What do you teach at CIA? I am the chef-instructor for the lunch section of the Non-Commercial Foodservice and High-Volume Production course at The…

Education: AOS, CIA, Hyde Park, NY. Professional Experience: Chef Manager, The Tavern at American Bounty, the Culinary Institute of America, Hyde Park, NY.

Education: MEd, BS, Western Governors University, Salt Lake City, UT. AOS, Johnson & Wales University, Providence, RI. Valencia Community College, Orlando, FL.

Education: BPS, AOS, CIA, Hyde Park, NY. Introductory Sommelier, Court of Master Sommeliers. ServSafe® Manager Certification, American Culinary Federation.

Education: BPS, AOS, CIA, Hyde Park, NY. Certificate, Department of Food Science and Technology, University of Georgia, Athens, GA.

Education: MPS, CIA, Hyde Park, NY. BS, University of Maryland, College Park, MD. AOS, Scottsdale Culinary Institute, Scottsdale, AZ. ServSafe® Certification.

Info about Hinnerk von Bargen, Professor—Culinary Arts at The Culinary Institute of America in San Antonio, Texas.

Education: BFA, University of California, Berkeley.

Education: Master’s degree, F.U.U. Gemeinnuetzige Fortbildung Schule, Heidelberg, Germany. Ewald Notter International Zuckerdecorschule, Zurich, Switzerland. Moll Marzipan, Berlin, Germany.

Education: MA, University of Las Vegas, NV. BA, San Francisco State University, CA. AOS, CIA.

Education: MS, Cornell University, Ithaca, NY. BS, University of Michigan, Ann Arbor, MI. Professional Experience: Outpatient Bariatric Dietitian, Touchpoint Support Services, Binghamton, NY.

Education: BA, California State University, Sacramento, CA. Professional Experience: General Manager, Spruce Park City, Park City, UT; Pinot Blanc, St.