

Faculty Bio: Mark Ainsworth ’86

Culinary Arts
Professor—Culinary Arts
Certification Credentials: PC III, CEC

BA, Media-Communications, University of South Carolina, Columbia, SC; AOS, CIA, Hyde Park, NY.

Professional Background:
Executive Chef, Passers Landing, Tortola, British Virgin Islands; Yorktown Clipper, Clipper Cruise Lines, St. Louis, MO. Chef-de-Partie, Le Bernardin, NYC. Demi Chef Tournant, Grill Room Restaurant, Hotel Bayerischer Hof, Munich, Germany. Sous Chef, Newport and Nantucket Clipper, St. Louis, MO. Roundsman, Charleston Marriott Hotel, Charleston, WV. Head Chef/Kitchen Supervisor, Presbyterian Center, Holmes, NY.

Marc Sarrazin Cup (CIA team), Salon of Culinary Arts, NYC, 1997, 1996. Gold medal, Société Culinaire Philanthropique Salon of Culinary Arts, 1996; Honorable Mention, Nestlé Chocolate Olympics, White Plains, NY; Silver Medal, Sixth International Dietetic Cooking Competition, Bad Wörishofen, Germany.

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The Culinary Institute of America
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