Education: ServSafe Manager/Food Handler License, National Restaurant Association. Professional Experience: Executive Chef Instructor, Los Angeles LGBT Center, Anita May Rosenstein Campus, Los Angeles, CA.

Education: Senace Culinary School/Le Cordon Bleu, Rio de Janeiro, Brazil. Apprenticeship: Chef Jacques Arpi, Charron, France.

What do you teach at CIA? I currently teach the Non-Commercial Foodservice and High-Volume Production course.

Education: BA, Niagara University, Niagara University, NY. AOS, CIA, Hyde Park, NY. Professional Experience: Executive Chef, CanCan Brasserie, Richmond, VA.

Education: MS, BS with distinction, State University of New York at New Paltz.

Culinary biography of Alain Dubernard, CIA Department Chair—Baking and Pastry Arts, San Antonio, Texas.

What courses do you teach at CIA? I enjoy teaching in all three degree programs: associate, bachelor’s, and master’s.

Education: BS, Drexel University, Philadelphia, PA. AOS, CIA. Professional Experience: Chef and Owner, Egan Sweets, Chatham, MA.

Professional Experience: Pastry Department Chairman, The French Culinary Institute, New York City.

Education: BPS, New York Institute of Technology, New York City. AAS, Johnson & Wales University, Providence, RI.

Education: BA, Media-Communications, University of South Carolina, Columbia, SC; AOS, CIA, Hyde Park, NY.

Education: PhD, MS, Graduate Certificate, Kansas State University, Manhattan, KS. BS, University of the Philippines, Quezon City, Philippines.