Faculty Bio: Noah Carroll ’06

Baking and Pastry Arts

Assistant Professor—Baking and Pastry Arts

Certification Credentials: CMB, CHEP

“Having an education from the CIA opens the door for you; after that, it’s up to you how far you climb.”

What is your teaching philosophy?
Who we inspire today will lead tomorrow.

How do you prepare students for success in the food world?
At the CIA, we focus on building culinary professionals, not cooks. By focusing heavily on professionalism and technique, students get the foundation for success. Having an education from the CIA opens the door for you; after that, it’s up to you how far you climb.

What do you like best about being on the CIA’s New York campus?
The Hyde Park, NY campus is the most well-equipped culinary facility in the world, with easy access to both New York City and the many farms in the Hudson Valley.

Education:
AOS, The Culinary Institute of America, Hyde Park, NY.

Professional Experience:
Executive Pastry Chef, Meyers USA/Claus Meyers, NYC; Café Boulud, NYC. Corporate Chef, Dominique Ansel Bakery, NYC. Pastry Sous Chef, Daniel, Café Boulud. Teaching Assistant, Apple Pie Bakery Café, Hyde Park, NY. Pastry Chef, University Village, Tampa, FL. Rounds Cook, 3 Tomatoes, Rutland, VT.

Awards:
Chef of the Year, ACF, Tampa Bay Chefs Association, 2004. Silver Medal, Orlando Food Show Super Team Challenge, 2004. Bronze Medal, Orlando Food Show Super Team Challenge, 2003. Junior Member of the Year, ACF, Tampa Bay Chefs Association, 2001.

Contact Us

The Culinary Institute of America

1946 Campus Drive
Hyde Park, NY 12538-1499

Phone: 845-452-9600

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