Courtnay Dittbrenner
Education: MBA, University of Phoenix, Phoenix, AZ. BS, Cornell University, Ithaca, NY. AAS, Champlain College, Burlington, VT. Certified Sommelier, Court of Master Sommeliers.
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Cynthia Keller ’83
Education: AOS, CIA, Hyde Park, NY. ServSafe® Food Protection Manager certification. ServSafe® Responsible Alcohol Service certification. Professional Experience: Chef-Owner, Restaurant du Village, Chester, CT.
Eve Felder ’88
Education: MS, Rochester Institute of Technology, Rochester, NY. BS, College of Charleston, Charleston, SC. AOS with honors, CIA, Hyde Park, NY.
Jason Potanovich ’96
Education: AOS, CIA, Hyde Park, NY. Professional Experience: Associate Professor—Culinary Arts, CIA, Hyde Park.
Dr. Jennifer Purcell ’86/’96
Education: EdD, The George Washington University, Washington, DC. MSc, The University of Massachusetts, Amherst, MA. BPS, AOS, CIA, Hyde Park, NY.
Jose Frade ’23
Info about Jose Frade ’23, associate dean of degree programs at the Culinary Institute of America in San Antonio, Texas.
Keith Rada Jr.
Education: BA, Columbia University, New York, Summa Cum Laude.
Melissa Walnock ’00/’01
Education: BPS, AOS, CIA, Hyde Park, NY. Professional Experience: Associate Professor—Baking and Pastry Arts, CIA, Hyde Park, NY.
Ted Russin
Education: MSc, McGill University, Montreal, Canada. BSc, University of Manitoba, Winnipeg, Canada. BA(Hons), University of Winnipeg, Canada. Certificate, Pierre Radisson Collegiate, Winnipeg.
Jennifer Stack ’03
Education: MS, with honors, New York University (NYU), New York City. BS, cum laude, Bowling Green State University, Bowling Green, OH.
Scott Swartz ’89
Education: MA, Goucher College, Baltimore, MD. BS, University of New Haven, New Haven, CT. AOS, CIA, Hyde Park, NY.
Dr. Peter Szende
Education: DBA, MS, University of Economic Sciences, Budapest, Hungary. BS, College of Commerce and Hotel Management, Budapest. Diploma, Centre International de Glion, Switzerland.