Robert A. Perillo, CIA Assistant Professor—Culinary Arts

Faculty Bio: Robert A. Perillo ’86

Culinary Arts
Professor—Culinary Arts
Education and Credentials: CHE
“My responsibility as an educator is to encourage my students to learn how to learn and to question. Budding professionals who can analyze practices in the food industry will develop to influence paradigm shifts for the better.”

What courses do you teach at the CIA?
I currently teach global cuisine courses, as well as the Principles of Menus and Managing Profitability in Foodservice Operations.

How do you view your responsibility for educating CIA students?
My responsibility as an educator is to encourage my students to learn how to learn and to question. Budding professionals who can analyze practices in the food industry will develop to influence paradigm shifts for the better. My approach is to encourage students to have an open mind and to consider the possibilities so that they can pursue a world that they envision.

What do you want your students to remember after graduation?
I want them to remember that they have a responsibility to the global community and that they can make a difference.

What’s the next big thing in food?
What I see as the current and future big thing in food is sustainability—creating food systems that support people and our planet while addressing economic needs.

Education:
Sustainable MBA, Green Mountain College, Poultney, VT. BPS, State University of New York, Empire State College, Saratoga Springs, NY. AOS, CIA, Hyde Park, NY.

Professional Background:
Chef-Instructor, Chef Coordinator, French Culinary Institute, NYC. Chef, Bolzano’s, NYC. Opening Chef, Schiller’s Liquor Bar, NYC. Sous Chef, Balthazar Restaurant, Le Madri Restaurant, NYC. Opening Sous Chef, Patroon, NYC. Visiting Chef, Symposium, Cartoceto, Italy; Cacciani, Frascati, Italy. AM Sous Chef, Symphony Cafe, NYC. Tournant, Aureole Restaurant, NYC. Chef, Bay Club Restaurant, Kapalua Bay Hotel, Lahaina, HI. Poissonier, La Panetiere, Rye, NY. Tournant, Sous Chef, Cafe Evergreen, Pearl River, NY. Tournant, Saucier, Livanos Restaurant, White Plains, NY.

 

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