Raymond Dawson

Faculty Bio: Raymond Dawson

Culinary Arts
Lecturing Instructor—Culinary Arts
“The CIA prepares students with the knowledge, skills, and confidence they need to succeed...students can see how, in the years to come, they will help shape the health and well-being of the world population and have an impact on global sustainability.”

What do you teach at the CIA?
I currently teach the Non-Commercial Foodservice and High-Volume Production course.

How does your work—and the CIA—prepare students for success and to affect the future of the food world?
The CIA prepares students with the knowledge, skills, and confidence they need to succeed. In my class, we discuss and apply the Menus of Change principles, and by doing so, students can see how, in the years to come, they will help shape the health and well-being of the world population and have an impact on global sustainability.

What makes the CIA and its students stand out from other colleges?
I feel that what makes the CIA stand out is the amount of amazing talent and passion that my colleagues bring into their classrooms and kitchens. In addition, the discipline, drive, and passion that the CIA student body has is invigorating and impressive, which in turn makes me want to up my game to the highest level.

What do you want students to remember after graduation?
Remember that the learning experiences do not stop. Everything you see, whether it be good or bad, should be something you learn from. Adapt and improve daily by observing, acting, and asking.

What would you tell parents about the career opportunities available to CIA graduates?
There is a passion and drive within this industry that is exhilarating. When you find a career you love, you never have to “work” a day in your life.

Education:
AOS, New York Institute of Technology, Old Westbury, NY.

Professional Experience:
Co-owner and Proprietor, Jonny D’s Pizzeria and Restaurant, Huntington, NY. Director of Culinary Operations, International Culinary Center, NYC and Campbell, CA. Culinary Chef Coordinator, French Culinary Institute, NYC and California. Lead Chef Instructor, French Culinary Institute, NYC. Executive Sous Chef, Asia de Cuba, NYC.

 

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