Education: AOS, CIA. Professional Experience: Executive Chef, Food and Beverage Director, Hotel Granduca, Austin TX. Private Chef/Consultant, La Tavola, Austin.

Education: AOS, CIA, Hyde Park, NY. BS, Texas Tech University, Lubbock, TX. Professional Experience: Executive Sous Chef, Little Saint, Healdsburg, CA.

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

Info about Uyen Pham, instructor for culinary arts at The Culinary Institute of America in San Antonio, Texas.

Education: BA, North Park University, Chicago, IL. AOS, CIA, Hyde Park, NY.

Education: PhD, Stanford University, Stanford, CA. MA, University of Rochester, Rochester, NY. AB, magna cum laude, Dartmouth College, Hanover, NH.

Education: AOS, CIA, Hyde Park, NY. Professional Experience: Barista, Server, Captain, General Manager, Citizens of SoHo/Gramercy, New York City.

Education: AOS, CIA.

Education: AOS, CIA, Hyde Park, NY. AS, Johnson & Wales University, Providence, RI. Professional Experience: Owner/Head Baker, Fedora Doughnuts, Woonsocket, RI.

Dr.

Education: AOS, CIA. Professional Experience: Senior Chef Consultant, Blau and Associates, Las Vegas, NV. Chef de Cuisine, Society Café @ Encore, Las Vegas.

Greystone alum Chef Daniel Kedan’s culinary journey has come full circle at the Culinary Institute of America’s Greystone campus.