Mark Elia, CIA Assistant Professor—Culinary Arts

Faculty Bio: Mark Elia

Culinary Arts
Assistant Professor—Culinary Arts
"Charcuterie is my passion, and as an owner/operator of a USDA-approved sausage manufacturing company, I am able to bring real-time data and issues to my students directly from the industry."

What are you currently teaching?
I teach Meat Fabrication, Identification, and Utilization. In my class, students are exposed to many different animal proteins and taught to identify certain cuts of meat and their intended best uses. Charcuterie is my passion, and as an owner/operator of a USDA-approved sausage manufacturing company, I am able to bring real-time data and issues to my students directly from the industry.

What would you tell interested students about the CIA faculty?
You will be surrounded by world-class professionals. If anyone can bring out the best in you, it would be one of us!

What do you want your students to remember after they graduate?
One of my favorite sayings is, “Employers have choices. What are you going to do to make them choose you?”

Professional Background:
Founder/Owner/Manager/Operator, Elia's Meat Market, Smokehouse & Deli; Mark's Creative Tile Works; Highland, NY. Town Councilman, Town of Lloyd, NY. Deputy Building Inspector, Town of Lloyd Building Department, Highland, NY. Assistant Manager, Meat Processor, Edwards Food Warehouse, Poughkeepsie, NY; Vaccaro's Meat Market, Highland.

Awards:
People's Choice Award, Hudson Valley Ribfest, 2006.

 

Contact Us

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