Education: DBA, MS, University of Economic Sciences, Budapest, Hungary. BS, College of Commerce and Hotel Management, Budapest. Diploma, Centre International de Glion, Switzerland.

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.

Biography of Culinary Institute of America faculty, Joseph Utera, professor of Baking and Pastry Arts, New York campus.

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

Chef Shamil Velázquez is a lecturing instructor of Culinary Arts at CIA, where he brings a deep reverence for heritage, ingredients, and mentorship to…

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: 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.