Richard J. Coppedge, Jr.

Faculty Bio: Richard J. Coppedge, Jr.

Baking and Pastry Arts
Professor—Baking and Pastry Arts
Certification Credentials: CMB
“This place is full of food and people dedicated to the world of food. Immerse yourself!”

I teach the Advanced Baking Principles course, where I introduce students to baking with regards to dietary restrictions and/or allergen awareness. One of my jobs as an instructor is to get students to “think.” I’m proud of my work with students; every day is an adventure.

The CIA stands out from other culinary and traditional colleges because this place is full of food and people dedicated to the world of food. Immerse yourself! My advice to students is to remember to be humble and to be dedicated to this business. Prepare good, clean food; eat right; and be active.

My pets, ice hockey, and bicycling are pastimes I enjoy when I’m not working. I use Facebook, but no hashtags for me!

BS, AS, Johnson & Wales University, Providence, RI.

Professional Background:
Assistant Professor, Johnson & Wales University. Formula Designer/Bread Baker, Narragansett Bay Baking Co., Newport, RI. Baker/Chef, South Shore YMCA, Sandwich, MA. Bakery Manager, Providence Bagel Co., RI. Pastry Chef, The Dunes Club, Narragansett, RI. Baker, Walt Disney World, FL. Evening Pastry Cook, The Ritz-Carlton Hotel, Boston.

Marc Sarrazin Cup (CIA team), Salon of Culinary Arts, NYC, 1996, 1997; 1994 CIA Faculty Member of the Year; Diploma-Bread Display, 1994 and 1995, New York Food Show; Diploma, 1993 New York Food Show; Bronze Medal, Individual Pastry Buffet, ACF; First Place: Pastry Grand Buffet Work; Silver Medal: Bread Display; Judges Award: Sugar Display; Boston Food Show; Bread Centerpiece, Salon of Culinary Arts, NYC.

Bread Bakers Guild of America; Retail Bakers of America.

Gluten-Free Baking with The Culinary Institute of America.

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The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499