Rebecca Peizer, CIA Chef-Instructor—Culinary Arts

Spotlight On: Rebecca Peizer ’00Culinary Arts

Associate Professor—Culinary Arts

BA, State University of New York, Geneseo. AOS, CIA. Level 2 Fundamentals Diploma, International Sommelier Guild, Las Vegas, NV.

Professional Background:
Executive Chef, Elk Creek Ranch, Meeker, CO. Chef/Owner, All Things Culinary LLC, New York, California, and Colorado. Chef-Instructor, Culinary School of the Rockies, Boulder, CO. Chef-Instructor, Le Cordon Bleu College of Culinary Arts, Las Vegas. Private Chef and Caterer, NYC, Fire Island, NY, and Napa Valley, CA. Chef, Cakebread Cellars and Niebaum-Coppola Rubicon Estate, Napa Valley. Line Cook, Evan's American Gourmet, South Lake Tahoe, CA. Wine Educator, Duckhorn Wine Company, St. Helena, CA. Sous Chef and Kitchen Manager, Roux, St. Helena. Kitchen Chef, Jacques Pépin Celebrates, San Francisco, CA. Manager, Sarabeth's Kitchen, NYC.

First Place,Taste of Elegance National Pork Board Culinary Competition, Las Vegas, 2008. First Place, Italian Culinary Institute for Foreigners "Sintonie" Culinary Competition, NYC, 2008. Employee of the Quarter, Le Cordon Bleu College of Culinary Arts, Las Vegas, 2007. Top 10 Sous Chefs in America, Bertolli Company and Food & Wine, 2002.

The Culinary Institute of America

1946 Campus Drive
Hyde Park, NY 12538-1499